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Quick answer
The usual answer to how much kaju for 1 kg kaju katli is about 650 g of cashew and 325 g of sugar, a two-to-one ratio, plus a spoon of ghee and a pinch of elaichi. Broken kaju works exactly as well as whole kernels, because everything is ground to powder, and a kilo cuts into 80 to 100 diamonds.
What is the exact ratio for one kilo?
Kaju katli is cashew, sugar and water, cooked to a soft dough and rolled thin. The water boils off, so the finished weight is roughly the cashew plus the sugar. For one kilo of finished katli:
| Ingredient | For 1 kg katli | For 500 g katli | Note |
|---|---|---|---|
| Kaju (broken or whole) | 650 g | 325 g | Ground to a fine, dry powder |
| Sugar | 325 g | 160 g | Some families go down to 280 g for a less sweet katli |
| Water | About 160 ml | About 80 ml | Just enough to dissolve the sugar |
| Ghee | 1 tablespoon | 1 teaspoon | Helps the dough come together and shine |
| Green elaichi | 4 to 5 pods, powdered | 2 to 3 pods | Optional, but most homes add it |
| Silver varq | 2 to 3 sheets | 1 to 2 sheets | Optional, for the festive look |
The two-to-one ratio is the one most halwais use. Push the sugar higher and the katli turns hard and glassy; push it lower and the dough stays sticky and refuses to roll.
Which kaju grade makes the smoothest dough?
Any clean, fresh grade will do, because the shape disappears in the grinder. What matters is freshness and dryness. Old kaju has more oil on the surface and turns pasty the moment you grind it, and that is what gives grainy, oily katli.
That is why we suggest Kaju Faad, the clean two-piece halves, for katli. It is the same nut as a whole kernel at a lower rate, and its pack prices are at today's shop rate. Kaju Tukda, the four-piece broken grade, is cheaper still and works just as well for katli and gravies. Whole Jumbo kernels belong in the guest bowl, not the mixer. Across all the grades, kaju works out to at today's shop rate today, and the kaju grades guide explains what each name means.
How do you make kaju katli at home?
- Grind the kaju in short pulses, ten seconds at a time, to a fine powder. Do not run the mixer long or the cashew releases oil.
- Sieve the powder. Grind anything left in the sieve once more, briefly.
- Dissolve the sugar in the water in a heavy kadhai and cook to a one-string syrup, about five to six minutes after boiling.
- Lower the flame and add the kaju powder. Stir constantly for six to eight minutes until it leaves the sides and forms a soft mass.
- Test a pinch: roll it between your fingers. If it forms a smooth ball that does not stick, it is ready.
- Add the ghee and elaichi, tip onto a greased sheet and knead while warm until smooth.
- Roll between two sheets of butter paper to about 5 mm thick, apply the varq, and cut diamonds once it is just warm.
Cool the pieces fully before stacking. Kaju katli keeps about a week at room temperature in an airtight box, and up to three weeks in the fridge. The sweet has a long history in north and west India; the kaju katli article traces it.
How many pieces of kaju katli are in 1 kg?
It depends on the size you cut. Standard diamond pieces about 4 cm across and 5 mm thick weigh 10 to 12 g each, so a kilo gives 80 to 100 pieces. Larger shop-style diamonds of 15 g give around 65. For gifting boxes of 250 g, plan on about 20 to 25 pieces per box.
What else do you need for a Diwali sweet-making day?
Elaichi is the one spice nearly every Diwali sweet uses. Green elaichi works out to at today's shop rate today, and a 50 g pack covers several batches of katli, kheer and laddoo. Pista slivers for the top of barfi and badam for halwa are the other two staples. Chennai readers will find the same cashew in our guide to Deepavali bakshanam dry fruits.
Our orders start at ₹1,000 and every order ships free. A sensible sweet-making basket is 1 kg of Kaju Faad for two batches of katli, 500 g of badam and 250 g of pista for garnish, plus 50 g of elaichi. Order by the last week of October and the kaju arrives fresh, packed on the day it ships, well before Dhanteras on 6 November. The full range is in the cashew collection, with every grade’s rate on the kaju price page.
Questions people ask
Why does my kaju katli turn out grainy or oily?
Usually because the kaju was ground too long and released oil, or because the dough was overcooked. Grind in short pulses and take the dough off the heat as soon as it forms a smooth, non-sticky ball.
Can I make kaju katli with broken kaju?
Yes, and most sweet shops do. Broken kaju is the same nut, it grinds to the same powder, and it costs less than whole kernels. Make sure it is fresh and pale.
How many kaju katli are in 1 kg?
About 80 to 100 standard diamonds of 10 to 12 g each. Shop-sized pieces are larger, so a bought kilo may have 60 to 70.
How long does homemade kaju katli last?
About a week in an airtight box at room temperature, longer in the fridge. Keep it away from strong smells, as the cashew picks them up.
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Written at our counter, where these questions get asked every week.
