Kaju kalash and kaju modak

kaju kalash and kaju modak 

Ingredients:
Broken Kaju/cashews 1+1/4 cup
Sugar 1/2 cup
Ghee 2 Tsp

For garnishing
Almonds and pistachois(grated)
Edible Silver foil/vark(optional)

Procedure:

1. Arrange all ingredients in a tray.
2. Grind the broken cashews into fine powder in a mixer grinder. Grind in intervals of 30 seconds because if you grind continuosly cashews leaves oil and the cashew powder would turn into paste.
3.  Grease a big steel plate with ghee and keep it aside for  later usage for making the mitai.
4. Now to make kaju dough for mitai prepare sugar syrup first. For this, take sugar in a non stick pan and add 3 tbsp of water simmer it until one thread consistency is achieved as shown in the video.
5. Then add cashew powder in the pan and cook on low flame by stirring continuosly till the mixture attains binding thick consistency. (If you see cashew chunks are visible then just grind the hot cashew mixture in grinder and put it back in pan this also helps to achieve binding consistency fast) In order to check the binding consistency drop a bit of cashew mixture from the pan, into a bowl let it cool a bit and then take it in figures and check whether the mixture is forming a ball if it is forming a ball then your desired binding consistency is achieved (check the video for it). Immediately transfer the mixture onto a greased plate and let it cool down a bit when it is lukewarm start kneading it to form a uniform cashew dough. Scrape all sides of pan don’t leave anything of the cashew mixture in the pan. Use ghee for kneading tbe dough as shown in the video.
6. With ghee moist palms start to dough out equal sized balls from cashew dough and shape it into a kalash and modak as shown in the video.
7. Now decorate your kalash with almond and grated pistachois which gives it an aunthentic kalash look.
8. Also decorate your modak with grated pistachois by adding them in the mould itself.
9. Finally garnish them with edible silver foil/vark.
10. Please lord ganesha with your homemade kaju kalash and kaju modak barfi

Tip:

1. Take utmost care not to burn the cashew mixture so that’s why it’s always safe to use non stick pan.
2. Take utmost care not to burn the cashew mixture so thats why it’s always safe to use non stick pan exceed the sugar consistency level it should be one thread consistency only.
3.  I have used broken cashews as they are quiet cheap in price.