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Cashew Mithai Mixture recipe | Cashew Fudge | cashew barfi mixture |

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Tarla Dalal

08 September, 2016

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Table of Content

About Cashew Mithai Mixture

Ingredients

Methods

Making Cashew Mithai Mixture

Nutrient values

Cashew Mithai Mixture recipe | Cashew Fudge |

Cashew Mithai Mixture, often known as Cashew Fudge, is a delightful sweet with the rich taste and melt-in-your-mouth texture of cashews. It's a sweet that reminds many of their innocent childhood days! Its uniqueness lies in the perfect balance of its crunchiness and the velvety taste of cashews, making it a classic and favorite choice among Indian sweets.

The preparation of this Cashew Mithai Mixture relies on a few simple yet high-quality ingredients. The primary component is 1 cup cashew nuts (kaju), which lend the sweet its distinctive rich flavor and creamy texture. 1/2 cup sugar is used for sweetness, while 1/4 tsp cardamom (elaichi) powder adds an aromatic note that beautifully complements the cashew flavor. The simplicity of these few ingredients enhances the beauty and appeal of this sweet.

The process of making the sweet begins with preparing the cashews. The cashewnuts are soaked in enough warm water in a bowl for about 30 minutes. After soaking, they are thoroughly strained using a strainer, ensuring all water is completely drained. Then, these dry cashews are blended in a mixer to a fine pastewithout using any water. This step is extremely crucial as the smoothness of the paste contributes to the creamy texture of the final sweet.

The next important step is preparing the sugar syrup, which gives this mithai its irresistible crunch. In a broad non-stick pan, 1/2 cup sugar and 1/2 cup water are combined well and cooked on a high flame for 4 minutes, or until the sugar dissolves completely and forms a syrup of one-string consistency. Achieving the correct consistency of the sugar syrup is vital, as it gives the mithai its desired crunchy texture.

Once the sugar syrup is ready, the cashew paste and cardamom powder are added to it. The mixture is well combined and cooked on a medium flame for 6 minutes, or until the mixture starts leaving the sides of the pan. Continuous stirring and scraping the sides of the pan during this step are crucial to prevent burning and to achieve a smooth, uniform consistency. This ensures that the sweet has the perfect texture and depth of flavor.

Once the mixture is ready, it is transferred to a plate and set aside to cool for 15 to 20 minutes. The versatility of this Cashew Mithai Mixture lies in its simplicity of preparation; once you get the syrup consistency right, you can use this base to make many more mithais using soaked and peeled almonds, pistachios, roasted flours and seeds, or even a combination of ingredients. Used as required, this Cashew Fudge is a sweet that will surely delight you with its rich taste and creamy texture.

Ingredients

for Cashew Mithai Mixture

1 cup cashew nuts (kaju)

1/2 cup sugar

1/4 tsp cardamom (elaichi) powder

Method

for Cashew Mithai Mixture

Soak the cashew nuts in enough warm water in a bowl for about 30 minutes.
Strain them using a strainer, drain out all the water completely and blend in a mixer to a fine paste without using any water. Keep aside.
Combine the sugar and 1/2 cup of water in a broad non-stick pan, mix well and cook on a high flame for 4 minutes or till the sugar dissolves completely and forms a syrup of one string consistency.
Add the cashew paste and cardamom powder to it, mix well and cook on a medium flame for 6 minutes or till the mixture leaves the sides of the pan, while stirring continuously and scrapping the sides of the pan.
Transfer the mixture to a plate and keep aside to cool for 15 to 20 minutes.
Use as required.

Cashew Mithai Mixture recipe with step by step photos

Making Cashew Mithai Mixture

1. Soak the 1 cup cashew nuts (kaju) in enough warm water in a bowl for about 30 minutes.
2. Strain them using a strainer, drain out all the water completely.
3. Blend in a mixer to a fine paste without using any water. Keep aside.
4. In a broad non stick pan add 1/2 cup sugar.
5. Add 1/2 cup of water.
6. Mix well and cook on a high flame for 4 minutes or till the sugar dissolves completely.
7. Forms a syrup of one string consistency.
8. Add the cashew paste and 1/4 tsp cardamom (elaichi) powder to it, mix well and cook on a medium flame for 6 minutes or till the mixture leaves the sides of the pan, while stirring continuously and scrapping the sides of the pan.
9. Transfer the mixture to a plate and keep aside to cool for 15 to 20 minutes.
10. Use Cashew Mithai Mixture as required.