Kaju Katli Recipe-Kaju Burfi-Cashew Nut Fudge

Preparation Time-30 minutes


  • Cashew nuts/kaju(whole)-1 cup
  • Sugar-1/2 cup
  • Saffron-1 pinch
  • Ghee-2 tsp
  • Water-5 tbsp


  • Put the cashew nuts into the blending jar and grind it into powder.
  • Do not blend it in one go, blend it for 5 seconds then mix it with spoon (repeat blending and mixing 2 times).
  • Turn on the flame, put a pan over it, add sugar and water together into the pan.
  • Let the sugar come to boil, add saffron into the sugar syrup and stir it.
  • Once sugar is dissolved, add cashew powder and stir continuously.
  • Cook it for 3-4 minutes on low flame, keep stirring.
  • Once the cashew paste starts separating from the pan, cook it for another minute (keep stirring).
  • Turn off the flame, keep stirring for another 30 more seconds.
  • Grease a plate with ghee, pour the prepared cashew paste in the plate.
  • Allow it to cool down little bit, keep mixing it with spoon to avoid lumps while its cooling down.
  • Start kneading the dough when it is little cold (ensure that its not too hot, it may cause burns if too hot).
  • Apply some ghee to make the dough smooth, knead the dough for 2-3 minutes.
  • Place butter paper on the the board, put the dough on butter paper and apply little ghee on it.
  • Place the another butter paper over it and roll it with rolling pin evenly.
  • Cut the edges of the flattened cashew dough then cut it into diamond shape.
  • Kaju katli is ready, serve it fresh.

Note-You may preserve in air tight container or in fridge and consume it for up to 3-5 days)

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *