Kaju Katli – Indian Cashew thins/ Kaju barfi

Kaju Katli- Indian cashew thins

Kaju Katli – Gluten free recipe

Calling itself a slice of cashew nut Kaju katli ( Cashew thin)is one of the ever popular Indian sweets. I guess it is an genetic thing  (so I like to call it!!!)  that runs in the family  too..the strong affinity  to the taste of these cashew thins.

An inevitable delicacy at Diwali time, Kaju katli is one of the most sought after and expensive at ‘mitaiwalas’. Nevertheless,  the more number of times I take this delicacy, nowadays I feel, I taste the flour a lot more than the cashew itself.   Little know is this, it is gluten free and easy to make.

Due to the density of nuts in the recipe, along with the high intensity of sugar..its definitely for the faint hearted. So exercise necessary dietary caution as you indulge in this.

Indian cashew thins- Kaju katli

Kaju Katli

Any way enough  with the store-bought… Let get to some action…lets make this the easiest way…

Also check out some more Indian sweet recipes here

 Panchamrutham – https://mildlyindian.com/recipe/panchamrutham-recipe-palani-style/

Kodomillet payasam – https://mildlyindian.com/recipe/varagu-paal-payasam-kodomillet-porridge/

Sweet banana dumpling- https://mildlyindian.com/recipe/unni-madhuram-sweet-banana-dumpling/

Print Recipe
Kaju Katli - Indian Cashew Thins Yum
An irresistible festival flavor
Votes: 5
Rating: 4.8
Rate this recipe!
Prep Time 4 hours
Cook Time 30 minutes
Passive Time 10 minutes
Prep Time 4 hours
Cook Time 30 minutes
Passive Time 10 minutes
Votes: 5
Rating: 4.8
Rate this recipe!
  1. Soak the cashew nuts in water for about 4 hours
  2. Check if they are tender.
  3. Drain the water and save some of the water
  4. Grind the cashews into a fine paste with a bit of water from the soaking water.
  5. Powder the refined sugar. Set aside.
  6. Set a nonstick / seasoned cast iron pan on low heat.
  7. Pour in the cashew paste and allow the water to slowly cook the paste through.
  8. As the paste starts to thicken add in the powdered sugar and the arrowroot powder ( or corn flour). This helps to thicken the mixture.
  9. This again extracts some more water... keep the elbow work.. keep stirring
  10. Stir till, most of the water evaporates and the paste takes a doughy texture.
  11. Grease a tray with clarified butter / Ghee
  12. Transfer this doughy mixture on to the plate
  13. Flatten using the back of your ladle by pressing down Addition of saffron strands or edible silver is fine at this point. I have added none as we like the delicate flavour of the nuts.
  14. Flatten to about 0.5 cms thick.
  15. Cut into diamond shapes
  16. Let it cool for 10 -15 minutes.
    Indian Cashew thins
  17. Once cool remove the individual diamonds and set to serve. To store layer grease proof paper in between in an airtight boxes
Recipe Notes

Reduce the sugar content to half cup if you like it lightly sweetened.

Swap the white sugar to brown or unrefined based on your preference. The end result will sightly be different in color based on the color of the sweetener used.

The arrowroot powder can be totally avoided if you keep at the stove top a little more longer.

Share this Recipe

Subscribe & Follow

You Might Also Like

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Newest Most Voted
Inline Feedbacks
View all comments
3 years ago

Looks easy,am going to try

Shan Helen
Shan Helen
3 years ago

This is the recipe I tried for Ganesh Chathurti 2017 Ms Seema. Turned out very nice as you can see in the picture. Thank you.

Would love your thoughts, please comment.x