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The Ratio
Kaju katli comes down to one ratio: 2 parts cashews to 1 part sugar by volume, with a little water.
Ingredients (about 20 pieces)
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- 1 cup cashews (about 150 g)
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp ghee
- A pinch of cardamom powder (optional)
- Silver varq for decoration (optional)
Method
Grind the cashews
Grind dry cashews in short pulses into a fine powder. Stop and scrape the jar often. Grinding too long turns it into cashew butter. Sieve if you want a very smooth katli.
Make the syrup
Heat sugar and water in a non stick pan on medium heat until the sugar dissolves and the syrup bubbles for 2 to 3 minutes. You do not need a string consistency.
Cook the dough
Lower the heat. Add the cashew powder and stir continuously for 5 to 7 minutes. It is ready when it comes together, leaves the sides of the pan and a small piece rolls into a non sticky ball.
Knead
Add ghee and cardamom. Move it to a plate. When just warm enough to handle, knead for a minute until smooth.
Roll and cut
Roll between two sheets of butter paper to about 4 to 5 mm thick. Add varq if using. Cut into diamonds once it has cooled for 10 minutes.
Fixes
- Dough is sticky: it needs more cooking. Put it back on low heat for a minute or two.
- Dough is crumbly and dry: it is overcooked. Knead in a teaspoon of warm milk or a few drops of water.
- Katli is oily: the cashews were ground too long. Grind in short bursts next time.
How Long It Keeps
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Homemade kaju katli stays good for 7 to 10 days in an airtight box at room temperature in winter, and up to 2 weeks in the fridge.
Which Cashews to Use
Whole cashews work best. Broken pieces are fine for grinding and cost less, but make sure they are fresh and white with no rancid smell, as stale cashews spoil the taste of the whole batch. Our premium cashews are whole W240 grade.
More Diwali Sweets with Dry Fruits
Try our dry fruit barfi, dry fruit laddu and dry fruit chikki. If you would rather gift than cook, see our Diwali gift hampers and dry fruit gift boxes.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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