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
Grind the almonds and cashew nuts with the egg whites and rose water to a smooth paste. Transfer the paste into a heavy bottomed pan and add the sugar and the pink food. Cook on low heat stirring all the time till the mixture forms a soft ball. Remove from heat and add the icing sugar. Knead till it forms a dry ball. Divide the mixture into even sized balls and mould into strawberry shapes.