This easy No-Cook Kaju Katli has the soft, chewy texture of halwai-style kaju barfi, without any cooking or the hassle of making sugar syrup. Made with simple ingredients in 20 minutes, this homemade Indian sweet is perfect for Diwali, festive gifting, or whenever you're craving homemade mithai (sweets)!
This recipe is inspired by my mother-in-law, who had a super easy way to make Kaju Katli without preparing sugar syrup. During Diwali, friends and family would often drop by unexpectedly, and she always had a few quick homemade sweets up her sleeve to serve with chai. Her Kaju Katli was one of them!
A few years ago, I adapted her method into a completely no-cook version. After a few rounds of experimenting, I found a much simpler way to get that soft, chewy texture without the fuss of cooking, making sugar syrup, or worrying about the katli turning hard and dry.
It is now one of my go-to mithais to make for Indian festivities. I love that I can make it ahead of time, especially when festivals fall on a weekday and there's already so much to do!
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What is Kaju Katli?
Kaju Katli, also known as Kaju Barfi, is a popular Indian sweet made primarily with cashews and sugar. Traditionally, you cook finely ground cashews with sugar syrup until the mixture forms a dough, then roll it thin and cut it into diamonds.
This easier version skips the cooking and sugar syrup entirely.
Why My Family Loves This Recipe
- No cooking required: No stove, sugar syrup, or checking for the right consistency.
- Soft and chewy: Just like the kaju katli from our favorite Indian sweet shops.
- Simple ingredients: Made with pantry staples and a few traditional flavors.
- Easy to make ahead: Make a few days before the celebration.
Ingredients - Notes & Substitutions
Let's see what we need to make this easy kaju katli recipe with milk powder:
- Raw Cashews: Use plain, unsalted cashews. Whole or pieces; both work.
- Confectioners' sugar: Also called powdered or icing sugar. It helps bind the dough without any cooking.
- Milk powder: Helps bind and gives a creamy, smooth texture. Use unsweetened whole milk powder.
- Milk: Adds moisture and helps bring the dough together. Any milk is ok.
- Ground cardamom: Adds that classic Indian mithai flavor. Freshly ground cardamom works especially well.
- Rose water: Adds a delicate floral aroma. You can skip it if you can't find it.
- Softened ghee: Gives the dough a smooth finish. Don't use melted ghee, as that can make the dough too soft.
- Edible silver leaf (varq), optional: For the classic mithai-shop finish.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Kaju Katli
Here are the step-by-step instructions and photos for making this easy No-cook kaju katli without any sugar syrup:
- Step 1: Grind the cashews to a fine powder.
- Step 2: Mix the dry ingredients in a bowl.
Pro tip
Tip For Grinding Cashews (Crucial Failure Point)
Cashews release natural oils if ground continuously, turning into cashew butter instead of a dry, powdery flour. Avoid this by pulsing for only 2-3 seconds at a time, then sift through a sieve to catch coarse granules.
- Step 3: Add the wet ingredients and knead into a soft dough.
- Step 4: Roll the dough into an even ¼-inch thickness.
Pro tip
Right Consistency of Dough
Add the milk 1 teaspoon at a time. Cashew powder hydrates very quickly, so excess liquid can make the dough sticky and hard to shape.
- Step 5: Gently apply edible silver leaf (if using).
- Step 6: Cut into a diamond shape (or any shape you like).
Recipe Notes & Tips
- Freeze the cashews before grinding. Chilling them for an hour helps keep the powder dry and prevents overprocessing.
- Pulse, don't blend continuously. Short pulses give you better control over the texture and prevent the cashews from releasing their oil.
- Always sift the cashew powder. This removes any coarse bits that could make the finished kaju katli grainy. Regrind the larger pieces separately.
- Use confectioners' sugar, not granulated sugar. Since we're not cooking the cashews or making sugar syrup, powdered sugar is essential for a smooth texture.
- Add milk gradually. Start with the measured quantity and adjust only if necessary.
- Knead until the dough is smooth. Kneading brings everything together and helps create that soft, cohesive texture. Stop once the dough is uniform and pliable.
- Use parchment paper or a silicone mat for easy rolling. Rolling the dough between two sheets keeps it from sticking to your rolling pin and helps achieve an even thickness.
