Kaju means cashew nut in Hindi, and Ladoo is a flour or semolina based sweet (sweets that are served for celebratory occasions are what we call Mithai in Hindi) Ladoos are by far the most popular type of sweet in India, and there are several variations of it.
Lord Ganesh is the God we pray to whenever we start new beginnings or embark on a new journey. Ladoos are believed to be his favourite type of food. The legend goes, it was the only thing he could eat when he was injured from a battle against Lord Parshuram, the 6th avatar of Lord Vishnu. This is why ladoos are served in abundance during Diwali, the Indian New Year, and when we celebrate new beginnings altogether, as a family.
Here is my very own ‘Kaju Ladoo’ recipe that literally takes 15 minutes. This was the first mithai I made in our first house together and during our first Diwali together, so this recipe is very special. Don’t forget to tag me or send me your recreations if you make this. I would love to share!
- 200 grams of unsalted roasted cashew nuts
- 1/2 cup of coconut palm sugar
- 90ml of water
- 2 tsps of pure ghee
- Grind the cashew nuts into a powder, make sure you pulse it through, because you can over-grind them – cashews release oil, and the powder becomes lumpy.
- In a saucepan over medium to high heat, place the water and sugar. Let the sugar completely dissolve through a bubbly boil then simmer it down.
- Add the powdered cashews and mix thoroughly. Add the ghee and give it a final mix. The mixture should be thick and paste-like but not very sticky. Add more ghee if it is.
- Spread the mixture over a small greased baking tray that is not deeper than 1-2 inches. Grease with ghee.
- Let it cool. You can keep it in the fridge for an hour
- After it’s cooled down, you can scoop up 1-2 tsps of the mixture and roll it into cute spheres.
- Sprinkle with edible foil, or golden dust for some sparkly deco.
- Store it in the fridge until you serve it.
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