Tuesday, November 7, 2017

Kaju Mesub | Cashew Mysore Pak

Ingredients
Cashew powder - 1 cup,
Ghee (clarified butter) - 1 cup,
Sugar - 1/3 cup,
Water - 3 tbsp,
Slivered pistachio - 1 tbsp.




Method
Dry roast cashew over low flame for 1 to 2 minutes.


Let it cool down to room temperature.


Grind cashew using grinder or food processor to make fine powder. Cashew powder should be in powder form and not oily paste like consistency. To avoid oily paste like consistency, grind cashew in pulses and avoid over grinding.


Sieve powdered cashew to remove any cashew chunk left.


Heat ghee in a pan over low flame.


In another pan, add water and sugar.


Let it cook over low to medium flame till it reaches one string consistency.


Now lower the flame and add cashew powder.


Mix well.

Now slowly stirring hot ghee little at a time into cashew mixture over low to medium flame.



Stir in all ghee over low  to medium flame in batches.


Before the mixture starts to change its color, immediately transfer into a greased perforated plate (here am using a flour sifter).


Place a plate under the perforated plate to collect extra ghee.



Sprinkle slivered pistachio on top.


Make cuts while cashew mixture is still warm to get even pieces.


Let it cool down completely. Remove from the plate.

Notes
Adjust amount of sugar as per taste.
Pinch of cardamom powder can be added for more flavor.