Instant Pot Kaju Katli Recipe (Cashew Fudge) or Badam Katli (Almond Fudge)


This fudge is (surprisingly) easy to make and it sets in minutes!

Instant Pot Badam Katli

What if I told you that you could make the most delicious fudge using just four ingredients and that you could have it ready to eat in minutes and that I figured out a way to do this using the least amount of effort possible?

Instant Pot Badam Katli

What is Kaju Katli or Badam Katli?

Kaju katli (also known as kaju burfi) translates to cashew slice and is a fudge made from, you guessed it, cashews. Badam katli (almond slice) is made from almonds.

Traditionally, this type of fudge is made by first boiling sugar to the right temperature/consistency and then stirring in finely ground cashews or almonds. We’re removing a lot of the guesswork that comes with creating a sugar syrup and making this in an instant pot!

How is Kaju or Badam Katli different from Kaju or Badam Burfi?

Katli and burfi are sometimes used interchangeably. They’re basically the same thing. The word “katli” means “slice” and so kaju katli is typically thinner and cut into diagonals. Burfi can be thicker and cut into squares.

I thought it making katli or burfi or fudge was difficult?!

Before attempting to make this burfi/mithai, there were two things that intimidated me about it:

  1. How am I supposed to (effortlessly) get the sugar to the right temperature?
  2. How am I supposed to (effortlessly) roll out the katli dough?

Well, I’ve figured out solutions to both of these concerns! You are going to be amazed at how easily this dessert comes together.

The first thing we need? The IP!

How does the instant pot make this easy?

I’ve figured out the correct cook time to get sugar syrup (also known as chashni) to the temperature necessary in order to make this fudge.

Traditionally, this is a pain to figure out. Ask your Indian relative/friend how they make this fudge and I guarantee they’ll tell you to put hot sugar in between your pointer finger and thumb and to count “strings.”

Uhhh, no thanks.

You don’t need a candy thermometer to make this and you don’t need to touch hot sugar to determine whether the syrup is “ready.” You just need to use the cook time listed in my recipe and the sugar syrup will be perfect. After that, you stir in some cashew flour or almond flour and follow the rest of the directions.

Do I need a candy thermometer to make kaju katli? No.

No, you do not need a candy thermometer. I have one (a thermapen-mk4 if you need a recommendation – it’s awesome) and I used it to test this recipe (many times) so that you don’t have to.

But for those curious, in order to make this type of fudge you want the sugar syrup to reach the “softball stage” (around 235-240F), also known as “two-string consistency.” In all of my recipe testing, I found that the fudge also turns out fine if it gets to the “firmball stage” as well. It’s flexible by several degrees.

After testing this recipe and making tweaks, I’ve learned that it all comes down to the right ratios. You’ll notice that my recipe calls for an unconventional measurement of water (¼ cup and 2 tablespoons). Every time I’ve made it as written below, it has turned out perfectly.

Watch How To Make Kaju Katli – It’s so easy!

(for the full recipe, see the recipe card below 😋)

Ahhhh. I see the burn sign, what do I do?!

It took me a ridiculous number of attempts (15) to get this recipe right and then after I perfected it, I made it over a dozen more times to make sure it really was perfect (because the last thing I want to do is get you super excited about a recipe that’s not perfect). I did get a “burn” sign during several of my attempts and I’m so glad I did because now I know what to tell you if this happens to you… ignore it.

If the burn sign comes up, it’ll go away on its own after a minute or two and the pressure cooker will continue to count down. As long as your valve is closed and the silicone ring is on properly, it’ll be fine. The sugar won’t burn. The temperature of the syrup will still be within the correct range to make this fudge.

Instant Pot Badam Katli

What kind of cashews or almonds should I use?

Almond flour is easily accessible and so it’s very easy to make almond fudge. I buy blanched almond flour from Costco. You can find blanched almond flour at any grocery store.

Kaju katli is amazing but requires more work because you have to grind your own raw cashews. I’ve tried this katli using store-bought cashew flour (the Presto brand on amazon) and it was texturally different and not as good as cashew fudge made with freshly ground raw cashews.

How the heck am I supposed to roll this dough out?

I can’t roll a round roti to save my life. Or a pie crust. Or really anything. Are you in the same boat? I have a solution.

Get yourself a rolling pin with training wheels! There are little wheels on this rolling pin that you can adjust so you can easily roll out dough to your desired thickness.

You obviously don’t need to get that rolling pin if you know how to roll things out. That recommendation is more for my fellow millennials and/or for those of us who never inherited our family’s rolling genes (aka patience).

A silicone baking mat and a pizza cutter are also helpful. It’ll make the process of rolling/cutting the dough and removing the katli a lot easier. A silicone mat is non-stick, reusable, and multipurpose (can use it to bake cookies!). If you don’t want to get this silicone mat then you can roll this dough out onto a well-greased piece of parchment paper.

Instant Pot Badam Katli

Can I make more or less? What size instant pot do you use?

Please follow my exact directions and ratios if you’d like to see what you see in these photos.

I know normally you can double or triple my recipes without any issue but that won’t work with this recipe. Sugar syrup is (obviously) different from curry and when you use more or less sugar/water, you’ll need to adjust cook times. I have no idea what those cook times are. Hopefully, you read above and saw that it took me forever to figure out this recipe with these ratios.

