· By ODM Masala
Kaju Katli Recipe: Perfect Cashew Barfi at Home
Kaju katli is made from just three things: finely ground cashews, a one-string sugar syrup and a pinch of cardamom, cooked together until the mixture leaves the sides of the pan. Get the syrup stage and the grinding right and you will have smooth, glossy barfi in about 25 minutes, with no milk, no khoya and no silver leaf needed.
Also known as: kaju katli is called kaju barfi in most of North India, kaju kathli in the South, and simply cashew fudge or cashew barfi in English. Kaju is the Hindi word for cashew.
This is the sweet that disappears first from every festive thali, and the one most home cooks are nervous about making. It is honestly one of the easier mithais once you know where it goes wrong.
What you need
- 1 cup ODM Cashews (about 150 g), whole and unsalted
- 1/2 cup sugar (about 100 g)
- 1/4 cup water
- 2 to 3 pods of ODM Green Cardamom, seeds crushed to a powder
- 1 teaspoon ghee
- Optional: slivered ODM Pistachios to press on top
Makes roughly 20 to 22 pieces. The cashews matter more than anything else here, because they are most of the sweet. Use clean, unpolished, fresh kernels; stale or oily cashews will give you a dull, greasy barfi no matter how careful you are with the syrup.
How do you grind cashews for kaju katli?
This is where most batches are lost. Cashews are oil-rich, so a long spin in the grinder turns them into a paste instead of a powder, and a paste will never set into clean slices.
- Start with room-temperature cashews. Do not soak or roast them.
- Pulse in short bursts of 4 to 5 seconds, shaking the jar between pulses.
- Stop the moment it looks like fine flour. If you see it clumping on the sides, it has gone far enough.
- Sieve the powder and pulse the coarse bits again separately.
If your kitchen is warm, chill the cashews in the fridge for 20 minutes first. Cold kernels release far less oil.
Step-by-step method
- Make the syrup. Add sugar and water to a heavy pan on medium heat. Stir until the sugar dissolves, then let it bubble for 3 to 4 minutes.
- Check the one-string stage. Cool a drop on a plate, press it between your thumb and forefinger and pull them apart. A single thin thread should form. This is the point to stop.
- Add the cashew powder. Lower the flame, tip in the powder and the cardamom, and stir continuously so no lumps form.
- Cook to a dough. Keep stirring for 4 to 5 minutes on low. The mixture will thicken, then start pulling away from the sides of the pan in one mass.
- Knead while warm. Transfer to a greased plate, add the ghee, and once it is cool enough to handle, knead for a minute until smooth and crack-free.
- Roll and cut. Place the dough between two sheets of butter paper and roll to about 5 mm thick. Cool for 15 minutes, then cut into diamonds.
Why did my kaju katli go wrong?
| Problem | What caused it | Fix |
|---|---|---|
| Crumbly, cracks when cut | Syrup went past one-string | Sprinkle 1 tbsp warm milk and knead again |
| Sticky, will not hold shape | Undercooked mixture | Return to the pan for 1 to 2 minutes on low |
| Oily, dull surface | Cashews over-ground | Chill and pulse in bursts next time |
| Grainy texture | Coarse cashew powder | Sieve the powder before adding |
How to store it
Kaju katli keeps for about a week in an airtight box at room temperature, and up to two weeks in the fridge. Layer the pieces with butter paper so they do not stick. Let refrigerated slices come back to room temperature before serving, otherwise they taste hard rather than soft and melting.
FAQ
Can I make kaju katli without checking the sugar syrup?
You can, but it is the main reason batches fail. If you would rather not test the thread, boil the syrup for exactly 4 minutes on medium heat after the sugar dissolves, and go straight in with the cashew powder.
Do I need silver leaf (chandi ka varak) on top?
No. Silver leaf is only decorative. A few slivers of pistachio or a light dusting of cardamom look just as festive and taste better.
Can I use jaggery instead of sugar?
Jaggery works but changes the sweet completely. It gives a darker, caramel-brown barfi with a softer set, and it will not have the pale ivory look of classic kaju katli.
ODM Masala keeps its dry fruits the way they should be: handpicked, clean kernels with no artificial colours, no fillers and no preservatives. If you are making this for a festival, a pack of ODM Cashews and a handful of ODM Almonds on the side will see you through the whole season.