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Kaju Katli Recipe

Kaju Katli, Kaju Katri Recipe

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Beautifully combine cashews and sugar and make the perfect Kaju Katri, view this recipe to learn how to make it.
Course Desserts
Servings 4 people


  • 1 and 14th cup cashews
  • 12-15 pistachios
  • 1/3rd cup sugar
  • 1/4th cup water
  • 1 pinch saffron strands


  • Grind cashews in a mixer to a fine powder.
  • Cut pistachios into very small pieces.
  • Add sugar and water in a non-stick pan, and start heating on medium flame.
  • Add saffron strands and stir.
  • When sugar dissolves in water lower the flame.
  • Add powdered cashews after water thickens a "bit" . (See note below.)
  • Keep stirring with a spatula till the mixture begins to leave (stop sticking to) the pan and spatula. (Make sure you are cooking on low flame.)
  • Transfer the mixture to a plate and allow it to cool to a temperature whereby you can touch it. (You can keep poking it with spoon or a fork to hasten the cooling process.)
  • Grease your hands and knead a dough from the mixture. (If required, you can add a bit of ghee to make the dough smooth.)
  • Grease the reverse side of a plate with ghee and roll out the dough on that plate.
  • Sprinkle the pistachio pieces on top and roll it once more so that the pieces get embedded in the mixture.
  • Allow it to set for 15-20 minutes and then cut in diamond shapes using a knife or a cookie cutter.



  • While grinding cashew nuts make sure that the mixer is dry. Also, switch it off a couple of times in between and stir the powder to ensure no big pieces remain in the powder. You will need to make a very fine powder. But take care to not churn for a long time as you don't want oily powder either.
  • I don't like my sweets too sweet so I add less sugar. You can add upto half cup sugar if you want kaju katri to be more sweet.
  • You must use a non-stick pan for making kaju katri otherwise the mixture will stick to the pan and you won't be able to cook it properly.
  • Don't let the sugar syrup thicken too much as the dough will come out grainy as mine did Ideally, you need a one-string consistency of sugar syrup but anytime slightly before that after the sugar has dissolved is also fine as we are not using too much water to make the sugar syrup. I have edited the video to show the correct consistency just before putting in the powdered cashew nuts.