Cashew – 1 cup (heaped)
Sugar – 1/2 cup
Milk – 1 tbsp (needed if your dough is dry)
water – 1/4 cup
Take the cashews and pour it in to the mixie jar and start powdering, do it at a stretch, you can also see it is getting powdered through the glass jar. Once done measure it, it will come around 1 cup + 2 to 3 tbsp of powder. Grease the plate and get ready.
Now take a heavy bottomed kadai and add the sugar and water, on the flame, sugar dissolves in water, and keep stirring. Bring it to boil till it get the consistency ~ Before one stage of one string consistency, you can see this consistency by dropping the sugar syrup in the water, it will not dissolve it will have thread line. Then add the powdered cashew powder and keep stirring, sugar and cashew mixes well and it will not stick to the kadai , and do check if u take a bit of mixture it should be round and wont stick in to your fingers. then off the flame and allow it cool for 5 minutes.
once its cool down, knead the mixture, if you feel it is dry you can add a tbsp of milk, not more than that,
once you knead well, transfer the mixture in to the greased plate, do roll it according to the greased plate shape , either use your knife or pizza cutter, cut in to the diamond or square shape,
I made in to diamond shape and semi thin shape, Its purely optional u can make either thick or thin..Store it in the air tight container.
- Do use the Cashew which is in room temperature, do not use the one that u take from the fridge , allow it to be in the room temperature then grind.
- Sugar consistency is very important, careful on that part.
- Do not use not more than 1 tbsp , because it will have less shelf life as well as dough become sticky you can not make a shape.