Cashew Nut Fudge (Kajoo ki Barfi)

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1-1/2 cups unsalted cashew nuts
• 1-1/2 cups boiling water
• 2 tablespoons milk
• 2/3 cup sugar
• 1 tablespoon butter or ghee
• 1 tablespoon vanilla extract
• Few sheets of silver leaf

(Makes about 25 pieces)

Put cashew nuts in a bowl, top with boiling water and soak 1 hour. Grease and line an 8-inch square pan with waxed paper.

Drain cashew nuts thoroughly and put it in a blender.

Add milk and process until smooth, scraping mixture down from side once or twice. Stir in sugar. Heat a large non-stick skillet, add butter and melt over medium-low heat. Add nut paste and cook about 20 minutes, stirring constantly, until mixture is very thick.

Stir in vanilla extract, then spoon into prepared pan and spread evenly. Cool completely, then press silver leaf onto surface. Cut fudge into about 25 diamond shapes using a wet sharp knife.

Makes about 25 pieces.

Note: This fudge can be stored for 2-3 weeks in an airtight container without being spoiled.

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