Kaju Katli

These nutty Indian treats are made from a cashew-candy dough that's rolled thin, then cut into large diamond shapes.

By
Chetna Makan
Chetna Makan is a contributing writer at Serious Eats.
Chetna Makan
Born in India and now a resident of Canterbury, England, Chetna Makan is a former contestant on The Great British Bake Off who has published five books on Indian cooking.
Learn about Serious Eats' Editorial Process
Updated November 04, 2024
Overhead view of kaju katli, artfully arranged on a black plate.

Serious Eats / Vicky Wasik

Why It Works

  • Cooking the syrup to a precise temperature ensures that when mixed with the ground cashews, it will create a dough with just the right consistency.
  • Rolling the cashew dough between sheets of parchment keeps it from sticking to the rolling pin and countertop.
  • Flavorless silver leaf is a pretty addition, though totally optional.

Kaju katli is a cookie-like Indian sweet made from a dough consisting largely of ground cashew nuts; the name translates as "cashew slice." It's dense, milky, nutty, and less sweet than many other Indian pastries. The dough is cut into diamond shapes and, if you desire, can be topped with an edible silver foil known as vark.

This is one of the most popular sweets to make for special occasions, like festivals and weddings, and especially for the holiday Diwali. Aside from being delicious, kaju katli are very simple to make and can be ready in minutes.

October 2019

Recipe Details

Kaju Katli Recipe

Prep 10 mins
Cook 15 mins
Active 30 mins
Resting Time 30 mins
Total 55 mins
Serves 30 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups (250g) whole raw cashew nuts

  • 2 tablespoons (15g) whole-milk powder

  • 1/2 teaspoon cardamom powder

  • 10 tablespoons plus 1 1/2 teaspoons (125g) granulated sugar

  • 1/4 cup (60ml) water

  • Rounded 1/2 teaspoon ghee

  • Edible silver leaf or vark, optional

Directions

  1. In a blender, grind cashews to a fine powder, taking care not to grind them so thoroughly that the nuts release their oil. Place cashew powder in a medium mixing bowl, then whisk in milk powder and cardamom.

    Overhead view of a mixing bowl containing the ground cashew mixture.

    Serious Eats / Vicky Wasik

  2. In a 2-quart saucepan, heat sugar and water over medium-high heat until sugar has melted. Continue cooking until the mixture reaches 230°F (110°C) on a probe or candy thermometer, about 4 minutes. Alternatively, you can judge the doneness of the candy syrup by placing a drop of it on your thumb, making sure to let it cool enough first that you don't burn yourself. Allow the drop of syrup to cool to room temperature, then pinch it between your thumb and index finger and pull them apart; the syrup is done when a single strand stretches between your fingers without breaking. (This is called a "one-string consistency" in Indian candy-making terminology.)

    Collage of sugar syrup boiling and a hand stretching some of the syrup between a finger and thumb to check for consistency.

    Serious Eats / Vicky Wasik

  3. Turn heat to low and add cashew mixture, stirring continuously with a heat-resistant flexible spatula. The mixture should pull away from the sides of the pan and form a loose ball. Add ghee and mix well for a few seconds, then remove pan from heat.

    Collage of the cashew mixture being stirred into the saucepan of syrup and a spoonful of ghee being added.

    Serious Eats / Vicky Wasik

  4. Place a sheet of parchment paper on a clean work surface and carefully scoop hot cashew dough on top. Set a second piece of parchment paper on top of the cashew dough. Knead the hot cashew dough through the paper for a few seconds to help bring it together. Using a rolling pin, roll cashew dough out into a single even sheet about 1/8 inch (3mm) thick. Remove top layer of parchment.

    Collage of the dough being rolled out between sheets of parchment and then covered with silver leaf.

    Serious Eats / Vicky Wasik

  5. Let dough stand 1 minute. If desired, carefully lay edible silver leaf (silver vark) all over the dough. Then, using a sharp knife, cut dough into diamond-shaped pieces 1 to 1 1/2 inches (2.5 to 4cm) long. Allow to rest at room temperature for 30 minutes before serving.

    Overhead view of the silver leaf-covered dough being cut into diamonds.

    Serious Eats / Vicky Wasik

Special Equipment

Probe thermometer, 2-quart saucepan, rolling pin

Make-Ahead and Storage

The kaju katli can be stored in an airtight container at room temperature for up to 4 days.

Read More

Nutrition Facts (per serving)
66Calories
4gFat
7gCarbs
2gProtein
×
Nutrition Facts
Servings: 30
Amount per serving
Calories66
% Daily Value*
Total Fat 4g5%
Saturated Fat 1g4%
Cholesterol 1mg0%
Sodium 3mg0%
Total Carbohydrate 7g3%
Dietary Fiber 0g1%
Total Sugars 5g
Protein 2g
Vitamin C 0mg0%
Calcium 8mg1%
Iron 1mg3%
Potassium 62mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes