What’s my favourite thing about Diwali? I love friends and relatives visiting home and exchanging good wishes , hugs and sweets. I love the sight of ladies with gorgeous sarees, impractical heels and painful toes, and the latest trend; flowing anarkali dresses. Oh! and not to forget about the menfolk and their bespoke kurtas wide enough to barely fit in and also manage to breathe in and out. Celebration is in the air, something special enough to create a mood where people talk in loud sing-song tones. And there are those endless samosa- chai, dinner, karaoke, dances and parties. An occasion when everyone take the time and effort to give good wishes to others.


I love the flickering lights, decorated diyas and candles illuminating the entire house making everything look colorful and bright. Brighter are smiles of everyone, kids cheerful about fireworks and elders giving constant advice to play safe.

There is too much sweet on display, and “you are most welcome anytime” policy, though nice but has its downside too. You are about to go out and there’s a music of TING TONG BELL which holds you back from going out. Still, I love and enjoy treating the guest whom I don’t see on regular basis.


Diwali is rather a feast in real sense. What will I say about others when I am going crazy making a spread of sweets and savoury.

The pleasant weather of Bahrain during this part of the year, the chakli, chai samosa, sweets and an awesome treat I will offer you dear. Ladoo,jalebi, gulab jamun, balushahi, and so many more but kaju burfi is my favourite here. Ahhh! what a rhyme. And that’s what I call being in a festive mood.

This Diwali I rather opted to make sweets at home and treat my near and dear ones. After mohan thal and atta ladoo next I made these kaju(cashew) sweets, the all time favourite amongst all. But this time I made them having a layer of gulkand inside to create something different. I was so excited to receive the pack of silver varak(silver leaf) home delivered by my friend who is just back from India. Something without which certain sweets look incomplete. So, why wait, get going with this impressive diwali treat.



  • 1 cup plain cashews grounded into fine powder
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tsp ghee( clarified butter)
  • 1/4 tsp cardamom powder


  1. To prepare the syrup heat water and sugar in a wide non stick pan over low to medium heat. Continue cooking the sugar syrup well until a string consistency
  2. Onvcbg bnhfufjfgkghkulmifnukgaajfyiyj9okpligzzzbbcagyt54ynh5nce the syrup is ready, add the ground cashew nuts( kaju powder). Stir and keep stirring the cashew mixture on a low flame until it starts thickening.
  3. Cook until the whole kaju mixture separates from the pan.It should take around 7-10 mins approximately.
  4. Transfer the dough or lump like texture now once it’s cooked into a platter greased with ghee( clarified butter).
  5. Once cool enough to work on, then knead the cashew minute like a dough.
  6. Now place the dough on a butter paper and flatten it. Place another butter paper on top and start rolling gently with a rolling-pin evenly on all side into thin sheet. Now evenly spread gulkand over the kaju sheet.
  7. Now start rolling the kaju sheet with gulkand gently while pinching the edges.
  8. At this point place the silver varak ( silver leaf) over the kaju gulkand roll,
  9. When completely cooled, cut into 1-2 inch thickness rolls.
  10. Transfer into an air tight container and can be stored for 10-12 days in a refrigerator.

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