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Kaju Roll

  • Duration: 30 minutes
  • Serves: 4–5 people

Authenticity Slice

Kaju rolls have a smooth, rich cashew nut flavour. For no-lumps and authentic kaju rolls, it is essential to pre-soak the cashew nuts in water so that you can make a fine paste when blended.

Trivia Tadka

The origin of this dish is from pre-partition Punjab where the traditional recipe was called kaju barfi, which transformed into kaju katli meaning pieces, and to the modern-day variation, kaju roll.


  • Cashew nuts (kaju) ( 1 1/4 cup)
  • Sugar (1 cup)
  • Milk (1 cup)
  • Clarified butter (ghee) ( 2 tbsp)
  • Few sheets of silver leaf (varak) (For garnishing)


  • Pre-soak cashew nuts in warm water for an hour. Drain and then grind them to a fine paste with milk.
  • In a heavy-bottom pan, add the cashew paste along with sugar and cook over low heat till the sugar dissolves. Keep stirring to prevent the paste from sticking to the pan.
  • Continue stirring over medium heat for 10–15 mins until the mixture leaves the sides of the pan, and forms a single mass.
  • Remove from heat, and when the dough is still warm and easy to handle, roll into long cylindrical logs of 1-cm thickness. Cut the logs with a sharp knife into 1-inch pieces
  • Place on a serving platter and gently place silver leaf on the logs. Your festive dessert is ready to be served!

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