Kaju Kamal Bhog is an exquisite Indian dessert that blends the richness of cashews with the softness of khoya (mawa). Inspired by the shape of a lotus, this sweet treat is perfect for festivals, special occasions, or whenever you're in the mood for something rich and luxurious. It’s mildly sweet, nutty, and has a melt-in-your-mouth texture that will leave your guests asking for more.
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Grind the cashews into a fine powder using a blender or food processor. Ensure not to over-blend to avoid releasing the oil from the cashews.
In a non-stick pan, combine the powdered cashews and sugar. Cook over low heat, stirring continuously to avoid burning.
As the mixture starts to come together, add cardamom powder. If the dough feels too dry, add milk one tablespoon at a time until a smooth dough forms.
Once the dough comes together, take it off the heat and allow it to cool slightly.
In another pan, add khoya and cook it on low heat until it becomes slightly dry. This will take about 5-7 minutes.
Add the powdered sugar and cardamom powder, and mix well.
Once it forms a thick, soft filling, remove it from the heat and let it cool. Add chopped pistachios if desired.
Take small portions of the cashew dough and roll them into smooth balls.
Flatten each ball into a disc, then gently press it around your thumb to create a hollow cup-like shape.
Fill the hollow with a small amount of the prepared mawa filling.
Carefully pinch the edges to create petal-like shapes resembling a lotus flower.
Once all your Kaju Kamal Bhog sweets are shaped, gently place a saffron strand in the center of each sweet for a pop of color.
Optionally, you can also brush them with silver varq for a more luxurious appearance.
Make sure the cashews are at room temperature and completely dry before grinding to avoid turning them into cashew butter.
If your cashew dough is too dry, milk can help bind it. However, avoid adding too much, as it might affect the texture.
You can experiment with other fillings like coconut, almonds, or dried fruits for added flavor.
Store the Kaju Kamal Bhog in an airtight container at room temperature for up to a week.
How do I make Kaju Kamal Bhog step by step?
To make Kaju Kamal Bhog, start by grinding unsalted cashews into a fine powder. In a non-stick pan, combine the powdered cashews with powdered sugar and cook over low heat, stirring continuously. Add cardamom powder and milk as needed to form a smooth dough. In another pan, cook khoya until slightly dry, then mix in sugar and cardamom. Shape the cashew dough into cups, fill them with the khoya mixture, and shape them into lotus-like flowers. Optionally, garnish with saffron strands and silver varq.
Is Kaju Kamal Bhog suitable for a vegan diet?
Kaju Kamal Bhog is not inherently vegan due to the use of khoya (mawa), which is made from milk. However, you can substitute khoya with a vegan alternative like coconut cream or a nut-based cream to make a vegan version of this dessert. Just ensure that all other ingredients, including sugar and cashews, are vegan-friendly.
What can I use instead of khoya in Kaju Kamal Bhog?
If you don't have khoya on hand, you can substitute it with ricotta cheese, coconut cream, or even a mixture of powdered milk and butter. These alternatives will help you achieve a similar creamy texture and sweetness in your Kaju Kamal Bhog.
How should I store leftover Kaju Kamal Bhog?
To store leftover Kaju Kamal Bhog, place them in an airtight container and keep them in the refrigerator. They can last for up to a week. For longer storage, you can freeze them, but make sure to separate each piece with parchment paper to prevent sticking.
What are some good pairings for Kaju Kamal Bhog?
Kaju Kamal Bhog pairs wonderfully with a cup of masala chai or a glass of sweetened milk. You can also serve it alongside other Indian sweets like Gulab Jamun or Rasgulla for a delightful dessert platter during festivals or special occasions.
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