(Milcah Anila, Intern Journalist) Vijayawada: Kaju Halwa is a traditional North Indian dessert made during the festive seasons. During Navratri, Ashtami, and Diwali, Kaju ka halwa is offered to the goddesses and distributed to all. 

Cashew halva is a popular dessert made by cooking dry cashews and attain sugar syrup. The taste of cashews, along with a few strands of saffron, gives this sweet mouth a lot of excitement.

Cashew halva melts in your mouth, sweet taste enhances your taste buds. Cashew halva is very easy to prepare and does not take up much of your kitchen time during celebrations and festivals. Here is an authentic, yet simple recipe to prepare Kaju halva at home.

Kaju Halwa Recipe Preparation Time

Cook Time: 20 minutes 

Total Time: 25 minutes 

Recipe Writing: Milcah Anila 

Recipe Type: Sweet 

Serving: 

Ingredients: 

Cashew – 1 cup

Atta – 1cup 

water – 3½ cups 

ghee – 1 cup 

sugar – 1 cup 

saffron petals – 3-4 

cardamom powder – 1 tsp 

almonds (chopped) – 1 tsp 

How to make: 

1. Mix cashews in a mixer jar. 

2. Dry it finely and keep it soft. 

3. Add water to the heated pan. 

4. Allow boiling for 2-3 minutes on high flame. 

5. Add sugar and mix well. 

6. Allow to melt and boil for 2-3 minutes on high flame. 

7. Add saffron strands and boil for another minute. 

8. Remove the pan from the stove. 

9. Add ghee to a heated heavy-bottomed pan. 

10. Allow melting well and heat. 

11. Add atta and dry cashews and mix well. 

12. Keep adding constantly to avoid getting caught. 

13. Cook over medium flame for 5-6 minutes until the mixture turns brown. 

14. When done, add sugar syrup and mix well. 

15. Stir constantly for 4-5 minutes until the mixture starts to thicken and leave on the sides of the pan. 

16. add cardamom powder and chopped almonds. 

17. Mix well and transfer to a bowl. 

18. Serve hot or cold. 

Instructions 

1. Fry the atta and cashew powder until it smells green. 

2. While frying, make sure that no lumps form in this mixture and leave the mixture on the sides of the pan and cook till it collects in the middle. 

3. Separate from the ghee mixture and then the halwa is ready. 

About Post Author