كاجو كاتلي بالفستق الحلبي

Indian 20 Mins Prep · 10 Mins Cook

1. Using a coffee grinder (making sure the cashew nuts are dry), blitz the cashew and pistachio nuts into a fine powder. Pulse to get a fine flour, stopping when the nuts start releasing the oils and turn to a paste. Set aside.
2. Place the sugar and water in a thick-bottomed saucepan and dissolve the sugar over a low heat. Simmer until the mixture reaches 116°C or soft ball stage.
3. Add the nut flour, ghee, milk and cardamom and stir to form a thick paste. Add more milk if necessary.
4. Spread onto a piece of baking paper on a baking tray and flatten using a rolling pin to 1 cm thick.
5. Apply the edible silver leaf using a small pastry brush before it sets.
6. Using a sharp knife, cut the fudge into diamond shapes.
7. Serve immediately or store in an airtight container for up to 3 months.

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