Kaju Jalebi

Sweets made from cashew nut are very popular and loved by all. The most popular are Kaju katli, Kaju barfi, and kaju rolls. But nowadays many sweet shops offer different shapes and designs made from cashew nuts such as kaju apple, kaju sandwich, kaju paan, kaju watermelon, kaju sitafal or kaju jalebi. The process and main ingredients for making these differently shaped sweets are the same as that of kaju katli. Only some colors, flavors are added to achieve the different shapes and taste. We are tempted to eat these delicacies when we see them on the shop shelves. Then why not we try them and make them at home! By making at home we will be careful that we use unadulterated ingredients and we maintain the hygiene while making the sweets. Besides these when we make these sweets at home they are economical.

I have shared with you my recipe for kaju apple earlier. Now I am sharing with you the step by step video and process of making the Kaju jalebi. It is very simple. Be careful of some little points mentioned and the outcome will be best.

  • While making powder, the cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in the fridge. I have kept them in the freezer for an hour before grinding them.
  • While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don’t want that !)
  • If you are making it for the first time try using a non-stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
  • If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
  • Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
  • It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practice.
  • Always cook the cashew nut mixture on a low flame.
Kaju Jalebi
Kaju Jalebi
Votes: 1
Rating: 5
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A spiral shaped sweet made from cashew nut powder cooked in one string sugar syrup. The process of cooking cashew nut powder into sugar syrup is same as making kaju katli. Here instead of rolling the cashew nut dough and cutting into diamond shape to make katlis, the cashew nut dough is shaped into small spirals.
Servings Prep Time
20 jalebi 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 jalebi 30 minutes
Cook Time
10 minutes
Kaju Jalebi
Kaju Jalebi
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A spiral shaped sweet made from cashew nut powder cooked in one string sugar syrup. The process of cooking cashew nut powder into sugar syrup is same as making kaju katli. Here instead of rolling the cashew nut dough and cutting into diamond shape to make katlis, the cashew nut dough is shaped into small spirals.
Servings Prep Time
20 jalebi 30 minutes
Cook Time
10 minutes
Servings Prep Time
20 jalebi 30 minutes
Cook Time
10 minutes
Ingredients
Servings: jalebi
Units:
Instructions
  1. Heat a non stick pan. Add sugar into it and then add water in it.
    Kaju Jalebi
  2. Mix well and let the sugar dissolve. The mixture will start boiling.Add 1/2 tsp of saffron strands.
    Kaju Jalebi
  3. Let the mixture boil till we get one string consistency of sugar syrup. Check the consistency by taking sugar syrup in between fingers. Stretch the fingers to see if the string is formed. If the string is formed then the one string sugar syrup is formed and proceed with next step or else let the sugar syrup boil for more minutes till you get the string consistency.
    Kaju Jalebi
  4. Add the cashew nut powder and mix well. Keep on stirring till the mixture thickens.
    Kaju Jalebi
  5. Add cardamon powder and mix well.
    Kaju Jalebi
  6. Once the mixture is thickened and starts leaving the edges of pan add ghee and mix well.
    Kaju Jalebi
  7. Cook the mixture till it becomes thick and leaves the pan and forms a dough. Now add the remaining saffron dissolved in luke warm water.
    Kaju Jalebi
  8. Mix well and form smooth dough.
    Kaju Jalebi
  9. Transfer the dough into a butter paper or greased plate. Spread the mixture so that it cools fast.
    Kaju Jalebi
  10. Make small balls from the dough. (you have to do this step fast before the mixture cools completely and becomes dry. If it becomes dry then add 2-3 drops of water and again mix it and make balls).
    Kaju Jalebi
  11. Shape the balls into thick threads and then roll them into spirals as shown.
    Kaju Jalebi
  12. Make other jalebis quickly.
    Kaju Jalebi
  13. Jalebis are ready to serve. Enjoy them.
    Kaju Jalebi
Recipe Notes

Some point to be noted to make the process more easier.

  1. The cashew nuts should be fresh and crunchy. If not, then you can either keep them in sunlight, roast them lightly or keep them in fridge. I have kept them in the freezer for an hour before grinding them.
  2. While grinding in the grinder just pulse three to four times. Do not run the grinder continuously otherwise this will remove the oil from cashews and the powder will become sticky and oily. (and we don't want that !)
  3. If you are making it for the first time try using a non stick pan. It will ensure that the cashew mixture does not stick. That will make the process easier.
  4. If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
  5. Even while shaping the apples if the mixture becomes dry then just add a drop of water and the mixture will become pliable again.
  6. It is always difficult to judge the proper sugar consistency when you make it the first time, but do not worry; you will get better with practise.
  7. Always cook the cashew nut mixture on a low flame.
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