Wednesday, June 17, 2009

Cashew Cake

This was one more on the list, a recipe I got from my relative. It came out pretty well. But as mentioned in the recipe, it is very important that you turn the gas off pretty soon as soon as the cashew powder is added. Else the cake is harder than you would like it. Another tip is to knead the dough with a little bit of water before rolling it out so that it is soft. Ensoy!


  • Kaju (cashews) piece 250 g
  • Water, 50 ml
  • Sugar 125 g
  • Silver foil 3-4 sheets (optional)

  1. Grind kaju (cashews) to a fine paste (powder). Do not add any water while grinding. Keep aside.

  2. Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after the syrup starts boiling.

  3. Mix kaju paste into the syrup, break balls (lump) with a spoon moving it in circular motion, stir well. Switch off the burner and let it cool so that it becomes thicker.

  4. Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.

  5. Let it cool and apply silver foil gently.

  6. After about 1-2 hour, cut the katlis into diamond shape.
Remember, as soon as u add the cashew powder to the sugar syrup, u stir for about 1/2 minute and take it off the gas, do not keep it longer or the consistency changes. Otherwise it is an easy recipe and good to eat of course.


MaySan said...

Its the sugar syrup consistency that I am always worried abt :(

Anu Karthik said...

this one is very basic kambi paagu..not as much as for mysorepak.

Lavanya said...

This recipe rocks Anu!! I followed exactly the same way and it came out well..Diwali was a big hit with my Cashew cakes :)

Anu Karthik said...

@lavi: thank you, glad you and the cakes rocked :D

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