Rose Cashewnut Fig Almond Barfi - Rose Kaju Anjeer Badam barfi

This year I have challenged myself to make some complex sweets which I had usually bought in the past. I have realized that the taste of homemade sweets is so good and I have so much control over the quality of the ingredients that we enjoy it more than the store bought version. This is another decadent sweet. The outer covering is made using cashews and sugar and the process is similar to that of Kaju Katli, which is a Cashew sweet and once you cut into it, you see the inside filling of figs and almonds. This is also a labor and time intensive recipe and you need to keep a close eye on the ingredients but oh so delicious!

Hope you like the recipe and give it a try. If you do, leave me a comment.

Ingredients
1 cup raw cashewnuts
red food coloring
rose essence or rose water
12-14 dried figs
1 tsp ghee
1/4 cup of mava/khoa
1/8 cup of sliced almonds

powdered sugar (measurement in the recipe for cashew covering)

3-4 tbsp powdered sugar for fig mixture (it depends on how sweet the fig paste turns out to be)

Method
Soak the cashews with enough water to cover them completely. Soak the cashews for at least 4-5 hours, overnight would be best. Then drain the water and remove any peels that may have been on the nuts and then rinse them out. Process the cashews to make a fine paste. Add just a little water when you make the paste, just enough to let your grinder function properly. Then, measure an equal quantity of powdered sugar. Mix the cashew paste and sugar and start heating it in a open pan.

Keep stirring the mixture and let it cook. Keep the temperature at a very low level while cooking to avoid any browning. Make sure to keep stirring the two mixtures so that they don't stick to the base of the pan and brown. As the mixture starts thickening, it will get more difficult to stir it around as it gets heavy and sticky. However, it is crucial that at this stage you stir it and do not let it stick to the base and brown. At this stage, test the consistency of the mixture. Take a small drop (it will be hot so be careful) and roll it between your fingers. If you can mould it into a ball (it will be like molten wax) and it retains its shape, then you can take it off the heat. Make sure that the ball is not at all sticky. If it sticks to your fingers even a little, cook it a little longer.

Soak the dry figs for about 15-30 mins and then heat them on the stove top for a few mins till they soften. Then process this through the grinder and make a paste. In a pan, heat the ghee and add the mava. Heat it till it softens and you get the smell of roasting it. Then add the fig paste, sugar and stir well. Cook this mixture till it starts to thicken and then add the sliced almonds. Cook this till it cooks down and becomes pliable like a dough. Remove a small quantity and let it cool down till you can touch it and then try rolling it. If it is not sticky and can be easily rolled into a ball then the mixture is at the right consistency.

Let the mixtures cool to a temperature where you can handle it. Add a couple of drops of red food coloring to the cashew mixture and a couple of drops of rose essence. Knead this into the cashew dough till it is evenly mixed and you have a nice pink color and the dough is a smooth ball.

Then take a fistfull of fig mixture and roll it into a ball. Make a bigger ball of the cashew mixture and then using your fingers make a depression in it and then roll this cashew ball around the fig ball. Cover the fig ball completely with the cashew and then roll this to get a smooth finish. Then flatten it into a thick disk. Slice this into sectors by cutting the disc into eighths along the diameter of the disc. You can make about 4-12 slices based on how big you make the disc.

Garnish with silver foil if available. You can do this before cutting the disc.

You can store it in an airtight container for a couple of weeks. It lasts in the refrigerator for upto a month.

Tips

If you add a lot of water when you grind the paste, then the sugar proportion will be off. Also, since you need to cook it down to a dough consistency, it will take much longer to cook it. The nut paste must be very fine and there shouldn't be any grainy texture. If you are in doubt, use 1 cup of powdered sugar for 1 cup of nuts and if it is granulated, use 3/4 cup of sugar. Granulated sugar will take much longer to melt, and if you process it in the grinder, you can turn it into powdered sugar and use that.

Use a large pan so that the evaporation rate is faster and that will make the cooking process faster. Use a non stick pan so that the mixture will not stick while cooking. The color should not change. Also, as the sugar melts, the mixture will start getting sticky and as the the cooking process comes closer to completion, it will get more difficult to stir it around. If you are cooking a large quantity, then it is advisable to take turns with someone else to stir it. Grease your hands with some ghee/clarified butter before you knead the cashew mixture and also when handling the fig mixture to keep it from sticking to your hands.

Cashew Pistachio Rolls - Kaju Pista Barfi

This is a decadent sweet. Made from just two ingredients, nuts and sugar, it highlights the rich taste of the cashews and pistachios. I had always bought it till now, however since I had made Kaju Katli in the past, which is a Cashew sweet, I thought I would try my hand at this decadent dessert. Now, to be honest, it did take quite a lot of time and a lot of elbow grease but the end result was so good, that I don't think I can go back to eating the store bought version anymore. I also bought some edible silver leaf (warak in Hindi) and was able to give a very professional look to the sweet. Even my parents thought that it was store bought when I shared the photo with them.

