Kaju (Cashew nut) Paan is an gluten free Indian sweet made to resemble the popular Indian mouth freshner – Paan (green betel leaf wrapped with rose petal jam – gulkand, fennel seeds, menthol, etc) . The outer green covering resembling betel leaf is made by cooking together powdered cashew nut, milk powder, sugar, milk, ghee , green food colour together to form a dough. The filling is made with paan masala or gulkand, roasted almonds, cashew nut, honey. The filling is stuffed into cashew nut dough and shaped into paan. It is a very yummy and refreshing to your taste buds!! Paan lovers won’t regret eating it..
We are in lockdown since two months here in Sydney. This Janmasthami I wanted to make something different. So I chose to make the paan flavored cashew nut sweet – Kaju paan.
I did not had gulkand for it and so I had used the gulkand flavored paan masala readily available from Indian stores. I crushed the paan masala, added honey and roasted nuts to it. The flavor was amazing and the kaju paan came out very well. So I think this is a good replacement if you do not have gulkand.
The cashew nut should be finely ground and sifted so that it is easy to shape. I had explain all the details to keep in mind while making kaju paan in the instructions below. So please go through it carefully.
Other similar sweets using cashew nut in the blog:
Friends do make this recipe for the upcoming festivals and I am sure your loved ones will delight the treat.
Please do not forget to share your reviews with me.
Khao dilse, khilao dilse aur banao dilse…
Kaju (Cashew nut) Paan
- non stick pan
- butter paper
- rolling pin
- mixer grinder
- big plate
- knife or pizza cutter
For making Kaju (cashew nut ) dough
- Roast the chopped almonds and cashew nut till golden on medium heat.
- Take the gulkand paan masala (mukhwaas) in a mixer grinder. Grind it so that any big pieces are crushed. (if you do not want to crush the paan masala then you can use it straight away and crush lightly with hands).
- Take the crushed paan masala in the bowl .Add roasted almonds and cashew nuts. Add honey.
- Mix well till everything is combined well. Divide into small oval shape (aroudn 1.5 cm) and keep aside. ( I made half stuffing with crushed almonds and cashew nut for kids ).
For making Kaju (cashew nut ) dough
- Take the chilled chopped cashew nut into a mixer grinder. I find the freezed chillled cashew nut grind well. Fill it till the mixer blade is visible as shown. Now pulse for 8-10 times till you get the fine powder stirring in between. This is very important. If you run the mixer continuously then the oil will start to release from the cashew nuts and the mixture will become moist and oily. Grind similarly all cashew nut in batches.
- Remove the powdered cashew nut into a sieve. Sieve it so that any big pieces are removed. We need good fine and smooth powder so that it is easy to shape then.
- The sifted cashew nut powder is ready.
- In a non stick pan add 1 cup cashew nut powder, 1/4 cup milk, 1/4 cup milk powder, 1/4 cup powdered sugar. Do not put the pan to heat.
- Mix everything well and make a lump free mixture. Do not put the pan to heat yet.
- After mixing all the ingredients together now put the pan on medium heat. Stir continuously. The sugar will melt and the mixture will start to become runny. Cook on low to medium heat.
- After 7-8 minutes the mixture will start to thicken. Stir and cook on low to medium heat.
- After 12 minutes the mixture is thickened and have start leaving the pan. Add food green colour.
- Mix well on low to medium heat . The mixture is not sticky to pan any more. It is important to cook till the mixture leaves the pan or else it wil be very sticky and difficult to handle. It is ready .Add ghee.
- Mix well . The ghee will make the mixture glossy and easy to handle.
- Remove the prepared mixture on the butter paper or plastic sheet. Spread it and let it cool for 5 minutes or till it can be handled with hands.
- Divide the mixture into 10 portions. Take one portion. roll into a ball and flatten it. Grease the flattened ball with ghee on both sides
- Cover with another butter paper or plastic sheet and with the help of a rolling pin roll into a 5 cm and 2mm thick circle. Keep the circle thick as it will be easy to work with while filling stuffing and shaping it.
- With the help of pizza cutter or knife cut into four quarters as shown. ( I made small bite size kaju paan. You can make the size of your choice. So add quantity of filling accordingly).
- Take one quarter and put a small prepared stuffing oval into it.
- Put one end on the stuffing as shown.
- Put the other edge over it and press .
- Fold the excess long tail .
- Roll gently and smoothen and shape.
- Shape the top circle edges outward. The kaju paan is ready. Similarly make with remaining dough and stuffing. Put the prepared kaju paan on a butter paper. It will prevent it to stick. Let it set for 3-4 hours or refrigerate.
- The kaju paan is ready to serve. You can refrigerate in an airtight container for 10 days.