Kaju ki Mithai
1 pound of Cashew nuts
1 pound of sugar
1 liters of whole milk 1 cup of Mava (Khoya)
1 tbp of green cardamom powder
½ cup of butter
1 cup slivered, mixed, pistachios and almonds.
· Coarsely grind the cashew nuts in a food processor and set aside.
· Coat a six inch baking dish with butter all around its side and bottom and set aside.
In a heavy bottom pan over a medium flame boil and reduce the milk to about a cup. Add butter, sugar, mava, cardamom powder and stir until the sugar melts. Add the coarsely ground cashew nut powder and give it a good stir. Cook for a 2 to 3 min and empty the contents in the prepared baking dish. With a spatula level the mixture in the baking dish. While the mixture is still hot in the dish cut the mithai into one inch squares and sprinkle the chopped nuts over the cut cubes. Let the Mithai completely cool off for 3 to 4 hours and run a knife around the sides and through the squares. Gently take out the pieces of the mithai with the help of a knife and serve at room temperature.
The mithai can be lined with a silver paper if available instead of garnishing it with nuts.