I absolutely love these sweet treats. They’re even better when topped pistachio nuts! I typically purchase them from the store. However since the ingredients are so few i figured i’d give it a try at home. Of course i made the “cheater” version because i didn’t have dry cashew powder, or cashew nuts to grind into a powder.
Here’s my version of this delicious Indian sweet treat.
- Raw cashew butter
- powdered sugar
- ground cardamom
- coconut oil for rolling dough
In a large mixing bowl add about 2 to 3 TBSP of raw cashew butter. Next add about 1/2 to 1 cup of powdered sugar. Be sure that powdered sugar is free of lumps or it well be harder to roll out dough. Begin to mix cashew butter and powdered sugar together until the nut butter loses its stickiness. At this point begin to knead dough to pick up all loose pieces of dough. Add cardamom and keep kneading.
If dough seems to dry, wet hands with water and then keep kneading to help dough form. Also, if dough feels too sticky more powdered sugar should be added. It takes some time for the dough to form, so keep kneading!
Once dough is formed and not sticky to the touch. Lay it out on a piece of waxed paper. Rub hands in a tiny bit of coconut oil to prevent sticking. Flatten and shape dough into a square shape. Take rolling-pin and rub a small amount of coconut oil on it. Begin to roll dough into a thin crust.
Using a large knife, slice dough diagonally in each direction so that they are cut into diamond shapes. Gently lift each piece and place on a platter lined with wax paper. Place in the refrigerator to chill for about 30 minutes. Store in an air tight container lined with wax paper to prevent sticking.