Ingredients:
• 1/2 cup – Cashew nuts
• 1 cup – Sugar
• 1 cup – besan
• 1/2 cup – Ghee
• 1/2 tsp – Cardamom powder
Method:
- Chop the cashew nuts roughly and place it in a mixer.
- Process briefly to make a very coarse powder (like minced cashew nuts). Heat the ghee in a kadai.
- Add besan and roast on low flame till the raw smell is lost.
- Mix in the cashew nuts and transfer to a plate.
- Heat 1/2 cup of water in the kadai. Add sugar.
- Cook, stirring till the sugar dissolves. Simmer for 2 to 3 minutes.
- Add the besan and nut mixture.
- Mix well and cook, stirring till the mixture leaves the sides of the kadai and forms a thick lump.
- Stir in the cardamom powder.
- Pour the mixture in a greased thali.
- Pat with the back of a greased katori (small bowl) to make the surface smooth.
- When it is cool and firm, cut into pieces.
- Cool completely before storing in a container.