Instructions

INSTRUCTIONS
Soak cashews and almonds separately for half an hour.
Drain and peel almonds.
Grind the nuts together to form a thick paste.
Add milk and sugar and grind again.
Split the paste into three equal parts.
Mix the red colouring to the first part.
Add 1/3rd of the ghee and cardamom powder.
Heat the paste in a pan and stir until it leaves the sides of the pan.
Pour the paste into a ghee coated plate and spread well.
Add half of the remaining ghee and cardamom powder to the second mix and repeat the same process. This paste will remain white in colour.
Pour the paste when done over the red paste and spread without mixing.
Add green colouring, remaining ghee and cardamom powder to the third part.
Prepare the paste with the same method and pour over the second layer.
Spread it evenly.
Garnish with chopped almonds and cashew and allow to cool.
Once cooled, cut into square or diamond shaped pieces.