cashew halwa recipe /kaju halwa/mundri halwa
cashew halwa recipe /kaju halwa/mundri halwa
Sweets for me not only is for special accassions but always should be done throughout the year without any restriction. Let us start this whole month with a sweet note for that reason I have posted all things sweet this month. This cashew halwa recipe is one such recipe that is very easy to make with less ingredients and time. Only the consistency matters and no string consistency required. Quite unusually I soaked cashews in hot milk to become soft and so that it grinds smooth. By soaking in milk the taste becomes deeper and richer. You can use cardamom powder if you don’t have saffron. Select good
quality cashew nuts to get nice tasty elevated sweet. Its just like making badam halwa and nothing special I have added. Some where I have heard that they add little milk powder but you can try that for yourself. I was so happy about the final consistency and taste of this halwa. Some kind of flour like wheat flour can also be added to give more volume and a different taste. When the halwa leaves the sides of the pan and when oil oozes out is the right consistency for a perfect halwa. Do try this cashew halwa recipe for sure. I have already done some sweets using cashews like mundri cake kaju kati and for savoury have done cashew pakoda so please check.
cashew halwa recipe /kaju halwa/mundri halwa
INGREDIENTS:
Cashewnut /mundri – 200 gm/1 cup
Milk (hot) – 300 ml
Sugar – 200 gm/3/4 cup
Saffron few strands
Ghee – 4tbsp
METHOD:
1.Soak cashews in hot milk for 30 minutes.
2.In-between soak saffron strand in little milk.
3.Grind the soaked cashews to a fine paste.
4.Take out in a thick bottomed kadai and switch on the flame.
5.I have washed the mixer jar with little water and added it to the paste.
6.Let it boil and keep on stirring.
7.When it becomes thick and becomes a mass add sugar.
8.Stir and now it will loosen let it boil keep on stirring.
9.when it starts thickening add ghee little at a time it will absorb all the ghee you put and at one time it will ooze all the ghee.
10.Now add saffron with milk and stir.
11.When oil starts to come out and forms a ball without sticking with the kadai take out in a bowl to cool and put in a container to store after cooling.
cashew halwa recipe /kaju halwa/mundri halwa
Ingredients
- Cashewnut /mundri - 200 gm/1 cup
- Milk (hot) - 300 ml
- Sugar - 200 gm/3/4 cup
- Saffron few strands
- Ghee - 4tbsp
Instructions
- Soak cashews in hot milk for 30 minutes.2.In-between soak saffron strand in little milk.3.Grind the soaked cashews to a fine paste.4.Take out in a thick bottomed kadai and switch on the flame.5.I have washed the mixer jar with little water and added it to the paste.6.Let it boil and keep on stirring.7.When it becomes thick and becomes a mass add sugar.8.Stir and now it will loosen let it boil keep on stirring.9.when it starts thickening add ghee little at a time it will absorb all the ghee you put and at one time it will ooze all the ghee.10.Now add saffron with milk and stir.11.When oil starts to come out and forms a ball without sticking with the kadai take out in a bowl to cool and put in a container to store after cooling.
Notes
Soaking and grinding cashew with milk gives more richness and taste.
Instead of saffron you can add cardamom powder.
Use a thick bottomed kadai to make this halwa so that it does not get burned.