Kaju Katli Recipe (Kaju Barfi for Diwali, 4 Ingredients)

Kaju katli recipe: soft, melt-in-mouth kaju barfi for Diwali with cashews, sugar and ghee. Step by step method, tips and common mistakes to avoid.

Kaju katli (kaju barfi) is the one sweet that disappears first from every Diwali box. The good news: you need just four ingredients and one heavy pan to make soft, melt-in-mouth kaju katli at home. Here is the full recipe with tips so the katli sets perfectly the first time.

kaju katli recipe kaju barfi for Diwali

Ingredients (makes about 20 pieces)

  • 2 cups kaju (cashews), at room temperature
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 tsp ghee, plus a little for greasing
  • 1/4 tsp cardamom powder (optional)
  • Silver varq (optional, for decoration)

How to make kaju katli, step by step

  1. Grind the cashews. Pulse the cashews in a dry mixer in short bursts to a fine powder. Do not run the mixer continuously or the cashews will release oil and turn pasty. Sieve and keep aside.
  2. Make the sugar syrup. Heat sugar and water in a heavy pan on medium flame. Stir till the sugar dissolves, then boil till the syrup reaches a one-string consistency (a drop between your fingers forms a single thin thread).
  3. Add the cashew powder. Lower the flame, add the cashew powder and mix well so there are no lumps. Add cardamom powder.
  4. Cook the dough. Cook on low flame, stirring continuously, till the mixture thickens and starts to leave the sides of the pan, about 6 to 8 minutes. Add 1 tsp ghee, mix, and switch off the flame. The dough should be soft, not dry.
  5. Knead lightly. Move the dough to a greased plate. When cool enough to handle, knead gently for a minute till smooth. If it cracks, add a few drops of warm milk and knead again.
  6. Roll and cut. Roll the dough between two sheets of butter paper to about 1/4 inch thickness. Apply silver varq if using. Cut into diamond shapes with a sharp knife.
  7. Set. Rest the pieces for 20 to 30 minutes so they firm up, then store in an airtight box.

Tips for perfect kaju katli

  • The syrup stage is everything. Undercooked syrup makes sticky katli that never sets; overcooked syrup makes it hard and grainy.
  • Cook the dough on the lowest flame and stop while it is still soft. It firms up as it cools.
  • If the mixture turns too dry, knead in a teaspoon of warm milk. If too sticky, cook it for one more minute.
  • Always grind cashews that are at room temperature, never straight from the fridge.

How to store kaju katli

Kaju katli stays fresh for 4 to 5 days at room temperature in an airtight box, and up to two weeks in the fridge. Bring it to room temperature before serving for the best texture.

FAQ

Why is my kaju katli sticky?

The sugar syrup did not reach one-string consistency, or the dough was undercooked. Cook the mixture a minute or two longer next time.

Why did my kaju katli turn hard?

The syrup was overcooked or the dough was cooked too long. Next time, stop cooking while the dough is still soft and pliable.

Can I make kaju katli without silver varq?

Yes, the varq is only for decoration. The katli tastes exactly the same without it.

Last verified: 17 October 2026.

More Diwali sweets: Churma ladoo | Mohanthal | Sukhdi (gol papdi) | Kopra pak

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