With the festive season starting soon, give this sweet a try and let me know how it turns out.

Ingredients
1 cup raw cashewnuts
1 cup raw, unsalted pistachios
powdered sugar

Method
Soak the cashews and pistachios in separate containers with enough water to cover them completely. Soak these for atleast 4-5 hours, overnight would be best. Then drain the water and remove any peels that may have been on the nuts and then rinse them out. Process the cashews to make a fine paste. Add just a little water when you make the paste, just enough to let your grinder function properly. Then, measure an equal quantity of powdered sugar. Carry out the same process with the pistachios and grind to make a fine paste.  Measure the cashew paste and pistachio paste separately. Then, measure an equal quantity of powdered sugar for each nut. If you get one cup of cashew paste then add 1 cup of powdered sugar to it. Do the same for the pistachio paste. In this example we will end up using a total of 2 cups of powdered sugar.  Mix the cashew paste and sugar and start heating it in a open pan. Then mix the pistachio paste and sugar and start heating it in a separate pan.

Keep stirring these mixtures and let them cook. Keep the temperature at a very low level while cooking to avoid any browning. Make sure to keep stirring the two mixtures so that they don't stick to the base of the pan and brown. As the mixture starts thickening, it will get more difficult to stir it around as it gets heavy and sticky. However, it is crucial that at this stage you stir it and do not let it stick to the base and brown. At this stage, test the consistency of the mixture. Take a small drop (it will be hot so be careful) and roll it between your fingers. If you can mould it into a ball (it will be like molten wax) and it retains its shape, then you can take it off the heat. Make sure that the ball is not at all sticky. If it sticks to your fingers even a little, cook it a little longer.

Let the mixture cool to a temperature where you can handle it. At this stage, knead the two mixtures separately into two balls like you would knead dough till they are smooth. If you want, then you can deepen the green color of the pistachio by adding a couple of drops of green food coloring.

Then roll out the pistachio dough into long cylindrical rolls about 2 cms in diameter. Then roll out the cashew dough into a sheet which is about  half a centimeter in thickness. Then, place the pistachio roll on top of this cashew sheet and roll the cashew sheet around it, such that you get a circular cylinder covering the entire pistachio roll. Cut off the excess dough.  Then, using a serrated knife cut these long cylindrical rolls into small rolls. I cut some in two inch long pieces and some much small.

Garnish with silver foil if available.

You can store it in an airtight container for a couple of weeks. It lasts in the refrigerator for upto a month.

Tips

If you add a lot of water when you grind the paste, then the sugar proportion will be off. Also, since you need to cook it down to a dough consistency, it will take much longer to cook it. The nut paste must be very fine and there shouldn't be any grainy texture. If you are in doubt, use 1 cup of powdered sugar for 1 cup of nuts and if it is granulated, use 3/4 cup of sugar. Granulated sugar will take much longer to melt, and if you process it in the grinder, you can turn it into powdered sugar and use that.

Use a large pan so that the evaporation rate is faster and that will make the cooking process faster. Use a non stick pan so that the mixture will not stick while cooking. The color should not change. Also, as the sugar melts, the mixture will start getting sticky and as the the cooking process comes closer to completion, it will get more difficult to stir it around. If you are cooking a large quantity, then it is advisable to take turns with someone else to stir it. Grease your hands with some ghee/clarified butter before you knead the cashew mixture to keep it from sticking to your hands.

Instead of a roll, you can also roll both out into sheets and then place on top of each other and cut into diamonds or squares as a variation.

Shahi Paneer - Cottage Cheese in a Delicious, Rich, Sauce

Shahi paneer is a very delicious curry/gravy preparation. The curry is a rich sauce, made with cashewnuts. "Shahi" means royal and it is truly a dish fit to be served to a king. It is a very popular dish and generally found at most Indian restaurant. The gravy is milder than a brown/red curry preparation and has a slight sweetness due to the use of cashwenuts. It has a light orange color and the authentic preparation is generally colored using saffron, though most of the versions that you find in restaurants are colored a deep orange with food color.

It is a dish that will always be a hit with your guests. Serve it hot with naan or tandoori roti.