I use a 6 quart to test all of my recipes. That’s all the company made when I first got my pot and while I’ve thought about getting an 8 quart, I just don’t have the counter space for it. Also… honestly? If I had to test recipes in 2-3 different-sized pressure cookers, I’m not sure I’d ever get to actually share anything on the blog. All that to say, I don’t know if these times will work in a 3 quart or an 8 quart but my guess would be no due to the difference in surface area, sorry!

I’ve tested this recipe in my new ultra model and my old duo model.


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Should Kaju Katli be kept in the fridge?

You can store kaju katli on the counter for a few days, but I personally like to store it in the fridge to keep it fresh. Take it out, let it come to room temperature, and enjoy it.

What is the silver coating sometimes seen on Katli or Burfi?

It’s funny, since first sharing this recipe, a lot of readers have asked me if kaju katli is “the one with the silver on it?” and yes, this is the same dessert, haha. If you go to a mithai shop and buy a box of kaju katli, it will likely have what’s called “vark” on top of it it. Vark is a flavorless, very thin sheet of edible silver that’s often used as a garnish on Indian sweets. Basically the Indian version of sprinkles.

I personally don’t use vark when making homemade desserts. I’m just not comfortable using silver sheets especially since I don’t know how pure they really are. I’m sure there is high-quality vark out there, and if I hear of a good brand, I’ll be sure to update this post.

Instant Pot Badam Katli

Alright, go make this fudge! And then come back and tell me how incredibly easy it was for you to make!

Instant Pot Kaju Katli/Badam Katli (Cashew or Almond Fudge)

Instant Pot Badam Katli

Instant Pot Kaju Katli/Badam Katli (Cashew or Almond Fudge)

4.91 from 60 reviews
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  • 1 cup sugar approx. 200g
  • ¼ cup + 2 tablespoons water* approx. 2.7 oz
  • 1 tablespoon ghee
  • 2 cups finely ground blanched almond flour or cashew flour approx. 180-190 grams, room temp.


  • Add the sugar and water to the pot and mix well.
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Quick release pressure.
  • Add ghee and flour to the pot and quickly stir until well combined. The mixture should easily leave the sides of the pot and look like it’s coming together – it should not look runny. If it does look runny, press sauté and stir the dough for 1-2 minutes or until it starts to leave the sides of the pot (if you are using homemade cashew flour, that does tend to have more moisture and so you will need to sauté for 2-3 minutes).
  • Dump the dough out onto a silicone mat (or a well greased piece of parchment paper). Place parchment paper on top of the fudge and use a rolling pin to roll the dough out to desired thickness (I prefer ¼ inch thickness – this rolling pin makes it easy to roll out the fudge). This is what the dough should look like before you roll it out:
  • This fudge will set in 10 minutes! Once the fudge looks firm, use a pizza cutter (or a knife) to cut the fudge into pieces. The fudge will continue to cool down and firm up. You can keep it on the counter for a couple days. After that, I’d suggest storing it in the freezer.



  • *I use a dry measuring cup to measure the ¼ cup of water (it’s easier to see the exact amount of water).
  • You don’t need to weigh the ingredients. I’m including that information only because I get a lot of requests for precise measurements.
  • If the fudge doesn’t set in 10 minutes, that likely means the nut flour has too much moisture in which case you can either wait until it sets on its own (possibly overnight) OR you can add the dough back to the pot and sauté for 1-2 minutes to help dry any moisture then roll it out again. 
  • What to do if you see the burn sign: I’ve made this recipe dozens of times and have seen the burn sign during several attempts. If the burn sign comes up, it’ll go away on its own after a minute or two and the pressure cooker will continue to count down. As long as your valve is closed and the silicone ring is on properly, it’ll be fine. The sugar won’t burn. The temperature of the syrup will still be within the correct range to make this fudge.
  • These items may be helpful in making this: rolling pin and silicone mat.
  • This fudge must be made with room temperature nut flour. I normally store nut flours in the freezer but if you use cold flour, you will need to sauté the mixture in step 4 to make sure the dough dries up.
  • Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart as the surface area is different and will affect the temperature of the sugar syrup. I suggest only using a 6 quart for this recipe.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Tessa Jacob says

    Can this made with Swerve? Would love to have some Indian desserts adjusted for the Keto diet. Seems like this would be a good one to try.

  2. Jag says

    5 stars
    I made this and it came out sooo good! I ground my own cashews and I was worried it would be gritty bc it was definitely not a flour consistency, but it was not. For those that are asking about the silver on top, I used edible stars from Wilton, and they looked nice but next time, I’ll look for some bigger stars. There were a few imperfections that are my fault, but now I’ll know better for next time. Thank you so much for doing all the hard work of recipe testing!

  3. Kruthi says

    Hi Ashley,

    I tried the almond katli today and the dough turned out to be very crumbly.Why could this have happened?Even if it was crumbly the taste was perfect tho!!

  4. Vandana says

    Ashley can we use fresh almonds. If so does the measurements remain the same. Do we blanch the almonds or soak overnight and peel and then grind. How many cups should we soak and do we dry the almonds before grinding

  5. Sharda Subramani says

    Ashley, today I made the badam katli and the coconut Barfi. Thanks for the recipe it is a no fail one and can’t be easier. Have not tasted it as it is for Diwali prashad. But if looks say anything it looks perfect!

  6. Anu says

    I tried this in the 3-quart instant pot. It needed about 2 min of sauteing in addition. Turned out great! Thanks for the easy recipe.

  7. Karuna Taneja says

    5 stars
    How do I adjust the setting and cooking time if I want to make double quantity? I want to make larger quantity as I want to make it to give to as Diwali mithai.

