Kaju Jalebi

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.

Course Dessert

Cuisine Indian

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings jalebi

Calories 138kcal

Ingredients

1.5 cup cashew nut powdered
3/4 cup sugar
1/3 cup water
2 tsp ghee
1 tsp saffron strands
1 tsp luke warm water to soak saffron
1 tsp cardamom powder

Instructions

Heat a non stick pan. Add sugar into it and then add water in it.
Mix well and let the sugar dissolve. The mixture will start boiling.Add 1/2 tsp of saffron strands.
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.
Add the cashew nut powder and mix well. Keep on stirring till the mixture thickens.
Add cardamon powder and mix well.
Once the mixture is thickened and starts leaving the edges of pan add ghee and mix well.
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.
Mix well and form smooth dough.
Transfer the dough into a butter paper or greased plate. Spread the mixture so that it cools fast.
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).
Shape the balls into thick threads and then roll them into spirals as shown.
Make other jalebis quickly.
Jalebis are ready to serve. Enjoy them.

Notes

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

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.
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 practise.
Always cook the cashew nut mixture on a low flame.

Nutrition