Ingredients:
- 2 cups Tata Smapann Cashew nuts.
- 1 cup Powdered Sugar
- ¼ cup water
- 1 Tbsp dried edible rose petals (plus extra for garnish)
- 1 tsp rose water (food grade)
- 1 tsp ghee (for greasing)
Instructions:
- Prepare Cashew Powder:
- Ensure cashews are dry (if needed, dry roast for 1 minute and cool).
- Grind cashews in a blender to a fine powder. Do this in short pulses to avoid releasing oils.
- Make Sugar Syrup:
- In a non-stick pan, combine sugar and water.
- Heat on medium, stirring until sugar dissolves. Boil until it reaches a one-string consistency (when a drop between your fingers forms a single thread).
- Mix Cashew & Rose:
- Lower the heat. Add the cashew powder and dried rose petals to the syrup.
- Stir continuously to avoid lumps.
- Add rose water and mix well.
- Cook the Mixture:
- Continue cooking on low heat, stirring constantly.
- The mixture will thicken and start leaving the sides of the pan (about 8–10 minutes).
- When it forms a soft dough, turn off the heat.
- Shape & Set:
- Grease a parchment paper or plate with ghee.
- Pour the mixture onto it and let it cool for 2 minutes.
- While still warm, knead lightly with greased hands until smooth.
- Roll & Garnish:
- Place another parchment sheet on top and roll the dough to about ¼ inch thickness.
- Sprinkle additional rose petals on top and gently press them into the surface.
- Optional: Add edible silver leaf (varak) for an elegant touch.
- Cut & Serve:
- Cut into diamond shapes using a sharp knife.
- Let cool completely before serving or storing in an airtight container.
Tips:
- Use only edible, food-grade rose petals.
- For extra flavor, add a pinch of cardamom powder along with rose water.
- Store in an airtight container at room temperature for up to one week.
- Prepared By- Chef Deepak
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