Kaju Katli – the moment we hear these words we must have it no matter how full our stomach is. Kaju Katli is one sweet that we all love to have. But usually, we get it from the market and avoid preparing it at home because we think that we might not get the sugar syrup consistency perfectly and it will spoil our dish. But here we are with an easy solution – this is a quick and easy kaju katli recipe without sugar syrup.
This kaju katli recipe is prepared without the hassle of making sugar syrup and we have to cook it on gas. But if you want a kaju katli recipe that can be prepared in just 2 minutes, then do check this recipe of Microwave Kaju Katli Recipe in just 2 minutes.
About This Recipe
This is a no-fail and easier version of kaju katli. Usually, kaju katli preparation requires the preparation of sugar syrup. So first we prepare sugar syrup and to it, we add powdered cashews. The mixture is cooked till it forms a dough-like lump. Then its kneaded, rolled, and cut into diamond shapes.
So when kaju katli is prepared traditionally, there are 2 things which you must keep in mind – preparing sugar syrup and grinding cashews accurately. If you make any mistakes in these steps, then the whole recipe will not be perfect. Because of that, we tend to avoid making kaju katli.
To avoid these issues, we have come up with a kaju katli recipe that does not require the preparation of sugar syrup. Also, no need to worry about over-grinding cashews. Yes, this is a recipe of kaju katli without sugar syrup.
Ingredients required to make Kaju Katli without Sugar Syrup
This most-loved Indian sweet requires just 2 main ingredients – cashews and sugar. Yes, it does require other 2 ingredients like water and ghee. But ghee is required to grease the plate and it can be substituted with coconut oil or almond oil if you want to make the recipe vegan. And this kaju katli recipe is gluten-free too.
How to make Kaju Katli without Sugar Syrup | Step-by-Step recipe
- Wash cashews under running water. Alternatively, you can also combine cashews and water in a bowl and rub cashews with your fingers to get rid of any dirt. Change water 1 or 2 times.
- Then add fresh water and soak cashews for 1 hour.
- After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend.
- Then gradually keep adding water and keep grinding. We added about ¼ cup of water while grinding.
- Take the prepared cashew paste in a non-stick pan and add powdered sugar. Mix till it combines well.
- Now switch on the flame on medium heat and keep stirring continuously till all the excess moisture gets absorbed and you notice the mixture starts getting dry.
- After 6-8 minutes you will notice that the mixture will form a dough-like lump and will leave the sides of the pan.
- To check if it’s done, take a small portion on a flat plate and let it cool. Once cooled, try to roll it between your fingers. If you can make a smooth ball and it’s not sticking, then the mixture is ready.
- Switch off the flame and remove the mixture on a plate greased with ghee.
- Start mixing with a spoon since the mixture will be very hot initially. Once it slightly cools, start kneading the mixture with your hands till smooth. To knead easily, take the mixture between your palms and roll it to make a smooth ball.
- Flatten it slightly and take the mixture on parchment paper and roll it into a square of medium thickness. Roll it according to the katlis you like, some may prefer thin and some even like thick kaju katlis. Grease a spatula with ghee and adjust the sides. You can cut the edges if you want.
- Be a little quick while rolling before the mixture cools down completely.
- Cut into diamond shapes.
- Let the kaju katlis cool down completely. Once cooled, store in an air-tight container. For longer shelf life, transfer the kaju katlis to the refrigerator and store them for upto 10 days.
Tips & Tricks
- Use raw cashews for the recipe. Do not use roasted or any flavored cashews.
- If you like you can add cardamom (elaichi) powder. For this much quantity, you can add ¼ teaspoon of elaichi powder.
- Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Knead and roll the kaju katli dough when it’s hot.
How to make a variety of sweets using this recipe
Taking this kaju katli without sugar syrup as a base recipe, you can make a variety of sweets. Some of the variations we suggest –
Chocolate Kaju Katli – Now there can be 2 variations for the chocolate kaju katli recipe.
You can add cocoa powder to the cashew mixture. Add it at the stage when you notice that the mixture has started coming together. Another way is that you can pour melted chocolate over rolled kaju katli and then let it set. Once it sets, then cut it into diamond shapes.
