Ingredients
For the covering:
For the covering:
1/2 cup almonds, powdered
1/2 cup cashewnuts, powdered
1/2 cup sugar or to taste
1/2 tsp. cardamom powder
a pinch of nutmeg powder
a few strands saffron
a few sheets silver varakh
For the centre:
1/4 cup pistachios, powdered
1/4 cup sugar
cardamom powder to taste
Method:
To prepare the covering:
Add a little water to 1/2 cup sugar in a heavy bottomed pan and bring it to a boil. Keep stirring on a low heat till the sugar syrup is sticky and reaches one string consistency. Add cardamom powder, nutmeg powder and saffron. Stir well. Add almond powder and cashewnut powder. Stir till well mixed and the mixture leaves the sides of the pan. Remove from heat and keep aside.
To prepare the centre:
In another heavy bottomed pan, put 1/4 cup sugar and a little water and bring it to a boil. When the syrup reaches one string consistency, add cardamom powder and pistachio powder. Stir well till it forms a smooth mixture and leaves the sides of the pan. Remove from heat.
When both the mixtures are cool, lightly knead them separately.
Roll the almond-cashewnut mixture on a grease proof paper to a 3/4 cm. thick rectangular chappati. Roll the pistachio mixture into a long cylindrical shape and place over the almond-cashewnut chappati. Gently roll the two mixtures by lifting the grease proof paper into a roll, to cover the pistachio mixture completely. Pat the roll gently. Decorate with silver varakh paper. Cut into slices.
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