- 150 gm cashewnuts
- 400 gm sugar
- elaichi powdered
- silver foil (optional)
- 500 gm khoya
- Grind the cashew.
- Mix khoya (grated) and sugar.
- Heat in a heavy pan, stirring continuously.
- Once the sugar dissolves, add the cashew (powdered) and elaichi and cook.
- Cook, constantly stir till soft lump is formed and does not stick to sides.
- Roll on a flat surface to desired thickness and apply silver foil.