Kaju Apple (Cashewnut Apple)

A very easy recipe . A little care while making the sugar syrup and you will get the perfect Kaju apples.

Course Dessert, upwaas (fast)

Cuisine Indian

Keyword cashewnut, Festival, glutenfree, kids, Sweet, vegan

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings apples

Calories 71kcal

Chop the cashews into small pieces and grind them into powder in the mixer or grinder.
Sieve the powdered mixture to get fine powder. The finer the powder, the smoother will the apples be.
Heat a heavy bottom pan. Put sugar in it. Add water in it.
Now let the sugar get dissolve. Once the sugar dissolves, let the mixture boil till we get one string consistency (see the next step) of sugar syrup. Add saffron and cardamom powder once the mixture starts boiling.
Check for the one string consistency of the syrup by putting the syrup between the first finger and thumb of the hand. When you press and release the finger it will show a string. That is when the sugar syrup is of one string consistency.
Now reduce the heat and add the cashew nut powder and mix it well.
Stir it on low heat. After 5-7 minutes the mixture will start leaving the sides of the pan and will come in the centre to form a dough. Then add a teaspoon of ghee and mix well.
Now remove the mixture from the heat and place it on butter paper or a dish. Knead the mixture gently with the hands and bring it together to form a dough. Add other teaspoon of ghee to it. This will give a nice glaze to the apples.
Now grease your palms. Take a small ball and roll it till smooth. Press it from the center on the top and give apple shape. Insert the clove in it . Keep aside.
Once all the apples and made, take a paint brush and take very little amount of red food colour in it and apply on the apples. Kaju apples are ready.

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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.