Cashew Halwa Recipe

Cashew halwa is a popular Indian sweet made with cashews, milk, sugar, ghee and saffron. It has a rich taste, flavour and melt-in-mouth texture much like badam halwa. This cashew halwa is also a great choice for Diwali when you want to make something rich and delicious at home to share with your friends and family.

Cashew Nut Halwa Recipe

Super delicious and melt in mouth cashew halwa which taste so delicious. It is so rich and make a decadent sweet.This halwa is similar to badam halwa and taste even better than that. It is pretty easy to make and needs just a handful of ingredients.

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About Cashew Halwa

I love making sweets at home and with Diwali is around the corner, I wanted to share this easy cashew halwa recipe on the blog. Cashews are one of my favorite nuts and this halwa reminds me of badam halwa with its rich taste, soft and melt-in-mouth texture.

Cashew halwa, also known as Mundhiri halwa or Kaju halwa, is made with few ingredients like cashews, milk, sugar, saffron and ghee. First, soak the cashews in milk before grinding them into a smooth paste, which gives the halwa a creamy texture.

The mixture needs to be cooked slowly with sugar, saffron and ghee, while stirring continuously until it thickens and starts leaving the sides of the pan.

The best part is that you don’t have to check for string consistency like some other traditional halwas. Just keep stirring until the mixture comes together well and reaches the right stage.

You can make this cashew halwa for Diwali, family gatherings or special occasions. Serve it warm or pack it in small boxes to share with friends and family. If you love cashew based sweets, you can check out my kaju katli, kaju apple and kaju watermelon.

Ingredients

Raw cashew nuts : Use raw, unsalted cashews for making this halwa.
Milk : Use full fat regular milk for a rich and creamy halwa. It helps blend the cashews into a smooth paste and gives the halwa a creamy texture.
Sugar : Sugar is added for sweetness and you can adjust according to your taste.
Saffron : A pinch of saffron added to make the halwa more aromatic and flavourful. It also adds a beautiful golden hue color to the halwa.
Ghee : Ghee adds richness and makes the halwa more delicious.

Step by Step Pictures

1)Take cashews in a bowl, these are raw cashews.

2)add in hot milk and let it soak for 1 hours until cashews soften.

3)Take saffron in a bowl, add warm milk and let it sit for 5 minutes.

4)Now after 2 hours, take the soaked cashews with the milk in a blender.

5)Grind it into a smooth puree. You may add more milk if needed.

6)Transfer this cashew paste into a nonstick pan.

7)Place on medium high heat and cook until cashews start to thicken.

8) It will thicken more and leave the sides of the pan.

9)Add in sugar and mix well.

10)Keep cooking till it gets thick.

11)As soon as the sugar is incorporated into the halwa, start adding ghee little at a time and mix well.

12)Add 1 tablespoon of ghee and keep cooking until the halwa starts to leave the sides of the pan.

13)Add more ghee and cook until halwa is nonsticky.

14)Now in the last, add saffron soaked milk and mix well.

15)Cook for few more minutes until the halwa leaves the sides of the pan.

16)Remove the halwa to a serving bowl. Allow it to cool completely. Serve.

Expert Tips

Choosing cashews – Choose good quality raw, unsalted cashews for best taste and flavour.

Ground texture – Grind the soaked cashews with milk until you get a smooth paste. This helps avoid a grainy textured halwa.

Cook until non sticky – Cook the mixture on a low to medium heat and stir continuously. This prevents the halwa from sticking to the bottom of the pan.

Flavourings and garnishes – You can also add a pinch of cardamom powder for extra flavour. Garnish the cashew halwa with a few saffron strands and chopped cashews.

Storage – Allow the cashew halwa to cool completely before storing it. Store them in a clean, airtight container and it stays good in the refrigerator for 3 to 4 days.

Serving – Reheat them gently in the microwave for a few seconds before serving. Serve this cashew halwa as a dessert after lunch or dinner or enjoy it as an evening treat.

FAQ

Q. Why is my cashew halwa grainy ?

This happens if the cashews aren’t ground smoothly. Soak the cashews in milk for an hour and grind them into a fine paste before cooking. This helps to achieve a smooth and creamy textured halwa.

Q. Why is my cashew halwa too thick ?

The halwa may become too thick if it is cooked for too long. To avoid, add a little milk and mix well to adjust the consistency. Also, add the milk gradually to avoid making the halwa too loose.

Q. Can I make cashew halwa with jaggery ?

Yes, you can make cashew halwa with jaggery instead of white sugar. However, the color, taste and texture may slightly vary.

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