This Kesar Kaju Katli Recipe, also known as Saffron Kaju Katli, is a traditional Indian sweet that is rich, delicious, and flavorful. This vibrant golden-yellow colored no-cook sweet dish is a perfect dessert to serve during festivals, celebrations, or special occasions.
Typically cut into thin, diamond-shaped slices, it is made using cashews, saffron, milk, and powdered sugar. This sweet, saffron-flavored treat is ready in just 10 minutes.
Share the cultural or historical context of your creations to educate and engage your diners.
Table of contents
This recipe is a quick and easy no-cook version of Kesar Kaju Katli, made from cashews, powdered sugar, milk, and saffron. The ingredients are mixed into a soft dough, rolled out on greased parchment paper into a 1/4-inch thick rectangle, and then cut into thin, diamond-shaped slices.
On this page, I have shared a step-by-step picture and video recipe on how to make Kesar Kaju Katli at home.
About Kesar Kaju Katli
Kesar Kaju Katli is a flavorful and no-cook take on the authentic Kaju Katli, which is a delicious Indian cashew fudge made using powdered cashews and sugar syrup. This sweet recipe is perfect for festivals like Diwali, Holi, Raksha Bandhan, or any other special occasion when you want to make something quick, yet delicious and presentable.
In this recipe, “Kesar” is the Hindi name for saffron, “Kaju” is the word for cashews, and “Katli” is generally used for diamond-shaped thin slices or pieces. Hence, Kesar Kaju Katli is a literal translation of Saffron Cashew Fudge.
Known for its melt-in-the-mouth texture and delicate flavor, this diamond-shaped Kaju Katli is one of the most popular Indian sweets enjoyed throughout India. This no-cook saffron version of Kaju Katli has everything you would want in your Kaju Katli. It is soft, flavorful, delicious, and so full of sweet cashew richness.
Plus, it is completely no-cook, has a beautiful yellow hue, and a rich floral aroma from saffron. It looks so good and tastes absolutely delicious. What more could you want in a dessert?
Making this Kaju Katli is child’s play. So even if you are a beginner, you can make this delicious treat with perfection in no time.
So if you love Kaju Katli or cashew fudge, enjoy exploring new dessert flavors, or just want to try something new, this easy no-cook Kesar Kaju Katli is for you.
Why You Will Love This Recipe
This Kesar Kaju Katli
✔︎ is completely no-cook
✔︎ has the richness of saffron
✔︎ is quick and easy to make
✔︎ makes a lovely holiday gift
✔︎ is vegetarian and gluten-free
✔︎ is packed with healthy fats
✔︎ takes only 10 minutes
✔︎ is made using handy ingredients
✔︎ is perfect for festivals and celebrations
Ingredients
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Cashew Nuts: They are the main ingredient in this Kesar Kaju Katli recipe. They form the base for this fudge, giving it a creamy taste and a rich, smooth texture. Try to use fresh and organic cashews for the best taste. Stale ones can spoil the flavor.
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Powdered Sugar: It sweetens the recipe and also helps bind the fudge, making the dough smooth and easy to work with.
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Saffron strands: Kesar, also known as saffron, is the star ingredient of this recipe, giving the Kaju Katli its beautiful golden color and distinct aroma. To get the most flavor and color, I used crushed saffron strands soaked in warm milk for a vibrant hue and flavor.
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Rose extract: Another optional ingredient, rose extract adds a sweet floral aroma to the Kaju Katli. Rose and saffron pair perfectly together.
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Ghee: A bit of ghee is added to the Kaju Katli mixture to make it rich and smooth. It is also applied to parchment paper for rolling and easier removal.
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Warm Milk: Used as a liquid in this recipe, warm milk is also used to soak the saffron strands.
Variations
Classic Kaju Katli
To make a regular Kaju Katli, skip the saffron and follow the same recipe. You will get your no-cook Kaju Katli.
Cardamom Kaju Katli
You can make cardamom-flavored Kaju Katli by adding 1/2 teaspoon of ground cardamom to the Kaju Katli mixture.
Rose Kaju Katli
To make rose kaju katli, replace saffron with a few drops of rose water for a fragrant twist.
Chocolate Kaju Katli
Love chocolate burfi? Then you will also love chocolate Kaju Katli. To make this version, skip the saffron strands and add about 1 tablespoon of cocoa powder along with the milk to the cashew and sugar mixture. The rest of the recipe remains the same. You might need to add a bit more milk to make chocolate-flavored Kaju Katli.
Pistachio Kaju Katli
If you are a fan of pistachios or enjoy eating pistachio Katli (Pista Katli), you can make a no-cook version of this Katli by swapping 1/2 of the cashew powder with pistachio powder.
Serving Suggestions
Just like any other Indian mithai or sweet dish, Kesar Katli makes a wonderful after-meal dessert or a festive treat for celebrations. This saffron Kaju Katli can also be served as part of a dessert platter along with other Indian desserts like Aate Ka Halwa, Caramel Kheer, Bhapa Doi, Walnut Burfi, and Walnut Halwa.
This sweet dish is also a great option for gifting to your friends and family during festivals like Diwali, Holi, Eid, or Raksha Bandhan. If you’re feeling indulgent, you can also serve it as a delicious tea-time snack with aloo bhujia, paneer pakora, and a cup of hot masala chai.
