Kaju Peda Mithai Recipe

Kaju Peda is an Indian Sweet dish made using Cashew nuts, sugar and milk powder. Pedas are round ball shape mithai which are lightly flattened and decorated with pistachios or other dry fruits. Usually pedas are made using Khoya (Mawa) however, Kaju peda is different as it used Cashew nuts instead of mawa. They are rich in taste and easy to make. You can offer this sweet as Prasadam (prasad) at religious festivals or prepare it for any occasions. Do try this recipe today!

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INGREDIENTS:

1 cup cashew nuts (135 gm approx) 

1/2 cup + 1 tsp sugar

1/4 cup water

2 tbsp milk powder

10-15 saffron strands mixed in 2 tsp milk warm milk (for garnish) (optional)

1-2 tsp of pistachio clippings (Optional)

Ghee (Clarified butter) for greasing

SERVES: Makes about 15-16 pedas (250 gm approx)

PREPARATION TIME: 10 Min

COOKING TIME: 8 Min

TOTAL TIME: 18 Min

* 1 CUP = 237 ML

METHOD:

1. Grind cashew nuts with 1 tsp sugar to a fine powder in mixer grinder.

2. Put 1/2 cup sugar and water in a kadai, mix well on high flame and allow to come to boil.

3. Once syrup comes to boil, cook for 3-4 min on low flame.

4. Switch off the flame and add cashew nuts powder and milk powder in hot syrup. Mix everything well till it leaves sides of the pan. Keep flame switched off.

5. Take out cashew nuts mixture on a plate and allow it to come to room temperature.

6. Prepare 15-16 balls using greased hands and then flatten the balls like peda and make an impression on middle of it using a finger.

7. Prepare all kaju peda in same way.

8. Garnish the peda with little drops of saffron milk and pistachio clippings (Optional)

9. Allow kaju peda to set for 1-2 hours. 

10. Kaju peda is ready. You can store in air tight container for 2-3 days or in fridge for 4-5 days.

TIPS:

1. Split the cashew nuts in to half and ensure Cashew nuts are at room temperature before grinding.

2. Adding sugar while grinding cashew nuts helps avoid cashew nuts paste to get sticky and lumpy instead of powder form.

3. Cashew nuts give out oil while grinding. Pulse for 5-10 seconds at a time to get best results instead of continuous grinding. 

4. After adding cashew nuts mixture to syrup mix well and check if it leaves the sides of the pan. If this consistency is not achieved cook on low flame till proper consistency is achieved.

5. For preparing saffron milk take 10-15 saffron strands in 2 tsp milk and microwaved it for 15 seconds. Alternatively put saffron in warm milk for 1 hour and then use. 

6. If you prefer firm kaju peda keep it in air tight container in fridge.

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