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  • Writer's pictureSwati Kumawat

Sangam Barfi

Kaju Katli has been so much eaten in Indian Festivals/auspicious occasions that it will be no wrong to announce it as our National Sweet.

And, if you are with me on this but would still like to go for Kaju Katli, try Sangam Barfi. It is a sandwich of Kaju Katli that has two versions, one is with the stuffing of gulkand and another one with anjeer.

Below shared is the gulkand recipe, I will be sharing the other recipe super soon so that this Diwali you can try a twisted version of our all time favorite Kaju Katli.


  • 1 cup cashews

  • ½ cup sugar (can reduce it to further more based on taste)

  • ¼ cup water

  • ¼ cup gulkand

  • 1/8 th tsp cardamom powder / elaichi powder

  • 1 tsp ghee, clarified butter

  • silver vark & saffron dipped in hot water- optional

  • Kewda water - optional


  1. Firstly in a small mixer jar take 1 cup cashews, grind to smooth powder and keep aside.

  2. Now in a non stick pan, take ½ cup of sugar along with ¼ cup of water.

  3. Keep the flame on low and keep on stirring to form syrup.

  4. Stir the sugar syrup till it forms 1 string consistency.

  5. Now sieve the ground cashew powder in the sugar syrup.

  6. Remember to keep the flame on low all the time and give a good mix.

  7. Add cardamom powder and continue to mix till it starts releasing from the pan.

  8. Once the cashew paste turns to a mass leaving the pan add a tsp of ghee.

  9. Continue to mix till the ghee melts completely and cashew mass has again started leaving the pan.

  10. Add 2 drops of kewda water and mix it nicely.

  11. Turn off the flame and transfer the cashew mass on to the parchment/butter paper

  12. Grease your hand with little ghee and knead for 30 seconds.

  13. Once you get smooth dough,divide it into 2 equal shaped balls and cover with parchment paper.

  14. In the same pan in which cashew dough was prepared, add gulkand and heat it for 4-5 minutes on low flame.

  15. Roll the dough with a rolling-pin, adjusting the thickness according to your choice.

  16. Once both the balls are rolled into discs, on one of the discs apply gulkand evenly as a paste.

  17. Decorate with silver leaf / silver vark. (optional)

  18. Sprinkle saffron water unevenly. (optional)

  19. Cover this disc with the other disc so that gulkand becomes a sandwich layer.

  20. Cut it into equal shaped squares then cut these squares diagonally so that you can get perfect triangle shapes and serve!

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