Kaju lotus/ Kaju flower recipe with step by step. Whenever I go to restaurants, I never forget to look at the sweets section. Some sweets would be really eye-catchy. One such sweet which caught my attention is Kaju lotus. I wanted to try this for long time but I dint have any clue about it. Last year, during diwali we bought aval vikatan magazine and i got Menu rani chellam’s diwali sweet recipes as supplementary..She had given the recipes of most popular sweets which had the recipe of kaju lotus too. If you are able to make
kaju katli , you can easily try this sweet. Its the same procedure with slight variations in the end.
Do watch my video (A small attempt) for making this shape). U can try making Kaju mango, Kaju apple, Kaju strawberry like in sweet stalls using the same dough. Hope mine looks like Kaju lotus. Try to make 6 petals as given in the original recipe. I had cut around 8.. I guess I’ll get the perfect shape in future. I am happy with the result as this is my second attempt. I’ve given the tips to overcome the problems you get while making this sweet. Hope this post would be useful.. Do try and let me know friends. Surprise your family with this colorful sweet for diwali.
Kaju lotus/Kaju flower recipe
Colorful Kaju lotus/Kaju flower recipe – A welcome change from usual kaju katli !
Cuisine: Indian
Category: Sweet
Serves: 7
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
- Cashewnuts – 1/2 cup
- Food color – Red & Green ( a pinch)
- Ghee – 1 tsp ( to grease the plate)
- Milk – 1 tsp ( optional,to troubleshoot)
For syrup
- Sugar – 1/4 cup
- Water – 2.5 tbsp
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METHOD
- Powder the cashews at room temperature by stopping the mixie at regular intervals. Wipe the sides & bottom of jar every time while grinding. Use pulse option if needed. ( I felt this as easy. One more way is run the mixie continuously till you get a fine powder, follow any based on your wish.But do not grind it for long time. Cashews will become a sticky paste)
- Keep the food color and the ghee greased plate ready. ( I dint have liquid food color , so I added a pinch of food color in 1/2 tsp water and used a few drops)
- In a vessel, add sugar and cover with water. Heat till it reaches ONE STRING CONSISTENCY .i.e Take a drop of syrup from the back of ladle. Keep it between your thumb & forefinger. When you release you finger,it will form a thin string of 1 inch.This is called one string consistency.
- Now add the cashew powder immediately,keep the flame low and stir continuously till it leaves the sides and becomes a thick, non-sticky dough. After adding the powder, it takes just 3-4 mins in low flame to reach this stage. Be alert.( This is the procedure for kaju katli. U can knead the dough, roll it to make shape ) Stop here if you are making kaju katli . Proceed for kaju lotus..
- Now put the cashew dough in the greased plate and divide the dough into two parts using a spoon. Add few drops of red & green food color in each dough, mix it with spoon for uniform distribution.No problem even if it dint mix properly. We are going to knead it .. Leave it for 5 mins. Let it become warm. If you remove the mixture ( a few seconds before) when it is like slightly sticky chapathi dough, you dont have to add milk. The dough will harden in few mins. If you miss this stage, no worries. If you feel the mixture is dry & crumbly, add 1/2 tsp milk in each half of the dough along with food color (I added 1/2 tsp milk in each dough before kneading.)
- After it is warm , apply ghee in ur hands & start kneading the dough to make it soft & non-sticky. Do the same for the other dough and start making the shape. Cover the dough while you make the shape to avoid drying.
- Make a big gooseberry sized ball with green dough and make it flat by pressing with your palm.Take a ball of red dough and keep it in the center of green dough. Bring all the corners together and close it to make a ball.( Use the procedure of stuffing kozhukattai & paratha). ( while doing this you may get cracks, don’t panic. If you roll tightly , it will become smooth OR Add little more milk and knead the dough. But 1/2 tsp would be enough ).
- Make all the balls, cover it and give a setting time of 30 minutes. Now, using a sharp Knife cut the ball to make a flower shape. While you make the shape, the mixture may leave oil. No problem ( Hope this video helps for better understanding) I have given two videos. Use whichever is convenient. Adjust the number of petals as you like.. As per the original book, the number of petals is 6. I made 7- 8. Use silver warq while rolling the balls if necessary..
Enjoy !
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Note
- The consistency of sugar syrup is very important here. One string should be compulsory.
- After adding cashew powder, keep on stirring till the cashew gets cooked and makes a dough.. To know the correct consistency, you can check by making a small ball which will be non-sticky. Dough will slide from the pan without sticking.
- Try to knead the dough when it is warm. If you feel the dough is dry and crumbly, add little milk.
- If the dough is correct, you may not need milk. U can directly start kneading and rolling. Adding milk may reduce the shelf life of the sweet, flatten the balls you may not get the exact shape too.
- Setting time of 30 mins is necessary for the balls. If you have added more milk to knead the dough, the milk will settle in the bottom of the ball after the setting time. No problem, just wipe it with a tissue and start cutting the shape.
- This sweet will come out well for sure if you have practice in making kaju katli. Beginners can also dare to give a try because if I make it, anyone can.
- Try making the balls slighlty oval in shape to get the exact shape of kaju lotus as in sweet stalls.
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Try this sweet and make this diwali a colorful one 🙂
Try this sweet stall style Kaju lotus and make this diwali a colorful one !
HAVE A SAFE AND HAPPY DIWALI, BYE..
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