Kaju Apple

Preparation Time - 5 Min                            Cooking time - 12 min                Yield - 20 apple

Ingredients:

Cashew Nuts - 1 Cup

Sugar - 1/2 Cup

Water - 1/4 Cup

Cloves - 15

Orange food color - 1/4 Tsp

Method:

1) Grind cashew nuts to fine powder and keep aside. Sieve it if required.

2) In a saucepan take water and sugar and let it boil to make sugar syrup of one string consistency.

3) Add cashew nut powder and mix well. Fry it for 2-3 min to make a dough.
    Tip : You can add 1 tbsp of milk powder if required.

4) Let it cool for 4-5 min and make small balls.

5) Press the ball at top and bottom end with your fingers and shape it like apple and put a clove.

6) Mix food color in little bit of water. Take a paint brush and give color strips on cashew apple.

7) Decorate all apple and serve.

Kaju Apple

Coconut & Besan Burfi

Ingredients :

Grated fresh coconut - 1 cup

Besan - 1 Cup

Milk - 1 1/2 Cup

Ghee - 1/2 Cup

Sugar - 1 1/2 Cup

Saffron(Kesar) - 6 strands

Cardamom powder - 1/2 Tsp

Method:

1) In a heavy bottom broad pan take besan and ghee.

2) Fry for 10 min stirring continuously. Meanwhile add saffron to milk and mix well.

3) Add fresh coconut and milk and fry for 10-15 min.

4) Add sugar and cardamom powder and mix well.

5) Fry for another 10 min stirring continuously.

6) Put the thickened mixture in plate and cut in size you want and serve.

Coconut & Besan Burfi

Kaju Anjeer Roll

Ingredients :

Anjeer (Dry Figs) - 100 gm

Cashew nuts - 1 Cup

Milk Powder - 1/4 Cup

Sugar - 1/2 Cup + 2 Tbsp

Ghee - 1/2 Tbsp

Cardamom powder - 1/4 Tsp

Poppy seeds - 1 Tbsp

Method : 

1) Soak anjeer and almonds for 1 hour in lukewarm water.

2) Make a fine powder of cashew nuts and keep aside. Drain excess water and grind anjeer to fine paste.

 

3) In a pan heat ghee and add anjeer paste and 2 tbsp of milk powder and saute well for 5 mins. Add 2 tbsp of sugar and cardamom powder and mix well. Saute till mixture becomes dry.

4) Let it cool for 2 mins and flatten into a 4 mm thick circle. Roll(Flatten) it between two plastic paper sheets.

 

5) Meanwhile put 1/4 cup of water in another pan and add 1/2 cup of sugar. Make sugar syrup of 1 string consistency and add cashew nut powder.

6) Let it cool for a min and flatten into a 3 mm thick circle. Roll it between two plastic paper sheets.



7) Put this flatten cashew circle on flatten anjeer and roll it together as tight as possible.

8) Spread little poppy seeds in a plate and put the roll on it to apply poppy seeds all over.

 

9) Refrigerate roll for 30 min and then cut in pieces and serve.

Kaju Anjeer Roll

Mawa (Khoya) Burfi With Ricotta Cheese

Preparation Time - 2 Min                                      Cooking Time - 7 Min

This easy and quick recipe makes 12 big size burfi.

Ingredients:

Ricotta cheese - 1 Cup

Milk Powder - 1 Cup

Sugar - 1 Cup 

Cardamom powder - 1/4 Tsp

Crushed Almonds or Pistachios - 2 Tsp

Ghee - Few drops to grease

Method :

1) In a microwave safe bowl mix ricotta cheese,milk powder and sugar.

2) Put this bowl in microwave for 2 mins.

3) Take it out mix well and put in microwave again for 2 mins. Be careful mixture will be very hot.

4) Take it out, add cardamom powder mix well and put in microwave again for 1 min. Do not put in microwave for more than 1 min after this point else mixture may get burnt. 

5)  Take it out, mix well put in microwave again for 1 min.

6) Take it out mix well and put in grease plate in square shape.

7) Garnish with almonds or pistachios and let it cool for 30 mins. Cut in your favorite shape and serve.

Mawa(Khoya) Burfi With Ricotta Cheese

Kaju Katli

Preparation Time - 10 Min                                        Cooking Time - 10 Min

This very easy recipe makes about 18-20 Kaju Katli.

Ingredients:

Cashew Nuts (Kaju) - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1 Tsp

Method:

1) Grind cashew nuts in mixer. Sieve the cashew nut flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.

     Always use heavy bottom pan to make kaju katli.
  
3) Add in cashew nut flour and milk powder and mix well.

4) Stir continuously till mixture becomes dry.Keep the flame very low else mixture may become little brown. 

4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Take another plastic paper and put on the dough and then roll it. Keep thickness approximately 1/4 inch.

7) Cut the kaju katli in diamond shape. If you like you can add silver foil but I avoid to use it. You can grease the cutter or knife with a drop of ghee so that it will not stick to kaju katli and cutting becomes easier.

8) Let it cool for 15 mins and then serve.

Kaju Katli

Pista Katli/Pista Burfi

Preparation Time - 10 Min                                        Cooking Time - 7 Min

This very easy recipe makes about 20 pistachio burfi.

Ingredients:

Pistachio - 1 Cup

Sugar - 1/2 Cup

Milk Powder - 1/4 Cup

Method:

1) Pill pistachio and grind in mixer. Sieve the pistachio flour and keep aside.

2) In a pan add 1/4 cup water and then add sugar. Let it boil to make sugar syrup of one string consistency.
 
3) Add in pistachio flour and milk powder and mix well stirring continuously till mixture becomes dry.

 
4) Let it cool for 2 mins, it should form the dough.

5) Take a plastic paper and put the dough on it.

6) Put another plastic paper and put on dough and then roll it. Keep thickness approximately 1/4 inch.
    Using the plastic paper will make it easy to roll the dough as it will not stick to plastic paper.

Pista Katli

7) Cut the pistachio burfi in the shape you like and let it cool for 15 mins. If you like you can add silver foil but I avoid to use it.

Anjeer Halwa/ Figs Pudding

Anjeer Halwa :

Ingredients :

Anjeer ( Figs) - 200 gm

Cashew Nut raw powder - 2 Tbsp

Almond raw powder - 3 Tbsp

Cardamom powder - 1/4 Tsp

Sugar - 1 Cup

Milk Powder - 1 Tbsp

Milk - 2 Cup

Ghee/Butter - 1 Tbsp

Method :

1) Boil anjeer (figs) in 3 cup water for 10 min or till they become soft.

2) Let it cool and drain; then puree by adding 1 cup of milk.

3) Heat ghee/butter in heavy bottomed pan, add almond powder and cashew nut powder, saute well.

4) Add anjeer(figs) puree and 1 cup milk in it and cook for 5 mins.

5) Add milk powder and sugar. Cook for 10-12 mins. on low flame stirring continuously.

Make sure halwa is not watery.

6) Add the cardamom powder and mix well.

7) Garnish with sliced/crushed almonds and serve.

Anjeer Halwa