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
Halwa will be ready when it leaves the sides without sticking.
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.
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.