← Nouns Cooking · Indian

Ingredients

• 250 g unsalted raw cashews
• 175 g Sugar
• 120 ml Water
• 1 tbsp Ghee, melted
• ¼ tsp ground cardamom (optional)
• 1 pinch Saffron (optional)

Method

1. Grind the cashews in short pulses to a fine, dry powder, stopping before it turns oily. Sift and regrind any coarse bits.
2. Heat the sugar and water in a non-stick pan over medium heat, stirring until dissolved, then boil for 3–4 min to a one-string syrup.
3. Turn the heat to low and add the cashew powder, cardamom and saffron. Stir constantly for 6–8 min until it forms a soft dough that leaves the sides of the pan.
4. Tip it onto a sheet of baking paper, add the ghee and, once cool enough to handle, knead for 1–2 min until smooth.
5. Roll it between two sheets of baking paper to about 5 mm thick. Leave for 20 min to firm up, then cut into diamonds.

Tips

• If the dough cracks as you knead, add a few drops of warm milk; if it’s sticky, return it to the pan for another minute.
• Contains cashews.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali BBC Good Food Archana's Kitchen