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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 18 |
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After a rich fish curry meal, serve this sweetmeat with black coffee. I haven't made this yet. It was recently given to me by a friend. It looks different but good and I can't wait to try it. Note: This does call for cashews. Ingredients:
1/2 cup sugar |
1 1/2 cups milk |
14 1/2 ounces sweetened condensed milk |
4 ounces butter or 4 ounces ghee |
1 cup cooked mashed potatoes |
1 cup cashew nuts, finely chopped (optional) |
2 tablespoons rose water |
1 teaspoon ground cardamom (optional) |
Directions:
1. Put sugar, milk, condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this).
2. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116°C (240°F) on a candy thermometer.
3. (To test for softball stage, drop a little into a cup of ice.cold water. If it firms enough to be moulded into a soft ball, it has reached the required temperature.).
4. Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out.
5. If using a pan with non stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface.
6. Return to heat and cook to soft ball stage or 116°C (240°F) once more.
7. Remove from heat, stir in nuts, rose water and cardamom and mix well.
8. Pour into a well buttered shallow dish or baking tin.
9. Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface.
10. Allow to cool and set, then cut into diamond shapes.
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