Ingredients
• Sugar 3/4 cup + 1 tablespoon
• Lemon juice 1 teaspoon
• Cornflour/ corn starch 3 1/3 tablespoons
• Ghee 6 1/2 tablespoons
• Edible colours few drops
• Green cardamom powder 1 teaspoon
• Cashewnuts 1/2 cup
Method
Boil the sugar with half a cup plus five teaspoons of water and the lemon juice.
Mix the cornflour with half a cup of water till smooth.
Pour one tablespoon of ghee into a non-stick pan. Add the cornflour mixture and cook on low heat, stirring continuously. When the mixture begins to thicken, remove from heat and add the sugar syrup, a little by little, till all the syrup is used up. Keep stirring to prevent lumps from forming.
Place back on low heat and add the remaining ghee, a little by little, stirring continuously, till all the ghee is used up.
Add the colour and cardamom powder, and cook for fifteen to twenty minutes, or till the ghee separates.
Add the cashew nuts and mix well. Transfer onto a greased six-by-eight-inch aluminium tray and spread evenly with a greased spatula. Cut into squares or diamonds, and remove when completely cooled.
• Sugar 3/4 cup + 1 tablespoon
• Lemon juice 1 teaspoon
• Cornflour/ corn starch 3 1/3 tablespoons
• Ghee 6 1/2 tablespoons
• Edible colours few drops
• Green cardamom powder 1 teaspoon
• Cashewnuts 1/2 cup
Method
Boil the sugar with half a cup plus five teaspoons of water and the lemon juice.
Mix the cornflour with half a cup of water till smooth.
Pour one tablespoon of ghee into a non-stick pan. Add the cornflour mixture and cook on low heat, stirring continuously. When the mixture begins to thicken, remove from heat and add the sugar syrup, a little by little, till all the syrup is used up. Keep stirring to prevent lumps from forming.
Place back on low heat and add the remaining ghee, a little by little, stirring continuously, till all the ghee is used up.
Add the colour and cardamom powder, and cook for fifteen to twenty minutes, or till the ghee separates.
Add the cashew nuts and mix well. Transfer onto a greased six-by-eight-inch aluminium tray and spread evenly with a greased spatula. Cut into squares or diamonds, and remove when completely cooled.
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