Kaju Katli (Cashew Burfi)

Holidays were created for sweets and desserts! Here is a recipe for your favorite Indian burfi or mithai – Kaju Katli. This is a very easy recipe and you’ll never have to run to the sweet shop again ! Kajoo Katlee made easy…

Prep time: 15 min.
Cook time: 75 min. (including 60 mins for setting)
Serves: 4-6
Ingredients:

Powdered Cashews – 1.5 cups (150gms)
Powdered Sugar – 1 cup (110gms)
Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops (optional)

Method:

1. Take a double-boiler (see below) and bring the water to boil.
2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.
3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.
7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.
8. Start kneading by adding a little water at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.

Double Boiler:
1. Take a pan and add water to it and bring water to boil.
2. Take another pan that will sit well on top of the bottom pan (not submerged in).
3. The water in the bottom pan is boiled.
4. The top pan is used for cooking/heating so that it is not intense and direct heat.
5. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.
See Video for demonstration.

Tips:
1. Adding Varak gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good.
2. We noticed that powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder.

173 thoughts on “Kaju Katli (Cashew Burfi)

  1. I have everything ready and realized I do not have wax paper. Can I use aluminium foil after lightly greasing it? Or any other replacement? If nothing else can work, can you tell which section can I find it in a store in US?

    1. Hi Gunjan, I am pretty sure that you could use baking parchment paper instead of wax paper. I’ve lived in the Middle East where both are available and interchangeable. Since we aren’t baking here you could probably even use wax paper meant for wrapping up sandwiches. Hope that helps!

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  3. I made the recipe and it is just as good as those from the store! Can you explain why you heat the powdered sugar and milk powder in the beginning? It wouldn’t work without the heat, right?

  4. Hi Hetal & Anuja!

    I was tempted to eat kaju katli when I saw that mithai on a movie. I cam across your recipe. I never had this before so I’m not sure the texture and taste of this sweet.

    Is it suppose to be chewy? I followed your recipe accurately. But while making the dough, I did heat up for 10 seconds so the cashews release its oil. Is this the reason for the chewiness? And I had a hard time cutting the dough up. I had to reheat it then my knife could go through. Please advice.

    1. Hi Myra,

      Kaju katli is not supposed to be really chewy. In this quick version, because we are using milk powder, it may be slightly chewy but not enough to make it difficult to cut.

      1. Ok. maybe the constant reheating to make it soft for cutting may be the culprit. I should’ve sticked to diamond shape cutting which is easier instead of using cookie cutter.

  5. Hi Hetal and Anuja,

    This year our Ganapati( and husband and son) will be delighted to see Kaju Katlis for “naivedya” or “Bhog”. Just tried this receipe and turned out delicious. I made a tri color version of it dividing the misture into 3 and adding green and orange food coloring to 2 parts and layering the rolled out dough. I am so happy to have found your website. You two make a great team and your recipes are simply superb. I am truly one of you biggest fans..

    Have a wonderful fesitval season.
    Take care,
    Deepa

  6. Thanks for this wonderful wonderful recipe. Though I’m not much of a cook, even I was tempted to try this. It was so easy and turned out absolutely soft and marvellous, just like the ones from the stores.
    Thanks again and keep up the great work. 🙂

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