Bengali-style Nutty Sweet Delight

Ingredients

In this Bengali adaptation, we replace the traditional honey used in Gozinaki with jaggery, a popular sweetener in Bengali cuisine. Additionally, we incorporate grated coconut to enhance the tropical flavors that are characteristic of Bengali sweets. We alse have the original recipe for Gozinaki, so you can check it out.

• 2 cups (240g) cashews 2 cups (240g) cashews
• 1 cup (80g) grated coconut 1 cup (80g) grated coconut
• 1 cup (200g) jaggery 1 cup (200g) jaggery
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Ghee (clarified butter) for greasing Ghee (clarified butter) for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 5g
• Fiber: 2g
• Salt: 0.01g

Preparation

1. 1.
   Heat a pan over medium heat and dry roast the cashews until they turn golden brown. Remove from heat and set aside.
2. 2.
   In the same pan, dry roast the grated coconut until it becomes slightly golden. Remove from heat and set aside.
3. 3.
   In a separate pan, melt the jaggery with water over low heat, stirring continuously until it forms a thick syrup.
4. 4.
   Add the roasted cashews, roasted coconut, and cardamom powder to the jaggery syrup. Mix well until all the ingredients are coated.
5. 5.
   Grease a flat surface or a tray with ghee. Pour the mixture onto the greased surface and spread it evenly using a spatula.
6. 6.
   Allow the mixture to cool and set for about 30 minutes.
7. 7.
   Once set, cut the mixture into desired shapes, such as squares or diamonds.
8. 8.
   Serve the Kaju-Narkel Mishti Bhandar as a delightful Bengali dessert.

Treat your ingredients with care...

• Cashews — Make sure to roast the cashews until they turn golden brown to enhance their flavor and crunchiness.
• Jaggery — Stir continuously while melting the jaggery to prevent it from burning and forming lumps.
• Coconut — Dry roast the grated coconut until it becomes slightly golden to bring out its natural aroma.

Tips & Tricks

• For a variation, you can add a pinch of saffron strands to the jaggery syrup for a beautiful golden color and a subtle aroma.
• If you prefer a softer texture, you can reduce the cooking time of the jaggery syrup to achieve a chewier consistency.
• You can also add a sprinkle of finely chopped pistachios on top for an extra nutty flavor and a pop of color.

Serving advice

Serve the Kaju-Narkel Mishti Bhandar as a delightful dessert after a Bengali meal. It pairs well with a cup of hot tea or a glass of milk.

Presentation advice

Arrange the cut pieces of Kaju-Narkel Mishti Bhandar on a decorative plate or in a traditional Bengali sweet box. Garnish with a few strands of saffron or a sprinkle of edible rose petals for an elegant touch.