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CASHEW IN CASHEW IN INDIAN INDIAN

DESSERTSDESSERTS

Content

Almond Cashew Burfi:......3

AnjeerKaju Roll Recipe:......4

AnjeerKaju Roll Recipe:......5

Cashew Coconut Burfi Recipe:......6

Cashew Nut Halwa Recipe:......7

Cashew Peda (KajuPeda) Recipe:......8

Chocolate KajuKatli Recipe:......9

Coconut Cashew Bites Recipe:......10

Eggless Almond and Cashew Cake Recipe:......11

Kaju Jalebi Recipe:......12

KajuKatli Recipe:......13

Makhane AurKaju Ki Kheer Recipe:......14

3

Almond Cashew Burfi

Ingredients:

• 1/2 cup almonds• 1/2 cup walnuts• 1/2 cup cashew nuts• 1 1/4 cup sugar• 1/2 cup water• 1/2 teaspoon cardamom powder• 1 tablespoon sliced almonds to garnish

Method• Dry grinds the walnuts, cashews and almonds in a food

processor.• Dry roasts the groundnuts in a frying pan on low me-

dium heat.• Roast them just enough so that the nuts start to give

off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.

• Put the sugar and water together in a sauce pan on medium heat. Bring to a boil to make the 1 thread syr-up or on the candy thermometer it should reach 230 degrees F.

• Turn off the heat and stir in the cardamom powder.• Add the nuts to the syrup and mix, and then spread

over a greased 8-inch plate.

Note: don’t let the syrup cool off. It must be spread while still hot.

• Wait a few minutes until burfi is set but still soft.• Then cut the burfi into any shape you like (such as

square, diamond, and triangle).• Garnish each piece of burfi with sliced almonds while

the burfi is still soft.• Allow the burfi to cool for about an hour to dry and

hold its shape. Now you can remove the burfi from the plate.

• Burfi can be stored for a month.

Variations1. Proportion of nuts can be changed to your choice.2. You may also add pistachios and coconut powder.

4

AnjeerKaju Roll Recipe

Ingredients• 1 kg cashewnuts• 500 gms figs• 500 gms sugar• 100 gms pistachio• 10 gms green cardamom powder• 1/2 gms saffron• 25 gms honey• 100 gms beetroot juice

Directions• Grind 800 grams of cashew nut and add it in a heavy

bottom pan or kadai. Then, add in 250 grams of sugar and cook for about 5 minutes on a slow heat. Take out and keep the mixture aside. It will look like a thick ca-shew nut paste.

• Let the mixture cool down enough to handle.• Now repeat the same with figs. Grind 500 grams of

soaked figs and add it in a heavy bottom pan or kadai. Then, add in 250 grams of sugar and cook for about 5 minutes on slow heat. Take out and keep aside. It will look like a thick paste. Let the mixture cool down enough tohandle.

• Take another vessel, cook beetroot juice and add car-damom powder, saffron, honey and pistachio in it. Mix this mixture with the already prepared cashew nut-paste.

• Take aluminum foil and spread the fig paste on it using a palette knife. Later, spread cashew nut paste over the fig paste with the help of a spatula.

• Slowly roll over using silver foil very gently. Keep it in the freezer for couple of hours until it is hard enough to cut.

• Cut it into roundels using sharp edge knife and serve.

5

Apple Cashew Coconut Snack Bites Recipe

Ingredients• 100 ml unsweetened applesauce• 100 grams cashews unsalted• 8 medjool dates pitsremoved• 1/2 cup unsweetened coconut

Instructions• Add first three ingredients to your blender jar or food

processor and blend• On medium for approximately 20-30 seconds. Mixture

should be well mixed yet should still have texture.• Add coconut to the mixture and mix with spoon.

Don'tblend.• If sticky, add additional coconut and place in fridge for

20-30 minutes before rolling into bites.• Place bites on parchment lined baking sheet or plate

for 30 minutes. Store in air-tight container.

6

Cashew Coconut Burfi Recipe

Ingredients

• 1 cup desiccated coconut• Half a cup of hot water• 6 green cardamoms• 200ml coconut cream (at least 75 percent coconut)• 3 – 4 tbsp light brownsugar• 170gm smooth cashewbutter• White sugar to serve

Preparation

• Line a squareor rectangle baking dish with paper. I used a loaf tin because I have ready paper linings for it.

