Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
Prepare the sugar syrup:
In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency.
Keep stirring the syrup while cooking.
Bubbles will start appearing all over the sugar syrup when it is done. Check and switch off the flame and then add cardamom powder to it.
Now add cashew powder and milk powder to the sugar syrup and mix well.
When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
Take gulkand (rose jam), crushed mixed nuts, fennel powder, cardamom powder and mix well. Then make small balls of the stuffing (smaller than the cashew dough balls).
Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle cap in the saffron paste and gently pressing it on the top of cashew ball.
Garnish with a pistachio slice on top and serve.
Recipe courtesy: Maayeka
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.