Ingredients:

• 150 g- Cashewnuts
• 400 g- Sugar
• elaichi powdered
• silver foil (optional)
• 500 g- khoya

Method:

1. Dry grind the cashew.
2. Mix khoya (grated) and sugar.
3. Heat in a heavy pan, stirring continuously.
4. Once the sugar dissolves, add the cashew (powdered) and elaichi.
5. Cooking, constantly stir till soft lump is formed and does not stick to sides.
6. Roll on a flat surface to desired thickness and apply silver foil.

Recipe courtesy of Sify Bawarchi