Kaju Katli Recipe : The Royal Diwali Sweet (Professional Recipe)

Step-by-Step Instructions

Step 1: Prepare Cashew Powder

Use room-temperature cashews (not cold or refrigerated).

Add them to a dry mixer jar and grind in short pulses until a fine powder forms.

Do not over-grind, otherwise cashews will release oil and turn into paste.

Sieve once if you want an extra smooth texture

Step 2: Make Sugar Syrup

In a non-stick pan, combine ½ cup sugar and ¼ cup water.

Heat on a low flame until the sugar completely dissolves.

Continue cooking until it reaches one-string consistency — when a small drop between your fingers forms a thin string.

Keep the flame low to prevent over-cooking.

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Step 3: Add Cashew Powder

Add the prepared cashew powder to the syrup and mix continuously on low flame.

The mixture will begin to thicken and leave the sides of the pan.

When it comes together like a soft dough, turn off the flame immediately.

(Overcooking can make it hard.)

Step 4: Form the Dough

Transfer the mixture to a greased plate or butter paper.

Allow it to cool slightly (lukewarm).

Apply a few drops of ghee to your palms and gently knead it into a smooth dough.

If the dough cracks, add a few drops of warm water or milk and knead again.

Step 5: Roll and Cut

Place the dough between two butter papers.

Roll gently with a rolling pin until it’s about 3–4 mm thick.

Apply silver vark if desired.

Cut into diamond-shaped pieces using a sharp knife.

Let them cool completely before removing from paper.