Ingredients:
Cashew Nuts – 2 cups
Sugar – 2 cups
Ghee – ½ cup
Kewra Essence – few drops
Saffron - few strings
Method:
Soak cashew nuts in water for 4 hours and grind into a thick paste.
Add ½ cup water to the sugar and make a thick syrup. Add the ground cashew paste and stir continuously on a low flame. Add ghee in between while stirring. When it leaves the sides of the vessel, add kewra essence, saffron and mix well. Switch off the stove. When it is luke warm mix by your hand and make a dough (like chapati dough) and put it on a greased rolling board. Grease the rolling pin also and quickly roll it ¼” thick big circle (like making chapati). When it is cool cut it into diamond shaped pieces.
Note: If you do not get kewra essence, you can use ½ teaspoon cardamom powder.
Cashew Nuts – 2 cups
Sugar – 2 cups
Ghee – ½ cup
Kewra Essence – few drops
Saffron - few strings
Method:
Soak cashew nuts in water for 4 hours and grind into a thick paste.
Add ½ cup water to the sugar and make a thick syrup. Add the ground cashew paste and stir continuously on a low flame. Add ghee in between while stirring. When it leaves the sides of the vessel, add kewra essence, saffron and mix well. Switch off the stove. When it is luke warm mix by your hand and make a dough (like chapati dough) and put it on a greased rolling board. Grease the rolling pin also and quickly roll it ¼” thick big circle (like making chapati). When it is cool cut it into diamond shaped pieces.
Note: If you do not get kewra essence, you can use ½ teaspoon cardamom powder.
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