Starting with a different note, it takes almost an hour to compose each and every recipe apart from the cooking and clicking the pictures part. But the day becomes so hard to digest when some lazy goose comes and easily picks up the content within seconds, not even trying to use her own words. Yesterday, I was going through a public forum in facebook, where a lady had posted one of my recipes, copying each bit of it. I mailed her asking to include just my recipe link in that recipe and nothing much. Copying the recipe didn't hurt her, but when pointed out her mistake that too in a polite way hurted her a lot and she came up with lots of stories :) with abusive words. Finally, she deleted the content, when I said that I can prove her that she had copied. She still does exist in the followers list and I want her to read this to avoid future content stealing.
Coming to the recipe, I had three different methods in a cookbook( it is circulated among a specific community/ caste ) and this method works fine for me.
Ingredients
1/2 cup water
1 cup broken cashews
3/4 cup sugar
1/4 tsp ghee
Method
1.In a nonstick pan, at low flame add the ghee and the cashews and saute just until the cashews are hot when touched.Do not brown the cashews.
2.Allow it to cool and grind it into fine powder in very small quantity in each batch.Churn and stop. churn and stop as you grind as the cashew tends to leave oil when ground continuously and it will become a lump instead of the powder.
3.Sieve the cashew powder to check for any big pieces.If anything found, grind them into fine powder using the same rule in step 2.
4.Heat a pan with water and sugar.Bring it to one string consistency (check notes) and add the cashew powder at low flame. From there on stir constantly on low flame until the mixture moves to the center and rolls along with the ladle as shown in the video.You will find the stifness in the ladle, as you move the dough and there you make a stop.
5.Move the dough to a roti roller or pastry rolling sheet and roll to the thickness needed.Shape into diamonds and move them from the sheet once they harden.
Notes
- One syrup consistency When the sugar syrup is placed between the thumb and the index finger, a single line will be formed and that is called one string consistency.
- Broken cashews can be easily ground when compared to whole cashews. While powdering make sure they are added in batches.
- If using a wooden base for rolling the cashew dough grease the dough with ghee, then roll.
- The water can be increased upto 3/4 th cup.
:)
