Ingredients:
Cashewnuts- 50 gms
Gram flour- 160 ml
Sugar- 400 ml
Ghee- 160 ml
Grated Coconut- 80 ml
Vanilla essence- a few drops
Cardamom powder- 1/2 teaspoon
Cashewnuts- 50 gms
Gram flour- 160 ml
Sugar- 400 ml
Ghee- 160 ml
Grated Coconut- 80 ml
Vanilla essence- a few drops
Cardamom powder- 1/2 teaspoon
Method:
Dry roast the cashew cool and powder in a mixer. Keep aside. Fry the gram flour in half the ghee until fragrant and keep aside. Make sugar syrup of one string consistency. Add grated coconut and mix well. Add the Gram flour and ghee and keep stirring for a few minutes. Lastly add cashew powder, essence, cardamom and stir without burning till the mixture leaves the sides of the pan and is ready to be poured for setting. Remove from fire and pour on to a greased plate/ tray. Allow to cool and set a little. Cut into pieces before it completely sets. Remove the pieces after it cools completely and store airtight.
Dry roast the cashew cool and powder in a mixer. Keep aside. Fry the gram flour in half the ghee until fragrant and keep aside. Make sugar syrup of one string consistency. Add grated coconut and mix well. Add the Gram flour and ghee and keep stirring for a few minutes. Lastly add cashew powder, essence, cardamom and stir without burning till the mixture leaves the sides of the pan and is ready to be poured for setting. Remove from fire and pour on to a greased plate/ tray. Allow to cool and set a little. Cut into pieces before it completely sets. Remove the pieces after it cools completely and store airtight.
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