Cashew & Rose Jam Fudge
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Ingredient
Cashew pieces-2 cup
Milk powder-2 tbsp
Cardamom powder-1/4 tsp
Sugar-1 cup
Silver leaf/foil – 4 sheets(optional)
Saffron paste-1/4 tsp
3/4 cup water
Stuffing-
Gulkand (Rose Preserve) -2 tbsp
Method
1] Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
2] Prepare the sugar syrup: In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.
3] Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.
4] Now add cashew powder and milk powder to the sugar syrup and mix well.
5] When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
6] For stuffing, take gulkand (rose jam) make small balls of the stuffing (smaller then the cashew dough balls).
7] Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
8] Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle's cap in the saffron paste and gently pressing it on the top of cashew ball.
9] Garnish with a pistachio slice on top and serve.
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