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cashew burfi made in microwave for diwali served on a gold platter

Microwave Kaju Katli (Cashew Burfi)

Jyoti Behrani
Make soft, smooth, and melt-in-your-mouth kaju katli in the microwave with just cashews and sugar. This easy recipe uses soaked cashews blended into a smooth paste, then microwaved until a soft dough forms. No sugar syrup or complicated cooking techniques needed. Perfect for Diwali and festive celebrations!
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Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Soaking Time 2 hours
Total Time 11 minutes
Course Dessert, sweets
Cuisine Indian
Servings 12
Calories 36 kcal

Equipment

Ingredients
  

  • 1 cup raw unsalted cashews
  • ⅓ -½ cup granulated sugar ,adjust to taste
  • ¼ teaspoon cardamom powder optional
  • 1 teaspoon ghee for greasing
  • Edible silver leaf varak, optional

Instructions
 

  • Soak cashews in water for 2-3 hours or until they become soft.
  • Drain the cashews completely in the strainer.
  • Add soaked cashews and sugar to a blender or food processor. Blend into a smooth, thick paste without adding any water. Scrape the sides as needed.
  • Transfer the cashew-sugar paste to a large microwave-safe bowl and spread it evenly.
  • Microwave on high for 6 minutes, stirring thoroughly after every 1 minute to ensure even cooking.
  • As the mixture cooks, it will gradually thicken and come together. Continue stirring until it forms a soft, non-sticky dough.
  • Add cardamom powder, if using, and mix well.
  • Allow the mixture to cool slightly until warm enough to handle.
  • Grease your hands and a parchment paper with a little ghee. Transfer the cashew dough onto the parchment paper.
  • Knead gently until smooth. Place another sheet of parchment paper on top and roll evenly to about ¼-inch thickness.
  • Remove the top parchment paper and apply edible silver leaf, if desired.
  • Let the kaju katli cool completely. Cut into diamond-shaped pieces and serve.

Notes

  • Soak cashews until soft but do not leave them soaking longer than needed.
  • Drain the cashews very well. Excess water can make the mixture take longer to cook.
  • Blend cashews and sugar without adding water to make a smooth, thick paste.
  • Use a large microwave-safe bowl, as the mixture may bubble while cooking.
  • Stir every minute to ensure even cooking and prevent the mixture from sticking.
  • Microwave wattages vary. If the mixture is still sticky after 6 minutes, continue cooking in 30-second intervals.
  • The mixture is ready when it forms a soft dough and pulls away from the sides of the bowl.
  • Do not overcook, as the kaju katli can become hard once cooled.
  • Knead while the mixture is still warm for a smooth finish.
  • Store in an airtight container at room temperature for 4-5 days or refrigerate for up to 2 weeks.

Nutrition

Nutrition Facts
Microwave Kaju Katli (Cashew Burfi)
Amount per Serving
Calories
36
% Daily Value*
Fat
 
0.5
g
1
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.02
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
1
mg
0
%
Potassium
 
56
mg
2
%
Carbohydrates
 
8
g
3
%
Fiber
 
0.4
g
2
%
Sugar
 
6
g
7
%
Protein
 
0.1
g
0
%
Vitamin A
 
7
IU
0
%
Vitamin C
 
0.4
mg
0
%
Calcium
 
4
mg
0
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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