• 100g – Cashew nuts
• 50g – Badam (almonds)
• 1 cup – Coconut, grated
• 200g – Ghee
• 200g – Sugar
- Soak the cashew nut and badam in water. Remove the skin of the badam.
- Grind coconut, soaked badam, and cashew to a smooth paste.
- Make sugar syrup by adding a little water. Let it reach a one-string consistency.
- Add the ground paste to the sugar syrup. Add ghee and cook.
- When the mixture leaves the sides of the pan, pour onto a greased plate.
- Cut into slices.
Recipe courtesy of Padmini