Troubleshooting: How to Get Perfect Kaju Katli
Dough is too dry or crumbly
The mixture may need a little more moisture, or you may have measured the cashews too generously.
Fix: Add a few drops of milk at a time and knead until the dough comes together. Avoid adding too much liquid, or the katli may become sticky.
Dough is too sticky or soft
This can happen if the mixture has too much milk or rose water.
Fix: Knead in a little additional milk powder, about 1 teaspoon at a time, until the dough is easier to handle. Refrigerate briefly if it still feels too soft to cut.
Kaju katli tastes grainy
The cashews may not have been ground finely enough, or the sugar may not have blended completely.
Fix: Sift the cashew powder before mixing, and always use confectioners' sugar. For this no-cook method, fine powders are especially important.
Dough looks oily
The cashews may have been overprocessed, or you may have kneaded the dough more than necessary.
Fix: If the mixture is only slightly oily, try chilling it briefly before rolling. For future batches, grind the chilled cashews in smaller batches, using short pulses.
Kaju katli cracks while rolling
The dough may be slightly dry or not kneaded enough.
Fix: Knead it again until smooth. If needed, add just a few drops of milk to restore its pliability.
How to Store & Freeze
Since this is a no-cook recipe made with fresh milk, I recommend refrigerating it rather than storing it at room temperature for extended periods.
Refrigerator: Arrange the kaju katli in a single layer in an airtight container, or separate layers with parchment paper. Refrigerate for up to 4-5 days.
Make ahead: Prepare the katli 1-2 days before your celebration and store it in the refrigerator. For the best soft, chewy texture, let it sit at room temperature for about 10-15 minutes before serving.
Freezer: For longer storage, arrange the pieces in a single layer and freeze until firm. Transfer them to a freezer-safe airtight container, separating layers with parchment paper. Freeze for up to 1-2 months for best quality.
To thaw: Transfer the container to the refrigerator and allow the kaju katli to thaw overnight. Bring it closer to room temperature before serving for a softer texture. Avoid repeated thawing and refreezing.
More Easy Indian Sweets
📖 Recipe
No-Cook Kaju Katli Recipe
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Ingredients
- 1 cup cashews
- ½ cup confectioner's sugar
- ¼ cup milk powder
- ½ teaspoon cardamom powder
- 1 tablespoon milk
- 1 teaspoon rose water
- ½ teaspoon ghee
Instructions
- Grind the Cashews: Freeze the cashews for 1 hour to prevent them from releasing oil while grinding. Pulse in small batches until finely ground. Sift through a fine-mesh sieve and regrind any coarse pieces.
- Mix the Ingredients: In a bowl, combine cashew powder, confectioners' sugar, milk powder, and cardamom. Add milk and rose water, then knead for a few minutes until you form a smooth, soft dough.
- Knead with Ghee: Transfer the dough to a baking sheet lined with parchment paper or a silicone mat. Add the soft ghee, then fold the parchment or mat over the dough and knead for about 30 seconds, until smooth and pliable.
- Shape the Dough: Flatten the dough evenly with a spatula or roll it between two sheets of parchment paper to about ¼- inch thickness.
- Apply varq: Remove the top parchment and gently apply edible silver leaf (varq), if using.
- Cut into Diamonds: Using a sharp knife, make parallel cuts about 1½ inches apart. Rotate the sheet 45 degrees and repeat the cuts to create diamond shapes. Gently separate the pieces and serve!
Notes
- Freeze the cashews before grinding. Chilling them for an hour helps keep the powder dry and prevents overprocessing.
- Pulse, don't blend continuously. Short pulses give you better control over the texture and prevent the cashews from releasing their oil
- Always sift the cashew powder. This removes any coarse bits that could make the finished kaju katli grainy. Regrind the larger pieces separately.
- Use confectioners' sugar, not granulated sugar. Since we're not cooking the cashews or making sugar syrup, powdered sugar is essential for a smooth texture.
- Add milk gradually. Start with the measured quantity and adjust only if necessary.
- Knead until the dough is smooth. Kneading brings everything together and helps create that soft, cohesive texture. Stop once the dough is uniform and pliable.
- Use parchment paper or a silicone mat for easy rolling. Rolling the dough between two sheets keeps it from sticking to your rolling pin and helps achieve an even thickness.
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