II  Kaju Katli (Cashew Burfi)  II


  • 250 gms. Kaju (Cashews)
  • 50 ml Water
  • 125 gms. Sugar 
  • Varak (silver foil), 3-4 sheets (optional)


  • Grind kaju (cashews) to a fine powder (paste). Do not add any water while grinding. Keep aside.
  • Take sugar in a pan and add water. Boil till a single thred syrup is formed, about 3-4 minutes.
  • Mix kaju paste into the syrup and stir well. Let it cool slightly so that it starts becomes thicker.
  • Put it on a greased surface and rolll it with a rolling pin to about 1/8" thickness.
  • Let it cool and apply silver foil gently.
  • After about 1 hour, cut the katlis into diamond shape.


  • If the katli is not fully set, place it in fridge for overnight.
  • The kaju katli remains good for about 4 weeks. This kaju katli recipe produces katlis very quickly and gives crisp and whiter katlis.