Kaju Ki Barfi

5 from 2 votes

Kaju Ki Barfi or Cashew Fudge is a much sought after and most loved sweet, especially by those with a sweet tooth. This recipe of Kaju Ki Barfi that I have prepared is made with cashew and sugar, and is so easy and fool proof that you’ll never want to buy it from the market at such a high price! Here is the recipe of kaju Katli or kaju Ki Barfi:

Kaju ki barfi served in a plate
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All the festivals for this year are approaching slowly and steadily and I am already excited for them. Well, I am more excited about the food I am going to make for each of this festival. I usually have guests coming in for most of the festivals and that’s why I always make sure that they are fed well, especially when it comes to the sweets.   

Because what are celebrations without food, right? I make many sweets that are either my favourite or my husband’s but there is one sweet that is a must have during each and every festival. It is this Kaju Ki Barfi or Kaju Katli, as it’s my son’s favourite.

Earlier I used to get them from the Mithai Walas during Diwali, but since I have tried my hands on this recipe, it is always made at home. Even my son likes the homemade version more than the store bought ones. And he always tells me to make it at home!

Making these Kaju Barfis at home are actually easy. If you follow the step by step method of the same, I am sure you will get it right. The key is to get that Sugar Syrup consistency right and this recipe will help you get that perfect consistency. 

So, next time during a festival, ditch the store bought mithai and make this Kaju Katli at home. They are also great to gift during festivals and special occasions, because what’s a better gift than a homemade mithai, right? Here is the recipe of Kaju Ki Barfi. 

What is Kaju Ki Barfi?

Kaju Ki Barfi is a popular Indian mithai that is available across the India during festivals and special occasions. You will also find this delicious Mithai made of cashew nuts in Weddings. 

Other than cashew nuts, this Mithai uses other basic ingredients such as Milk Powder, Sugar, Water, Ghee and Silver Foil to decorate the top. 

Making Kaju Ki Barfi is easy, but the only trick to get it right is to get the consistency of sugar syrup right. If the syrup is too thick, your barfi will turn out hard and if the syrup is too thin, it will not bind. The sugar syrup should be of one string consistency. If you got this right, your Kaju Katlis will be just perfect. 

How to test the consistency of sugar syrup – Take a little syrup on the back of a spoon. Touch it with your finger. Now bring your thumb and finger together and then pull apart. If the syrup makes one string, your syrup is fine. If it does not make any string, it needs to be cooked more.

Kaju Katli Ingredients

To make Kaju Katli or Kaju Barfi, you don’t need any fancy ingredients. These 5 ingredients that are used to make this Mithai are very basic and mostly available at your home. They are Cashew Nuts, Milk Powder, Sugar, Water and Ghee. 

Make sure to use good quality cashew nuts for the best taste. Once the Kaju Katlis are ready, decorate them with  silver foil and give them that market bought mithai touch. 

You can also flavour them by adding Kesar, Anjeer or Pistas, and you can make a new variety of the same. 

If you are looking for a sugar free version of Kaju Ki Barfi, you can use dates or raw honey instead. 

Can you freeze Kaju Katli?

Yes, you can definitely freeze these delectable barfis. Just place them in a freezer safe container  and freeze for up to 6 weeks. Once you want to serve them, simply take the container out and thaw it at room temperature before serving.

if you have more quantity to freeze, makes sure to freeze them in different boxes. In this way, you can finish the thawed ones in one go. 

Can you eat Kaju Katli in Vrat?

Yes, you can have homemade ones during the fast! Just don’t put the silver foil on top. Mostly, you can eat the homemade ones, as it uses all the ingredients which can be consumed during fasting. But if you are buying from market, it’s a big no no!

As sometimes, the Mithai Walas use glucose syrup as a substitute to sugar which is made with wheat, rice, sugar or other grain.

How to store Kaju Ki Barfi?

You can refrigerate Kaju Ki Katli in an airtight container and it will stay good for about 3 weeks. 

Here are some Indian sweets, that I make at home during festivals – Bread Malai Roll, Gulab Jamun, Malpua, Balushahi, Til Mawa Ladoo, Mawa Kachori, Puran Poli and Kalakand

5 from 2 votes

Kaju Ki Barfi

Kaju ki barfi is one of the most loved Indian sweets perfect for a festival like Diwali
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 25 servings


  • 1 cup Cashew nuts (at room temperature)
  • 1 teaspoon Milk Powder (If you are making it for fasting, then don’t add cornflour)
  • ½ cup Sugar
  • ¼ cup Water
  • Ghee for smearing the surface.
  • Silver foil for garnishing (optional)
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  • Blend cashew nuts in a blender to make a powder.
  • Sieve the powder through a sieve.
  • Mix cashew powder and milk powder in a bowl.
  • Heat sugar and water in a non stick pan.
  • Cook till the syrup has reached one string consistency.
  • Add cashew nut powder in the pan.
  • Cook on low flame for 3-4 minutes, till the mixture start leaving the sides of the pan.
  • Do not over cook.
  • Remove from the heat and let it cool for 5-6 minutes.
  • Take out the mixture on a platform and knead till soft and smooth.
  • Roll the mixture to make 1 inch thick round.
  • Cut into desired shapes.
  • Garnish with silver foil if you want.
  • Store in an airtight container in refrigerator for up to a week.


Calories: 45kcal, Carbohydrates: 6g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 2mg, Potassium: 37mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg
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Recipe Rating


  1. 5 stars
    Tried this recipe.. kaju barfi came out too good. I have even tried your recipies for panipuri pani.. it tasted really well.. I am definitely going to try more of your recipies. Keep up the good spirit.. keep sharing.

  2. 5 stars
    Are you saying i can substitute milk powder for cornfour? And by cornflour do you mean starch?

    “1 tsp Milk Powder (If you are making it for fasting, then don’t add cornflour)”

  3. Hi Neha.. thanks for sharing the recipes.. quick question.. is it really 12 cups of sugar in 14 cups of water or is it 1 and a half cup sugar in 1 and one fourth cup water.. want to be doubly sure . Many thanks for your help

    1. Hello Farah. Thx for the query. I have just done a few alterations to the website which has made this problem. Have edited the recipe. You can check it now.

  4. I usually soak cashews in milk for an hour before blending, it helps in binding.. But I can see your version is also quite simple and the binding is perfect 🙂

    Like the idea of zigzag edges, gives a very unique shape..