Kaju Katli Made Pavitra Way: Sweet Tradition, Modern Twist

October 14, 2025

There’s a magic in the simplicity of cashews. Tiny, crescent-shaped, buttery — they have travelled centuries from Portuguese groves to Indian kitchens, winning hearts at festivals, weddings, and celebrations. And nothing showcases their elegance better than Kaju Katli.

But this isn’t just any kaju katli. At Pavitra, we bring tradition, purity, and a modern twist to this classic sweet — creating a dessert that’s rich in flavour, light in sweetness, and visually enchanting.

Ingredients

Classic Sweet Version:

1 cup premium Kedia Pavitra cashew kernels (soaked for 2–3 hours)
½ cup pure sugar
¼ cup water
1 tsp ghee (for greasing)
1 pinch cardamom powder
Silver leaf (optional, for garnish)

Modern Twist / Fusion Variants:

Rosewater or saffron infusion for floral notes
Cocoa powder for chocolate kaju katli
Pistachio or almond powder layered for festive colour
Edible flower petals or dehydrated fruit dust for plating

Pavitra Way: Step-by-Step

1. Blend the Cashews: Drain soaked cashews and grind them into a fine, smooth powder. Avoid over-grinding into a paste; the texture should be soft but not sticky.

2. Prepare Sugar Syrup: In a non-stick pan, dissolve sugar in water over medium heat. Cook until it reaches a one-string consistency — this ensures the perfect texture.

3. Combine & Cook: Gradually add the cashew powder into the syrup, stirring continuously. Add cardamom powder for aromatic depth. Cook on low flame until the mixture starts to leave the pan edges.

4. Roll & Shape: Grease a plate or tray with ghee. Pour the mixture and flatten gently using a rolling pin (or hands covered in parchment). The thickness should be about ¼ inch.

5. Garnish: Let it cool slightly, then apply silver leaf or layer pistachio dust for visual elegance. Cut into diamond shapes while warm.

Modern Fusions

Chocolate Kaju Katli: Add 1–2 tsp cocoa powder while mixing the cashew-sugar blend. Finish with dark chocolate drizzle.
Rose & Saffron Delight: Infuse the sugar syrup with 3–4 saffron strands or 1 tsp rosewater for floral fragrance.
Nut Layering: Alternate layers of cashew, almond, and pistachio powders, each thinly pressed. Finish with a sprinkle of edible rose petals.