Kaju Katli – No Bake Cashew Bars


(from 6 reviews)
47
Kaju Katli

I had a couple of ideas for Priya’s Pink event, but somehow didn’t get a chance to work on it. The one I tried was not upto my expectation. With the deadline in 2 days I saw Mangala’s Pink Cham Cham and a light bulb flashed. Actually I got 2 ideas, but again had time only to try one. I also wanted to use up the cashews I had in my freezer. So googled and found a good kaju katli recipe. It was very simple to follow and did not use any added fat at all. I decided to mix few drops of rose milk essence with the cashew mixture to make pink kaju katlis.

I’ve tried making a couple of Indian sweets before but did not get it right because I mess up with the sugar syrup consistency. So I was not sure how this would turn out. I started with only one cup of cashew and was proceeding with each and every step very carefully. It was definitely very easy than I thought it would be and the bars came out perfect. The taste was good too, especially the addition of rosemilk essence gave it a nice exotic touch. I’m sure I’ll be preparing these quite often.

TOP RATED

Kaju Katli Recipe

Print
Prep TimeCook TimeMakes
10 Mins30 Mins20 Kaju Kaltis & Some Trimmings.
AuthorCategoryMethod
SweetsCooking
Kaju Katli – No Bake Cashew Bars
5.0 from 6 reviews
Very easy Kaju Katli recipe. Easy to make, no bake cashew bars.
Ingredients:
  • 1 cup Cashewnut (Preferably Broken Into Pieces)
  • 1/2 cup Sugar
  • 3 tablespoons Water
  • Few Drops Rosemilk Essence/Food Color (Optional)
Procedure:
  1. Powder the cashews (without adding water) in a blender/food processor. Using broken pieces of cashews would make it easy. I used the 1 cup jar of my food processor and it took some time to powder.
  2. In a pan add the sugar and water. Heat it and wait until you get a single string consistency. This may take 5-6 minutes. Single thread consistency is when you take a drop of the syrup between your thumb and index finger a single strand should form.
  3. strong>Update: I made it again and noted down the exact times. It took 5 minutes for the syrup to boil and another 3 minutes to get the single string consistency. But note that mine is an electric range and if you have a gas stove it should even quick.
  4. Now stir in the powdered cashew in the sugar syrup. With a spatula (or preferably a big wooden fork) keep stirring; break any lumps, if any.
  5. Add the rosemilk essence or food color if using and mix it thoroughly. Update: Mixing it just enough (two full stirs maybe) that the cashew powder absorbs the syrup should be fine.
  6. Remove the pan from the stove and let it cool for at least 10-15 minutes. By then the mixture will thicken into a play dough (roti dough) like consistency. Update: Don’t cool it completely. Remove the mixture from the pan when it is warm enough to handle with bare hands, so that it won’t turn brittle and rolling would also be easy.
  7. When the dough is cool enough to handle remove it from the pan and knead it, so that any small lumps of cashew can also be mashed. Roll the dough into a ball and flatten it.
  8. I took two sheets of wax paper. Place the flattened cashew mixture in between the 2 papers and roll it with a rolling pin. Make a thin sheet and remove the wax paper from the top. If you don’t have wax paper, simply grease a clean surface with little ghee and then using a rolling pin stretch out the dough.
  9. After an hour cut it into diamonds or squares.
My Notes:
  1. I will be reducing the quantity of sugar when I make it the next time. It was a bit too sweet for me. 1/2 cup is 8 tablespoons, so I think 6 tablespoons should be fine.
  2. If you decide to add rosemilk essence, I would suggest using just 2-3 drops. I used at least 5-6 drops to get that pink color, so the downside is some may feel that the flavor from the essence is overpowering the actual taste of kaju katlis.
  3. It is mentioned in the recipe source that if the kaju katli is not fully set, it can be placed in the fridge overnight. Also these bars are good for at least 4 weeks when stored in normal room temperature.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!


Subscribe To Eggless Cooking

Don't miss our new eggless recipe updates in your email inbox! Sign up now.

Thank you. We just sent you a confirmation email - please confirm it.

Oops! Something went wrong. Please try again later.