• Pour the hot water over the coconut, mix well and leave to hydrate and release its flavor. Skin the carda-moms and crush the seeds into a fine powder.

• Bring the coconut cream to heat on medium high in a heavy bottomed saucepan stirring regularly for five

minutes.• When it’s bubbling, mix in the brown sugar and, as it

melts, stirs through the coconut. Then add the cashew butter and cardamom slowly, mixing well to incorpo-rate them evenly with the coconut.

• Keep stirring for another five minutes until the mixture turns solid and starts coming together as dough. Tip it into the lined tray, smooth the top and let it cool. When it’s cool, freeze untilsolid.

• To serve, cut into squares, thaw in the fridge and sprin-kle white sugar over the top

7

Cashew Nut Halwa Recipe

Ingredients

• Raw Cashew nuts - 1cups• Milk - 1cup• Sugar - ½ cup to ¾cup• Saffron apinch• Ghee - 2 tblsp

Instructions

1. Take saffron in a bowl, add few spoonful of milk and let itsteep.

2. Soak cashews in milk for 1 hour. Add it to a blender and make it into a smooth puree.

3. Take it in a nonstick pan, stir and cook till itthickens.4. Add in sugar and mix well. Keep cooking till it getsthi-

ck.5. Add ghee little at a time and mixwell.6. Add saffron soaked milk and mixwell.7. Cook till it leaves the sides.8. Remove it to a bowl.9. Serve.

8

Cashew Peda (KajuPeda) Recipe

Ingredients• Cashew Nuts – 250 gms• Palkova – 1/4 cup• Sugar – 2 tblsp• Ghee – 2 tblsp• Cardamom Powder – 1 tsp• Raisins (or Pistachios) – 2 tblsp• Saffron Strands – little

How To Prepare• Soak the cashew nuts in some water for 15 to 20

minutes.• Drain well and grind to a smooth paste, adding little

water if required.• Transfer to a pan and place it over medium flame.

Add sugar, palgova and mix well.• Stir well for 10 minutes or until it becomes thick and

sticky. • Add saffron strands and cardamom powder. Mix well

and remove from flame.• Grease your palms with little ghee or oil. Make small

balls of the mixture and flatten them into desired shapes.

• Add 1 raisin on top and keep aside on a plate. • Store in an airtight container.

9

Chocolate KajuKatli Recipe

Ingredients• 2 1/4 Cups cashewnuts• 1 cupsugar• 100 mlwater• 1 cup milk chocolate or dark chocolate

Instructions• To begin making the Chocolate KajuKatli, firstly grind

the cashew nuts in a blender to make a fine powder.• Take a heavy bottomed pan, add the sugar and wa-

ter to it. Place it on medium heat and bring it to boil. Once the sugar has dissolved completely, turn the heat down and allow the mixture to boil for a few minutes till it reaches a one-string consistency.

• To test if it has reached the right consistency, transfer a few drops of the syrup on a clean plate, allow it to cool for 15-20 seconds and test it for the formation of a single thread between your thumb and index finger.

• If the syrup has reached single thread consistency, transfer the ground cashew nut powder into the syr-up and stir continuously for 4-5 minutes. The mix will gradually turn into a thickpaste.

• Take the mixture off the heat and allow it to cool to room temperature. As soon as the mix cools down

slightly, grease your palms with a dash of ghee and start kneading the mix. Knead till it is smooth, uniform and like dough.

• Next, spread a sheet of butter paper on the counter top. Place the dough on it and roll the dough out with a rolling pin to a thickness of 5-6 mm, evenly.

• Place a saucepan with water on the heat. Place a heat-proof bowl over it and melt the chocolate. The heat generated in the boiling water beneath will melt the chocolate gradually. Ensure that the boiling water does not touch the heatproof bowl.

• When the chocolate has melted properly, pour it over the rolled kajukatli dough and spread it evenly with the help of spatula.

• Allow it to cool for some time and then transfer it to a surface and refrigerate it for 15-20 minutes/

When the chocolate has set, you can cut the chocolate kajukatlis

by making intersecting diagonal lines, so they form the trade-

mark diamondshapes.

10

Coconut Cashew Bites Recipe

Ingredients

• 3.5 ounces of cashewnuts• 2 ounces of coconut flakes• 2 tablespoons of agave syrup• Chocolate cream

Instructions

• Add the cashews in a blender. Blend them until smooth.

