Make the perfect sweet shop/kandoi style Kaju Katli with just three simple ingredients. Kaju Katli has the most delicious melt-in-the-mouth texture and regal look making it the perfect occasion or Diwali sweet.
HOW TO MAKE KAJU KATLI
Kaju Katli is an Indian dessert that is often made during festivals and special occasions. It is made from ground cashews and mixed with sugar syrup to form a dough. This is then rolled out thin and cut into beautiful diamonds.
The result is dense, nutty and milky with a unique marzipan-like taste. Compared to other Indian mithai or sweets, kaju katli are not as sweet.
WHAT IS KAJU KATLI MADE OF?
Kaju translates to cashew nuts and katli means thins.
Kaju Katli have a distinct off-white colour and are cut into diamonds.
Kaju Katli is available at most if not all Indian sweet shops however, they often add plain flour to their recipe, so it is worth your while to make them from scratch at home.
Kaju Katli is actually pretty quick to make compared to other Indian mithai.
Kaju Katli is often also known as Kaju Barfi however Kaju barfi is made using khoya or milk powder, it is also THICKER and is into cut squares.
Already tried your hand at making Kaju Katlis? Get adventurous and have a go at making our Gulkand Badam Katli . In this recipe, we have sandwiched floral gulkand (rose petal jam) between two layers of Almond Katli.
If you have a family member who is on a low-carb diet or diabetic, here is our No added sugar Badam Katli recipe for you to try.
Want to try a different flavour other than cashew or almond? Try Peanut Katli which is just as delicious but has the benefit of being cheaper as well!
Own an Instant pot or electric pressure cooker? Have a look our Instant Pot KAJU/BADAM Katli
And last but not least we have Vegan saffron badam/almond katli made using almond flour.
IS IT KAJU KATRI OR KAJU KATLI?
You may have heard both names for this sweet. In Gujarati, it’s Katri however throughout India it’s Katli, but basically, they both are the same thing.
WHY YOU’LL LOVE KAJU KATLI?
✔ Star of all Diwali and any other celebrations
✔ Made with less than 5 basic pantry ingredients
✔ Ready under 15 minutes
✔ Gluten-free and easily adaptable to become vegan
✔ Can be made in Instant Pot and stovetop
✔ Make-ahead and stores well
WHAT YOU’LL NEED TO MAKE KAJU KATLI
◉ Cashew nuts – use plain and fresh cashew nuts. They should not be salted or roasted. You can also use store-bought cashew powder however this powder can often be darker in colour and you will not get perfectly off-white katli.
◉ Sugar – regular white granulated sugar works best for this recipe.
◉ Ghee is optional, but highly recommend it as it helps in making it smooth and achieving a melt in mouth texture for katli.
◉ Water – tap water works fine.
◉ Silver edible foil – To give the exquisite finish and flair to Indian sweets, decorate with vegan edible silver foil or varq.
CAN I MAKE VEGAN KAJU KATLI?
Absolutely you can. Just use coconut oil or any other vegan ghee or butter instead of dairy ghee. Ensure that the silver foil is also vegan.
WHAT TYPE OF CASHEW NUTS CAN I USE TO MAKE KAJU KATLI?
Kaju katli is a sweet dish, therefore use just plain cashews. You may use broken cashews as they are cheaper than whole and also means less pressure on your grinder!
THICKNESS OF KAJU/BADAM KATLI
HOW LONG CAN I STORE KAJU KATLI?
Kaju Katli can easily be stored in an airtight container for up to 2 weeks at room temperature.
TIPS TO MAKE BEST KAJU KATLI
▸Just keep in mind that practice makes perfect with Indian sweets so initially, make in small quantities. Do not attempt to make mithai on the day of the occasion or festival the first time.
▸Kaju Katli particularly, is an expensive sweet, so you don’t want to waste time, money, and energy and on top of that end up disheartened.
▸There are few expert tips you can follow to get great results!
▸ Make sure your cashew nuts haven’t dried out, are moldy or rancid, (bitter paint-like smell). If using whole, break them and check for small insects as they can often be harboring these.
▸ It is necessary that cashew nuts are kept at room temperature before grinding them. If cashew nuts are ground directly from the fridge, they may have moisture which prevents them from being ground into a powder. If they were in the fridge, lay flat on a plate until they come to room temperature.
