Ingredients:
(makes 20 pieces)
200 ml: Milk
250 gms: Cashew nuts
250 gms: Sugar 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 ¼ cm/1/8" thickness.
Cover with silver foil and cool.
Cut into diamond shaped pieces and transfer onto a serving dish.
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 ¼ cm/1/8" thickness.
Cover with silver foil and cool.
Cut into diamond shaped pieces and transfer onto a serving dish.
Tip: Those not allowed to eat fats may use singhara flour to dust pin, surface and dough while rolling.
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