Cajuzinho literally means “little cashew” made with peanuts and not cashews. In North and Northeast states of Brazil, the cajuzinho was originally made with cashew pulp. In these areas, there are abundant cashews and is a common fruit. As time went by, they were influenced by the preparation in the South and Southeast regions with peanuts being substituted for the cashew pulp. This sweet is available prepackaged or made at home, usually served in cupcake liners. However, its appearance when moulded justifies its name.
A Brazilian traditional confection, cajuzinho is popular throughout the country and common at birthday parties. Done with roasted and ground peanuts, condensed milk, sugar and cocoa powder. The mixture shaped into miniature cashews, rolled in sugar, with a nut pressed at the base to imitate the fruit. In Goa, this sweet is made with cashewnuts instead of peanuts with the addition of coconut. A chewy delight unknown to many, simple, easy to make and sure to satisfy your sweet tooth.
A Brazilian traditional confection, cajuzinho is popular throughout the country and common at birthday parties. Done with roasted and ground peanuts, condensed milk, sugar and cocoa powder. The mixture shaped into miniature cashews, rolled in sugar, with a nut pressed at the base to imitate the fruit. In Goa, this sweet is made with cashewnuts instead of peanuts with the addition of coconut. A chewy delight unknown to many, simple, easy to make and sure to satisfy your sweet tooth.
Cajuzinho (Goan Style)
(Yields 14)
Ingredients:
1 can of condensed milk (300 ml)
3/4 cup cashewnuts
3/4 cup unsweetened desiccated coconut
1 tablespoon Hershey’s natural cocoa powder
1 tablespoon butter (salted) plus extra for greasing
14 whole cashewnuts for decoration
Method:
In a food processor, pulse the cashewnuts and coconut (both separately) into fine coarse consistency.
In a heavy bottomed pan, add the condensed milk along with all the other ingredients (except the whole cashewnuts).
Place the pan on medium heat and stir continuously until the mixture thickens and comes to the centre, about 5 minutes.
Remove mixture into a greased plate. Once slightly cool, grease hands, take small balls of the mixture and shape into miniature cashews. Press a whole cashewnut at the base to imitate the fruit.
Place on small cupcake liners or parchment paper.
Note:
(Yields 14)
Ingredients:
1 can of condensed milk (300 ml)
3/4 cup cashewnuts
3/4 cup unsweetened desiccated coconut
1 tablespoon Hershey’s natural cocoa powder
1 tablespoon butter (salted) plus extra for greasing
14 whole cashewnuts for decoration
Method:
In a food processor, pulse the cashewnuts and coconut (both separately) into fine coarse consistency.
In a heavy bottomed pan, add the condensed milk along with all the other ingredients (except the whole cashewnuts).
Place the pan on medium heat and stir continuously until the mixture thickens and comes to the centre, about 5 minutes.
Remove mixture into a greased plate. Once slightly cool, grease hands, take small balls of the mixture and shape into miniature cashews. Press a whole cashewnut at the base to imitate the fruit.
Place on small cupcake liners or parchment paper.
Note:
- When moulding mixture, ensure to grease hands.
- A plastic stem with a leaf can be placed on top of the miniature cashew.
