Fancy Kaju Mithai - Royal Sweets for Raksha Bandhan Festival
Fancy Kaju Mithai or Kaju Mithai is a royal and 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 loveable 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.
Prep Time5 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: Indian
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Servings: 12pieces
Ingredients
150 grams or 1 cupCashew Nuts
60 grams or ¼ cupSugar
¼cupWater
50grams Almonds & Cashew nutsChopped
1tbspGlucose
Saffron
1tbspGhee
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).