500 gms( 3 ½ cups) of cashew nuts
1 tsp cardamom powder
200 gm (2 cups) of milk powder
2 bsp ghee
¼ tsp ground cloves
200 g (1 cup) caster sugar
2 sheets of edible silver leaf (varak)
Place a frying pan over low heat and dry roast the cashew b=nuts until browned. Cool and chop in a food processor or with a knife.
Line a baking tray 30 cm x 20 cm with baking paper.
Combine the milk powder and cashew nuts in a large bowl and rub in the ghee until completely mixed in. stir in the cardamom and cloves powder.
Combine the sugar and 250 ml (1 cup) water in a heavy based sauce pan and heat over low heat intil the sugar melts. Bring to the boil and simmer for 5-7 minutes to sugar syrup. Quickly stir the sugar syrup into the cashew mixture-if you leave it too long it will stiffen-and spread the mixture into the baking tray .
Smooth with the back of a bowl moisten with ghee. Place the silver leaf on the top by inverting the sheet onto the surface and peeling off the paper backing. Leave to cool, then slice into diamond shapes.
Serve cool.
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