Ingredients
2 cups cubed paneer
2 tbps oil
1 tsp ghee or butter
5 black peppercorns
1 2 inch cinnamon stick
3 cloves
2 bay leaves
1 large red onion, cubed (else use 2 medium red onions)
1/4 cup raw cashwenuts
1/2 cup water
3 garlic cloves
1 inch ginger
2 green chillies, to taste
1/4 cup yogurt
1/4 cup cream
1 pinch saffron
1/2 tsp garam masala
salt to taste
3 green cardamoms

Method
Boil the onion in some water till it is cooked and pink, then drain the water. Alternately, you can microwave it for about 2 mins, till the onion is softened. Then puree it in a food processor or mixer. Then make a paste of the cashewnuts. Add about 1/2 cup of water to grind the cashews.
Whisk the yogurt so that it is smooth.
In a non-stick pan, add the ghee then shallow fry the cubed paneer pieces till the paneer pieces are lightly browned. Grind the cardamom seeds to a fine powder.

In a deep pan, heat the oil and to this add the cinnamon, bay leaves, cloves, and peppercorns. Cook for a couple of minutes till the spices are fragrant and  then add the chillies and the onion puree. Cook for a few minutes. Meanwhile make paste of ginger and garlic and add it to the pan and cook the mixture for a few minutes. The raw smell should disappear, but the don't over cook the gravy. The color of the gravy should remain pinkish white. Cook on low heat, so that you don't burn the gravy or down brown it.   Next add the whisked yogurt to the cooked onion gravy and cook for a couple of minutes till it gets incorporated into the gravy. Next add the cream and a pinch of saffron to the gravy. Cook it all together for a minute and then add the garam masala and cook for another minute. Then, add the cooked paneer pieces and cook it all together for a minute or so.

Sprinkle the cardamom powder over the curry before serving.

Tips
Soak the cashews for a few hours. Then it will be easier to grind them into a fine paste. It is important that your gravy doesn't smell like raw onion or garlic, else it will not taste good. If you don't have a non stick pan to cook the paneer, then add a little more ghee to the pan so that the paneer pieces don't stick to the pan and disintegrate. You can skip this step entirely, if you prefer to have your paneer in its original softer form. You can use readymade paneer or make paneer at home. The recipe can be found here.

Kaju Katli - Kaju Barfi - Cashewnut Marzipan

This is possibly the best known sweet or "mithai" in India. Most people from all corners of India know of this sweet and might have eaten it as well. Whenever, someone visits from India, they will invariably get a request for this wonderful delicacy. This is also one of the most expensive sweets. It is garnished with silver foil, which is reserved to garnish the best sweets. This sweet can be stored for a long duration as well. It is one of the sweets that can easily be found in Indian stores outside India as well. Now, generally most recipes call for a syrup to be made, which is a lenghty process. But do read on, because the best part about this particular recipe version is that it is the easiest method to make this sweet. Of course, it's one of my Mom's recipes. The method is so easy, that if you use this, this will be the easiest mithai you can make. Whip it  up for a special occasion, and you are sure to impress the fussiest guest.

Ingredients
raw cashewnuts
powdered sugar
(see the method below for the proportions)

Method
Start with the amount of cashews that you want to use. I would suggest using about 2 cups of cashews, if you plan to make it in a small quantity. Soak these in water for at least 4-5 hours, overnight would be best. Then drain the water and process the cashews to make a fine paste of the cashews. Measure the cashew paste. Then, measure an equal quantity of powdered sugar. Mix the two together and then start heating this mixture. Stir it and let it cook. Keep the temperature at a very low level while cooking to avoid any browning. Make sure to keep stirring the mixture so that it doesn't stick to the base of the pan and brown. As the mixture starts thickening, it will get more difficult to stir it around as it gets heavy and sticky. However, it is crucial that at this stage you stir it and do not let it stick to the base and brown. At this stage, test the consistency of the mixture. Take a small drop (it will be hot so be careful) and roll it between your fingers. If you can mould it into a ball (it will be like molten wax) and it retains its shape, then you can take it off the heat.

Let the mixture cool to a temperature where you can handle it. At this stage, knead the mixture into a ball like a dough ball. Then roll it out into a sheet which is about  half a centimeter in thickness. Then cut the dough into diamond shaped pieces (about 1.5 inches across). Keep these on a greased sheet (grease it with ghee/clarified butter). Kaju katli is ready when the diamond pieces have cooled down completely. Garnish with silver foil if available.

You can store it in an airtight container for a couple of weeks. It lasts in the refrigerator for upto a month.

Tips
The cashew paste must be very fine and there shouldn't be any grainy texture. Measure the sugar after you process the cashews. Both must be of equal measure. Use a large pan so that the evaporation rate is faster and that will make the cooking process faster. Use a non stick pan so that the mixture will not stick while cooking. The color should not change. It will be a grey, beige color mixture. Also, as the sugar melts, the mixture will start getting sticky and as the the cooking process comes closer to completion, it will get more difficult to stir it around. If you are cooking a large quantity, then it is advisable to take turns with someone else to stir it. Grease your hands with some ghee/clarified butter before you knead the cashew mixture to keep it from sticking to your hands.

I used a pound of cashews and that resulted in a very large quantity of kaju katli (over a 100 pieces).