- Soak cashew nuts in water, for 1-2
hours.
- Drain and grind them to a fine paste
on a grinding stone, using as little water as possible.
- Mix together the sugar and cashew
paste.
- Cook in a kadai on medium flame.
- When the mixture thickens, reduce
the flame and keep stirring.
- When the mixture gets thick and
comes away from the sides of the pan (it should take 8 minutes to thicken) sprinkle corn
flour, stir well, and remove from fire.
- Immediately, mix in the rose essence
and quickly turn on to a greased marble or wooden surface.
- Roll it thin with a greased roller.
- Spread the silver sheet over and cut
into diamond shaped katlis.
- Store in an air-tight container when
it is no more hot.
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