Ingredients:
2 cup - Cashews
1/2 cup - Sugar
1/2 cup - Water
5 tbsp - Milk
2 tsp - Ghee
Silver leaves
Method:
Grind the cashews to a really fine powder. Mix water, milk and sugar and heat it in medium-high flame. Wait for one string consistency. Keep some water in a small plate. If you put one drop sugar syrup in it, the syrup should not dissolve. I mean it should lay there like a fine thread.
After this add the cashew powder and keep mixing it until you get a nice soft dough. If you feel that the dough is dry or too thick you can add some milk to it. Still, I just wanted to mention it incase you run into trouble. Adding milk reduces the shelf life but I don’t think this sweet will last that long. You can tell that the dough is ready by testing it with your fingers. I mean, when you take some cashew dough in between your fingers and roll it, it should form a ball.
Next, take a greased plate and put the cashew dough on it. Spread it like a chappathi using a rolling pin to the desired thickness. Finally spread the silver leaves on the top and cut it into Square or diamonds.
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