Make Kaju Kalash Diwali Special Mithai in 30 Minutes
Kaju Kalash is a pot (called Kalash in Hindi) design, a cashew mithai stuffed with dry fruits inside and topped with an almond to give the beautiful look of a complete Kalash.A Kalash is an auspicious pot that features in all traditional occasions in Indian households. Kaju mithai is an essential part of Indian festivals, celebrations, and special occasions, known for its rich taste and beautiful, traditional appearance. Kaju Kalash is a classic creation that hails from the heartland of India.This Kaju Kalash mithai is not just a dessert that satisfies the sweet tooth but also carries a cultural significance. It is a symbol of love and celebration. Kaju Kalash is a delightful sweet commonly prepared during festivals like Diwali, Raksha Bandhan, and Holi, even for weddings, anniversaries, and other special occasions.Making classic traditional Kaju Kalash mithai at home is an art that demands precision and expertise. You need only two primary ingredients - cashew nuts and sugar to make this delicious, flavorful mithai. The cashew paste (prepared from soaked cashew nuts) and sugar are combined and cooked until the mixture reaches a specific consistency. Then, it is hand-crafted into a pot (Kalash shape), adorned with silver leaf, and finally topped with almonds or nuts, making each piece unique and visually appealing.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 9Pieces
Ingredients
120grams Cashew Nuts
¼ cup or 50 gramsSugar
½cup Water
3tbsp Cashew, Almonds, Pistachios
1tbsp Glucose
½tsp Cardamom
Saffron
1tbsp Ghee
1tbsp Honey
9Almonds
Instructions
Add 120 grams of cashew nuts in a grinding jar and grind them in a pulse mode with switch buttons On and Off.Tip* - If you blend the cashew nuts in one go. Cashews will release the oil and will turn into a paste. The mithai will turn sticky and good in taste.
Sieve the cashew powder and make sure there are no lumps.
Smooth and fine powder. Keep aside.
Add ½ cup of water and ¼ cup (or 50 grams) of sugar in a pan.
Stir continuously until the sugar dissolves in the water.
Cook the syrup to half-string consistency on a medium flame. Tip* - Half-string consistency test - The syrup will be sticky. It will form a string but break immediately if you gently pull the forefinger and thumb apart.
Half-string consistency syrup is ready.
Switch off the gas flame immediately to stop the cooking process. Tip* - This is an important step.
Add the cashew powder and ¼ tsp of cardamom powder. Mix all the ingredients well.
Add 1 tbsp of ghee and mix until well combined.
Spread the mixture in the pan with a spatula and bring back the mixture together in the center. Repeat this process for a few minutes. Tip*- This process will give a shine, and a moisture-free (non-sticky) mixture will be ready.
A non-sticky mixture is ready. Transfer the mixture to a plate and rest for 5 minutes.
Take 3 tbsp of cashew nuts, almonds, and pistachios in a bowl. Add 1 tbsp of glucose, ¼ tsp of cardamom powder, and saffron.
Mix all the ingredients and keep aside.
Take one tbsp of honey in a mixing bowl. Add a little saffron and mix all the ingredients well.
Add nine almonds, mix well, and keep aside.
With greased hands, knead the cashew mixture well for a few minutes.
Pinch a small portion of the dough and roll it into a ball.
Gently flatten it with your hands.
Add one tbsp of the prepared dry fruit stuffing.
Bring all the ends together and seal it properly.
Roll it between your palms to form a smooth ball.
Roll it slightly horizontally. Press the dough from the top with your thumb.
Using your fingers, give a proper kalash (pot) shape.
Apply the silver edible leaf, decorate it with saffron water, and place an almond soaked in honey on the Kalash.
The stuffed dry fruit kalash is ready to serve.
Enjoy the festival of lights with this delicious and flavorful Kalash mithai.