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Kaju Bites are a modern variation of traditional cashew sweets. Unlike the soft kaju katli, kaju bites have a firmer, slightly crunchy texture, often layered with chocolate or garnished with silver vark (foil) to enhance their festive look. The base is made by grinding cashews into a fine powder and cooking them with sugar syrup until the mixture thickens. This is then shaped, cut into bite-sized pieces, and sometimes layered with chocolate or topped with chopped dry fruits for added richness.
They are popular during Diwali, Rakhi, and weddings, often gifted as part of festive sweet boxes. Kaju Bites are gluten-free, rich in protein and healthy fats, and indulgent enough to be served at celebrations or as an occasional dessert after meals.
Make Cashew Powder
Grind cashews in a mixer to a fine powder (pulse in short intervals to avoid releasing oil).
Prepare Sugar Syrup
In a pan, combine sugar and water. Heat until one-string consistency forms.
Cook Cashew Mixture
Add cashew powder to sugar syrup. Stir continuously on low flame until it thickens into a soft dough. Add cardamom powder and ghee.
Shape Bites
Spread mixture on greased plate. Flatten evenly with a greased rolling pin. Allow to cool slightly, then cut into bite-sized squares or diamonds.
Optional Layering
Melt chocolate and spread a thin layer on top of cooled kaju bites. Garnish with chopped nuts. Let set before serving.
Grind cashews only when dry — moisture changes texture.
Do not overcook the cashew-sugar mixture; it may turn crumbly.
For extra shine, place silver vark (edible foil) on top.
Store in an airtight container — stays fresh for 5–6 days.
You can make a chocolate sandwich kaju bite by layering melted chocolate between two thin cashew sheets.
They are similar but slightly crunchier and often chocolate-coated, while kaju katli is softer and thinner.
Yes, traditional kaju bites are plain cashew-sugar based, but chocolate adds a modern twist.
Yes, but texture will be softer and taste more earthy.
Skip ghee or replace with coconut oil.
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