Kaju Mysore, also known as Cashew Mysore Pak, is a delightful variation of the traditional Mysore Pak sweet. It combines the rich flavors of cashews (kaju) with the iconic texture and taste of Mysore Pak.
To prepare Kaju Mysore, a mixture of cashew powder and ghee (clarified butter) is cooked over low heat. The cashew powder is made by grinding cashews to a fine consistency.
In a heavy-bottomed pan, ghee is heated, and the cashew powder is added. The mixture is cooked, stirring continuously, until it starts to release its natural oils and the raw cashew flavor diminishes.
Once the cashew mixture is well-cooked, sugar syrup is prepared separately by dissolving sugar in water and cooking it to a specific consistency, similar to the process of making Mysore Pak.
The sugar syrup is then gradually added to the cashew mixture while stirring continuously. The mixture is cooked further until it thickens and starts to leave the sides of the pan.
At this stage, the Kaju Mysore mixture is transferred to a greased tray or plate and leveled to create a smooth surface. It is left to cool and set, either at room temperature or in the refrigerator.
After it has hardened, Kaju Mysore is cut into square or diamond-shaped pieces for serving. It has a dense and fudgy texture with a rich and nutty flavor from the cashews.
This delectable sweet is enjoyed during festivals, weddings, and other celebratory occasions. The combination of cashews with the traditional Mysore Pak texture and flavors makes Kaju Mysore a special treat that is savored and appreciated by sweet lovers.
In summary, Kaju Mysore is a delightful variation of Mysore Pak that incorporates the rich flavors of cashews. Its dense and fudgy texture, combined with the nutty taste, makes it a beloved Indian sweet that brings joy to festive celebrations and special occasions.
