Ingredients:
250 gms. cashewnuts
250 gms. sugar
200ml. milk
Silver foil for decoration (optional)
Method:
- Blend together cashews and milk very finely, in a blender.
- Put the paste in a kadhai, add sugar and cook over low
flame. Stir till the sugar dissolves and then bring to a boil.
- Continue stirring over medium flame, till mixture collects
together and becomes dough-like.
- Remove from flame, cool enough a hit, roll on to a greased
surface, with a greased rolling pin to 1/4cm / 1/8" thickness.
- Cover with silver foil and cool.
- Cut into diamond shaped pieces and transfer onto a serving dish.
Making time: 30 minutes
Makes: 20 katlees (approx.)
Shelflife: 1 week or more
Tip: Those not allowed to eat fats may use singhara flour to
dust pin, surface and dough while rolling.
Vrat's Index
