When it comes to desserts, I always prefer some real ones, the way they are cooked/baked traditionally. Why? because it’s not every day that I like to eat desserts for us it is once in a while thing so substituting it with something which is supposedly healthy does not just make the cut. Anyways you have some sugar or ghee so calorie wise as it is going to be higher side, so might as well enjoy the taste of real thing that’s my philosophy.
More often than not I like my mom’s traditional tried and tested recipes as far as Indian desserts are concerned. She makes a killer Punjabi desserts/sweets Gajar ka halwa, kheer, Besan ka halwa, panjeeri, gond ke laddoo, Badam ka Halwa, and this kaju halwa or cashew halwa recipe which I am sharing here today.
TIPS FOR MAKING BEST KAJU HALWA
- The Halwa is traditionally made by roasting flour or nut paste in ghee in a thick bottomed vessel. The thickness of cooking pan makes a great difference when you are roasting flours for halwa. Thicker the pan slow is the roasting process and an assurance that halwa is cooked properly and there is no raw taste. If vessel has thin bottom halwa ingredients may look cooked /roasted from the outside but they might taste raw from inside is my mother’s most important tip which can help you making a good tasting halwa.
- Second always take care of the amount of liquid you add to any halwa. Most of the times ration of 1:3 works good Flour: Liquid holds good. In this Kaju halwa, whole wheat flour is also used along with Cashew flour which gives it a great texture and taste.
- One can make it without whole wheat flour as well. But Kaju halwa is also quite rich in calories due to cashew, ghee and sugar. Since there is no use of dairy even vegans can eat it.
- Quite addictive and delicious it is but one word of caution do mind your portions if you are calorie conscious and my trick is making it in small quantity so we can finish it and there are no second helpings left for overindulgence 🙂