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- Duration: 30 minutes
- Serves: 4–5 people
Kaju rolls have a smooth, rich cashew nut flavour. For no-lumps and authentic kaju rolls, it is essential to pre-soak the cashew nuts in water so that you can make a fine paste when blended.
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The origin of this dish is from pre-partition Punjab where the traditional recipe was called kaju barfi, which transformed into kaju katli meaning pieces, and to the modern-day variation, kaju roll.
- Cashew nuts (kaju) ( 1 1/4 cup)
- Sugar (1 cup)
- Milk (1 cup)
- Clarified butter (ghee) ( 2 tbsp)
- Few sheets of silver leaf (varak) (For garnishing)
- Pre-soak cashew nuts in warm water for an hour. Drain and then grind them to a fine paste with milk.
- In a heavy-bottom pan, add the cashew paste along with sugar and cook over low heat till the sugar dissolves. Keep stirring to prevent the paste from sticking to the pan.
- Continue stirring over medium heat for 10–15 mins until the mixture leaves the sides of the pan, and forms a single mass.
- Remove from heat, and when the dough is still warm and easy to handle, roll into long cylindrical logs of 1-cm thickness. Cut the logs with a sharp knife into 1-inch pieces
- Place on a serving platter and gently place silver leaf on the logs. Your festive dessert is ready to be served!
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