How about celebrating Diwali with
Kesar Pista Kaju Chakli ✨✨
Ingredients
1 1/2 cups Cashew flour /powder
1 1/2 cups Pistacho flour / powder
1 1/2 cup Sugar
1 cup Water
2 pinch Saffron
Ghee for greasing
Pistacho flakes
1 tsp Saffron syrup
Kesar Pista Kaju Chakli ✨✨
Ingredients
1 1/2 cups Cashew flour /powder
1 1/2 cups Pistacho flour / powder
1 1/2 cup Sugar
1 cup Water
2 pinch Saffron
Ghee for greasing
Pistacho flakes
1 tsp Saffron syrup
Method
Place a thick bottomed pan on a medium flame; add sugar and water. Let the sugar dissolve in the wate. The syrup should be in between 1 and 2 string consistency. Divided the sugar syrup into 2 parts. Take 1 part of the sugar syrup; add saffron and powdered cashews to the sugar syrup. Lower the flame and keep on stirring the cashew paste till it thickens and becomes a soft dough. Switch of the gas. To check if it is ready to be rolled, just roll a small pinch of the dough in between your fore finger and thumb. Similarly repeat the same process with the powdered Pistacho at the same time. If it does not stick to your fingers then that means it is ready to be rolled. Apply little ghee on the the palms. Roll the two doughs into cylindrical long rope of the same size together. Cut the dough into equal portions. Take a portion. Apply ghee on the platform. Place the dough on the platform. With the help of the palm; roll the dough gently into a long thick rope shape around 4 inch. Give the rope a spiral shape. Repeat it with other portions. Garnish with pistachio flakes and a touch of saffron syrup in the center...
Place a thick bottomed pan on a medium flame; add sugar and water. Let the sugar dissolve in the wate. The syrup should be in between 1 and 2 string consistency. Divided the sugar syrup into 2 parts. Take 1 part of the sugar syrup; add saffron and powdered cashews to the sugar syrup. Lower the flame and keep on stirring the cashew paste till it thickens and becomes a soft dough. Switch of the gas. To check if it is ready to be rolled, just roll a small pinch of the dough in between your fore finger and thumb. Similarly repeat the same process with the powdered Pistacho at the same time. If it does not stick to your fingers then that means it is ready to be rolled. Apply little ghee on the the palms. Roll the two doughs into cylindrical long rope of the same size together. Cut the dough into equal portions. Take a portion. Apply ghee on the platform. Place the dough on the platform. With the help of the palm; roll the dough gently into a long thick rope shape around 4 inch. Give the rope a spiral shape. Repeat it with other portions. Garnish with pistachio flakes and a touch of saffron syrup in the center...
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