• Heat a saucepan over low heat. Add the coconut flakes and agave syrup, stir, and leave it minutes, until you obtain a dry, homogenous mixture on heat for2-3

• Place plastic wrap on your working surface. Add the mixture in the middle of it.

• Slowly roll from the end nearest to you towards the opposite end. Cut the roll into small bites and if you want, serve them with some dark chocolate cream on top!

11

Eggless Almond and Cashew Cake Recipe

Ingredients:

• 1/2 cup Maida• 1/4 cup cashew powder (grind cashews

in mixer)• 1/4 cup almond powder• 1/4 cup sugar• 3 tspghee• A pinch of cardamom powder• 1/2 cup milk• A pinch of grated coconut (dry)• 1/4 tsp baking soda

Instructions

• Preheat the oven to 350 degreeF.• Grease the baking pan and apply some ghee. Use parchment or

wax paper to cover the bottom and sides of the pan and keep ita-side.

• Take a bowl and mix cashew powder, almond powder, Maida, bak-ing soda, baking powder and cardamom powder.

• In another bowl, add ghee and whisk till it’s fluffy (should take less than a minute). Add sugar and blend again.

• Mix the contents of the two bowls and transfer them to a pan. Add a pinch of Maida to grated coconut and sprinkle it ontop.

• Bake for 20 to 25 minutes and broil for less than a minute.

12

Kaju Jalebi Recipe

Ingredients• 1.5 cup cashewnut powdered• 3/4 cupsugar• 1/3 cupwater• 2 tsp ghee• 1 tsp saffron strands• 1 tsp Luke warm water to soak

saffron• 1 tsp cardamom powder

Instructions• Heat a non stick pan. Add sugar into

it and then add water init.• Mix well and let the sugar dissolve.

The mixture will start boiling. Add 1/2 tsp of saffronstrands.

• Let the mixture boil till we get one string consistency of sugar syrup. Check the consistency by taking sug-

ar syrup in between fingers. Stretch the fingers to see if the string is formed. If the string is formed, then the one string sugar syrup is formed and proceed with next step or else let the sugar syrup boil for more min-utes till you get the string consistency.

• Add the cashew nut powder and mix well. Keep on stirring till the mix-ture thickens.

• Add cardamom powder and mixwell.• Once the mixture is thickened and starts leaving the edges of pan add

ghee and mixwell.• Cook the mixture till it becomes thick and leaves the pan and forms

dough. Now add the remaining saffron dissolved in Luke warmwater.• Mix well and form smooth dough.• Transfer the dough into a butter paper or greased plate. Spread the mix-

ture so that it cools fast.• Make small balls from the dough. (You have to do this step fast before

the mixture cools completely and becomes dry. If it becomes dry, then add 2-3 drops of water and again mix it and makeballs).

• Shape the balls into thick threads and then roll them into spirals as shown.

• Make other jalebisquickly.• Jalebis are ready to serve. Enjoythem.

13

KajuKatli Recipe

Ingredients• 1 teaspoon saffron• 100 gm cashew nuts, broken• 6 Tablespoon sugar• 1/2 teaspoon green cardamom powder

Method1. Heat sufficient water in a non-stick pan.2. Add sugar and saffron, mix and cook till syrup thickens.3. Add cardamom powder and mix well.4. Add cashew nut powder and mix well, cook for about

3 minutes.5. Spread the mixture onto a thali and let it cool to room

temperature.6. Transfer mixture onto a worktop and knead a little.7. Spread the mixture into a burfi tray; cut into squares

and serve.

14

Makhane AurKaju Ki Kheer Recipe

Ingredients• 1 Cup Lotus Seeds (puffed) and cashew

nut(toasted)• 1/2 LiterMilk• 2 Tbsp Pureghee• 3 Tbsp Khoya/Mawa• 1/4 tsp Green cardamom powder• 1 Tbsp Almonds,chopped• 1 Tbsp Pistachios,chopped

Preparation

• Heat ghee in a non-stick pan. Pour the milk into a deep non-stick pan and let it come to a boil. Add the makhane and cashew nuts to the first pan and sauté lightly.

• Take it off the heat. Add khoya and powdered sugar to the milk and let it boil on low heat. Add the makhane and mix lightly. Add green cardamom powder, almonds and pistachios.

• Mix well and take it off the heat. Let it cool to room temperature and then keep in the refrigerator to chill.

Serve chilled.

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