  8. Anjana S says

    5 stars
    Hi !

    My brother made this and it was divine! We had some left over and we placed it into a ziplock and now it’s all mushed together as one mass! Is there a way I can get them to separate, maybe melt it and then again place it in a container? Melt in in a microwave or over a pot with ghee? What do you’ suggest?

    It was sooooo good I want to rescue it! Thanks a lot

    • Ashley - My Heart Beets says

      Hi Anjana, I’m so glad you guys liked this! But aw man could you let it come to room temperature and peel them apart? Or are they not peelable? I know this doesn’t help now but for next time, if you freeze, you’ll want to freeze them individually first then put them into a bag. That’ll help them keep their shape.

  9. Patrick Garrison says

    5 stars
    Hi Ashley,

    I found your recipe whilst browsing Indian Instant Pot recipes. As I only have the 8 qt version, your recommendation to use only the 6 qt I took as a challenge! 🙂 I had sweet success with it using the following logic and adjusting accordingly.

    First, the diameter of the 6 qt liner pot is 8 inches. The 8 qt is 9.25 inches. Thus, the surface area of the 8 qt pot is 13.5 (13.51 if you want to be truly specific) percent larger. So, I rounded everything up by approximately 13.5 percent to keep the same overall ratios The adjusted figures are:

    227 grams of sugar
    101 ml of water
    210 grams almond flour ( I used the midpoint of 185 between the 180-190 that you listed)
    1 tablespoon plus 1/2 teaspoon ghee (slightly over on the ghee, but who’s complaining?)

    Followed your process but cooked on high for 11 rather that 10 minutes to accommodate the larger volume. And as the late Jackie Gleason in his “Ralph Kramden” character would say, “How sweeeeet it is!”

      • Patrick L Garrison says

        Hello again, Ashley,

        Only thing I noticed is that the flavor is VERY mild, perhaps has to do with the generic almond flour I got from the local supermarket. If I try another batch with this I’ll add a bit of almond extract to boost the flavor.

        Another thought that crossed the mind is that one could use this as a base to take in perhaps interesting, if not exactly traditional directions. I’m thinking adding a bit of cocoa which would give both chocolate taste and a darker color. Pistachio flour, if such exists, might also be an interesting variant as well, should fit right in for St. Patrick’s Day with a likely green tint. 🙂

  10. Manasa says

    5 stars
    Thanks for this recipe! Is super simple and always a hit! I make it in a 3 qt instant pot and needs some additional sautéing to get the right consistency to set.

  11. Richa says

    Hi Ashley i tried kaju katli but it came out very crumby and dry also it tastes bit oily.where m wrong?It doesnt looks smooth and taste like kaju barfi.

  12. Lakshmi says

    Hi Ashley,
    I tried this yesterday. After 5 minutes of adding the sugar syrup in the IP and pressure cook mode, it said burn. So turned it off and added the almond flour and finished the rest of the process. Came out fine at the end but can you explain why the IP said “burn” and how to avoid?

    • Ashley - My Heart Beets says

      Hi Lakshmi, I wrote a section in the blog post about the burn sign that may be helpful. Next time you can try waiting for the burn sign to go away – it typically does after a few minutes and it doesn’t affect the outcome of the fudge.

  13. Hemang Desai says

    5 stars
    Made this badam katli with the Costco Almond flour in my 6 qt IP. Turned out perfect after following instructions but did saute for a minute or 2 post mixing in flour. Last time I made it it was sticky and crumbly. This time it set perfectly.

    It tastes very good but feels grainy. Wonder how to get the smooth texture found in traditional kaju katli. Would sifting help?

    Ordered the Nature’s Eats Cashew Flour Finely Ground, 32 Ounce from Amazon for $12 and will try make kaju katli next but this time will sift the flour to see if grainy texture can be reduced.

    • Ashley - My Heart Beets says

      Hi Hemang, I’m glad it turned out well! Yes, sifting will help! I find the blanched almond flour from Costco to be good. As I mentioned in the post, I prefer homemade cashew flour to store-bought cashew flour – I found the latter to be grainy, at least the brand I tried. If you like the brand you’re getting please let us know how it goes. If you really want it to be like traditional kaju katli though, my thought is you’ll need to grind the cashews yourself.

  14. Hema says

    I make it with homemade cashew powder and it turned out good everytime. Just curious to know if you have ever tried on stove top and found the trick?

  15. Kats says

    This is an awesome recipe. Made quite a few times and perfect every time. Saves a lot of time without compromising on taste. This is a keeper, thanks for sharing.

  16. Lopa says

    I’m so bummed, just tried making this with the Costco almond flour & it came out very sticky & crumbly. Not sure what happened?

    • Ashley - My Heart Beets says

      Hi Lopa, I’m sorry to hear that! Happy to help troubleshoot. I’ve made this many times with the costco almond flour so I don’t think that’s the issue. Just to confirm, are you using a 6 quart? Are you having any issues with the seal by chance? Feel free to share a photo in my facebook group (Instant Pot for Indian Food), I’m sure someone will be able to help!

      • Lopa says

        Thx for the speedy reply! I used a 3 quart IP but don’t think that would’ve made a difference? I took your advice & posted on ur FB page, thx!

        • Ashley - My Heart Beets says

          Hi Lopa, sorry just seeing this! I did see your post and am glad it worked out 🙂 But yes, unfortunately, with sugar syrup the size of the IP matters as the surface area can affect the temperature of the syrup. I’ve updated the notes to make it more clear so thanks for asking!

