Recipe ingredients
- Cashewnuts - 300 gms. (finely ground)
- Milk - 500 ml.
- Sugar - 1 cups
- Khoya - 250 gms.
- Coconut - 1 (grated)
- Almonds (Badam) and pistachios - 10 gms. each (chopped)
- Ghee or oil - 1 cup
- Cardamoms - 2 (ground)
- Few strands of saffron
- Pinch of nutmeg
- Silver varak (paper)
Recipe method
- Pass the cashewnut powder through a fine sieve, then fry in oil for a couple of mins. and keep aside.
- Add khoya to cold milk.
- Separately, add the nutmeg with a little milk and keep aside.
- Fry the coconut in oil till it turns a light brown.
- In a heavy bottomed vessel, boil the milk and add the sugar.
- Stir till it dissolves, then add cardamom, saffron and nutmeg.
- Add the khoya, cashewnut pwd, grated coconut to the milk mixture and stir thoroughly.
- Continue cooking on a low flame, stirring constantly.
- When the mixture leaves the side of the vessel, remove and spoon contents into a greased thali.
- Smoothen with the back of a flat spoon.
- Garnish with varak, almonds and pistachios.
- Cut into diamond shaped pieces and serve.
Other indian recipes:
Cashewnut barfi recipe
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