|Cashewnuts||2 Cup (32 tbs), soaked in water for 4 hours|
|Sugar||2 Cup (32 tbs)|
|Ghee||1 Cup (16 tbs)|
|Kewra essence||1 Teaspoon|
|Cardamom powder||1 Teaspoon|
Clean and grind the cashewnuts into a thick paste.
Make a syrup of the sugar with 1 cup water and bring to a single thread consistency.
Add the ground cashew paste and cook on very slow heat, adding ghee.
When the mixture leaves the sides of the vessel, add essence and cardamom powder.
Cook till the mixture is pink.
Spread the mixture evenly onto a greased plate.
Cover with silver varkh.
When cool, cut into desired shapes.