Ingredients : Raw unsalted cashews(1cup), sugar(2 cups), ghee(1/2 cup), saffron(a pinch), milk(1 tblspn).
Soak the cashews in hotwater.
Grind the cashews using milk to a coarse paste.
In a non-stick pan, pour the paste,
sugar, 2 tsp ghee and stir well.
Keep adding the rest of the ghee as you stir.
Dissolve the saffron in a tsp of milk.
Add it.
Once it reaches a layered consistency(something
similar to the consistency when chocolate is poured), pour it onto
a greased plate.
Let it cool.
Cut into small squares after it has cooled.
Tips :
Before pouring onto the plate, taste
it. If it is very slippery, you will have to stir more
to get the cake consistency.
Do not worry, if you do not get the
correct consistency in the first attempt itself. You can have
it as cashew halwa.
The right test for the consistency would be
to take a ladleful and drop it back into the pan in a slow motion.
If it falls in layers, the consistency is right.