No Fire Kaju Katli | No Cook Kaju Barfi

15 Aug No Fire Kaju Katli | No Cook Kaju Barfi

Last Updated on August 15, 2025 by blessmyfoodbypayal

No Fire Kaju Katli | No Cook Kaju Barfi with step wise pictorial and video method.

Kaju Katli is that one name which is not dependant on any introduction. Made with cashews and sugar, this popular Indian sweet is the highlight of any major occasion or festival in India, especially Diwali in incomplete without this most loved sweet.

Usually Kaju Katli is made by cooking but to make the given recipe, you need not to switch on even a matchstick. Just a grinder is enough to make this mouthwatering no cook kaju barfi.

IMPORTANT TIPS TO MAKE PERFECT KAJU KATLI WITHOUT COOKING

1. Take good quantity of Cashews, be it whole or broken. Good quality of cashews will make good katli.
2. Powder the cashews on pulse mode only because cashews has oil in it and if you grind them continuously, they tend to release oil. So if grinded inappropriately, you will end up with cashew butter, not cashew powder.
3. After sieving, if there remains some chunks of cashews, grind them again. Repeat this step again and again but don’t compromise with the fine texture of cashew powder.
4. Same is the case with sugar. You need to grind it very fine, though not on pulse mode.
5. Again, sugar too needs to be sifted thoroughly so that there remains no granules.
6. Instead of grinding granulated sugar, you can use the icing sugar for more smooth consistency.
7. Milk powder is always very fine but we have sifted that too to avoid any issues of lumps possibility.
8. Kaju Katli has always a smooth texture so even cardamom powder too needs to be sifted.
9. You can knead the dough with milk or condensed milk as well but they cut downs the shelf life of kaju katli, choice is yours. If using condensed milk, reduce the quantity of sugar.
10. Whatever you are using for kneading the dough, be it milk, condensed milk or water, be VERY VERY CAREFUL with respect to their quantity. Bit of extra liquid can spoil the texture and if you will not be able to compile the dough, you will not be able to shape the katli.
11. Roll the dough between two butter papers which must be greased.
12. For the uniform shape and size of barfi, use the scale as shown in the process.
13. After finish it’s making, do not remove it from butter paper immediately because this time it is very soft. As this is no cook recipe, so to get rid of extra moisture content, you need to leave it for air drying in a room with fan, AC or cooler. Keep it away from any place where there’s heat and humidity.

HOW TO STORE NO COOK KAJU KATLI?

After removing kaju katli from butter paper, store it in air tight container in refrigerator and it remains good for a week.

STEP WISE PICTORIAL RECIPE OF NO FIRE KAJU KATLI

Take a grinder jar and add cashews in it. Make sure cashews should be at room temperature.

Grind to fine powder but on pulse mode only, otherwise cashews will release their oil and you will end up with cashew paste.

Sieve the powdered cashews and keep on repeating (grinding on pulse mode & sifting) until entire cashews turn into fine powder.

Likewise powder the sugar and sieve it too directly into cashew powder. Instead of powdered sugar, you can use icing sugar.

Then comes the milk powder and cardamom powder. Sieve them too.

Firstly mix them all together. Add desi ghee.

Now start adding water but very little at a time and start mixing the mixture. Repeating again, by adding a very little water at a time.

Prepare a normal dough.

Now put this dough on silicon mat or greased butter paper and rub it for 2 minutes.

It will give a smooth and glossy finish to the dough.

Now put this dough on a greased butter paper.

Place another greased butter paper over the dough and start rolling.

Roll the dough from all sides to the thickness of kaju katli.

Remove the upper butter paper and decorate the dough with silver varq. Cut the dough into diamond shape. If you have a scale, it will give the better shape.

After the dough is cut into pieces, do not remove it from the butter paper and place it in a cool room with no moisturizer and let it air dry for 2-3 hours.

Now it’s time to remove the barfi from the butter paper carefully and put it in air tight container.

Enjoy.

NO FIRE KAJU KATLI – RECIPE CARD

No Fire Kaju Katli | No Cook Kaju Barfi

blessmyfoodbypayal

No Fire Kaju Katli is a quick, hassle-free treat made without cooking, offering rich cashew flavor and smooth melt-in-mouth texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course indian sweets

Cuisine Indian

Servings 370 gram

Ingredients

  

1 cup = 250 ml

• 1 +1/4 cup cashews
• 1 cup sugar
• 1/4 cup milk powder (full fat)
• 1 tsp desi ghee
• 1 tsp cardamom powder
• 3.5 tbsp water (or as required)
• Silver varq

Instructions

 

• Take a grinder jar and add cashews in it. Make sure cashews should be at room temperature.
• Grind to fine powder but on pulse mode only, otherwise cashews will release their oil and you will end up with cashew paste.
• Sieve the powdered cashews and keep on repeating (grinding on pulse mode & sifting) until entire cashews turn into fine powder.
• Likewise powder the sugar and sieve it too directly into cashew powder. Instead of powdered sugar, you can use icing sugar.
• Then comes the milk powder and cardamom powder. Sieve them too.
• Firstly mix them all together.
• Add desi ghee.
• Now start adding water but very little at a time and start mixing the mixture. Repeating again, by adding a very little water at a time.
• Prepare a normal dough.
• Now put this dough on silicon mat or greased butter paper and rub it for 2 minutes.
• It will give a smooth and glossy finish to the dough.
• Now put this dough on a greased butter paper.
• Place another greased butter paper over the dough and start rolling.
• Roll the dough from all sides to the thickness of kaju katli.
• Remove the upper butter paper and decorate the dough with silver varq.
• Cut the dough into diamond shape. If you have a scale, it will give the better shape.
• After the dough is cut into pieces, do not remove it from the butter paper and place it in a cool room with no moisturizer and let it air dry for 2-3 hours.
• Now it's time to remove the barfi from the butter paper carefully and put it in air tight container.
• Enjoy.

Keyword no cook kaju barfi, no fire kaju katli