Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Makes 24 pieces
Preparation time 45 minutes
Ingredients
½ kg good cashew nuts, broken into bits
250 grams sugar
1 teaspoon ghee
Powder the sugar and keep aside. Roast the cashew nuts lightly then dry grind in a blender till smooth. In a thick-bottomed pan, melt the powdered sugar with ¼ cup water, boiling only once. Reduce heat and mix in the ground cashew nuts. Cook on low heat for 2 minutes then take it down. Remove from heat and pour on to a greased plate. Flatten with a wooden spoon or rolling pin. Cut into squares or diamond shapes.