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Kaju Katli Recipe, Easy Kaju Katli Recipe

January 18, 2017 by Suguna Vinodh 8 Comments

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kaju-katli-recipe-easy

Recipe for Kaju Katli. Easy Kaju Katli made with powdered cashews. Beginners Kaju Katli recipe. With step by step pictures.

Kaju Katli is the most popular sweet throughout India. My son loves Kaju Katli and he calls it as the diamond sweet as its traditionally always cut in the shape of diamonds. It is truly one of the very easy desserts to make at home. There are very few ingredients in the recipe and if the measurements are followed correctly, the recipe comes fantastically well. Here is how to do Kaju Katli at home.

Be precise with the measurements I have used rice cups for measurements today. You can use standard measuring cups too. one rice cup is about 160 ml whereas one standard measuring cup is about 240 ml.

Grind cashews to a powder
Take about 2.5 cups of cashews and pulverize the cashews to a powder. Do not run all of the cashews at one time in the mixie / grinder. Do it in 2 or 3 batches. Pulse it several times. The cashews will start to ooze oil if ground for a long time. So a note of caution on that. Always grind nuts to a powder in small batches.

kaju-katli-recipe-powder

Sieve the ground cashews to get rid of any big chunks that may remain. Do not skip this step.

kaju-katli-recipe-sift

Measure
Now, Measure two cups of the ground powder. Set aside.

The little leftover cashew powder can be used to thicken curries, gravies etc..

kaju-katli-recipe-measure

Sugar Syrup
Measure half a cup of sugar and half a cup of water and add it to a pan. Simmer on a medium flame.

kaju-katli-recipe-sugar

Add in a pinch of ground cardamom powder.

kaju-katli-recipe-syrupy

One string consistency
Simmer the mixture stirring once in a while till it reaches the one string consistency. Dip a wooden spatula in the sugar syrup. Take a little drop from the spatula with your forefinger and press the thumb and forefinger together and release gently. One string – one thread consistency is where a single thread is formed when the fore finger and the thumb is pulled apart gently without breaking. Switch off the flame when single thread consistency is arrived.

kaju-katli-recipe-one-string

Immediately, add in the cashew powder and mix well to combine. Add in a teaspoon of ghee while mixing. Do not add a lot of ghee, else the final product will become too greasy.

kaju-katli-recipe-add-powder

The mixture will become one cohesive dough. Dump the dough on a wax / parchemnt paper.
Troubleshooting:
For some reason, the mixture is sandy and has not come to a dough consistency, add a tablespoon of water and stir the mixture on low flame for a minute. It should form a dough. Do not add too much water. Just a tablespoon will do.

kaju-katli-recipe-mass

Shaping
Try to pat the dough into a rough rectangle by pressing on top of the wax paper.

kaju-katli-recipe-wax-paper

Place another layer of wax paper on top of the dough and start rolling into a thin sheet (about 1/8th of an inch).

kaju-katli-recipe-roll

Leave it to rest for about 20 minutes. Then cut the sheet of dough with a sharp knife. It might be sticky. A pizza cutter also works fine. The katli may look fudgy at the beginning. The kaju katli will slowly harden as it cools. Allow it to rest completely for an hour or two to firm up.

kaju-katli-recipe-cut

Allow it to completely cool down. Break the pieces and store it in an airtight container and consume it within a week.

kaju-katli

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kaju-katli-recipe

Kaju Katli Recipe, Easy Kaju Katli Recipe


★★★★★

5 from 3 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 20 pieces 1x
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Description

Recipe for Kaju Katli. Easy Kaju Katli made with powdered cashews. Beginners kaju Katli recipe. With step by step pictures.


Ingredients

Scale
  • I have used rice cups for measurement. 1 rice cup = 160 ml
  • 2 Cups Cashew Powder (see notes)
  • 1/2 Cup Regular White Sugar
  • 1/2 Cup Water
  • pinch of ground cardamom powder
  • 1 teaspoon ghee

Instructions

  1. Measure half a cup of sugar and half a cup of water and add it to a pan. Simmer on a medium flame.
  2. Add in a pinch of ground cardamom powder.
  3. Simmer the mixture stirring once in a while till it reaches the one string consistency. Switch off the flame when single thread consistency is arrived.
  4. Immediately, add in the cashew powder and mix well to combine. Add in a teaspoon of ghee while mixing.
  5. The mixture will become one cohesive dough. Dump the dough on a wax / parchemnt paper.
  6. Try to pat the dough into a rough rectangle by pressing on top of the wax paper.
  7. Place another layer of wax paper on top of the dough and start rolling into a thin sheet (about 1/8th of an inch).
  8. Leave it to rest for about 20 minutes. Then cut the sheet of dough with a sharp knife. It might be sticky.
  9. Allow it to completely cool down. Break the pieces and store it in an airtight container and consume it within a week.

Notes

Grind cashews to a powder
Take about 2.5 cups of cashews and pulverize the cashews to a powder. Do nut run all of the cashews at one time in the mixie / grinder. Do it in 2 or 3 batches. Pulse it several times. The cashews will start to ooze oil if ground for a long time. So a note of caution on that.
Sieve the ground cashews to get rid of any big chunks that may remain.
Measure two cups of the ground powder. Set aside. The leftover cashew powder can be used to thicken curries, gravies etc..

  • Category: Sweet
  • Cuisine: Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Arthi says

    August 19, 2020 at 5:18 pm

    Looks yummy and simple. But I haven’t tried yet…
    Can I use jaggery powder instead of white sugar? anything to change in the quantity?

    Reply
    • Suguna Vinodh says

      August 19, 2020 at 8:38 pm

      never tried with jaggery. so not sure of the texture.

      Reply
  2. Valli says

    November 5, 2018 at 9:06 am

    Cashew oozes oil while am grinding so it’s tough to seive it then I just add some water to grind it like a paste and made kaju katli it become too soft shiny and greasiness…

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 5, 2018 at 8:00 pm

      Always grind nuts to a powder in small batches. If you grind too much, the heat will let the cashews leave oil.

      Reply
  3. jincy says

    January 31, 2017 at 11:42 pm

    Tried this jus now,came out perfect,thanx Suguna for your wonderful detailed recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 1, 2017 at 10:44 am

      Thank you Jincy!

      Reply
  4. Sharon says

    January 19, 2017 at 4:24 pm

    Tried and Loved ! For the fussy 5 year old too. 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 19, 2017 at 7:18 pm

      Thanks Sharon. Glad you liked it!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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