Kaju Katli at Home: Which Cashews to Buy and How Much

Good kaju katli starts with good cashews: whole, ivory-white and dry. Broken or oily kernels make a grainy mix, so quality matters more than any trick.

Basic quantities

• 250g whole cashews
• 125g sugar
• ¼ cup water
• A little ghee for greasing

This makes roughly 20 pieces.

Method

1. Grind the cashews to a fine powder in short bursts so they do not release oil. Sieve the powder.
2. Cook the sugar and water until you reach a one-string consistency.
3. Add the cashew powder and stir on low heat until the mixture comes together.
4. Knead gently while warm, roll it out, and cut into diamonds.

Tips for a smooth katli

• Use dry cashews and a dry grinder.
• Do not overcook the syrup, or the katli turns hard.
• Let the pieces set for an hour before storing.

Storage

Keep katli in an airtight box in a cool place for 7–10 days.

Looking for cashews? See our premium whole cashews in 250g, 500g and 1kg packs, or browse the cashews collection. Cooking for a festival? See wholesale and bulk orders.