KAJU KATRI

(Cashewnut Fudge)

Recipe Overview

Kaju Katri, also known as Kaju Barfi, is one of India’s most celebrated festive sweets,

loved for its smooth texture, delicate richness, and elegant diamond-shaped presentation.

Made primarily from finely ground cashew nuts cooked with sugar syrup, this luxurious

fudge has a soft melt-in-the-mouth consistency and a naturally nutty flavour.

Traditionally adorned with edible silver leaf (varq), Kaju Katri is associated

with celebrations, gifting, weddings, and festive occasions such as Diwali.

Despite its royal appearance,  the sweet relies on just a few ingredients and

precise cooking to achieve its  signature silky texture.

Recipe Details

– Cuisine: Indian / Sindhi–Bhatia

– Course: Dessert / Festive Sweet

– Diet: Vegetarian & Gluten-Free

– Servings: 20–24 pieces

– Preparation Time: 15 minutes

– Cooking Time: 20 minutes

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Cashewnuts – 1 cup

– Sugar – ¾ cup

– Water – ½ cup

– Ghee – 1 tbsp.

For Garnish

– Edible silver leaves (varq) – 2 sheets

Method

Step 1: Prepare the Cashew Powder

– Grind the cashewnuts into a fine powder.

– Avoid over-grinding, as the nuts may release oil and turn pasty.

Step 2: Prepare the Sugar Syrup

– In a pan, combine sugar and water.

– Cook on a medium flame while stirring continuously until the sugar dissolves

completely and reaches a one-string consistency.

Step 3: Cook the Cashew Mixture

– Reduce the flame to low and gradually add the ground cashew powder to the syrup.

– Keep stirring continuously to avoid lumps.

– Add ghee and continue cooking until the mixture thickens and begins

leaving the sides of the pan.

– To check readiness, place a small portion between your fingers — if it does not stick

and forms a soft dough-like texture, the mixture is ready.

Step 4: Roll & Set

– Grease the back of a thali or flat tray lightly with ghee.

– Transfer the mixture onto it and spread evenly.

– Roll gently with a greased rolling pin to desired thickness.

– While still warm, place the edible silver leaves on top.

– Allow the mixture to cool and set completely.

Step 5: Cut & Store

– Cut into traditional diamond-shaped pieces and store in an airtight container.

To Serve

Kaju Katri can be served at room temperature as:

– A festive sweet during Diwali and celebrations

– An accompaniment to meals

– A premium mithai for gifting and hospitality

– A sweet served with tea or after dinner

Chef’s Tip

– Use room-temperature cashews for smoother grinding

– Do not overcook the mixture or the katri may become hard

– Stir continuously for a smooth, glossy finish

– A non-stick pan helps maintain texture consistency

Nutritional Insight

Cashews are rich in healthy fats, plant protein, magnesium, and antioxidants.

Kaju Katri is energy-dense and nutrient-rich, though it should be enjoyed in

moderation due to its sugar content.

Cultural Significance

Kaju Katri is regarded as a premium Indian sweet and is deeply associated with celebrations,

prosperity, gifting, and hospitality. The silver leaf decoration symbolises festivity and

grandeur, making it a staple during weddings, religious occasions, and festive exchanges.

Storage & Make-Ahead Tips

– Store in an airtight container

– Keeps well for up to 15 days at room temperature in cool weather

– Refrigeration extends shelf life further

– Place parchment paper between layers to prevent sticking

Variations

– Kesar Kaju Katri: Infused with saffron

– Chocolate Kaju Katri: Layered with cocoa or chocolate

– Rose Kaju Katri: Flavoured with rose essence

– Pista Kaju Katri: Combined with pistachio paste for dual-colour effect

Did You Know?

The smooth texture of perfect Kaju Katri depends heavily on the sugar syrup stage and

precise cooking time. Even a few extra minutes on the flame can change the fudge

from soft and silky to firm and chewy.