Fancy Kaju Mithai – Royal Sweets for Raksha Bandhan Festival
Fancy Kaju Mithai or Kaju Mithai is a royal mithai and a luxury treat during any Indian festival.
The Raksha Bandhan festival is always incomplete without the kaju mithai or burfi. The kaju barfi or mithai is the most common mithai made differently by everyone during festival season, yet it tastes delicious and is loved by almost everyone in the family.
The fancy kaju mithai is a simple and easy sweet recipe to make at home with just a few ingredients readily available. You need cashew nuts, sugar, and almonds to make this beautiful and colorful mithai. I always make this mithai at home during Diwali. So, I wanted to share this mouth-watering recipe with all my dearest sisters for Raksha Bandhan – you can make this flavorful, delightful, and colorful kaju mithai for your brother at home and shower your love and affection.
Nowadays, a vast collection of kaju mithai in a variety of flavors and different shapes packed in beautiful decorative boxes is available in the market. Trust me, once you make this fancy kaju mithai or dry fruit mithai at home, you will never buy the expensive mithai from the market as there is no compromising to the taste.
Follow the video and step-by-step instructions and photos and make this fancy kaju mithai at home and gain appreciation from your loved ones.
Here are a few tips for making a perfect Halwai or market-style fancy kaju mithai or Kaju barfi.
- Both half-broken or whole cashew nuts work well in this mithai.
- Grind the cashew nuts in batches in the pulse mode by switching the grinder button on and off. In the absence of pulse mode, grind them in batches in the regular grinding jar by turning the button on and off.
- Do not make the paste of the cashew nuts. The cashew nuts will release the oil.
- Sift the cashew powder after grinding.
- Prepare a half-string consistency of sugar syrup and not one string.
- You can skip the glucose if you don’t have it. Glucose is to bind the dry fruits. Alternatively, you can add a little prepared cashew nut mixture to the dry fruits to hold them together. You can take one to two tbsp of sugar syrup or honey and bind all the dry fruits together.
Many varieties of mithai and dessert recipes for the festival season and Diwali recipes are available on the website.
Table of Contents
Recipe Video
Recipe Card
Fancy Kaju Mithai – Royal Sweets for Raksha Bandhan Festival
Ingredients
- 150 grams or 1 cup Cashew Nuts
- 60 grams or ¼ cup Sugar
- ¼ cup Water
- 50 grams Almonds & Cashew nuts Chopped
- 1 tbsp Glucose
- Saffron
- 1 tbsp Ghee
Instructions
- Take 150 grams or 1 cup of cashew nuts. Grind them in batches in the pulse mode. Tip 1 – Do not grind them into a paste; the cashew nuts should not release oil. Switch on and off the mixer button and grind the cashew nut or in a pulse mode with the button on and off.
- Sift the ground cashew nut mixture. Grind the leftover cashew nuts and sift them again.Tip 2 – Do not skip this step.
- The final texture of the mixture should be a smooth powder and not sticky.
- Add 60 grams or ¼ cup of sugar and ¼ cup of water in a pan. Stir until the sugar dissolves in the water.
- Add a little saffron (mixed in water) and mix all the ingredients well.
- Instead of saffron, you add use color and saffron essence.
- Cook the sugar syrup to the consistency of half a string.
- Sugar syrup of half-string consistency is ready.Tip 3 – Half-string consistency checks – The syrup will be sticky, and if you check it between two fingers, it will not form a single line; it will break apart. (see the video for more details).
- Turn off the gas flame immediately.
- Add 1 tbsp of ghee and the cashew nut powder. Mix all the ingredients well.
- After mixing, the mixture will be slightly sticky.
- To get the smooth and non-sticky mixture, spread it evenly in the pan and bring it back together. Repeat the process for a few minutes.Tip 4 – The mixture will turn shiny and non-sticky. The excess moisture will dry out.
- A non-sticky with a good shine mixture is ready.
- Transfer the mixture to a greased plate and let the mixture rest for five minutes. Tip – You can rest the kaju mixture for more time if it is not dried completely and is slightly sticky.
- Add 50 grams of chopped almonds and cashew nuts in a mixing bowl. Add 20 grams of leftover cashew powder (optional), 1 tbsp of glucose, little saffron, and mix all the ingredients well until well combined. Keep aside.
- Pinch 17 grams of cashew nut mixture.
- Gently roll it and form a smooth ball shape without any cracks.
- Place the prepared ball mixture in your palm. Gently flatten it with your other hand, and use your fingers to maintain the round shape.
- Pinch the two ends to seal and gently give a lamp (diva) shape. Ensure there are no cracks. (refer to the video).
- Apply silver edible leaf.
- Place around 6 grams of prepared dry fruit stuffing in the center.
- The total weight of the one piece is 23 grams. Adjust the shape and weight as per your liking.
