At FFCE, we assist you in producing Kaju Katli, a popular Indian sweet known for its rich flavor and smooth texture. Crafting Kaju Katli requires careful attention to ingredient quality and processing techniques to achieve the perfect balance of sweetness and the delicate taste of cashews. We ensure that your Kaju Katli is consistently delicious and meets the high expectations of consumers.

Our focus includes recipe formulation and process optimization for key steps such as cashew grinding, sugar syrup preparation, and dough rolling. We help you achieve the ideal texture by ensuring the cashews are finely ground and the sugar syrup reaches the right consistency. Our Technological Support includes guidance on the best equipment for efficient production while maintaining traditional flavors. We also assist in regulatory compliances and audits along with Licensing and Permitting Assistance where ever required. 

What is Kaju Katli?

Kaju Katli processing begins with selecting high-quality cashews, which are then finely ground into a smooth powder. This cashew powder is mixed with a sugar syrup, which has been prepared to a specific consistency to bind the ingredients together without making the mixture too sticky.

The mixture is cooked carefully, stirring constantly to avoid burning and achieve the right shaping consistency. Once the mixture reaches the desired thickness, it is spread out and rolled into thin layers. The rolled dough is then cut into diamond-shaped pieces, which is the traditional shape for Kaju Katli.

After cutting, the pieces are often garnished with edible silver leaf (vark) for an attractive finish. The final product should have a smooth texture, melt-in-the-mouth quality, and a rich, cashew flavor that’s perfectly balanced with sweetness. By carefully controlling each step of the process, you can produce Kaju Katli that delights consumers and stands out in the market for its quality and taste.

The Production Process of Kaju Katli

  1. Ingredient Selection and Preparation
    • High-Quality Ingredients: The primary ingredients for Kaju Katli include premium cashew nuts, granulated sugar, ghee, and optional flavorings like cardamom or saffron.
    • Preparation: Cashew nuts are soaked, dried, and ground into a fine paste. The quality of the cashew paste significantly impacts the texture of the final product.
  2. Sugar Syrup Preparation
    • Syrup Consistency: Sugar and water are combined and heated to form a syrup of single-thread consistency. Monitoring the syrup’s temperature and consistency is critical to ensuring the proper binding and texture of the Kaju Katli.
  3. Mixing and Cooking
    • Mixing: The cashew paste is gradually added to the sugar syrup with continuous stirring to prevent lump formation.
    • Cooking: The mixture is cooked over medium heat while stirring constantly to avoid burning. Ghee is added during this stage to enhance flavor and texture. The cooking continues until the mixture reaches a dough-like consistency that pulls away from the sides of the pan.
  4. Shaping and Cooling
    • Shaping: The cooked dough is transferred to a greased surface and rolled out to a uniform thickness. This process requires precision to achieve the characteristic thin, smooth texture of Kaju Katli.
    • Cooling: The rolled dough is allowed to cool to room temperature before cutting into diamond-shaped pieces.
  5. Extended Shelf Life and MAP
    • Preservation Techniques: Natural preservatives, such as ascorbic acid, can be added to enhance shelf life by preventing oxidation and microbial growth.
    • Modified Atmosphere Packaging (MAP): Kaju Katli is packed using MAP, which involves replacing the oxygen in the packaging with inert gases like nitrogen or carbon dioxide. This technique significantly extends the shelf life by slowing down the degradation processes, maintaining freshness, and preventing spoilage.
  6. Packaging
    • Airtight Packaging: The final product is packaged in airtight containers or vacuum-sealed pouches to maintain quality and freshness. Proper packaging ensures protection from moisture, light, and air, which are critical factors in preserving the quality of Kaju Katli.