Kaju Katli Recipe (Kaju Barfi Sweet)
Savour the traditional taste of Kaju Katli or Kaju Barfi—a beloved Indian sweet that has delighted generations with its rich flavour and delicate texture. Made with just five simple ingredients—Nestlé MILKMAID, milk, cashew nuts, khoya, and all-purpose flour—this melt-in-your-mouth treat is perfect for festivals, weddings, and special occasions. Whether you are making it for Diwali or simply indulging a sweet craving, this Kaju Katli sweet is a classic that brings joy to every celebration.
About Our Recipe
Imagine biting into perfectly shaped diamond pieces of Kaju Katli, where each piece offers a soft, melt-in-your-mouth experience, enriched by the nutty depth of cashews, the subtle sweetness of MILKMAID, and the indulgent touch of khoya.
Our easy Kaju Katli recipe blends tradition with indulgence. The key ingredient, Nestlé MILKMAID, imparts a creamy richness that transforms this Indian mithai into a luxurious treat. This Kaju Barfi recipe is simple to follow, letting you create an elegant sweet at home without any fuss. Whether it’s Diwali, a wedding, or a casual gathering, Kaju Katli impresses family and friends alike.
Don’t forget to check out our unique Kaju Katli Cake recipe and Surprise Diwali Laddu recipe, each offering a delightful twist to brighten your festivities.
Show more > Show Less >Ingredients
- 1Nestlé MILKMAID Mini
- 1/2 cupNestlé a+ Toned Milk
- 150 gmsKaju (Cashew nuts)
- 150 gmsKhoya
- 50 gmsMaida (All Purpose Flour)
How to make Kaju Katli
- Step 1: Grind cashews into a fine powder. Mix all the Kaju Katli ingredients and blend until a smooth paste forms.
- Step 2: Transfer the Kaju Katli paste to a heavy-bottomed pan. Cook on low heat, stirring continuously until the mixture thickens, starts to leave the sides of the pan, and forms a dough-like consistency.
- Step 3: Spread the mixture onto a tray and roll it to about 1/8-inch thickness. Allow it to cool, then cut into diamond-shaped pieces of Kaju Katli.
Tips to Make Kaju Katli Recipe
- Always opt for fresh, whole cashews in your Kaju Katli recipe to get the best flavour and texture.
- Do not over-grind the cashew nuts, as this can release the oils from the nuts and affect the texture of the Kaju Barfi.
- Make sure to cook the cashew and MILMKAID mixture over low heat. Keep stirring continuously to avoid any risk of it sticking to the bottom of the pan and burning.
- Roll the Kaju Katli mithai dough between parchment paper to prevent sticking and ensure an even thickness.
- Store Kaju Katli in an airtight container to maintain freshness and prevent it from drying out.
FAQs on Kaju Katli Recipe
1. Why is my Kaju Katli mixture dry and hard?
If overcooked, the Kaju Katli can become dry and hard. Add a teaspoon or two of milk and mix until smooth and soft.
2. How long does homemade Kaju Katli stay fresh?
Homemade Kaju Katli stays fresh for about a week when stored in an airtight container. However, its freshness may vary depending on temperature, humidity, and the ingredients used in your Kaju Katli recipe.
3. Why is my Kaju Katli soft and gooey?
If your Kaju Katli ends up being too soft and gooey, it may be because the cashew mixture was undercooked. As mentioned in the Kaju Katli recipe, the mixture should be cooked until it thickens and begins to pull away from the sides of the pan. Make sure to cook it over low heat for enough time to achieve the desired consistency.
4. Can I use pre-ground cashew powder in the Kaju Katli recipe?
For Kaju Katli, it’s best to grind whole cashews, as freshly ground cashews offer the best flavour and texture. However, if that’s not an option, you can use high-quality pre-ground cashew powder for better flavour.
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