No one can have just one.
- Cashews: 250 grams.
- Ghee : 1 tablespoon.
- Cardamom : 2.
Buy broken cashews as they are significantly cheaper. Keep them in the fridge for a couple of hours. Pulse them in a mixie till they break down into small granules. Using cold cashews will prevent them from turning into cashew butter. You don’t need to sieve this.
Measure the cashew powder. You need a 1/4 of that volume of sugar.
Put the sugar in a pan. Add water. The quantity of water must be a little more than half the volume of sugar. Put two crushed cardamom pods into this.
Cook on extremely low heat. Use a steel spoon. Keep stirring and also scrape the bottom of the pan with this spoon. You will feel a lot of friction from the sugar. In a couple of mins it will feel as if you are scraping sandpaper. After a few more minutes you will no longer feel this grittiness. The syrup will also start becoming thick. Don’t wait for it to become a single strand consistency. We don’t want to overcook the sugar as that will make it very tight. Remove the cardamom peels.
Eat them. Fresh breath is a bonus.
Slowly add the powdered cashews and keep stirring. Switch to a wooden or silicone spatula. When the paste starts getting thicker, add the ghee. Do not stop stirring. The paste will start leaving the sides of the pan. Very carefully take a small bit of this paste and let it cool a bit. See if it forms a ball and can retain the shape. If it does, its ready for next step.
Pour it on a work surface. Initially use the spatula to fold it around and then switch to your hands. This will be super hot. Have fun.
Shape it flat. Cover with parchment paper and use a rolling pin. Cut into your desired shapes.