KAJU AUR CHOCOLATE KE LADOO
INGREDIENTS
1 cup cashew nuts
¾ cup sugar
2 tablespoons rose water
1 tablespoon water
¼ teaspoon cardamom (elaichi) powder
¼ cup melted ghee
¼ cup chocolate nibs
••Dry roast the cashew nuts and allow them to cool for some time.
••Once they cool, grind them in a mixer to make a coarse powder.
••Heat a pan, add rose water, water and then sugar.
••When it reaches a one string consistency and bubbles rise up, the syrup is ready.
••Then add cardamom powder, cashew nut powder and ghee. Mix well in the sugar syrup.
••Turn off the gas.
••While the paste is warm, make small balls with your palms. Grease your palms with a little ghee when necessary. Refrigerate to cool.
••Coat them with chocolate nibs.
••Wait no more, just dig into one and savour it right away!
CHEF NOTES
One-String Consistency of Sugar Syrup
To determine the right consistency: Test the syrup between your thumb and forefinger when it starts bubbling. If a long, thing string forms, you have it spot on. If the string forms and breaks away too quickly, continue to boil till you get the right consistency.
Volume 1 Isuue 10
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