Cashewnut Cake
By : Rehana KhambatyCategory : Cakes, Cashew nut, Milk, Sugar
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Put milk and sugar together on fire.
- When the milk turns thick, put in the cashewnuts and cook till the mixture turns very thick and leaves the sides of the vessel.
- Then start putting a little ghee at a time, till all the ghee is used up and absorbed by the cake.
- Now put in the essence and remove from fire. Put the mixture in a greased thali.
- Level the surface, cover it with foil and cut into any desired shape as you like after it becomes cold.
- You may store it in a airtight container. It lasts for a week.
Ingredients:
250 g - cashewnuts
2 litres - milk
250 g - sugar
50 g - ghee
1 tsp - essence of rose
silver foil
250 g - cashewnuts
2 litres - milk
250 g - sugar
50 g - ghee
1 tsp - essence of rose
silver foil
RECIPES BY REHANA KHAMBATY
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