Kaju halwa

Kaju halwa is a traditional North Indian sweet that is prepared during the festive season, Kaju halwa is most delicious and healthy dessert which is loved by everyone, cashew is very helpful for a healthy mind and body strength.

Cashew includes vitamins-E which is important for maintaining good bodily function. In 200g of cashew, there are 520 calories, 36g of protein, there are so much benefit to eating a cashew.

Kaju halwa is a very simple to prepare and does not take too much of your kitchen time during celebration and festivals. Here is a authentic, yet simple recipe to prepare kaju halwa at home and, I have to make a kaju halwa in an easy way in a pure desi ghee and milk which make this dessert more aromatic, most of the children don’t like to eat dry fruits personally I also don’t like to eat dry fruits so I always make the kaju halwa and it is very tasty to eat you also make this dessert and give it to your children they will love to eat.

kaju halwa

And make it on special occasion or festival and enjoy it with your family and friends.


  • Cashew 200gms (kaju)
  • Milk 1 cup
  • Sugar 1 cup
  • Kishmish 1 tbs
  • Ghee 100gms
  • Cardamom 4-5

How to make Kaju halwa

Step 1

Take 1 bowl of milk to add cashew and kishmish and leave for 2 hours.

Step 2

After 2 hours add cashew nuts, kishmish and sugar in a mixer jar.

Step 3

Grind it and make a mixture of it and keep it aside.

Step 4

Add a ghee in a heated heavy bottom pan.

Step 5

Add mixture of cashew nuts and kishmish stir it continuously.

Step 6

Add cardamom powder and allow it cook for 7-8 minutes on a medium flame until the milk gets absorbed.

Step 7

Stir it continuously for 4-5 minutes until the mixture thickens and starts to leave the sides of the pan.

Step 8

Switch off the gas flame and mix well and transfer the halwa into a bowl.

Step 9

Garnish with cashew nuts and almonds.

Step 10

Serve a hot and enjoy it.

Thanks and keep Commenting.

Leave a Reply

Your email address will not be published. Required fields are marked *