▸Ensure you do not over-grind the cashews or else you may end up with cashew butter!
▸To get fine cashew powder, use your spice grinder.
▸Keep an eye on whilst making sugar syrup, a few minutes more cooking, the syrup can go thick and kaju katli dough drys out so quickly or falls apart.
▸Keep the heat low whilst stirring the cashew mixture with sugar syrup. Also, keep stirring the mixture constantly all the time.
▸Add ghee to make the dough smooth and shiny, it also adds delicious flavors.
▸Constantly stir and cook the dough on low heat until the mixture leaves the sides of the pan. This step is very important.
▸If you undercook the cashew dough, it won’t set the kaju katli. In this case, again cook the dough.
▸To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough )
▸If it does remove the pan straight away from the heat. If not cook further one minute or so.
▸It is very necessary that you knead the dough before rolling out, as this step makes the katli dough smooth and pliable.
▸Knead the dough whilst it is still warm, you have to knead the dough whilst it is still warm, but at the same time be very careful and do not try to knead the kaju katli dough whilst it is HOT or straight out of the pan.
▸You will burn your fingers, you don’t want to suffer from that pain, do you? 😢Make sure the dough is warm and touchable with bare hands, but same time don’t let it cool completely else you won’t be able to knead the dough.
▸If you use parchment paper to smooth out the dough or knead, make sure to apply little ghee to prevent sticking the dough to the paper.
▸Roll the dough straight away after kneading it. You can roll out on a smooth wooden chopping board, metal such as the backside of a baking sheet, or between two sheets of parchment or greaseproof paper.
▸If using a silver edible foil, varq apply whilst the dough is rolled and still warm.
▸It will be very difficult to roll once the dough is cooled down.
▸Use a sharp knife or a pizza cutter to cut the kaju katli, for accurate shape and, measurement using a foot ruler is a good idea. Cut the katli immediately after you have rolled out the dough.
▸Do not roll out the katli dough extra thin. Make sure you keep appropriate thickness for Kaju katli, extra thin katlis will break when you lift them up.
▸Let the kaju katli cooled completely, before lifting them and storing them in the air-tight container. It can take between 50-60 minutes or more.
PERFECT HOMEMADE KAJU KATLI RECIPE STEP BY STEP (NOT STICKY)
Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below.
Let’s gather all the kaju katli ingredients and I’ll show you…
- Grind cashews in a coffee grinder and then sieve to remove the larger pieces.
- Mix water and sugar in a pan, bring to boil on medium heat.
Once it reaches 1 thread consistency add cashew powder, and turn the heat on low. To check one thread consistency, take a drop of the sugar syrup between your finger and thump (careful it will be hot!), wait for the drop to reach room temperature, and press your thumb and finger together. As you gently pull apart, a thread of syrup will appear when the sugar is at the correct consistency.
Add ghee, mix and cook until mixture thickens and leaves the sides of the pan.
Pour on a greased paper, and knead the dough.
Make a round ball, flatten it slightly, and put it on another paper.
Lay another paper on top, and gently roll out using a rolling pin. Using the extra paper prevents the dough from sticking to the rolling pin, making it easier to roll out.
Apply silver foil if using, then cut into a diamond shape and leave it for 30 minutes.
IF YOU LIKE THIS RECIPE
Mohanthal Gujarati Kandoi Style
Besan Ladoo Halwai style
Best Sooji Gujiya
Kala Jamun
Pistachio Chocolate Barfi
Habshi Halwa – Dodha Barfi
Badam Halwa
Kesar Elychi Balushahi/Badusha
Thor/Meetha Saata
Suwari/Suvari
Beetroot Kalakand
For more delicious sweet and savory Diwali snacks recipes check out our Diwali Sweet and Savoury Recipes post now
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
KAJU KATLI
Ingredients
- 1 cup raw cashew nuts
- ½ cup sugar
- ¼ cup water
- 1 tsp. ghee melted
- Edible silver foil – optional
Instructions
- Grind the cashews in a dry coffee grinder into a fine powder. (see notes)
- Sieve the cashew powder to make sure there are no lumps in there.
- In a wide non-stick pan mix water and sugar on medium heat.
