Kaju Barfi | Kaju Katli

Kaju Barfi or Kaju Katli is one of the most popular Indian sweets. Kaju means cashew, which is the main ingredient of this recipe apart from sugar which obviously makes it a “sweet”. It is one of the easiest and quickest sweet to make with minimal ingredients.

Also try: Kesar Malai Ladoo, Gulab Jamun, Atta Ladoo or Besan Ladoo.

Course: Dessert

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 15, Total – 30 mins.

Servings: makes around 30 pieces.


  1. Cashew (Kaju) – 1.5 cups
  2. Sugar – 3/4 cup
  3. Water – 1/3 cup
  4. Cardamom Powder – 1/8 tsp
  5. Saffron Threads – 3-4
  6. Ghee (Clarified Butter) – 2-3 tsp.

PS: 1 Cup = 250 ML.

How to make Kaju Barfi:

  1. Add cashews to a grinding jar and grind them on pulse 10-15 times to make a smooth powder, pulse helps in not releasing the oil from the cashews. Keep aside
  2. Add water and sugar in a pan, bring it to boil. Now turn the flame to low and add powdered cashews in portions so that no lumps are formed
  3. Turn the flame to medium and keep stirring till it starts to thicken, at this stage add 1 tsp ghee, cardamom powder and saffron threads. Mix and keep stirring until it starts to leave the sides of the pan and gets thick & sticky, you can add one more tsp of ghee if it doesn’t. 
  4. Turn off the flame and let it cool down a bit, now transfer it to greased plate. Once its cool enough to handle grease your palms and knead it for 1-2 mins
  5. Place the dough on a parchment paper and cover the dough with the same as well, for the ease of rolling. Now roll the dough with the help of a rolling-pin to 1/4 inch thickness and then cut into diamond shape
  6. Your Kaju Barfi is ready, store it in an air-tight container for up to 10 days.


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