Kaju Katli is a traditional Indian sweet made primarily for festivals like Diwali and weddings. Originating in the Mughal era, it was a luxury confection reserved for royalty because cashews were expensive, and it has since become a staple festive treat across the subcontinent.

In North India, Kaju Katli is often plain or lightly scented with cardamom, while in Maharashtra a thin layer of silver leaf (varak) is common. Some South Indian versions add a hint of saffron or rose water, and in Gujarat, a thin coating of powdered sugar is typical.

Kaju Katli is usually presented on a decorative plate or in a silver bowl, sometimes topped with edible silver leaf. It is offered as a prasad (blessed offering) to deities and then shared with family and guests as part of the sweets platter.

Kaju Katli is most popular during Diwali, Raksha Bandhan, weddings, and other auspicious occasions such as Navratri and Ganesh Chaturthi. Its rich taste and elegant appearance make it a favored gift for hosts.

Kaju Katli belongs to the class of dry, grain‑free mithai that rely on nuts and sugar for richness. It sits alongside other nut‑based sweets like Badam Barfi and Pista Burfi, representing the opulent side of Indian confectionery.

Authentic Kaju Katli uses raw cashews, granulated sugar, and sometimes a touch of cardamom or rose water. Acceptable substitutes include powdered sugar (for smoother texture) and a tiny amount of ghee for shine, but the core nut‑to‑sugar ratio should stay the same.

Kaju Katli pairs beautifully with savory Indian snacks like samosa or pakora, and it complements a festive thali that includes dishes such as paneer tikka, biryani, and a variety of chutneys. A cup of masala chai is the classic beverage accompaniment.

Its smooth, melt‑in‑the‑mouth texture and delicate nut flavor set it apart from grain‑based sweets. The use of only cashews and sugar creates a luxurious, gluten‑free treat that looks elegant with its characteristic diamond cuts and optional silver leaf.

Common errors include under‑soaking the cashews, which leads to a gritty texture, and not stirring frequently enough in the microwave, causing burnt spots. Also, waiting too long before spreading the hot mixture will make it hard to shape.

The microwave provides rapid, even heating without the need for constant manual stirring on a stove, which speeds up the process to under 10 minutes of active work while still delivering the same glossy finish as the traditional method.

Yes, Kaju Katli can be prepared a day in advance. Once cooled, store the pieces in an airtight container in the refrigerator for up to three days, or freeze for up to a month. Bring to room temperature before serving for optimal softness.

The YouTube channel CookingShooking Hindi focuses on quick, authentic Indian recipes presented in Hindi, often highlighting traditional techniques with modern shortcuts for home cooks.

CookingShooking Hindi emphasizes minimal ingredient lists and time‑saving methods—like using a microwave for sweets—while still preserving the authentic taste and texture, whereas many other channels stick to longer, more labor‑intensive traditional processes.