  17. Blue says

    5 stars
    Absolutely fool proof recipe! Making it in an instant pot is a game changer!
    Thank you so much for the perfect recipe!! I made this twice already and had referred your website to so many friends and family!

  18. Geetha says

    It comes out perfect each time I make it. Can’t believe this can be made in a jiffy with awesome taste. Thanks for the recipe 😊

  19. Divya says

    5 stars
    My kids loved kaju katli until they turned Vegan 5 yrs ago. So I stopped buying it and then I found this recipe. I tried it with coconut oil instead of ghee and it turned out great.

  20. NG says

    5 stars
    I have tried it out a few times now and every time it comes out phenomenal! I added a pinch of cardamom powder and few strands of saffron as well. It’s a bit too sweet but after reading your blog on this, I am not even going to ask for whether less sugar will work :D! Thanks, Ashley! your blog has been a lifesaver. I had the IP for one whole year untouched until I saw your post on how to get started. I now have 2 :),,,

  21. Preethi Naidu says

    5 stars
    Being a beginner to cook, I would have never imagined I could make kaju katli. Honestly, super suprised with myself. Thanks Ashley, I followed your recipe step by step and it turned out AMAZING and Yummy! Also super quick and easy to make. My mom was so suprised 😃!

  22. Ne-ha says

    5 stars
    Perfect Almond Katli from your recipe . Spot on. Also used the edges to make golden delicious apples from the Almond Katli mix.

  23. Gini says

    5 stars
    Hi Ashley,

    It came out great! 😀 Your recipe is perfect!
    I can’t believe I can make my favorite sweet so easily! All the credit goes to you. 😀 Thanks so much! 😀

  24. Anu says

    5 stars
    Thank you Ashley for amazing and easy quick recipe.I tried almond katli for Diwali …it was a hit with family and friends..I tried ur milk powder barfi, cookie fudge also…they were also request for u.
    Plz share a recipe for Christmas sugar son really wants to eat them and now I can blindly follow ur recipes…thank you soo much ..

    • My Heart Beets says

      Thanks, Anu! I’m so glad your family and friends enjoyed the katli 🙂 Also glad you liked the burfi and fudge! To be honest, I tend to go with box mixes for cut out sugar cookies but will add this to my to-try list – thank you for sharing 🙂

  25. Bhoomi says

    Hi Ashly… really loved your receipe and taste but I have only 8 qt.IP I used jagerray powder instead if sugar and mine came little mushy more on halfway based so couldn’t make pieces. When I try to saute at end feeling it’s mushy it started sticking in entire pot so I stopped. I tried saute on stove on low flame but same issue so I stopped sautéing and just cool it down in steal thali…I wish I can post pic. Here. Any guidance of that? Any change in receipe or time or measurement? I saw that pot size will make difference in receipe so not sure how to follow all since I have 8 qt only. I appreciate all your responses.

  26. Ruchika Singh says

    Hello , I tried the exact recipe , my batter turned out very crumbly and hard to mix , I am wondering what’s going wrong , my IP capacity is 5L

    • My Heart Beets says

      Hi Ruchika, it sounds like the sugar syrup temperature was too high which makes me wonder whether steam escaped – was the valve closed? Was the seal on properly? It’s hard to know what may have caused the issue but that would be my guess.

  27. Priya says

    4 stars
    Thank you for the lovely recipe and the detailed step by step directions.
    My cashews (raw organic whole), ground up seemed a little wet, also wouldn’t grind too fine.
    I had to keep it on sauté for 2-3 mins, but it still didn’t leave the sides clean like in your video.

    Then I transferred it to the silicone mat like yours and the parchment paper stuck.

    Still waiting a few mins, hoping it will come out when it cools.
    Wish me luck:)

    Thanks. And pls do let me know if you can think of any possible mistakes:)
    (I followed the same directions and measurements),

    Thanks again:)

  28. Radhika says

    5 stars
    The instant pot Kaju katli was an instant hit! Thank you for explaining the steps in detail…it came out really well!

  29. Anitha says

    I tired this in 8 quart and it came out so good. Texture is unbelievable!! It just melts in mouth. And I did not have to slog in kitchen!! So so happy. Thanks a lot Ashley!!

    I tripled the quantities so the surface will be covered with water 1st . And the time was the same – 10 minutes.
    (3/4 cup water, 3 cups sugar, 6 cups almond powder, 1 spoon melted butter)

    This is a keeper Ashley. Again thank you so much!

  30. Ravneet says

    Hi Ashley,

    Do we need to dry roast the freshly grounded cashew powder first for this recipe? If yes then for how long? Thank you

  31. Manisha says

    Have you tried in 8qt, I have 8qt ultra and whenever I try any recipe of 6qt, I do either get burned sign and IP stops instead of continue to count.
    If you happen to try on 8qt please update. I am so looking to make this for Diwali 2020 😊🙏

    • My Heart Beets says

      Hi Manisha, I haven’t tried this in an 8 quart – all of my recipes are tested in a 6 quart. The 8 quart has a larger surface area and so some recipes, especially desserts or those calling to make a sugar syrup, won’t work with the same ratios and cook times.

  32. Prachi J says

    4 stars
    Hi Ashley – I followed this recipe to the T but my kaju katli came out chewy, although it taste good but because it is too chewy my kid did not like it. What should i change so as to not be that chewy.. I used homemade kaju powder..

