Ingredients:
Cashewnuts 100 gms.
Powered sugar 80 gms.
Cornflour 1 tsp
Rose essence 1/3 tsp.
Varak For decoration
Method:
Soak cashew nuts in water, for 1-2 hours. Then 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 karahi on a medium flame. When the mixture thickens, reduce the flame and keep stirring. When the mixture becomes thick and comes away from the sides of the pan (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped slices. Store in an air-tight container when cold.
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