Ingredients
- 1 cup cashews
- pinch of saffron
- 1 cup Sugar
- 1/4 teaspoon of cardamom powder
- 1 cup hot milk
- 1/3 cup + 1 tablespoon 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 tablespoon 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 tablespoon of ghee; mix well and turn off the stove
Video
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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
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