The easier counterpart to marzipan, cashew rock or almond rock is shaped like the Indian kaju katli dessert, but a lot tastier.
This traditional East Indian dessert called a cashew rock is really like a cross between a kaju katri and a cashew chikki, or a mass pav and an almond chikki. Most people make it with chopped cashew nuts or almonds, but we make it with minced or ground almonds or cashew nuts, just like our mom and granny did.
My favorite bit (read childhood memory) is eating it warm while it’s still being cut. Make sure to steal some while it’s still warm and mom’s cutting it into slices using the greased knife. Trust me, the salt from the butter slicing through the cashew rock makes it taste ten times better than when it’s set. It’s up there in my top n, along with eating hot marzipan or vanilla cream, or drinking homemade Baileys, or eating malawach and paneer.
Cashew Rock or Almond Rock – East Indian Version
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Ingredients
- 250 Grams Cashewnuts or Almonds
- 60 millilitres Water
- 250 Grams Powdered Sugar
- 4 drops Pink Food Color
Instructions
- Mince the cashewnuts or almonds fine. (The traditional recipe just chops it to bits, but we prefer mincing it.)
- Grease a thali (large steel plate or a flatboard) and a smaller pot and set aside.
- Use the water and sugar to make a sugar mel.
- Add the minced cashew nuts or almonds and mix well.
- Add a few drops of pink color and keep stirring till it leaves the sides of the vessel.
- Pour the cashew rock or almond rock into the pre-greased thala and flatten with the greased smaller pot. (Optionally, add sliced pistachios before flattening.)
- Allow the almond rock or cashew rock to cool for a few minutes before cutting into bits, and set to dry on another thali. It's ready to serve after a few hours but we try to wait till the next day!
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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How to make Cashew Rock aka Almond Rock
Step IA – Mince the Cashewnuts or Almonds and Keep them Ready
Step IB – Slice the Pistachios and Keep Ready
Step II – Make a mel of the Sugar
Step III – Add the Minced Cashewnuts/Almonds and Color and Cook Well
Step IV – Pour into a greased Thala (Steel Platter)
Once it’s poured into the thala, flatten with the buttered underside of a pot and cut into slices while still warm.
Tips to Make Amazing Cashew Rock
- You can leave it colorless, or use any other color you prefer, but my mom and granny always made it pink.
- You can simply chop the nuts if you prefer. We like it minced.
- Butter the knife before slicing the pieces. This helps them separate better.
- If it’s too dry, just reheat it with a bit more butter/milk and it’ll be fine.
- If it’s too wet, reheat it as is till it’s drier.
- It’s tradition to cut into diamond-shaped pieces, but you can cut any shape you like.
Other Recipes You Might Like
- Homemade Carrot Cake with Raisins
- Dark Fruit Cake
- Coconut pie called Bol Lucrecia
- Carambolas, Starfruit Shaped Kulkuls
- Sojee Sweet
I’m an East Indian foodie and travel blogger from Bombay, India. I love baking, cooking, and making wine at home. But I also love doing stuff around the house and spending time in the Word. You’ll find more info about me here!