Cashew Powder: three and a half cups
Sugar: one and three fourth cups
Water: one and three fourth cups
Liquid Glucose: two tablespoons
Ghee: one and a half tablespoons
Silver Foil: for decoration
Preparation:
1) Cook sugar and water together till the temperature reaches 118 degree Centigrade( The solution becomes sticky and when taken between two fingers it forms threads)
2)Add Liquid Glucose and ghee and stir well
3)Remove from the flame and while stirring add Cashew Powder to it.(grind cachew to fine poeder without adding water)
4)Stir till the temperature comes down to 65 degree centigrade, if necessary add some water
5) Now knead it to make it into soft dough.
6) Grease a flat surface and spread the dough approximately of 1 cm thickness.
7) Apply butter paper on the upper surface to make it look smooth.
8) Remove the paper and cut diamond shaped pieces.
9) Serve by decorating it with silver foil.
The ratio of cachew and sugar is 2:1 ratio
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