Badam Katli / Pista Katli / Kaju Badam Katli – Substitute any nut in place of cashews. You can even take half cashews and almonds.
Kaju Pista Roll / Kaju Anjeer Roll – Make the base of cashew as per the mentioned recipe and prepare your choice of filling. For pista filling, make pista dough as per the cashew dough method.
For anjeer filling, heat little ghee and add chopped figs. Saute till it becomes soft. Let the mixture cool down. Once cooled, knead well.
Roll cashew dough in a rectangular shape and make a cylindrical roll out of pista/anjeer dough. Place pista/anjeer dough on one end of the rolled cashew dough and then start rolling/folding the cashew dough, until you reached the other end. Cut into slices.
Frequently Asked Questions
Is kaju katli and kaju barfi same?
So, if you ask us there is no Yes or No reply to this question. As per wikipedia,
Kaju katli (literally “cashew slice”), also known as kaju barfi, is an Indian dessert similar to a barfi.
But whenever we hear the words Kaju Katli, we think of it as thin diamond-shaped slices of the sweet, and Kaju Barfi will be thick square-shaped sweet.
Is Kaju Katli gluten free?
Yes, kaju katli is gluten-free sweet that has only 2 main ingredients – cashews and sugar. Ghee is used just for greasing and if you replace it with coconut oil or almond oil then it can be vegan too.
Can we consume kaju katli during fasting or vrat?
Some people avoid silver vrak during fasts, so you can choose not to put it if you are one of those. We avoid using silver vrak in our sweets. But generally, yes of course you can enjoy it during fast.
More Indian Sweets Recipes
Lapsi Recipe (Gujarati Broken Wheat & Jaggery Sweet) – in collaboration with Ekgaon
Whole Wheat Jam Swiss Rolls in Kadai | eggless, without oven
Recipe Card
Kaju Katli Without Sugar Syrup
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Ingredients (1 cup = 240 ml)
- ¾ cup cashews / kaju (or 100 grams)
- ½ cup (less 1 tablespoon) powdered sugar (or 50 grams)
- ¼ cup water
- ghee for greasing
Instructions
- Wash cashews under running water. Alternatively, you can also combine cashews and water in a bowl and rub cashews with your fingers to get rid of any dirt. Change water 1 or 2 times.
- Then add fresh water and soak cashews for 1 hour.
- After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend.
- Then gradually keep adding water and keep grinding. We added about ¼ cup of water while grinding.
- NOTE: Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Take the prepared cashew paste in a non-stick pan and add powdered sugar. Mix till it combines well.
- Now switch on the flame on medium heat and keep stirring continuously till all the excess moisture gets absorbed and you notice the mixture starts getting dry.
- After 6-8 minutes you will notice that the mixture will form a dough-like lump and will leave the sides of the pan.
- To check if it’s done, take a small portion on a flat plate and let it cool. Once cooled, try to roll it between your fingers. If you can make a smooth ball and it’s not sticking, then the mixture is ready. Switch off the flame and remove the mixture on a plate greased with ghee.
- Start mixing with a spoon since the mixture will be very hot initially. Once it slightly cools, start kneading the mixture with your hands till smooth. To knead easily, take the mixture between your palms and roll it to make a smooth ball.
- Flatten it slightly and take the mixture on parchment paper and roll it into a square of medium thickness. Roll it according to the katlis you like, some may prefer thin and some even like thick kaju katlis. Grease a spatula with ghee and adjust the sides. You can cut the edges if you want.
- Be a little quick while rolling before the mixture cools down completely.
- Cut into diamond shapes.
- Let the kaju katlis cool down completely. Once cooled, store in an air-tight container. For longer shelf life, transfer the kaju katlis to the refrigerator and store them for upto 10 days.
Video
Notes
- Use raw cashews for the recipe. Do not use roasted or any flavored cashews.
- If you like you can add cardamom (elaichi) powder. For this much quantity, you can add ¼ teaspoon of elaichi powder.
- Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.
- Knead and roll the kaju katli dough when it’s hot.
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