- You will see small bubbles appear on the surface, stir gently, and let it come to a rolling boil. Lower the heat.
- Bring it to boil for about 4 minutes and let it come to 1 thread consistency or syrup
- mixture reaches 230°F (110°C) on a probe or candy thermometer. (see notes)
- Turn the heat on low.
- Add cashew powder and keep stirring using a spatula to avoid any lumps.
- In a minute or so you’ll be able to see that the cashew mixture is getting thicker.
- Add melted ghee.
- Keep cooking, as soon as the dough starts leaving the pan, turn off the heat.
- To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough )
- If it does remove the pan straight away from the heat. If not cook further one minute or so.
- Remove the dough from the pan on a greased plate or parchment paper and knead the dough to make it less grainy, glossy, and smooth (roughly 5-6 minutes)
- On the rolling board place a greaseproof paper and place the kneaded cashew dough on it. Place another paper, sandwiching the mixture between two papers.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This Kaju Katli post has been updated from the recipe archives with new images and content, first published on 5th June 2012.
KAJU KATLI
Ingredients
- 1 cup raw cashew nuts
- ½ cup sugar
- ¼ cup water
- 1 tsp. ghee melted
- Edible silver foil - optional
Instructions
- Grind the cashews in a dry coffee grinder into a fine powder. (see notes)
- Sieve the cashew powder to make sure there are no lumps in there.
- In a wide non-stick pan mix water and sugar on medium heat.
- You will see small bubbles appear on the surface, stir gently, and let it come to a rolling boil. Lower the heat.
- Bring it to boil for about 4 minutes and let it come to 1 thread consistency or syrup
- mixture reaches 230°F (110°C) on a probe or candy thermometer. (see notes)
- Turn the heat on low.
- Add cashew powder and keep stirring using a spatula to avoid any lumps.
- In a minute or so you’ll be able to see that the cashew mixture is getting thicker.
- Add melted ghee.
- Keep cooking, as soon as the dough starts leaving the pan, turn off the heat.
- To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough )
- If it does remove the pan straight away from the heat. If not cook further one minute or so.
- Remove the dough from the pan on a greased plate or parchment paper and knead the dough to make it less grainy, glossy, and smooth (roughly 5-6 minutes)
- On the rolling board place a greaseproof paper and place the kneaded cashew dough on it. Place another paper, sandwiching the mixture between two papers.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Khoya or Mawa Peda are the perfect treat for special occasions or Indian festivals such as Diwali, Rakshabandhan or Janmashtami. The intense, nutty flavour of mawa/khoya is so delicious in this sugar-free sweets recipe.
HOMEMADE REFINED SUGAR-FREE PEDA RECIPE
NO-ADDED SUGAR INDIAN SWEETS
Believe me when I say you will not know that this peda has no added sugar! The taste is almost exact, if not identical to Mawa Peda.
Because this peda does not have refined sugar, you could argue that they are “healthy peda”. However, with the addition of mawa, which is full-fat milk solids, the sweet is still high in calories from the fat content.
Instead of used refined white sugar, we have used a 100% natural artificial sweetener. This sweetener comprises of a blend of stevia and erythritol.
We have been hard at work recently getting through our artificial sweetener tub and have made some delicious goodies such as:
No added sugar Badam Katli
No added sugar Shrikhand
How to make Boondi Sugar-free
WHAT IS MAWA/KHOYA MADE OF?
Mawa or khoya is also known as Khoa in some places too. Mawa is dried evaporated milk solids and is used primarily as an ingredient in Indian sweets and savoury dishes.
Khoya is used widely in North Indian and Rajasthani cuisine . Khoya is rich, nutty in flavour, slightly oily and has a granular or danedar texture.
The traditional method of making Mawa is thickening milk in an iron pan. However, this method is time and energy-consuming.
You can make khoya at home in less time and with an easy method with just a handful of ingredients.
Check out Homemade Chikna Khoya recipe, if you are after making creamy and melt in mouth Gujarati style Mohanthal
Did you know that you can make Khoya using ricotta cheese in the microwave too? Have a look at our Make Mawa/Khoya in the Microwave with Ricotta cheese.
This Beetroot Kalakand recipe using Mawa/Khoya is phenomenal.
