Kaju Lotus Recipe (Kaju Kamal / Cashew Flower Sweet)

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Kaju Lotus (also known as Kaju Kamal or Kaju Flower Sweet) is an attractive sweet stall style cashew sweet made with two-toned kaju katli dough. Here is an easy step-by-step recipe with photos to shape beautiful blooming lotus flowers for Diwali!

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Kaju lotus recipe

Whenever I go to restaurants, I never forget to look at the sweets section. Some sweets would be really eye-catchy. One such sweet which caught my attention is Kaju lotus. I wanted to try this for long time but I didn’t have any clue about it. Last year, during diwali we bought aval vikatan magazine and I got Menu rani chellam’s diwali sweet recipes as supplementary. She had given the recipes of most popular sweets which had the recipe of kaju lotus too. If you are able to make kaju katli, you can easily try this sweet. It’s the same procedure with slight variations in the end. Also check out my Kaju Pista Roll too.

Do watch my video for making this shape. You can try making Kaju mango, Kaju apple, Kaju strawberry like in sweet stalls using the same dough. Hope mine looks like Kaju lotus! Try to make 6 petals as given in the original recipe. I had cut around 8. I guess I’ll get the perfect shape in future. I am happy with the result as this is my second attempt. I’ve given the tips to overcome the problems you get while making this sweet. Hope this post would be useful. Do try and let me know friends. Surprise your family with this colorful sweet for diwali.

Kaju flower sweet

Quick Notes for US & Abroad Kitchens

  • Cashew Quality: In US grocery stores, raw unsalted whole cashews from Costco (Kirkland Signature) or Trader Joe’s work wonderfully. Avoid roasted or salted cashews. Make sure the cashews are at room temperature before grinding so they powder finely without releasing oil.
  • Sugar Syrup Heat Control: On electric coil or smooth glass-top cooktops, remember burners stay hot even after turning down the heat. Slide the saucepan partially off the burner while testing for the 1-string consistency so the syrup does not rapidly advance to a hard stage.
  • Handling Dry Dough: Abroad kitchens with central heating or dry air can cause cashew dough to dry out faster. Keep the kneaded dough covered with a damp cloth or plastic wrap while shaping. If the dough cracks when rolling, gently work in 1/2 teaspoon of warm whole milk.
  • Food Colors: Good quality gel or liquid food colors like Wilton or AmeriColor (Leaf Green and Christmas Red or Rose) give vibrant colors with just a tiny drop without thinning out the dough.
Kaju lotus recipe

Kaju Lotus Recipe (Kaju Kamal / Cashew Flower Sweet)

Chitra
Learn how to make colorful, sweet-stall-style Kaju Lotus (Kaju Kamal / Cashew Flower Sweet) at home with simple ingredients. An eye-catching twist on classic kaju katli for Diwali!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Sweet
Cuisine Indian, North Indian
Servings 7 pieces

Ingredients
  

Main Ingredients

  • ½ cup Cashewnuts (approx. 70g / 2.5 oz) at room temperature
  • 1 tsp Ghee to grease plate and hands
  • 1 pinch Food color (Red and Green) dissolved in 1/2 tsp water if using powder
  • 1 tsp Milk optional, to troubleshoot if dough feels dry

For Sugar Syrup

  • ¼ cup Sugar (approx. 50g / 1.8 oz)
  • 2 ½ tbsp Water just enough to cover sugar

Instructions
 

  • Powder the cashews at room temperature by pulsing the mixie at regular intervals. Wipe the sides and bottom of the jar frequently. Do not grind continuously for too long, otherwise cashews will release oil and become a sticky paste.
    Grinding cashews for kaju lotus
  • Keep the red and green food colors and a ghee-greased plate ready. In a pan, add sugar and 2 1/2 tbsp water. Heat on medium flame until it reaches one-string consistency (when tested between thumb and forefinger, it forms a continuous 1-inch thin thread).
    One string sugar syrup for kaju lotus
  • Immediately add the cashew powder to the syrup, lower the flame and stir continuously. Within 3 to 4 minutes on low flame, the mixture leaves the sides of the pan and becomes a thick, smooth dough. Transfer to the greased plate.
    Kaju dough for lotus sweet
  • Divide the warm dough into two equal portions. Add red food color to one half and green food color to the other. Mix gently. If the dough feels a bit dry and crumbly, add 1/2 tsp of warm milk to each portion. Grease your hands with ghee and knead each portion until soft, pliable and non-sticky.
    Red and green kaju dough
  • Roll the dough into small balls (red for inner core, green for outer petals). Flatten the green ball into a round disc, place the red ball in the center and gather the edges together to seal completely like a stuffed kozhukattai or paratha.
    Stuffing red kaju ball in green dough
  • Roll tightly between your palms into a smooth, slightly oval ball. Keep covered and allow a setting time of 30 minutes.
    Shaping kaju lotus balls
  • Using a sharp knife, make 6 to 8 shallow vertical cuts starting from the top down to create petals, gently opening them out to reveal the blooming lotus flower with the contrasting red center. Enjoy this festive sweet!
    Cutting petals for kaju flower sweet

