Ingredients

• 2 Cups Cashewnut powder
• 1 Cup Pistachios
• 1 2/5 cups Khoya/Mawa
• 1 1/3 Cups Powdered sugar
• 1/4 teaspoon Green cardamom powder
• 2 sheets Silver warq

 

Method

Step 1

Blanch the pistachios in two cups of hot water for five minutes. Drain, peel and grind coarsely.

Step 2

Cook the khoya in a non-stick pan, stirring continuously, for about ten minutes. Set aside to cool. Add the cashew nut powder and sugar, and knead to a smooth mixture.

Step 3

Divide the mixture into two equal parts. To one part add the coarsely powdered pistachios and cardamom powder.

Step 4

Take half the plain cashew nut mixture and roll it into a four-by-five-inch rectangle.

Step 5

Take half a portion of the pistachio mixture and roll it into a five-inch long cylinder. Place it at one end of the cashew nut rectangle and roll up the cashew sheet enclosing the pistachio roll.

Step 6

Use the remaining cashew nut and pistachio mixtures to make a similar roll.

Step 7

Gently press silver foil on the rolls. Cut into two-inch pieces and serve.