47 COMMENTS

  1. Hi,

    I tried this recipe. This tasted just like kaju burfi from outside. But only thing is mine turned out to be too crumbly. It just didn’t bind together. Can you please tell me what went wrong?

    Rama

  2. Thanks for the awesome receipi. I added 0.5 tbs of Ghee in this
    to ensure that Katli stays soft after drying. It turned out so good
    that it was just short of a silver foil and I could see it 😉

    Thanks again and Happy Diwali!

  3. hi thanks for this recipe, with a spice grinder it was possible to powder the cashew nuts faster in small bits. Sometimes there are worms buried inside the whole chashew nuts, so it is a good idea to break the cashew into half before grinding them.

    Sure Rashmi. Or you could get halved cashews from the store. They are cheap too.

  4. Have you thought about including several social bookmark links for your website? At least put one for Reddit so we can ping them up!

  5. Hey Madhu,
    Have always been excited about making sweets for Diwali, but never had the courage to share the sweets I make at home with friends. I guess I don’t have to go hunting for chocolate boxes this Diwali. I tried the kaju katli and it was excellent.
    Cheers,
    Lavanya

    Thank you so much Lavanya. Diwali wishes to your family.

  6. […] of Books @ The Purple Foodie Fudgy Mocha Brownies @ Simple and Yummy Recipes Pink Kaju Katli @ Madhuram’s Eggless Cooking Chips n Salsa @ Health N Taste Martabak Kubang @ Food is Love Market Bowls @ Chocolate & […]

  7. I am familiar with rose water, but what exactly is rosemilk essence?

    I googled rosemilk essence but everything that comes up involves milk, and I thought this was a vegan recipe.

    Hi Kristen, I got the essence from India and it’s not made with milk. It’s mixed in milk with sugar for a flavored drink. I think it should be available in Indian grocery stores. But it’s not needed for making the katlis. I just added it to get the pink color, so you could go with regular food coloring also.

  8. YOUR KAJU KATLI IS SO NICE WITH PINK COLUUR….IAM GOING TO TRY THIS WITH ROSE SYRUP……
    THANKS A LOT

    Thanks Sudha.

  9. Mouthwatering click and Kathlis. I made them for Diwali last year but could not post them…my photos got wiped out. Will have to make them.

  10. I have been looking for a Pure kaku katli like this for sometime.. ever since i saw this in the reader i had been itching to come:-) made time finally. looks perfect. I will try this out.. but without pink.

  11. Looks beautiful! I tried to think of something pink and could not figure out anything 🙁

    But rose milk essence is so unusual and unbelievable!

  12. Hi Madhuram,
    The katlis look very toothsome 🙂 very well explained recipe. Great click.The nippatu n okra fry were great too!
    Thanks for the tempting recipes.
    TC

  13. Wowo ! madhu …lovely kaju kalti ..love the recipe aswell
    .Urs kaju kalti is also looking beautiful… i bet it taste heavenly .Thanks for the recipe 🙂

  14. Woww madhu, am very happy to see these kaju katlis u have prepared splly for me..Thanks a lot for sending these delicious treats to FIC!

  15. After the sugar syrup reaches a one thread consistency, do we have to switch off the gas before adding the cashew powder?

    No Shubhada. After stirring a couple of times you can switch off the gas and remove from the stove.

  16. Madhu,

    Kaju Katli is my family’s all time favorite.

    I make it with Cashews, sugar and whipping cream.

    I also, add either cardamom extract or Kesar Milk masala extract to it. It takes just about 15-20 min to make these yummy treats.

    Anjali, I also got the idea of adding the kesar milk extract, but since I wanted it in pink I went with rosemilk essence. You should post your recipe too. Interesting to know the use of whipping cream.

  17. LOVE the color, so beautiful than the regular bland creamy color. Good one!

    Just checked your comment at Aroma, can’t wait to see the cocktail bondas. Great minds think alike Madhu, great minds!! We are not fools! 😆

    Thanks Asha. Actually it’s not bondas, something else in a toothpick.

  18. Looks great!! The one time I tried kaju katli it came out more like a kaju cake rather than the soft texture of a katli. I think the sugar syrup consistency is very important.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Tried this recipe? Click on stars to rate: