Kaju jalebi
Kaju Jalebi is a NO FRY decadent and unique Indian sweet
Servings 6
Calories
Ingredients
- 1 cup cashew nuts kaju
- ½ - 2/3 cup sugar
- 2 pinch Saffron for jalebi color and garnish
- 1 tbsp ghee clarified butter
- 1 tsp Pistachio chopped
- 1 -1 sheet Silver leaf for decoration
Instructions
- Pulse the raw cashew nut gently in batches to a fine dust. Make sure the mixer is not heated else it will become pasty.
- In a heavy bottom pan make a sugar syrup by adding 1/2 cup water and sugar allow this to come to a 1 string consistency. Now add the cashew powder and cook to a sticky consistency. Stir consistently so no lumps or dry spots are formed..
- When the dough begins to leave the sides of the pan immediately remove on to a thick wax paper.Knead the mixture withe help of the wax paper without burning your hands into a soft, pliable dough. If the dough is too sticky, you can add a little ghee.Keep everything covered in the same wax paper and work with a very little portion at a time. Else it will dry out.
- Grease your hands with a bit of ghee and take small portions of the dough. Roll each portion into thin, long strips and carefully form spiral shapes resembling traditional jalebis. Be gentle, as the cashew dough can be delicate.Arrange on a wax paper leaving gap among each one
- Allow this to dry and firm up. Meanwhile decorate with silver leaf pieces and few saffron strands mixed with water and pistachio slivers.
- Serve and Enjoy: Garnish the kaju jalebis with slivers of almonds, pistachios, or a touch of edible silver leaf (varak) for an extra festive touch. Serve warm or at room temperature.
Notes
The cashew dough is very delicate hence make sure to cook on low heat.
Once cooked keep it covered else the dough will dry out quickly and it will crumble when trying to shape the jalebi.