Cashew Sunflower
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Ingredients
| Ingredients | Quantity |
|---|---|
| Cashew | 1/2 kg |
| Almonds | 1 Cup |
| Pista | 1 Cup |
| Gulcan | 1 Cup |
| Fig | 1 Cup |
| Elachi Powder | 1 Tbsp |
| Sugar | 400g |
| Kesar | 1 Tbsp |
Servings
| Serving | 30 Pieces |
|---|---|
| Preparation Time | 20 Mins |
| Cooking Time | 40 Mins |
Method
Soak Almonds & Cashews in warm water for 10 min. Drain the almonds separately and set aside. Blend the cashews first into a fine paste. If the cashews don't blend easily, add soaked water to get it to blend.
In a small nonstick saucepan sugar,Cashew powder and little water.
Keep the medium flame. Stir the paste constantly to prevent the mixture from burning. Cook the paste for about 30 minutes. The mixture should be much thicker and form a single solid mass. It will still be very soft and pliable.
Transfer to one of the ghee-greased base. Let the paste cool a bit (about 15-20 minutes). After kneed the dough to become soft dough.
Cut Almonds,Cashews,Pista and add gulan, kesar for this.
Divide the cashew paste into 2 or 3 balls. Take a ball, put on your palm, press and stuff the nut mix in this and do ball again.
Make all balls like this ready to decorate
Cut figs in half circle shape. Take a ball and press it in circle shape. Fix fig piece in the middle of ball.
Take out the shape and decorate petals with pista pieces.
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