Kaju Katli – Indian Cashew Thins
An irresistible festival flavor
Servings Prep Time
16pieces 4hours
Cook Time Passive Time
30minutes 10 minutes
Servings Prep Time
16pieces 4hours
Cook Time Passive Time
30minutes 10 minutes
  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.
  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.