Cashewnuts – 1/2 cup, powdered
Milk – 1 litre
Sugar – 2 cups
Elaichi – 1/2 tsp
Ghee – 2 tsp
1. Add sugar to the milk and boil over moderate heat.
2. Wait for it to become thick and then switch off the heat.
3. Add powdered cashew, elaichi, ghee and mix well until thick.
4. Pour 1 tsp of ghee in a small plate and pour the cashew-milk mixture.
5. Spread evenly.
6. Cut into pieces before it completely cools down.
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