Authentic Cashew Recipe with Rose Essence & Silver Leaf

Last Updated on 4 months by Neha Deshmukh

Authentic Cashew Recipe With Rose Essence & Silver Leaf

Hey everyone! If you’re looking for a truly special Indian sweet, you have to try this cashew recipe. It’s a family favorite, and honestly, it always feels a little bit fancy with the silver leaf. I first made this for Diwali a few years ago, and it was a huge hit – everyone kept asking for the recipe! It’s surprisingly easy to make, and the delicate rose flavor is just divine. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just any cashew sweet. It’s a melt-in-your-mouth experience! The smooth, rich cashew paste combined with the fragrant rose essence and a touch of shimmer from the silver leaf makes it perfect for celebrations or just a little self-indulgence. Plus, it’s a relatively quick recipe – perfect when you want something impressive without spending all day in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious treat:

• 1 cup cashews (approximately 150g)
• ?? cup sugar (approximately 150-200g – adjust to your sweetness preference)
• ?? tbsp almond/walnut oil (approximately 1-2 tbsp)
• 1 tbsp rose essence (approximately 15ml)
• As needed silver leaf (edible silver foil)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Cashews: Quality and Type

Using good quality cashews is key. I prefer using slightly larger, whole cashews for a smoother paste. You can use raw or roasted cashews, but raw will give you a purer flavor.

Sugar: Traditional vs. Modern Options

Traditionally, this recipe uses powdered sugar (icingsugar) for an even smoother texture. However, granulated sugar works just fine – you just need to cook it a little longer to ensure it dissolves completely.

Almond/Walnut Oil: Regional Variations & Substitutes

In some regions of India, almond or walnut oil is traditionally used to grease the pan, adding a subtle nutty flavor. If you don’t have either, ghee (clarified butter) or even regular vegetable oil will work perfectly.

Rose Essence: Authenticity and Flavor Profile

Make sure you’re using food-grade rose essence. A little goes a long way, so start with 1 tbsp and adjust to your liking. The rose flavor should be delicate, not overpowering.

Silver Leaf: Significance and Usage

Silver leaf (also known as vark) is often used in Indian sweets for festive occasions. It adds a beautiful visual appeal and is considered auspicious. It’s optional, though! If you can’t find it, the sweet will still taste amazing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your cashews in water for 2-3 hours. This softens them up and makes grinding much easier. Once soaked, drain them well.
2. Grease a 9×5 inch loaf pan with your chosen oil. This prevents the sweet from sticking – trust me, you don’t want to skip this step!
3. Now, grind the soaked cashews into a super smooth paste. A coffee grinder or a high-powered blender works best. You might need to add a tiny bit of water if it’s struggling, but go slowly – we want a thick paste.
4. In a non-stick pan, combine the cashew paste and sugar. Cook on low heat, stirring constantly. This is where patience comes in! It will take about 10-12 minutes for the mixture to come together and form a dough-like consistency.
5. Once it starts to pull away from the sides of the pan and forms a ball, add the rose essence and mix well. Remove from the heat and let it cool for 5-8 minutes – it’ll be very hot!
6. Gently knead the dough until it’s smooth. If it feels a little dry, add 2-3 tablespoons of lukewarm milk, one tablespoon at a time.
7. Press the dough evenly into the greased loaf pan.
8. Carefully apply the silver leaf on top.
9. Finally, cut into diamond shapes using a sharp knife or pizza cutter. Let it cool completely before serving – this helps it set and makes it easier to cut cleanly.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Dough Consistency

The dough should be smooth and pliable, like playdough. If it’s too sticky, cook it for a bit longer. If it’s too dry, add a little milk.

Working with Silver Leaf

Silver leaf is very delicate. Use clean, dry hands (or tweezers!) to handle it. It tears easily, so be gentle.

Preventing Sticking

Greasing the pan thoroughly is crucial. You can also line the pan with parchment paper for extra insurance.

Cashew Soaking Time

Don’t skimp on the soaking time! Soaking ensures a super smooth paste. If you’re short on time, you can soak them in hot water for 30 minutes.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Adaptation

Substitute the ghee (if used) with a vegan butter alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom, Saffron)

Add a pinch of cardamom powder or a few strands of saffron to the cashew paste for a warmer, more aromatic flavor. My grandmother always added a tiny bit of cardamom – it’s delicious!

Festival Adaptations (Diwali, Weddings)

For Diwali, you can decorate the sweets with edible glitter along with the silver leaf. For weddings, you can create smaller, more intricate shapes.

Serving Suggestions

These cashew sweets are best served at room temperature. They pair beautifully with a cup of chai or a glass of milk. They’re also lovely as part of a larger Indian sweet platter.

Storage Instructions

Store the cashew sweets in an airtight container at room temperature for up to 3-4 days. They can also be refrigerated for up to a week, but they might become a little firmer.

FAQs

Let’s answer some common questions:

What is the best type of cashew to use for this recipe?

Whole, slightly larger cashews work best for a smooth paste. Raw or roasted both work, but raw gives a purer flavor.

Can I make this recipe without rose essence? What can I substitute?

Yes, you can! If you don’t like rose flavor, you can omit it altogether. Alternatively, you could try a few drops of cardamom extract or a pinch of saffron.

What is silver leaf, and is it essential for the recipe?

Silver leaf is edible silver foil used for decoration. It’s not essential for the taste, but it adds a beautiful touch for special occasions.

How can I tell when the cashew dough has reached the right consistency?

The dough should pull away from the sides of the pan and form a ball. It should be smooth and pliable, like playdough.

Can this be made ahead of time? How long will it keep?

Yes, you can make it a day or two ahead of time. Store it in an airtight container at room temperature for up to 3-4 days.

Is it possible to make a smaller batch of this recipe?

Absolutely! You can easily halve or quarter the recipe. Just adjust the cooking time accordingly.

Enjoy making this delicious cashew sweet! I hope it brings a little bit of joy to your kitchen and your celebrations. Let me know how it turns out in the comments below!