I love to eat sweets, I have actually reduced making them owing to the fact that I try to have the kids avoid an ultimate sugar indulgence and of course, when I do make the sweets, I end up finishing most of them while the husband manages to restrain himself and eat a healthy and appropriate amount.
These delicate and very sweet treats were make last week, to allow for a nice teatime treat, they are very sweet and rich so a little goes a long way. However, a small amount does hit the spot especially with a nice hot cup of tea. It is important to actually wait till the syrup reaches a nice thick consistency otherwise the mixture will not stick. I kept the texture of the cashews coarse in this recipe if you want a finer texture feel free to grind these more finely.
Prep Time: 10 minutes
Cook Time: 45 minutes
2 cups of water
1.5 cups of sugar
1 teaspoon crushed cardamom
1.5 cups of grated coconut
1 cups of ground cashews
2 tablespoons ghee
Method of Preparation
1. Place the sugar and the water with the cardamom in a pan and bring the water to boil, boil the water on medium high heat until a sticky consistency (comfortably coats the back of the spoon) is formed.
2. Add in the coconut and cook for about 5 minutes.
3. Add in the ground cashew nuts and mix in. The mixture should be a fairly solid mass.
4. Grease a baking tray and spread the mixture and cool thoroughly. Cut into 1-inch pieces. Grease your hands and shape the mixture into balls and place in a mini muffin wrapper and serve.
Note: Other nuts such as pistachio or pecans can be used in this recipe.