- Place a sliced pistachio on both ends of the stuffing to give a market-style look. (Optional step).
- Enjoy this yummy and delicious mithai anytime.
How To Make Fancy Kaju Mithai at Home Step-by-Step Photos
- Take 150 grams or 1 cup of cashew nuts. Grind them in batches in the pulse mode. Tip 1 – Do not grind them into a paste; the cashew nuts should not release oil. Switch on and off the mixer button and grind the cashew nut or in a pulse mode with the button on and off.
- Sift the ground cashew nut mixture. Grind the leftover cashew nuts and sift them again. Tip 2 – Do not skip this step.
- The final texture of the mixture should be a smooth powder and not sticky.
- Add 60 grams or ¼ cup of sugar and ¼ cup of water in a pan. Stir until the sugar dissolves in the water.
- Add a little saffron (mixed in water) and mix all the ingredients well.
- Instead of saffron, you add use color and saffron essence.
- Cook the sugar syrup to the consistency of half a string.
- Sugar syrup of half-string consistency is ready. Tip 3 – Half-string consistency checks – The syrup will be sticky, and if you check it between two fingers, it will not form a single line; it will break apart. (see the video for more details).
- Turn off the gas flame immediately.
- Add 1 tbsp of ghee and the cashew nut powder. Mix all the ingredients well.
- After mixing, the mixture will be slightly sticky.
- To get the smooth and non-sticky mixture, spread it evenly in the pan and bring it back together. Repeat the process for a few minutes. Tip 4 – The mixture will turn shiny and non-sticky. The excess moisture will dry out.
- A non-sticky with a good shine mixture is ready.
- Transfer the mixture to a greased plate and let the mixture rest for five minutes. Tip – You can rest the kaju mixture for more time if it is not dried completely and is slightly sticky.
- Add 50 grams of chopped almonds and cashew nuts in a mixing bowl. Add 20 grams of leftover cashew powder (optional), 1 tbsp of glucose, little saffron, and mix all the ingredients well until well combined. Keep aside.
- Pinch 17 grams of cashew nut mixture.
- Gently roll it and form a smooth ball shape without any cracks.
- Place the prepared ball mixture in your palm. Gently flatten it with your other hand, and use your fingers to maintain the round shape.
- Pinch the two ends to seal and gently give a lamp (diva) shape. Ensure there are no cracks. (refer to the video).
- Apply silver edible leaf.
- Place around 6 grams of prepared dry fruit stuffing in the center.
- The total weight of the one piece is 23 grams. Adjust the shape and weight as per your liking.
- Place a sliced pistachio on both ends of the stuffing to give a market-style look. (Optional step).
- Enjoy this yummy and delicious mithai anytime.
FAQS
How to make kaju sweets?
Kaju Mithai is a royal and luxury treat during any Indian festival. The kaju mithai is a simple and easy sweet recipe to make at home with just a few ingredients readily available. Make the base first from the Kaju’s, and then you can easily make different varieties and flavors of sweets.
Grind one cup of Kaju in a mixer in pulse mode by turning the button on and off and sift the Kaju powder.
Add 1 to 2 tbsp of milk powder in the kaju mixture.
Add one-fourth of sugar and water in a pan and prepare a half-string consistency sugar syrup.
Switch off the gas flame. Add the ground kaju powder and mix all the ingredients well.
Spread the mixture in the pan and bring it back together to the center. Repeat this for a few minutes. The excess moisture will dry out and will shine to the mixture.
Cool the mixture, and the kaju base is ready.
Add any flavors of your choice – saffron, rose, or any other and make various mithai – kaju katli, kaju barfi, fancy kaju mithai, Kaju Kalash, and many more.
What is fancy kaju sweets or mithai?
Fancy Kaju Mithai or Kaju Mithai is a royal and luxury treat during any Indian festival. You need cashew nuts, sugar, dry fruits, cardamon, saffron, or any other flavor to make kaju fancy mithai. It is simple and easy to make them at home. The kaju fancy mithai is available in the market in various flavors, topped or stuffed with lots of dry fruits, decorated with silver leaf and nuts with beautiful presentation.
What is the difference between kaju katli and kaju barfi?
Both the kaju katli and kaju barfi are the same prepared from kaju. The only difference between the same is the shape. Kaju Katli is thin cut in slices, and barfi is cut in thick or medium-sized square shapes.
Conclusion
In this Fancy Kaju Mithai recipe, we have shared how to make market-style fancy kaju mithai at home with just a few ingredients – cashew nuts, sugar, and dry fruits. A royal sweet or royal mithai vibe for any festival season. We have shared the tips and tricks to make perfect and delicious kaju mithai effortless. Make the kaju base first, then make any kaju mithai of any flavor and shape you like. If you liked this recipe, please comment and rank us for this recipe. Your suggestions and comments are always welcome and are like a treasure to improve every time.