Kajoo Katli


Kajoo katli is popularly called as kajoo burfi. It is the best Indian dessert which is otherwise known as cashewnut fudge. It is considered as a royal indian sweet that takes a pride  position in most indian festival treats.



It is very easy to make dessert amd often gifted to friends and realtives during deewali.  It is one of the relished and most expensive Indian sweet, made using cashew nut. I prepared these especially during Raksha Bandhan This cashew nut fudge has always been my favourite along with my baby and hubby.



The sweet might appear to be delicate and simple to make. It is easy if you keep few things in mind before making it. if you read and follow the recipe carefully then you can make perfect kajoo katli in first attempt.



I have tried 5 times before making perfect kajoo katli. I failed to nail these perfectly because of over cooking the mixtutre. And finally ended with cashew ladoo.. lol…  I am sharing some experence which I found during making kajoo katli so that you can nail it without any mixtake.

  • Make perfect cashew powder.
  • Make perfect sugar syrup.
  • Take out the mixture from the fire before they dru out.


  • Make powder of cashewnut but don’t make a paste.
  • Ensure that you have taken a dry spoon and dry jar before making powder of cashew nut.
  • I found many recipes claming to make one string considstancy sugar syrup, but I don’t find it right.
  • Don’t  over cook the mixture. Becareful and take out the mixture once you see the mixture started leaving side of the pan and become a one lump mass.



Lets prepare the the melt in mouth, delicate kajoo katli. I hope on this raksha bandhan sisters will prepare this delicacy for their brothers . steal their heart by serving these homemade sweet, which will definitely draw a sweet smile in their faces.

Print Recipe
Kajoo Katli
Cuisine indian
Prep Time 5 minutes
Cook Time 20 minutes
Cuisine indian
Prep Time 5 minutes
Cook Time 20 minutes
  1. Grease a plate with ghee , set aside.
  2. In a dry grinder take whole cashewnut and grind them for 3-4 second.
  3. Mix those with a spoon then blend for 3-4 second more.
  4. The cashew powder will be ready by now, if not then blend again for 3 seconds.
  5. But do scrape with a spoon each time.
  6. In a pan combine sugar and water, boil it in medium flame.
  7. When sugar dissolves add cardamom powder and slow down the flame.
  8. Let it boil for 2-3 minutes more.
  9. Gradually add cashew powder and stit continuously.
  10. Ensure that no lumps can be formed.
  11. Keep stiring the mixture 10-12 minutes in low flame.
  12. When you find the mixture became thick and mixture starts to come together ( You will find it going from a paste like form to starting to stick to itself ) immediately switch off the falme.
  13. Transfer the mixture to the greased plate.
  14. Spread it with a spoon and let it be cool a bit.
  15. It will be dry and harden as it cool, so work quickly while still warm.
  16. Once you are able to manage the warm mixture, apply ghee in your palm and knead it.
  17. Make a smooth dough, divide the dough into two halfs.
  18. Place the butter paper on a chopping board .
  19. Keep a ball on the paper and place another paper on top, tap the ball a little , faltten it and start rolling
  20. Once cooled completely take out the paper from top and cut into desire shape.
  21. Scrape off the uneven edges .
  22. Using a butter knife gently remove the kaju katli pieces , taking care that they do not break.
Recipe Notes



  • sugar quantitry reduce to 3/4th cup if ytou like less sweeter kajoo katli.
  • take 6thsp of water with 3/4th cup sugar.



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