Ingredients:
Chop the cashew nuts roughly and place in a mixer. Make very coarse powder. Heat the ghee in a pan. Add besan and roast on low flame till the raw smell is lost. Mix in the cashew nuts and transfer to a plate. Heat ½ cup water in the pan and add sugar. Cook thrilling till the sugar dissolves. Boil for 2-3 minutes. Add the besan and nut mixture. Mix well and cook stirring all the timetill the mixture leaves the sides of the pan and forms a broad piece. Stir in the cardamom powder. Pour the mixture in a greased thali. Slap lightly with the back of a greased katori to make the surface smooth. When it is cool and firm, cut into pieces. Cool completely before storing in a container and eat with your friends or family.
- Cashew nuts-½ cup
- Sugar-1 cup
- Ghee-¼ cup
- Cardamom powder-½ tsp
- Besan-1 cup
Chop the cashew nuts roughly and place in a mixer. Make very coarse powder. Heat the ghee in a pan. Add besan and roast on low flame till the raw smell is lost. Mix in the cashew nuts and transfer to a plate. Heat ½ cup water in the pan and add sugar. Cook thrilling till the sugar dissolves. Boil for 2-3 minutes. Add the besan and nut mixture. Mix well and cook stirring all the timetill the mixture leaves the sides of the pan and forms a broad piece. Stir in the cardamom powder. Pour the mixture in a greased thali. Slap lightly with the back of a greased katori to make the surface smooth. When it is cool and firm, cut into pieces. Cool completely before storing in a container and eat with your friends or family.
This post first appeared on Delicious & Healthy Indian Receipes, please read the originial post: here
