KAJU MITHAI (CASHEW SWEET)

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Welcome to my Blog! :)

I love to cook and have started this blog because of my daughter (especially, since she is getting married and I want her to have my recipes), friends, family, and all those around the world who would like the recipes that I make. I hope you all enjoy and do feel free to leave me a comment or send me an e-mail (click on the about me section for that).




With the Festive season approaching, I decided to start my blog with a sweet recipe. I like to make different sweets during Diwali (the Indian festival of lights) and this khajan ji mithai (Sindhi way of saying "Cashew sweet") has been an all-time Sindhi favorite. It does not contain any milk or milk products and stays good for 3 to 4 weeks. Once you get the hang of making the sugar syrup, it is a matter of minutes and the mithai is ready.


Ingredients:
1 lb cashew powdered fine (I buy broken unsalted cashews and grind them in the chopper)
3/4 cup sugar
2 tsps ghee (clarified butter)
the seeds of 5 cardamoms powdered
1 1/2 cups water
few silver leaves (edible silver foil) or sliced pistachios for decorating


Take a wide pan and add sugar, water, ground cardamom and 1 tsp ghee.
Over high heat let it come to a rolling boil and let it boil till it reaches 1 string consistency.
The way to test the string is dip a spoon in the syrup and dip your forefinger in the teaspoon
and with your thumb and forefinger see if the syrup creates a string.
Use caution as the syrup is hot.

While the syrup is being made take the balance 1 tsp ghee and grease a flat glass or metal pan.
As soon as the syrup reaches the one string consistency, lower the heat to very low and add the cashew powder. Stir very well till the mixture adheres together and leaves the sides of the pan (about a couple of minutes). Immediately transfer to greased dish and with an oiled palm flatten the mix
till smooth and shiny. Be careful as the mixture is very hot. If you cannot use your palm, use the bottom of an oiled glass.

Sprinkle the pistachio slivers or spread the silver leaves and leave to cool for 15 minutes. Then cut into squares or diagonals. When completely cool, store in airtight containers. In cooler weather you can store it at room temperature for about 2 weeks and then keep the rest in the fridge and bring it to room temperature before eating. In warmer weather store it in the fridge. (Cautionary note: if you use silver leaves, the mithai should NOT be placed in the microwave EVER! If no silver leaves were used, the mithai can be microwaved for about 10 seconds on High to be brought to room temparature.)