INGREDIENTS
1 1/2 kg sugar, 1 lt water, 900 g cashew powder, 25 g pistachios, sliced, 2 1/4 kg ghee
METHOD
• Prepare sugar syrup by mixing sugar and water in a vessel.
• Add cashew powder to the syrup and cook till the mixture turns white in colour.
• While cooking, keep adding ghee (100 g, periodically), and after 20 minutes, gently pour the remaining ghee into the mixture.
• Take mixture off the heat, pour it onto a tray, and cut it into pieces.
• Sprinkle sliced pistachios on top, for garnish.
• Hold the tray so that the excess ghee flows out. Refrigerate and serve.
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