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kaju katli pieces decorated with wark on black and brass plate
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No-Cook Kaju Katli Recipe

Soft halwai-style Kaju Katli without any cooking or sugar syrup! This easy Indian sweet is ready in 20 minutes and is great for celebrations!
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Diet: Gluten Free
Servings: 12 pieces
Calories: 95kcal
Author: Aneesha Gupta

Ingredients

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.
    finely ground cashews for making kaju katli in a grinder jar
  • 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.
    mixing the dry ingredients
  • 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.
    roll the dough flat into a square
  • Apply varq: Remove the top parchment and gently apply edible silver leaf (varq), if using.
    kaju katli dough rolled out into a square
  • 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!
    Kaju Katli pieces decorated with edible silver

Video

Notes

  1. Freeze the cashews before grinding. Chilling them for an hour helps keep the powder dry and prevents overprocessing. 
  2. Pulse, don't blend continuously. Short pulses give you better control over the texture and prevent the cashews from releasing their oil
  3. Always sift the cashew powder. This removes any coarse bits that could make the finished kaju katli grainy. Regrind the larger pieces separately.
  4. 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.
  5. Add milk gradually. Start with the measured quantity and adjust only if necessary.
  6. 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.
  7. 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.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 95kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg