Diwali Special Kaju Katli Recipe: How to Make It at Home

A plate of homemade kaju katli can make your Diwali celebrations even sweeter. With its smooth texture and delicate cashew flavour, this diamond-shaped mithai is a favourite for festive gatherings, gifting and sharing with family.

This Diwali Special Kaju Katli Recipe uses a few simple ingredients: plain cashews, sugar, water and a little ghee. The key is to grind the cashews finely and cook the mixture until it comes together as a soft dough. A little patience at each step helps you get smooth, melt-in-the-mouth pieces.

For this Valency Agro recipe, choose fresh, plain cashews rather than salted or flavoured ones. You can keep the flavour classic or add a little cardamom for a festive touch.

For the Kaju Katli

1 cup plain cashews, approximately 150 g
½ cup sugar, approximately 100 g
¼ cup water
1 tsp ghee, plus a little extra for greasing
¼ tsp cardamom powder, optional
Edible silver leaf, optional

Makes: Approximately 18–20 pieces, depending on the size.

1. Grind the Cashews

Make sure the cashews are completely dry and at room temperature. Add them to a dry mixer jar and grind in short pulses until you get a fine powder.

Avoid running the mixer continuously. Over-grinding can release the natural oils from the cashews and turn the powder into a paste.

Sieve the powder to remove any larger pieces. Grind the coarse pieces again briefly and add them back to the fine powder.

When choosing Cashew Brands for this recipe, look for fresh, plain and unsalted cashews. Their natural flavour gives kaju katli its familiar taste.

2. Prepare the Sugar Syrup

Add the sugar and water to a heavy-bottomed pan. Heat over low to medium heat, stirring until the sugar dissolves completely.

Bring the syrup to a gentle boil. To check for one-string consistency, allow a small drop to cool slightly, then carefully press it between your thumb and forefinger. When you separate your fingers, a thin single thread should form.

Be careful: the syrup is hot. Let the drop cool enough to touch before testing it.

3.Add the Cashew Powder

Lower the heat and gradually add the cashew powder to the syrup. Stir continuously to combine and break up any lumps.

Cook the mixture on low heat, stirring regularly. After a few minutes, it should begin to thicken and come together, leaving the sides of the pan.

To check if it is ready, let a small portion cool slightly and try rolling it between your fingers. It should form a soft, smooth ball without sticking too much.

If the mixture is still very sticky, cook it a little longer. Avoid overcooking, as this can make the finished katli dry or crumbly.

4. Cool and Knead the Mixture

Add 1 teaspoon of ghee and the optional cardamom powder. Mix well, then transfer the mixture to a greased plate or a sheet of parchment paper.

Allow it to cool until it is warm enough to handle safely. Knead gently for a minute or two until the mixture becomes smooth.

If the dough feels a little dry, grease your hands lightly with ghee while kneading. Work with it while it is still warm, as it becomes firmer as it cools.

5. Roll and Cut the Kaju Katli

Place the dough between two sheets of parchment paper and roll it into an even layer, approximately 5 mm thick.

If using edible silver leaf, place it gently on top. Cut the rolled mixture into traditional diamond shapes while it is still slightly warm.

Let the kaju katli cool and set before separating the pieces. Arrange them on a serving plate or pack them in a clean, airtight box for gifting.

Tips for Smooth Kaju Katli

Use plain cashews: Salted or flavoured nuts can change the taste of the mithai.
Grind in short pulses: This helps prevent the cashews from releasing too much oil.
Sieve the powder: A fine, even powder helps create a smoother texture.
Cook on low heat: Stirring gently and regularly helps prevent the mixture from sticking.
Check the dough: A cooled sample should roll into a soft ball before you remove the pan from the heat.
Roll while warm: The dough is easier to shape before it cools completely.

Serving and Storage Tips

Serve this homemade kaju katli with other Diwali sweets or arrange it in a festive gift box. You can also enjoy a piece with a cup of tea when guests visit.

Store the cooled pieces in an airtight container. For best freshness, refrigerate them and enjoy within about a week. Let them come to room temperature before serving for a softer texture.

If you’re planning to make a larger batch, choose fresh, plain cashews from a reliable Cashew Nuts Supplier and prepare the mixture in manageable batches for easier cooking.