Ingredients

The following ingredients have 4 Servings
  • 2 cups raw cashews
  • 1 tablespoon cornstarch or other starch (, optional)
  • 1/3 cup water
  • 1/2 cup ground raw sugar
  • Flavor options: 1/4 teaspoon cardamom powder (6 strands of saffron, or a few drops of kewra or rose essence)

Instruction

  • Grind the cashews to a powder in a dry grinder and keep aside. If using a blender, add cornstarch and then blend. Move the buttery cashew powder from the sides of the blender in between to help with even blending. Transfer the mixture to a bowl to break any lumps. Depending on the blender, you might have some pieces of cashews that don’t break down, remove those so you have mostly a meal/powder remaining. I usually use my hands or a spoon to press and mix the cashew mixture to break the buttery lumps and find any pieces.
  • Make the sugar syrup: In a saucepan over medium heat, combine water and sugar and mix well. Bring to a boil, about 3 minutes. Continue to cook over medium heat, until the syrup is a just about single thread consistency (close to 230°F / 110ºc), 3 to 4 minutes. (See note below for how to check single thread consistency.) Stir a few times in between. The syrup will get bubbly while it thickens. Add cardamom or other flavors and mix in.
  • Reduce heat to low, then add half of the ground cashews. Mix in well. Keep adding the cashew mixture, a few tablespoons at a time, until the mixture gets thick and adds resistance to the movement of the spatula. Mix well each time by dragging and mixing. The mixture will be somewhere between a thick batter and a soft dough. You will use up anywhere from 1 1/2 cups to the entire 2 cups cashews. Cook for another minute or 2 if the mixture is very soft. I like to add a 1/2 teaspoon vegan butter at this point just for a bit of additional flavor(optional) . (See notes for troubleshooting)
  • Transfer the hot mixture to parchment or a greased flat plate or pan. Carefully pat it down or shape using a spatula or another parchment on top. Flatten to a 1/4 inch thick somewhat rectangle. If the mixture is too sticky or hot, let it cool for a minute before patting it down. You can knead the mixture a bit at this point to make it smoother, before shaping into a rectangle.
  • Using a knife or pizza cutter, cut the rectangle into a grid. Let cool completely (chill for 15 mins) before separating into pieces and storing. Store in an airtight container for a few days on the counter or several weeks refrigerated.