Notes

  • The consistency of sugar syrup is very important here. One string should be compulsory.
  • After adding cashew powder, keep on stirring till the cashew gets cooked and forms a non-sticky dough. To test the correct consistency, take a tiny piece and roll it into a ball; it should be smooth, soft and non-sticky, sliding off the pan easily.
  • Always knead the dough while it is warm. If you feel the dough is dry and crumbly, add a few drops of milk (about 1/2 tsp).
  • If the dough is taken off at the right stage, you may not even need milk and can directly knead and roll. Adding excess milk may reduce the shelf life of the sweet and make the balls too soft to hold their petal shape.
  • A setting time of 30 minutes is necessary for the balls before cutting. If you added milk during kneading, a little moisture may settle at the bottom during the resting time; simply wipe it gently with a paper towel before cutting the flower shape.
  • This sweet will come out wonderfully if you have basic practice with kaju katli. Beginners can easily give this a try too!
  • Try shaping the stuffed balls slightly oval to mimic the realistic shape of blooming lotus flowers as seen in sweet stalls.
Keyword diwali sweets recipes, Kaju flower, Kaju lotus, Kaju lotus recipe, Kaju sweets
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Kaju Lotus Flower Shaping Videos

https://www.youtube.com/watch?v=rVftZlHnBEM
Kaju Lotus Shaping Video – Method 1
https://www.youtube.com/watch?v=EKYwIprrQ_k
Kaju Lotus Shaping Video – Method 2

Try this sweet stall style Kaju lotus and make this diwali a colorful one! Have a safe and happy Diwali!

For more traditional festive ideas, check out my complete collection of South Indian Diwali Sweets and Snacks Recipes.

Kaju lotus sweet piece

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Recipe Rating




48 thoughts on “Kaju Lotus Recipe (Kaju Kamal / Cashew Flower Sweet)”

  14. Raks

    Wonderfully made. Love it a lot Hats off! :) I am graduated only to make kaju katli so far, so will try this later for sure ;)

    Reply
  24. Barbara

    Thank you for such a great tutorial! I want to make these – they are beautiful and you made them seem simple… question, do you use raw or roasted cashews? (b.ontask@gmail.com)

    Reply
  26. Chitra

    @ Barbara , I used raw cashews only. If u want u can also roast them in low flame ( without changing the color) and then grind it. I have tried this method for kaju katli. It also works :)

    Reply
  28. Jingalala

    Chithu,
    I doubt if they are from your kitchen or from some Haldiram's sweets box :P :D
    Oh, my God!!!! so Pppppperrrrfect they are girl! Your kaju flowers are really like giving us a warm smile! Romba azhaga iruku. Nalla iruku Chitra. :)

    Reply
  30. Vikis Kitchen

    Beautiful…beautiful..beautiful…Love those lotus very much. Perfectly done Chitra. Happy Deepavali to you and family dear.

    Reply
  31. Indrani

    Really, Chitra, no words, very impressive tutorial, You explained it like a pro,,may be I'll dare to make these someday..you did a gr8 Job, Happy diwali dear

    Reply
  34. harini

    hi chitra, i made kaju lotus yesterday.it was awesome.thanks a lot to u.it is like a dream coming true. even i could do this. i cant believe this.thanks for ur step by step photos,tips.i was searching for this recipe for diwali.but i dont know how i missed u.i love this sweet very much.

    Reply
  35. cookbookjaleela

    very beautiful chirta again i will came here , have a look for this cute lotus kaju, Just Now I seen in your kaju in virunthu unnavaangka..

    Reply
  36. Unknown

    thank
    u so much mam that who has post this kaju katli.its was surprised tat i
    make tat.'m wondered at the end of the sweet completed.thanx a lot
    mam.plz post more variety for us.

    Reply
    1. Chitra

      Hi roopa
      If you remove the cashew dough as soon as it starts to leave from kadai,it will become soft n right in texture as it cools down.u can play with it to make shapes.But if the dough becomes hard add milk as i suggested. It works. To retain the softness of dough wrap it in a cover n keep in a box.

      Reply
    2. Chitra

      Hi roopa
      If you remove the cashew dough as soon as it starts to leave from kadai,it will become soft n right in texture as it cools down.u can play with it to make shapes.But if the dough becomes hard add milk as i suggested. It works. To retain the softness of dough wrap it in a cover n keep in a box.

      Reply
  42. Unknown

    Thanks for d reply chitra.
    Tried making it came out well.
    The first few balls came our well.
    Then later d dough started to become hard.
    As per your advice added a little milk n completed it.
    Thanks

    Reply
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