Martin Baránek, sous chef from the Entrée restaurant in Olomouc, uses miso in sweet creations. Today he’s shared one luxurious treat with us — and we’re truly grateful.
Just for context, Kaju Katli is a traditional dessert originating from Northern India, made from sugar and cashew nuts — so even this classic can get a miso twist.
Ingredients:
- Cashew nuts – 220 g (1 cup)
- Sugar – 320 g (1 cup)
- Water – 160 ml (1/2 cup)
- Rose water – 2 tablespoons
- Ghee – 1 tablespoon
- Caramel miso – 1 tablespoon
- Ground cardamom – ½ teaspoon
(You can omit the rose water, although making it is quite simple.)
Method:
- Grind the cashew nuts into a fine flour and sift through a sieve
- In a non-stick pan, combine the sugar and water and start cooking the syrup
- Reduce the syrup slightly — it should thicken but not become sticky (in the comments, you can see a video showing the right consistency)
- Add the ground cashew flour and cook together
- Reduce the mixture by about one quarter while stirring continuously, then remove from heat
- Add miso, ghee, rose water, and cardamom, and mix thoroughly
- Pour the mixture onto baking paper brushed with clarified butter
- Cover with another sheet of paper and let it cool slightly
- Roll it out to about 1 cm thick and let it cool completely
- Cut into squares
Enjoy your meal!
