Cashew Halwa | Kaju Halwa | Mundhiri halwa
Cashew Halwa | Kaju Halwa | Mundhiri halwa | best cashew nut halwa | Recipe for South Indian Tamilnadu style cashew Halwa | halwa recipe | Cashew nut halwa | Cashew recipes | Cashew fudge | | Cashew pudding | dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy with step by step pictures and video recipe. Check out the cashew nut halwa video and If you like the video pls SUBSCRIBE to my channel
mundhiri halwa | Indian cashew nut pudding
Cashew halwa is a delightful Indian sweet made primarily with cashews, milk, sugar, and ghee. The cashews are ground to a fine paste, cooked with ghee until the mixture thickens and forms a fudgy consistency. It’s a rich and indulgent dessert often served during festivals or celebrations in India. The nutty flavor and smooth texture make it a favorite among those who enjoy traditional Indian sweets.
Should I roast cashews?
No, soak unroasted cashews and prepare halwa. Since we cook halwa in ghee, the raw smell goes off
Can I skip soaking?
Soakingvhelps for smooth grinding so I always recommend soaking cashews
Can I skip milk?
Milk gives richness to the muthiri halfway so I would recommend using it. If you are even using vegan milk substitute accordingly.
Can I increase sugar?
Yes, adjust the sugar according to your sweetness.
can I reduce ghee?
You can adjust the ghee but adding the mentioned amount of ghee helps for a silky smooth tasty kaju halwa
Can I add food color?
Yes, to replicate sweet stall-style halwa, you can add little food color.
Keep mixing and cook
Always use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown.
How long should I cook halwa?
Cook till halwa thicken and leave the side of the pan. Halwa turns thick even after turning off the stove so avoid cooking for a long time. That will alter the halwa texture. Cook till halwa wipes clean from the spoon
Should I transfer the halwa immediately?
Yes, if you keep halwa in the same pan it thickens and alters the texture so always transfer it immediately
Halwa recipes
diwali sweet
Wedding style recipe
Ingredients
1 cup cashews
pinch of saffron
1 cup Sugar
1/4 tsp of cardamom powder
1 cup hot milk
1/3 cup + 1 tbsp ghee
How to make cashew halwa with step-by-step pictures
- First, soak cashews, saffron, and cardamom powder in hot milk
- add sugar and transfer to a mixie
- furthermore, add milk and grind to desired texture
- measure and take 1/3 cup of ghee. Use in batches
- Add 2 tbsp from that to a wide pan and turn on the stove and heat
- add cashew milk and mix well till ghee is absorbed
- furthermore, add ghee in batches; mix well in between
- Finish the entire amount of ghee in batches
- cook till the halwa comes together. The halwa should wipe clean from the ladle
- finally add 1 tbsp of ghee; mix well and turn off the stove
Ingredients
- 1 cup cashews
- pinch of saffron
- 1 cup Sugar
- 1/4 tsp of cardamom powder
- 1 cup hot milk
- 1/3 cup + 1 tbsp ghee
Instructions
- First, soak cashews, saffron, and cardamom powder in hot milk
- add sugar and transfer to a mixie
- furthermore, add milk and grind to desired texture
- measure and take 1/3 cup of ghee. Use in batches
- Add 2 tbsp from that to a wide pan and turn on the stove and heat
- add cashew milk and mix well till ghee is absorbed
- furthermore, add ghee in batches; mix well in between
- Finish the entire amount of ghee in batches
- cook till the halwa comes together. The halwa should wipe clean from the ladle
- finally add 1 tbsp of ghee; mix well and turn off the stove
Video
Notes
- soak unroasted cashews and prepare halwa. Since we cook halwa in ghee, the raw smell goes off
- soaking helps for smooth grinding so I always recommend soaking cashews
- Milk gives richness to the muthiri halfway so I would recommend using it. If you are even using vegan milk substitute accordingly
- adjust the sugar according to your sweetness
- You can adjust the ghee but adding the mentioned amount of ghee helps for a silky smooth tasty kaju halwa
- to replicate sweet stall-style halwa, you can add little food color
- Always use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown
- Cook till halwa thicken and leave the side of the pan. Halwa turns thick even after turning off the stove so avoid cooking for a long time. That will alter the halwa texture. Cook till halwa wipes clean from the spoon
- if you keep halwa in the same pan it thickens and alters the texture so always transfer it immediately
