Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cashew~Walnut Laddu (Kaju-Akhrot Burfi)

When I invited my friends to celebrate Sankranthi festival, in addition to the traditional ’sweet pongal’, I also prepared cashew walnut laddu. Low in sugar calories, high in nut energy! Cashews and walnuts are first roasted and powdered, then cooked in milk-sugar kova till they all came together into solid fudge like consistency. Cooling further solidifies the mixture and then small portions are taken and shaped into rounds -’laddus‘ or cut into squares-’burfis‘. I like the round shape, so I always go with round laddus. Very convenient to hold and eat, children particularly love laddus.

Cashews, Walnuts, Milk and Sugar in the Background

Recipe:

Half gallon- Whole milk
2 cups-sugar (3 cups if you like the laddus on the sweeter side)
1 cup - cashews
1 cup - walnuts

Preparation:

Milk and Sugar: In a thick bottomed big pot, bring milk to boil. Add sugar. Stirring occasionally, simmer the milk-sugar mixture until it gets thick and is reduced to about one fourths of the original quantity. It takes at least 45 minutes to one hour.:) Do this on medium heat. Avoid high heat and take care not to scald the milk.

Cashews and Walnuts: Meanwhile, lightly roast cashews and walnuts separately in an iron skillet. Let them cool down to room temperature. Separate 10 pieces from each and chop them into small pieces. With the remaining ones - make fine powder of them in a food processor/mixer.

Milk and sugar simmering thickened milk and sugar after 1 hour on the stove
Milk and sugar simmering………………..Thickened milk and sugar kova after one hour on the stove

Kova into Laddu: Add this fine powder to the thickened milk-sugar kova and cook for 15 minutes, stirring continuously, until the mixture is firm. Sprinkle chopped chunks of cashews and walnuts that were kept aside. Continue cooking for another 10 minutes until the mixture is almost crumbly and comes away easily from the sides of pan.

Take a spoonful of mixture and press it with your hands into a ball. If it holds shape, then mixture is ready for cooling. Turn off the heat. Spoon the mixture into a greased square or round pan. Level it with a spatula and let it cool for at least 4 to 5 hours. Cut into squares for burfis or take a spoonful of mixture, shape it with your hands into a round ball for laddus. Store the laddus in glass jar. They will stay fresh for upto one week.

(This recipe makes 15 medium sized laddus.)

Cashew-Walnut Laddu

One medium sized cashew-walnut laddu, my entry to ‘Sugar-Low Friday’ event hosted by lovely Sam of Beck & Posh.

By the time my friends left, I had only four laddus remaining out of 20. Two for me and two for Vijay, enough for us. This is how I do my ‘Sugar - Low’, by portion control. In my view, this is also one of the ways to lower the sugar consumption.

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Posted by Indira©Copyrighted in Mitai, Walnuts, Cashews, Sugar, Milk, Indian Sweets 101 (Friday January 27, 2006 at 7:16 pm- permalink)
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