Coconut Cashew Nut Toffee
|Finely grated coconut||1 Kilogram|
|Coconut||1 Kilogram, finely grated|
|Rose essence||1 Teaspoon|
|Ground cashew nuts||250 Gram|
|Cardamom seeds||2 Teaspoon|
|Fried cashew nuts||4|
|Fried cashewnuts||1 Tablespoon|
Melt sugar and prepare a thick syrup.
Add cream along with the rest of the ingredients with the exception of whole nuts and essence.
Keep on stirring till the mixture leaves the sides of the pan.
Mix in the essence and remove from fire.
Divide into half.
Colour one part into a light pink colour.
Spread white portion on a greased slab.
Level the surface and spread pink on top.
Level the surface again and decorate with nuts and raisins.
Set aside to turn cold and cut into pieces.
Store in airtight tin.