    • My Heart Beets says

      Hi Prachi, I just want to make sure you saw my note in the recipe instructions about homemade cashew flour having more moisture and requiring a few extra minutes on saute mode? It’s likely it just needed more time to come together. Please let me know if this is helpful next time!

    • Sonya says

      one is reason for it being chewy is that you have scrapped batter that sticks to the sides of the pan. When you are stirring the batter after you add the flour to the water, make sure you stir it constantly and not let any stick to the sides. If it does, then don’t scrape to to make it part of your final burfi. the material that sticks to the sides is definitely chewy. Try it again. I love this recipe and making it in insta pot makes it easy because the temperature is just perfect. thanks to Ashley for this recipe and method.

  33. Alice Brown says

    Hi Ashley,

    Can I use the Almond Flour from Costco’s to make this and can I add some silver leaf paper?


  34. Renu Goel says

    4 stars
    Hi Ashley I tried your recipe and it turned out very good! This time I want to double the recipe. Do I need to double the time also or I can keep the same time?

    • My Heart Beets says

      Hi Renu, I’m so happy to hear that! I haven’t tried doubling this recipe and am not sure it’d work as sugar syrup can be finicky. I think it might be safer to make this two times rather than doubling it at once. If you do try though, please let me know how it goes!

  35. Swetha Mohan says

    5 stars
    Thank you so much Ashley. I would have never figured that making Badam Burfi was this simple! It seems simple because you have so creatively and diligently designed the recipe for us. A Big thanks to you. I actually shaped the dough in form of modaks. I was able to make 21 of them for Lord Ganesha with the proportions mentioned in the recipe.

    Loads of love and thanks once again.

  36. Mona says

    5 stars
    This came out PERFECT! The consistency and the taste are as if I bought this fudge from an Indian sweet shop. I have always wanted to make this particular burfi (fudge!). I followed the recipe exactly with one exception: I sautéed the almond flour in a hot pan over stove for a couple of minutes while the sugar/water was being cooked in the Instapot because I forgot to take the almond flour out in time for it to get to room temperature. I made it today in preparation for Rakhi that we will be celebrating in a couple of days in my home when all the adult kids can get together. They are in for a pleasant surprise because they love this Indian sweet and I am not always able to procure it from outside due to lack of time or availability. I am so happy I found this recipe! Thank you, Ashley!

  37. Malti Bhagat says

    Hi Ashley, I want to make the badam katli but had a question. In India in many stores they make it with dried edible rose petals. I was thinking of trying it too…. however, my question is when should I add the rose petals? In the sugar solution or when I add theghee and almond flour? Would sppryyour feedback.

  38. Lakshmi says

    5 stars
    Hi Ashley,
    Today, I made almond fudge by following your recipe. I was surprised how easy it was and super tasty. My younger daughter doesn’t like sweets but today she was asking more for almond fudge. Thanks a lot for the recipe.

  39. Protima Advani says

    I want to make this for rakhi. Quick question: do you mean 1 tablespoon of melted ghee or semi solid ghee? I know the net quantity is different when melted vs not so wanted to check. Thanks

    • My Heart Beets says

      Hi Protima, I keep my ghee at room temperature and it’s usually semi-solid. In the case of this recipe, because of the fat in the nuts, it shouldn’t make a difference. I’ll be sure to measure the weight of the ghee the next time I make this – thank you for asking this question!

  40. Chaitra Nagaraja says

    5 stars
    Very easy Recipe! Thanks so much!!
    I did this in a 8qt IP and followed exactly the same steps…just a little change…reduced the sugar wee bit and added 1/4 cup and 3tbsp water instead of 2. I got burn error too but went away in a minute as you said. Got perfectly done badam katli!

  41. Manisha says

    Hi.. i loved your recipe but one question as my friend is allergic to milk product so can’t use ghee , can i use Almond oil instead of ghee.
    Please suggest.

    • My Heart Beets says

      Hi Sakshi, I’m sure homemade almond flour will be just fine – I’d suggest peeling the almonds first though (storebought almond flour is blanched and then finely ground).

  42. Leena says

    5 stars
    Hi Ashley,
    I tried this recipe and made kaju Katli. I got the burn sign as soon as soon as it turned on. But I ignored as you had mentioned. I followed your recipe to T. It came very well for the first time in IP but it was still a bit runny even after sautéing for 2 mins. I had to take it out as it had started to brown at the bottom. I manually folded it up and down on a plate until I could get a big lump and then rolled it out and cut them into desired shapes. It’s come out very well. It’s super soft. I thought it could get a bit hard. Any suggestions for this? Thank You

    • My Heart Beets says

      Hi Leena, it sounds like the nuts had some moisture in them – I’d suggest continuing to sauté (on low if the nuts were starting to brown) until the mixture was no longer runny. I hope that helps for next time!

  43. Vj says

    I tried for the first time this recipe and got burn sign, so I stopped and release the pressure. Then followed the instructions of iPot and the dough came too dry and not rollable. Where did I go wrong?

  44. Shama says

    5 stars
    Ashley – Your recipes truly rock!!! I have posted on FB instapot channel before about your Pav Bhaji recipe. Love the egg biryani and kerala egg curry recipe as well.

    Today I tried your almond barfi recipe with monkfruit sweetner (husband is diabetic) and added cardamom powder at the end. Got a burn message for about 1 min but went away as you had mentioned.

    Turned out perfect!! Great consistency!! A little too sweet to my taste and would love a version that less sweeter if possible.

