 Ingredients:
Cashew nuts - 100 gm.
Powdered sugar - 80 gm.
Corn flour - 1 tsp
Rose essence - 1/3 tsp.
Vark for decoration
Method:
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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