Kaju (Cashew) Ladoos
Yesterday was Diwali, the Indian festival of lights. A very Happy Diwali to all the Flip Cookbook readers. I hope the new year is full of love, health, happiness and peace for you and your loved ones! Diwali celebrations are actually spread over five days, with each having its own importance. Yesterday was Lakshmi Puja which is the most important day of Diwali. The day is marked by worshiping Lakshmi, the Goddess of wealth, and Ganesh, the God of auspicious beginnings. People light diya’s (lamps) to welcome prosperity and well-being into their homes. The feet in the picture below mark the feet of Lakshmi entering the home.
Now, Indians are going to look at this recipe and go, huh? cause most of us have never come across Kaju (Cashew) Ladoos. Kaju’s are usually a topping on other Indian desserts or are used in savory Indian curry’s to add some creaminess. One of the most popular Kaju desserts in India is “Kaju Katli” which would literally translate to Cashew pieces (if someone has a better translation, please let me know :)). This recipe started out as an attempt to make a sugar free Kaju Katli, but since it did not set like it should, Raj and I rolled it into little balls which are called ladoos and so the name. Why am I blogging it when it was a partial disaster? It tasted awesome! Other than the stickiness you wouldn’t really know that it wasn’t a kaju katli. I thought the flavor of the honey would take over, but the kaju’s flavor reigned supreme!
So here it is, a nice quick, simple dessert, that some like me with a bad back can pull off beautifully too!
Happy Diwali once again!
1. This recipe has been adapted from a Tarla Dalal Desserts Cookbook.
2. I’m not sure if Cardamom is SCD legal, so I have marked cardamom as optional.
This recipe has been shared at: Go Ahead Honey, It’s Gluten Free!
Kaju (Cashew) Ladoo
Makes: about 18 pieces
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 45 minutes
- 1 cup cashews
- 1/4 cup honey (for vegans 1/2 cup of sugar)
- 1/4 cup water (for vegans 1/2 cup of water to match the amount of sugar)
- 1/4 teaspoon crushed cardamom powder (optional for SCD)
1. Soak the cashews in warm water for about 30 minutes. Since my cashews were in the fridge I soaked them for about 45 minutes.
2. Drain them and wash them thoroughly a couple of times.
3. Blend them until you have a nice consistency. We’re not making a butter out of it, but still do want the cashews to be broken into little pieces.
4. Mix the honey and water in a non-stick pan and bring it to a boil on medium high heat.
5. The book that I was reading used sugar and said that the sugar should form a syrup and you should have a thin steady drop. I boiled down my honey but didn’t see that happen. Maybe next time I’ll skip the water all-together and just heat the honey directly!
6. Mix in the cashew paste. It had gotten a bit hard, so I took it off the heat and mixed it separately.
7. Put it back on the heat, and keep moving it. It took about 4-5 minutes before the whole mixture had formed a nice lump and had separated from the pan.
8. Spread the mix onto parchment paper.
9. I put another paper over the mix and then rolled it out with a rolling pin.
10. Remove the top layer of paper and sprinkle the cardamom powder evenly.
11. Let the mix cool down for a bit and then cut it into diamond shapes using a pizza cutter. Since my batter was sticky, notice the jagged edges *sly grin*. At this point we let it sit in the fridge for a good 30-40 minutes. The book said that it should have set in that time, but it didn’t so we rolled it into little balls and called it Kaju Ladoos. Enjoy!