    Otherwise another recipe locked down! Thank you again…

  45. Ruby says

    5 stars
    Made it and it was yummy and so easy! Myvonlyvidsue was I wasnt sure when to take the parchment paper off after rolling the batter out. Should I wait for it to harden before taking the parchment paper off and removing the barfi from the silicone cutting board? Thanks!

  46. Jasmine Cooper says

    I tried the kaju katli recipe. It tastes good but the texture is grainy. I ground the cashews, didn’t use readymade cashew flour

    My 6qt IP showed “Burn Food” sign and didn’t count down 10 minutes. I had to release pressure after approximately 10 minutes

  47. Urvashi says

    Hi Ashley,

    I want to make this without nuts for my son’s birthday (he is allergic to nuts). Any advice for making this with plain flour? Thank you in advance for your help!

    • My Heart Beets says

      Hi Urvashi, I haven’t tried this without nuts but am working on perfecting a different recipe for besan burfi – I hope to finalize it in the next week or so – not sure if that’ll be in time for your son’s birthday? If not, I do have an atta halwa recipe you can try.

  48. Sujatha Unny says

    Hi there,
    Just curious… it looks like the quantity of water is very critical in this recipe. Is that right? I had some brown sugar which solidified because I didn’t store it properly. So, I added some water to dissolve it and now I have brown sugar water :). I’m hoping to try your recipe using 1/4 cup + 2tbsp of MY sugar water. Do you think it’ll work??? I’m thinking the amount of sugar in my water should only effect the sweetness of the katli. Thanks.

  49. Bhavya says

    5 stars
    Hi Ashley,
    Thank you fo this amazing receipe ,,it came Excellent,,so many thx to u,,,,u have a magic in your receipts..could you post receipe for white/wheat bread….

  50. VJ says

    3 stars
    I tried to make with Coconut sugar and Honey in place of sugar. It didn’t work. I feel 100% confident HONEY will not work as it confuses the liquid measurements and doesn’t cook. It stayed as fudge to eat with spoon.

  51. Pavni says

    Hi Ashley,

    Thanks for all your recipes. I tried it and it didn’t quite work out so I have a couple of questions
    1. If the sugar syrup doesn’t have the stringy consistency after opening the lid should I let it saute for a couple of mins or should I just proceed with the recipe ?
    2. I used store bought cashew flour and it had a bitter aftertaste. Any idea why that is ? Washed pot and lid twice before making this and the flour is not bitter on its own.

  52. Pavni says

    Hi Ashley,

    Thanks for the recipe. You mentioned the sugar syrup is traditionally supposed to have the stringy consistency, but when I cooked sugar and water it didn’t have that.
    So, I cooked it a couple of mins before adding cashews and as a result I ended up with a lil crumbly burfi that had a bitter aftertaste. I plan on making it again in the IP and have questions on the following
    1. Should I still add cashews even if the syrup is not stringy?
    2. any idea why there was a bitter aftertaste.
    P.s: I made sure I washed the IP, lid and everything 2 times before I started and I also tasted the cashew flour and it was fine.

  53. Lakshmi Subramanian says

    5 stars
    Tried first time today! Amazing! Girl, you rock! Thank you so much! Even in laws were like ‘wow’! And they were happy with the sweetness (they diabetic) 😄. My husband finished all the sides when I was cutting 😂. Waiting to see my daughter’s (2.5 year old) reaction!

  54. kavi says

    hi can we use the store bought almond flour for this recipie, just wanted to check before doing this.Please let me know.


  55. Arpita says

    Hi I tried using other recipes mostly says 4 minutes pressure cook. It didn’t turn out good. Yours says 10 minutes that’s seems too long!!! Any idea how cooking sugar for longer may turn out or if using less time makes it bad?

    • My Heart Beets says

      Hi Arpita, the key is getting the sugar syrup to the right temperature so that it’ll hold the fudge together. The sugar and water proportions listed in my recipe requires a 10 min cook time. Give this a try and let me know what you think 🙂

  56. Yancey says

    I have an 8qt and a 3qt so this evidently won’t work for me. Would using PIP in my 8qt possibly be an alternative?

  57. Pradeepthi says

    Hi Ashley,
    I made this today with almond flour and it came pretty good. Thank you for the easy recipe.
    I am wondering if it can stay good in the refrigerator for a week to 10 days. Do you think that will work? How do I thaw it if I put it in the freezer.

    • My Heart Beets says

      Hi Pradeepthi, that’s good to hear! I’ve previously kept mine in the fridge for a couple of weeks and it’s fine. I normally store this in the freezer – it thaws very quickly and it actually tastes great cold too. You can thaw it on a plate.

    • My Heart Beets says

      Hi Anika, I use almond flour from Costco when making this but I’m sure you can blanch/peel and grind the almonds yourself to make your own almond flour 🙂 I believe a few people in my instant pot group on FB have tried this. Please let me know how it goes if you try!

  58. JG says

    I tried this and used the weights to measure. 200gm sugar. 2.7 fl oz water and 185gm almond flour.

    It worked but came out way too sweet even though I have a huge sweet tooth. It was as sweet as rasgulla with extra syrup on top. I think I will need to make sugar 2/3rd so around 130gm, how do I adjust water? Same proportion?

    Alternatively how do I increase almond flour and water while keeping sugar at 200gm to make it less sweet?

