Cashew cake is one of the simple and rich recipes which can be prepared within 30 mins. Cashew cake is different from cashew katli. For Katli we used to check the string consistency. But for Cashew cake we do not need to check for the string consistency.
This recipe was also on my to-do list for a long time and one of my followers asked me to show how to make this cashew cake. So I thought this is the perfect time to share the recipe as Diwali is nearing. This exactly tastes like the one we buy from Nellai Lala Sweets.
Making cashew cake is very easy. Soak cashews in hot milk for 30 mins. Grind cashews along with milk to a smooth paste. Add sugar and cardamom powder, and cook till it leaves the sides of the kadai. Add the remaining 1 cup of ghee in intervals (1 tbsp at a time) to avoid drying.
Take a small piece and check whether you are able to make the ball. If you are able to make the ball then consistency is reached. Pour the mixture into the greased plate. Let it cool for a while and cut it into the desired shape and enjoy.
Enjoy the video of Munthiri cake. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Cashews/Mundiri
- 1/2 cup Milk hot milk
- 1.25 cups Sugar
- 1 tsp Cardamom/Elachi powder
- 1 cup Ghee
- Soak cashews in hot milk for 30 mins. Once soaked well, grind cashews along with milk to a smooth paste.
- Heat a kadai, add a tbsp of ghee, and ground cashew paste. Saute for a min. Add sugar and cook on a medium flame for 5 mins. Once sugar is added to the cashew paste, the mix becomes watery.
- Now add cardamom powder and mix all thoroughly. Now add the remaining 1 cup ghee in intervals (1 tbsp at a time) to avoid drying and mix well. Keep stirring continuously until all the ghee is used.
- At this last stage, approximately after 15 mins, you can see foam forming, and now if you scoop, it will not stick to Kadai. The mixture will not be sticky anymore. You can even place a small drop of the mixture on a greased plate and if you are able to make a ball out of it then the consistency is perfect.
- Switch off the flame and pour the mixture into the greased plate. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Cashew cake is ready.
- Keep flame to medium-low for the entire process.
- Do not leave it unattended.
- Soaking cashew in hot or warm milk is a must.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.
Delicious melt-in-mouth munthiri cake/cashew cake is ready to relish.
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What would be the shelf life of this, since it’s only two of us and nobody to share.
Stays good at room temperature for a week. If refrigerated stays up to 2 to 3 weeks. Hope this helps. Thank you.