April 16, 2009: Kaju Katli

spiced novel potatoes (actually Sri Lankan) too spiced chickpeas, piece I fussed over the crockery too mixed upwards a jug of Indian-style lemonade.

These potlucks ordinarily Pb to every bit much sugariness gluttony every bit savoury but this subject had its limitations - many Indian desserts are milk-based (such every bit my dear kulfi too rice pudding, too the super-sugary Steph & Pip select too recounted the even out on their blogs.)

Kaju Katli
(based on a recipe at Saffron Hut)

1 loving cup cashews, raw too unsalted
1 teaspoon dry soil cardamom
1 pinch salt
3/4 loving cup sugar
1/4 loving cup water
coloured sprinkles or edible foil (optional)

Use a nutrient processor to grind the cashews to a fine powder. Mix inward the cardamom too salt.

Stir together the carbohydrate too H2O inward a saucepan too convey them to the boil. Add the cashews too stir the mixture well. Cook for a farther v minutes, until the mixture has thickened.

Lightly spray a large mixing bowl amongst crude oil too pour inward the cashew mixture. Allow it to cool until yous tin stimulate got it; spray your hands amongst crude oil too lightly knead the mixture until it forms a ball.

Line a pocket-size baking tray or loaf tin amongst newspaper too spray it amongst oil. Plonk inward the cashew dough too smoothen it downwards amongst the oil-sprayed dorsum of a spoon. Decorate amongst sprinkles or edible foil if you're using them. Refrigerate the mixture until firm, too hence piece it into diamonds earlier serving.