    • My Heart Beets says

      JG, I haven’t tried using different proportions but a member in my IP Indian Food facebook group said she was able to add an extra half cup of almond flour to make it less sweet and that it worked for her. If you try it this way, please let me know how it goes! If you do, my suggestion would be to add the flour slowly as you stir so as not to get the mixture too dry/crumbly.

  59. Seema Sehgal says

    Hi Ashley, I love your recipes abc I try them out often. Now am ready to try the kaju katli. Just wanted to cross check : cooking sugar and water together is pressure cook for ten mins, right ?

  60. Nindi Kaur says

    5 stars
    I made kaju katli today using your recipe. It came out sooooo good!! Way better than the store bought one. My whole family loved it.
    Thank you

  61. Mridula says

    Hi Ashley, I followed the recipe, but the paste just hardened ing he pot itself. I added the ghee and flour as soon as I removed the lid and stirred. It just started hardening up right then. It came out very dry and hard.. Any suggestions when I try it again next time?

  62. Bhuvana says

    Hi Ashley! I have almonds. I don’t have almond flour.
    Can I blanch the almonds and dry it and ground it. Would that work perfectly?

      • Vinay says

        5 stars
        Thank you Ashley…It worked out perfect! just like your pictures. I used almond flour…and used hand blender to mix the sugar in water prior to cooking…I wanted to avoid coconut oil for the same reason, but olive oil came out just as well!

  63. Mamta says

    5 stars
    I kept the same amount of sugar and increased the flour by another 1/2 cup and it came out with perfect sweetness for my palate.Thanks for the lovely and super easy recipe.

  64. Purvi Joshi says

    Can you please explain how to make cashew flour at home.I tried your receip with home made flour and it’s become chewy. TIA

  65. dominique ramos says

    So I tried it with 3 quart instapot very liquidy but taste is awesome . Any suggestions where I can cut? Sugar or water ? Or both thanks for taking the time I looked everywhere can’t find anyone with 3 quart instaporg

  66. Shriya Deshpande says

    5 stars
    Hey Ashley, my first time leaving a comment here. I just want to say that I absolutely love your recipes!! I have tried many of them and the result has been super delicious every single time! Today I made Almond katli and it was so easy and so good! My son gobbled it happily (he doesn’t like any kind of nuts lol) I have to thank you for that! 😊

  67. Failed fudge says

    I failed miserably :-****(. So after the quick release I had a cup of Chai. Then my syrup hardened in the pot. I added a little water to finish adding the flour. Another mistake, because it messed up the “cooling process”. I hid it from my kids. I will try it again after I build up courage. Next time around, I’ll keep in mind that each step is an immediate action.

  68. Salma Chittoor says

    5 stars
    Hi Ashley, this came out perfect! Is there a way to add less sugar the next time I make it? If so, do I need to decrease the cook time as well?

    • My Heart Beets says

      Hi Salma, that’s so great to hear! I haven’t tried with less sugar so I’m not sure but my guess would be yes. If you experiment, please let us know how it goes!

      • Deepa says

        Thanks Ashley – only asking this because for parties this recipe will be hit but want to make more in one shot.

  69. Deepa says

    Hi Ashley

    Amazing recipe tried exactly camE out great.

    Have u tried roasting the flour in ghee before adding ?

    Also, can we double the qty with same time ?

    Thanks in advance

    • My Heart Beets says

      Hi Deepa, I’m so happy to hear that! I haven’t tried roasting the flour first, but that’s a great idea! If you try this, please let me now how it goes! I also haven’t tried doubling the quantity – my only concern would be that the temperature of the sugar syrup may not be high enough with the same cook time.

  70. Rashmi krishnan says

    5 stars
    Hi Ashley, it turned out perfect and it was just under 20mins I managed to finish from start to finish. Thankyou so much for the perfect recipe. Much appreciated.

  71. Preeti says

    Hi, this looks perfect.
    One confusion , you say 1 cup sugar as 200 gms and 2 cup cashew flour as 180-190 gms… is that correct ?
    My measuring cup size has 250 ml as 1 cup this was checking your measurements to see how many gms each . Thanks in advance !

      • My Heart Beets says

        Hi Preeti and Neha – I use a measuring scale to measure ingredients. All ingredients weigh different amounts – 1 cup of sugar can weigh more than 2 cups of cashew flour, which is lighter. If you’re using a US measuring cup, you don’t need to use a scale, it should be the same – I just include that information for those who prefer precise measurements.

  72. Purvi says

    Ashley – can we make this with PIP method to avoid burn issues? Can use heavy bottom pot so if any sauté needed later can be done on stove top. Would it work?

  73. Souji says

    5 stars
    Hi Ashley,

    I made this recipe with Store bought gluten free almond flour. Measured everything and made it like you said. It turned out great but when eating it felt like the flour still has the raw taste. We are enjoying eating them still. Any idea why the raw taste?

  74. Karl says

    Hi Ashley, could you give us a rough estimate of amounts needed for larger IP? I might try a few to see if I can make this. Thanks.

  75. Santosh Sharma says

    Is 10 mins the total cooking time or 10mins on high pressure so it’s however long it takes to build pressure +10 min?

  76. Keerthi says

    I’m actually currently making this in 6qt and the burn isn’t going off it’s been more than 5 mins.. should I switch off and continue by releasing pressure ?

  77. Manju says

    5 stars
    Awesome recipe, made it to exact specifications. Great taste.
    My kids loved them.
    Thank you for making it simple to follow .
    Thank you again Ashley.

