Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 cup cashew (roasted of raw) + ½ cup for coating (roasted)
- 95 ml water
- ¾ cup brown sugar
- ¼ cup rose water (optional)
- 1 tsp clarified butter (ghee)
- 1 pinch saffron strands (optional)
Instructions
1. Add the cashews to the food processor or grinder and grind them into fine powder. Be careful not to turn them into cashew paste. Here I have taken roasted cashews, but you can start with raw cashews as well.
2. Additionally, you can sieve the cashew powder to make sure there are no lumps remaining.
3. Now, in a pan on medium heat, take sugar, water, and bring it to boil or until all the sugar is dissolved, add saffron. Once the mixture starts to boil rapidly, add cashew powder and lower the heat.
4. Mix well, the mixture should not have any lumps remaining. Keep stirring for about 5 minutes, and add the clarified butter.
5. Cook until the mixture turns thick and begins to leave the sides of the pan.
6. Turn off the stove and take 1 tsp of the mixture and cool down a bit. Roll the ball with greased fingers. Upon cooling completely, it should have a fudgy texture, which means the mixture is ready to be shaped into balls.
7. Transfer the mixture to a parchment paper and roll it flat to cool down faster. Once it’s cooled, cut it into equal squares and turn each individual square into small balls.
8. Roughly chop the roasted cashews and coat the balls in it; you might have to use your hands to push some of the big pieces into them.
9. Store in a cool dry place in an airtight container. For up to 1-2 weeks.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours…
If you would like to learn more about Shalvi, see Expert: Shalvi Mohindra.