NOTE – In the video of the mawa peda, first we have shown you how to make Homemade Mawa.
SLOW ROASTED MAWA PEDA
WHY DO YOU WANT TO MAKE THESE MAWA PEDA?
INGREDIENTS FOR SUGAR-FREE MAWA PEDA/ARTIFICIAL SWEETENER MAWA PEDA
To prepare this truly addictive and impressive peda you will require a couple of ingredients. I know, you can’t believe that this recipe has such a short list of ingredients!
≫ MAWA/KHOYA – the main ingredient for this recipe is Mawa or Khoya. It is base for many Indian sweets, also added to the savoury recipes too. We have used homemade mawa, but you can use store-bought too.
You can of course use normal sugar in place of sweetener if you prefer.
≫ Cardamom and nutmeg powder not only enhances the flavour of these enticing peda, but in helping to digest heavy and rich food. However, this is totally optional.
HOW LONG CAN I STORE MAWA PEDA
The longer that mawa peda are cooked, the longer their shelf-life. These pedas can be stored in an airtight container for up to 2 weeks at room temperature.
Can be stored in the fridge to keep fresh for a long period (3-4 weeks) however bring it to room temperature before consuming.
TIPS TO MAKE THE BEST MAWA PEDA
Slow roasted peda is relatively easy to make but it does require attention and patience.
≫ Make sure you are using fresh and good quality mawa for this recipe, which is not mouldy or smelly or slimy.
≫ Always use thick bottom pan or kadai , to roast the mawa you will need a pan or kadai that is with a heavy base to prevent stick or burnt the mawa.
≫ Roast mawa on the lower heat/setting . It takes a little while, but all the efforts are worth when you see good results
≫ Keep stirring all the time , although you are using a heavy bottom vessel you still need to give your 100% attention, Keep stirring all the time whilst roasting the mawa .
≫ If by chance, you see any dark spot whilst roasting mawa, which means your mawa has starts sticking to the pan. Immediately remove the pan from the heat and let it cool slightly, remove the burnt mawa then keep stirring until it cools down. Then return it to the heat and roast on the lowest heat.
≫ Once mawa has roasted properly and starts leaving the sides of the pan , remove the pan and transfer the mixture into another plate.
≫ Let the mixture cool slightly , but not fully as you will not be able to handle the peda dough. The dough will begin to harden and crumble and won’t form into pedas. Whilst the mixture is warm , knead the peda dough and then shape it into your desired finish.
EQUIPMENT/TOOLS
Heavy based pan or Kadai
Spatula
Plate
HOW TO MAKE SLOW-ROASTED MAWA PEDA
Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below.
Let’s gather all the peda ingredients and I’ll show you…
Take mawa/khoya/khoa in a pan and slow roast on the lowest heat.
Slow roast until becomes loose, a little darker in colour and shiny. You’ll be able to see khoya releasing fat.
Add stevia and mix well.
Let the stevia melt in the mawa, keep cooking and stirring until the peda mixtures leave the sides of the pan.
Turn off the heat, and transfer the mixture to a plate.
Let it cool slightly and knead the dough to remove any lumps if there are.
Divide the mixture into equal portions, and shape the peda. This time we have used churma ladoo mould to shape the peda.
IF YOU LIKE THIS RECIPE
Rajwadi Peda
Kesar Mawa Peda
Kesar Malai Peda
Mathura Peda
Mango Peda
Tri colour Pead
Ricotta Cheese Peda
NO ADDED SUGAR SLOW ROASTED MAWA PEDA
Ingredients
- 2 cup mawa crumbled or grated
- ¾ cup stevia
- ½ tsp. nutmeg powder
- ½ tsp. cardamom powder
Instructions
- In a thick bottomed Kadai, mix the Mawa and sugar.
- Place the Kadai on a slow flame and cook the mixture until it reaches the colour you see in the Penda picture here.
- If you want them to be a little darker continue to cook till you achieve your desired colour.
- Do not forget to stir the mixture even while it is off the gas but in the same hot pan.
- The Penda mixture will continue to cook even while it is cooling and the hot pan might scorch it. So keep stirring
- Once the mixture has cool enough to handle, roll them into small Penda and if you have Penda mould shape them in the mould.
- Dot each Penda with couple of charoli.
- Store in an air tight container.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
