Shahi Cashew Kalakand Recipe: A Royal Rajasthani Sweet
30 minutes
620 reads
About Shahi Cashew Kalakand Recipe: A Royal Rajasthani Sweet
Indulge in the rich, royal flavors of Shahi Cashew Kalakand, a melt-in-your-mouth Rajasthani sweet. This luxurious dessert combines the creamy texture of mawa (khoya) with crunchy cashews, almonds, and aromatic spices for an unforgettable taste experience.Our recipe elevates this classic treat with the addition of fragrant cardamom and nutmeg, creating a symphony of warmth and sweetness. Garnished with plump raisins and melon seeds, each bite is a celebration of traditional Rajasthani culinary artistry.Perfect for festive occasions or as a special dessert to impress your guests, this Shahi Cashew Kalakand recipe is sure to become a family favorite. Prepare to be transported to the royal kitchens of Rajasthan with every decadent bite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Nut Mixture
- 100 gm Cashews
- 100 gm Almonds
- 50 gm Desiccated Coconut
- 50 gm Raisins
- 1 tsp Nutmeg ground
- 1 tsp Cardamom Powder elaichi powder
- 1 tbsp Melon Seeds
Instructions
Prepare the Nut Mixture
- Grind cashews and almonds coarsely. In a pan, heat ghee. Add the ground nuts, desiccated coconut, raisins, nutmeg, cardamom powder, and melon seeds. Fry until lightly browned, stirring constantly to prevent burning.
Prepare the Mawa
- In a separate wok or pan, fry the mawa over low heat until lightly browned and fragrant. Set aside to cool.
Make the Sugar Syrup
- In a heavy-bottomed pan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture reaches a sticky, one-thread consistency (it should coat the back of a spoon).
Combine and Set
- Gently add the fried mawa to the sugar syrup. Stir well to combine. Then, carefully incorporate the fried nut mixture. Stir until thoroughly blended.
Cool and Serve
- Pour the mixture into a greased 8x8 inch baking dish or similar, spreading it evenly. Let it cool completely at room temperature until firm (at least 2-3 hours or overnight). Once set, cut into diamond or square pieces. Garnish with extra cardamom powder before serving.
Recipe Notes
Expert Tips for the Perfect Shahi Cashew Kalakand
- For a richer flavor, use homemade mawa (khoya).
- Toast the nuts separately before grinding for a deeper, more intense flavor.
- Adjust the sugar to your preference; some might prefer a less sweet version.
- If the mixture is too thick, add a tablespoon or two of warm milk or cream to adjust consistency. If too thin, cook for a few more minutes to reduce.
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Recipe Nutrition
Calories: 366kcalCarbohydrates: 56gProtein: 5gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gFiber: 2gSugar: 51g
Kalpna Gupta
Articles: 4
5 Comments
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This looks incredible! I need to try it.
This is a fantastic recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.
I’m eager to make this recipe!
This looks perfect! Thanks for posting.