Yield: 16 servings
|3 cups||Unsalted cashews|
|1 teaspoon||Ground cardamom|
|\N \N||Silver leaf|
Place cashews in a bowl, cover with boiling water and stand for 1 hour. Drain well and process in a food processor or blender until finely chopped. Slowly bring the sugar, milk, ghee, cardamom and rosewater to the boil in a saucepan over low heat. Add nuts and cook over low heat, stirring constantly, until mixture thickens but is still of a pourable consistency. Pour into an oiled 23cm round dish and set aside to cool. Place silver leaf on top and cut into wedges.
Store at room temperature. From: Sherree Johansson : Date: 08-14-95 (08:34) (163) Fido: Interco