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Kaju katli, a rich cashew-based Indian sweet, is a simple 55-minute Diwali favorite with cardamom, milk powder, and optional vark.
I still remember the first time I made kaju katli. It was a rainy October evening, and my kitchen smelled of cardamom and toasted nuts. Kaju katli, whose name translates as 'cashew slice,' is a cookie-like Indian sweet made from a dough that is largely ground cashew nuts. It is dense, milky, nutty, and less sweet than many other Indian pastries. The dough is cut into diamonds and, if you like, topped with edible silver foil called vark. For me, this sweet is not just a recipe; it is a small, edible jewel that shows up for Diwali, weddings, and festival tables.
Why I Make It More Than Once a Year 🪔
Kaju katli is one of the most popular sweets to make for special occasions, especially Diwali. It is also shockingly simple. The original recipe gives prep time 10 minutes, cook time 15 minutes, resting time 30 minutes, and total time 55 minutes. It yields about 30 kaju katli. That means I can decide at 4 p.m. that I need a festive sweet, and by 5 p.m. I am already slicing diamonds. The cashew dough behaves like a shy cat: warm it too much with the rolling pin and it bolts; treat it gently and it stays exactly where you want it. That metaphor is not perfect, but neither is any kitchen story.
Ingredients and Equipment 🥜
Here is the exact lineup I use, adapted from the reference recipe.
| Ingredient | Amount |
|---|---|
| Whole raw cashew nuts | 2 cups (250 g) |
| Whole milk powder | 2 tablespoons (15 g) |
| Cardamom powder | 1/2 teaspoon |
| Granulated sugar | 10 tablespoons plus 1 1/2 teaspoons (125 g) |
| Water | 1/4 cup (60 ml) |
| Ghee | Rounded 1/2 teaspoon |
| Edible silver leaf or vark | Optional |
You will also need a blender, a probe thermometer, a 2-quart saucepan, a rolling pin, and parchment paper. I cannot stress the thermometer enough. Cooking the syrup to a precise temperature ensures that when it meets the ground cashews, it creates a dough with just the right consistency. If the syrup is too thin, the dough will be sticky; if it is too thick, the dough will crack. The thermometer is my quiet referee.
Step by Step: My Method 👩🍳
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Grind the cashews. 🥜 In a blender, grind the cashews to a fine powder. Take care not to grind them so thoroughly that the nuts release their oil. If you see the powder turning shiny or clumpy, stop. The cashew powder should feel like the first dusting of snow on a Delhi rooftop: fine, dry, and quick to disappear if you handle it too long.
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Mix the dry flavorings. Place the cashew powder in a medium mixing bowl, then whisk in the milk powder and cardamom.
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Make the syrup. In the 2-quart saucepan, combine the sugar and water. Cook over medium heat, stirring gently, until the sugar dissolves. Then stop stirring and let it come to a precise temperature. Use your probe thermometer. The reference recipe does not give a number, but it calls for a precise temperature; I aim for the one-string consistency or about 235°F (112°C). If you are new to sugar work, trust the thermometer more than your eyes.
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Combine. Pour the hot syrup over the cashew mixture. Stir with a spatula until a dough forms. Add the ghee and knead it in. The dough will be warm but should not be sticky.
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Roll. Rolling the cashew dough between sheets of parchment keeps it from sticking to the rolling pin and countertop. I roll it to about 1/4-inch thickness. This step is like pressing a secret between two sheets of rice paper: gentle pressure, no tearing, and a smooth surface that you want to protect.
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Cut. Cut the dough into diamond shapes. I use a sharp knife or a pizza cutter. If you want to be traditional, make them about 1 1/2 inches long.
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Finish. Flavorless silver leaf is a pretty addition, though totally optional. Vark settles onto the sweets like a whispered compliment—barely there, yet unforgettable.
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Rest. Let the kaju katli rest for 30 minutes. This helps the pieces firm up and the flavors settle.
Taste, Texture, and Storage ✨
Kaju katli is dense, milky, and nutty. It is less sweet than many other Indian pastries, which is why I can eat two without feeling like I have swallowed a sugar cube. The cardamom is a soft background note, not a shout. The milk powder adds a rounded dairy depth. The ghee gives a faint richness.
The kaju katli can be stored in an airtight container at room temperature for up to 4 days. I do not refrigerate it, because refrigeration can make the cashew dough sweat and lose its delicate texture. If I am making a big batch for a festival, I layer the pieces between parchment in a tin.
A Few Notes for 2026 🗓️
As of 2026, cashew prices fluctuate, so I buy whole raw cashews from a trusted bulk store and keep them in the freezer. A high-speed blender makes quick work of grinding, but a food processor can work if you pulse carefully. If you cannot find whole milk powder, you can omit it, but the texture will be slightly less milky. The edible silver leaf is optional and often hard to source; it is beautiful, but the sweets are just as delicious without it.
Kaju katli is a recipe that rewards attention and punishes distraction. It is simple enough for a weeknight and special enough for a wedding. I make it when I want my kitchen to feel like a festival, even if the only guest is me, a cup of chai, and a small diamond of cashew sweetness.