Kaju Katli Recipe

Makes 1kg


Cashew nut (broken) – 500gms

Sugar (fine grain) – 400 gms

Water – 200ml


Crush kaju in a mixer to make a fine powder. Strain the kaju and any thick pieces we will grind again.

Separately mix together sugar water and make a thick syrup of one string consistency. Turn the heat to low and powdered cashew nut to it and cook for 1 minute. Remove from heat.

Let it cool down completely. Then using a rollin pin roll it out as thick as you want and cut it into diamond shape. Serve.

Kaju Katli

Kaju Barfi – by Chef Kunal Kapur

Tips & Tricks 

Things to watch out for while cooking/making Kaju Katli

  • A lot of times there are small pieces of skin in cashew nuts, remove them and then use it
  • kaju should be powdered thoroughly.
  • While cooking kaju should not stick to the bottom of the pan. As this will darken the colour of the burfi
  • To check if the mixture is ready we will take a very little quantity in our fingers and roll it into a ball. If it takes the shape of a ball without sticking to the fingers then it is ready or else cook a bit more.

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