    • Rushita says

      So read few comments here and my question would still be the same. Would you be able to suggest if I should increase or decrease water for my 3qt and 8qt IP. Obviously the one I don’t have is a 6qt and almost every recipe is for 6qt.😊

  78. Dalbir says

    5 stars
    Thanks Ashley for another great recipe!! I’ve already made this twice and it’s been a huge hit. I also like that it’s not as sweet as I initially thought it may be. Very addictive!!

  79. Jocelyn says

    I’m curious if you’ve ever worked on a recipe for barfi? One of my friends used to sometimes bring this to school in high school, and I’ve been interested in trying to make it.

  80. Radha says

    I tried this recipe in 8qt instapot. Burn signal appeared and it never went away. So, I had to stop it in between, as I was not sure about the sugar consistency.
    Did this every happen to you?

    • My Heart Beets says

      Hi Radha, not sure if you may have missed this in the blog post but I mentioned that I didn’t think this would work in an 8 quart due to the difference in surface area. Hopefully you are able to try this in a 6 quart! Just curious, how long did you wait for the burn signal to disappear? If you want to experiment, you can try adding the nut flour after opening and then just sautéing until it forms a dough – but again, not sure how this will go as I haven’t tested this in a larger IP.

  81. Kyle says

    Just curious how you adjust for elevation if not using a thermometer? It seems like this recipe may work well for all those at similar elevations but nobody else. I am not an expert in candy/sugar by any means though.

    • My Heart Beets says

      Hi Kyle, good question – please take my response with a grain of salt as I’m by no means an expert in candy-making either. Even with a lower boiling point at higher elevations, I’d think that this recipe would still work since the sugar temperature is flexible even if it reaches the higher end of the firmball stage (since those who make this in higher elevations would likely get within that range). If anyone reading this lives at a higher elevation and can comment, that would be great – I’m guessing those at high (or low) altitudes are also probably used to adjusting baking/instant pot times? I’m sure they can also reduce (if high) or increase (if low) the cook time by a couple minutes and then make up for it by sautéing at the end if necessary. Unfortunately I can’t really test my theory…

      • DC says

        Instant Pot Ultra and MAX Models have an altitude setting which allow you to enter your altitude and the Instant Pot will automatically adjust cooking times. You simply enter the cook time specified in the recipe (for sea level) and the Instant Pot Ultra or MAX will automatically adjust according to your elevation.
        I use the Ultra because the elevation I’m at is 5280, so I let the machine do the calculations.

  82. Laila says

    5 stars
    I tried the Almond flour version and it was yummy!! Just a question, will it affect the recipe if I reduced the amount of sugar?

    • My Heart Beets says

      Laila, that’s really great to hear! I’m so glad you liked it 🙂 To answer your question, reducing the sugar will affect the temperature of the syrup – sorry! You can experiment but sugar syrups can be tricky.

  83. Christine says

    5 stars
    Hi Ashley, this is my first time leaving a comment. I love your blog and have followed dozens of your recipes. I am so pleased with how successful this recipe was. I used a Duo Evo Plus 6 quart and did not receive a burn message. When I found that the dough was still wet after 10 minutes of setting, I threw it back into the IP and sauteed on high for 2 minutes and that seemed to do the trick. After I did the quick release, I inadvertently let some condensation from the lid fall back into the pot. I think that this was the reason for the additional moisture. Anyway, thanks again! Will be sharing with family and friends.

  84. B Singh says

    Brilliant recipe. I made it today morning and came out great. Just to add to your recipe. I put one cardamom pod with sugar and water mixture in instant pot.

  85. Samimi says

    Is this too sweet? Like our desi level sweet? For me a regular gulab jamun can be too sweet specially when it’s soaked in syrup. Do you think this recipe will be too sweet for me based on my sweetness sensitivity?

    • My Heart Beets says

      Hi Samimi, totally get what you mean. So, it’s not like syrupy sweet like gulab jamun, jalebi or rasgulla but it’s still pretty sweet. I’d say borderline desi level sweet. If you’re looking for a dessert that isn’t very sweet, try my recipe for naturally sweetened ladoos! If you do try this though, let me know what you think 🙂

      • Alamelu says

        Hi Ashley
        I have an event coming up soon. I’m a mom of a 2 month old and a toddler. I would like to make a sweet that can stay good for a while. Could this be made in batches and stored? If yes, how long does it stay fresh ? Thanks !

        • My Heart Beets says

          Hi Alamelu, yes, you can store the katli in an air-tight container in the freezer! It thaws perfectly 🙂 This would be a great dessert to store in the freezer and bring out when unexpected guests come over. Also, my lauki burfi freezes really well too as does the gajar halwa. Hope that helps!

  86. Rahul says

    5 stars
    Can you make this recipe with Truvia instead of regular sugar? If so, what should be the adjusted quantity for Truvia?

  87. Barbara Bennett says

    I had this in India but never got the name of it other than the kaju part. I only knew it as “the silver diamond sweet”. It’s quite addictive!

    Now, if I only knew the name of the chickpea patties we had from a market stall in Jaipur…

      • Seema says

        I think you mean the besan cheela ? Besan is a Hindi word for chickpea flour. Those are pancakes made with chickpea flour but can’t be made in an IP. They are made in a pan/non stick pan on a gas hob. Let me know if you want the recipe.

  88. Sree says

    Hi, I’m eagerly waiting to try this recipe. I love your recipes.
    My question is will there be any problem of spilling or overflowing if we put water and sugar in pressure mode with secured lid?

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