Ingredients

• 250 g - cashewnuts
• 2 liters - milk
• 250 g - sugar
• 50 g - ghee
• 1 tsp - essence of rose
• silver foil

How to Make Cashewnut Cake

• Put milk and sugar together on fire.
• When the milk turns thick, put in the cashew nuts and cook till the mixture turns very thick and leaves the sides of the vessel.
• Then start adding a little ghee at a time, till all the ghee is used up and absorbed by the cake.
• Now put in the essence and remove from fire. Put the mixture in a greased thali.
• Level the surface, cover it with foil and cut into any desired shape as you wish to after it becomes cold.
• You may store it in an airtight container. It lasts for a week.