Do you have a sugar craving? Don’t curb, I’ve got you a perfect and quick recipe to satisfy your sweet tooth.
This is one of the most popular desserts from the northern parts of India, that has found its way around the globe. With a very few ingredients in place, it will leave your taste buds dance!
–Ingredients(yields 20-25 pieces)–
For pistachio dough
1/3 cup pistachios
2 tablespoons sugar
1/4 teaspoon cardamom powder or 1 cardamom pod
2 table spoon ghee
2 teaspoons milk
Green color as needed (optional)
For cashew dough
1/2 cup cashew
1/2 cup sugar
1/4 cup water
1/4 teaspoon cardamom powder
4 tablespoons ghee
–Process–
Pistachio dough
1. Add pistachios, 2 tablespoons sugar and 1/4 teaspoon cardamom powder in a mixer jar, pulse them for 30 seconds. Scrape the sides of the jar and repeat it once again. Once you see them finely grounded, sift the powder to avoid the large particles and transfer it to a bowl.
2. In a small bowl, add milk and 1 drop of green food gel/a tiny pinch of green food color powder and mix well.
3. Add the colored milk drop by drop in to the pistachio powder to form a dough. Use a few drops of ghee for a non-sticky dough.
4. Make 2 individual rolls of 1/2 inch thick and refrigerate.
Cashew dough
1. Pulse the cashews into a fine powder with 1/4 teaspoon of cardamom powder, sift them and keep it aside.
2. Heat a sauce pan, add the sugar and water, boil them until you get a single string consistency. Lower the flame, add 1 tablespoon of ghee and the cashew powder and stir continuously to avoid any lumps. Keep stirring until it starts to leave the sides of the pan and forms a soft dough.
3. Once the mixture is warm, grease your hand with ghee and knead the dough. Transfer it to a parchment paper and roll it out evenly with a rolling pin. Cut into two halves and place the pistachio rolls over the rolled cashew dough.
5. Cover the pistachio by rolling the cashew dough until you get a smooth outer layer. Cut them in your desired length.
Stays fresh for 3-4 days, if refrigerated.
–Tips–
1. If you prefer the chunks in pistachio dough, then do not sift the pistachio mixture.
2. Do not over knead the pistachio dough, it might make the dough sticky.
3. Make sure you add the cashew powder as soon as it reaches one string consistency, a little bit delay will harden the cashew dough.
Loavesandfishez 