Kaju Paan | Indian Sweets Recipe

• Put cashew in a grinder and pulse for few seconds. Do not add too much of cashew at a time while grinding and pulse gently so that it will not release oil and become in a powder form.
• Grind remaining cashew in the same way.
• Sieve the cashew powder and discard the chunks.
• Cashew powder is ready.
• Make Muskmelon seed powder in the same way.
• Mix Muskmelon seed powder, cashew powder and milk powder in a bowl. Keep aside.

To make sugar syrup:

• Put sugar and water in a bowl and cook for 3-4 minutes or till one string consistency.
• Switch off the flame and add dry mixture. Stir until everything is mixed well.
• Switch on the flame add green food colour, mix it well and cook for a minute on low flame.
• Once everything is mixed well and there are no lumps keep the flame off and let the mixture cool down for some time. Meanwhile let’s prepare the stuffing.

To make stuffing:

• In a mixing bowl add gulkand, khoya, chopped dry fruits (cashew, almonds, and pistachios), cardamom powder and red food colour, mix it well.
• Stuffing is ready.
• Once the dough becomes slightly cool down and easy to handle then grease the butter paper with ghee.
• Take small portion of the dough, roll it in your palms and make medium size ball.
• Keep the ball on greased butter paper and roll the ball in between greased butter paper into ¼ inch thickness.
• Cut into four triangle with the help of cookie cutter.
• Now take one triangle, bring the opposite ends together and seal it to give the shape of cone.
• Fill the cone with stuffing.
• Cover with silver leaf.
• Kaju Pan is ready.