Storage Suggestions
Since it is a no-cook dessert, it stays well when stored in an airtight container at room temperature in a cool, dark place for up to 1 day. You can store it for longer in the refrigerator, where it stays fresh for up to one week. For the best taste, bring it to room temperature before serving.
Pro Tips and Tricks to Make Kesar Kaju Katli
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Cashew Powder: For a smooth texture, make sure to grind cashews into a fine powder.
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Avoid Over-Grinding: Grind the cashews in short intervals to avoid over-grinding, as this can release oil from the cashews and turn them into cashew butter.
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Saffron: For the best infusion, crush the saffron strands and soak them in warm milk for at least 10 minutes. This step helps bring out the beautiful color and flavor of saffron.
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Sifting: For a smoother texture, you can sift the cashew powder and powdered sugar. However, this step is optional as tiny chunks don’t harm the recipe.
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Dough Consistency: The dough should be slightly soft but not too sticky. If your dough feels sticky, you can add a bit of cashew powder or milk and knead it into a smooth dough.
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Rolling: For easier rolling and even thickness, roll the dough between two sheets of greased parchment paper.
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Shaping: I have cut the Kaju Katli into diamond shapes for a traditional look, but you can cut them into any shape you like.
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Edible Silver Leaves: These don’t have any taste and are only applied for decoration. If you don’t like eating silver leaves, you can skip using them—they will taste just as good.
Kesar Kaju Katli (Step-by-step photo instructions)
How to make No-Cook Kesar Kaju Katli
- In a small bowl, add the warm milk and crushed saffron strands. Mix well and let the saffron infuse in the milk for about 10 minutes until it releases its color and fragrance.
- Add the cashews to a blender or food processor. Grind them into a fine powder. Make sure to pulse in intervals to avoid turning the cashews into a paste. The powder should be fine and smooth.
- Add the powdered cashews to a large mixing bowl. If desired, you can also sift it before transferring. Add the powdered sugar and mix until well combined.
- Next, add the saffron-infused milk to the mixture. Mix with a spoon, then add a few drops of rose extract at this stage if using.
- Mix again, then knead until the mixture forms a smooth dough. Tip: If it feels too dry, you can add a little more milk, a few drops at a time, until you achieve the desired consistency. Add 1 teaspoon of ghee and knead again.
- Place two pieces of parchment paper on a flat work surface and grease them with a few drops of ghee. Place the dough on the greased surface and flatten it slightly using your hands. Cover it with the other greased parchment paper and use a rolling pin to roll it out into a rectangle about ¼-inch thick.
- Once rolled, remove the parchment paper. Let it set for 10-25 minutes. Optionally, garnish the top of the flattened sheet with edible silver or golden leaves.
- Using a sharp knife, cut it into diamond or square-shaped katlis. Let the dough set for 1-2 hours. Your no-cook Kesar Kaju Katli is ready to be served! Enjoy your delicious and easy-to-make Kesar Kaju Katli! You can store them in an airtight container in the refrigerator if not serving immediately.
Recipe Card
Kesar Kaju Katli [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 7 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 35-40 pieces |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 31 calories | 1 |
INGREDIENTS
For Kesar Kaju Katli
- 1½ cups cashews (raw, unsalted)
- 1 cup powdered sugar
- 2 tablespoons warm milk
- 18-20 crushed saffron strands
- 1+1 teaspoon ghee for mixing & greasing
- A few drops of rose extract (optional)
- Edible silver leaves (optional)
INSTRUCTIONS:
How to make No-Cook Kesar Kaju Katli
- In a small bowl, add the warm milk and crushed saffron strands. Mix well and let the saffron infuse in the milk for about 10 minutes until it releases its color and fragrance.
- Add the cashews to a blender or food processor. Grind them into a fine powder. Make sure to pulse in intervals to avoid turning the cashews into a paste. The powder should be fine and smooth.
- Add the powdered cashews to a large mixing bowl. If desired, you can also sift it before transferring. Add the powdered sugar and mix until well combined.
- Next, add the saffron-infused milk to the mixture. Mix with a spoon, then add a few drops of rose extract at this stage if using.
- Mix again, then knead until the mixture forms a smooth dough. Tip: If it feels too dry, you can add a little more milk, a few drops at a time, until you achieve the desired consistency. Add 1 teaspoon of ghee and knead again.
- Place two pieces of parchment paper on a flat work surface and grease them with a few drops of ghee. Place the dough on the greased surface and flatten it slightly using your hands. Cover it with the other greased parchment paper and use a rolling pin to roll it out into a rectangle about ¼-inch thick.
- Once rolled, remove the parchment paper. Let it set for 10-25 minutes. Optionally, garnish the top of the flattened sheet with edible silver or golden leaves.
- Using a sharp knife, cut it into diamond or square-shaped katlis. Let the dough set for 1-2 hours. Your no-cook Kesar Kaju Katli is ready to be served! Enjoy your delicious and easy-to-make Kesar Kaju Katli! You can store them in an airtight container in the refrigerator if not serving immediately.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Grind the cashews in short intervals to avoid over-grinding, as this can release oil from the cashews and turn them into cashew butter.
- For a smoother texture, you can sift the cashew powder and powdered sugar. However, this step is optional as tiny chunks don't harm the recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/kesar-kaju-katli/
