Kaju Patti / Chikki – Homemade Cashew & Jaggery Burfi

Ingredients: Cashews, Ghee, Jaggery

Kaju Patti is a cashew sweet built around jaggery rather than the sugar syrup most Kaju Katli recipes use, which gives it a rounder, more caramel-like sweetness. Depending on where you’re ordering from, the same sweet shows up under different names – Kaju Bellam Burfi, Jaggery Kaju Katli, Kaju Chikki, or Kaju Chakka; but the base is the same across all of them: ground cashews cooked down with jaggery and ghee, then set and cut into the diamond or square pieces typical of a “patti” or “katli” style sweet.

GSR Foods makes this with three ingredients – cashews, ghee, and jaggery – cooked the way it’s traditionally done in Andhra households, where jaggery-based sweets are more common than sugar-heavy versions for festival cooking. The texture leans slightly denser and more rustic than the glossy, machine-cut Kaju Katli sold in most sweet shops, closer to what you’d get from a Kaju Chikki or Kaju Chakka made at home.

It fits anywhere a cashew sweet is expected – festival trays, gifting boxes, or paired with other GSR sweets like Sunnundalu and Ghee Aresalu for a mixed box. A good pick for anyone who’s tried the usual bazaar Kaju Katli and wants the jaggery version people in Andhra Pradesh and Telangana grew up eating.

Instructions

• Store in a cool, dry place away from direct sunlight.
• Transfer to an airtight container after opening.
• Consume within the shelf life mentioned on the pack.
• Serve at room temperature; if refrigerated, let it rest for a few minutes before eating.
• Best enjoyed fresh, as jaggery-based sweets don’t hold texture as long as sugar-based ones.