Coconut Cashew Nut Toffee Recipe
Summary
Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| 1 kilo finely grated coconut | ||
| Cream | 500 Gram | |
| Sugar | 750 Gram | |
| 1 tsp. essence of rose | ||
| Cashewnuts | 250 Gram | |
| Cardamom seeds | 2 Teaspoon | |
| A jew whole each of fried cashewnuts and raisins | ||
Directions
Melt sugar and prepare a thick syrup.
Add cream along with the rest of the ingredients with the exception of whole nuts and essence.
Keep on stirring till the mixture leaves the sides of the pan.
Mix in the essence and remove from fire.
Divide into half.
Colour one part into a light pink colour.
Spread white portion on a greased slab.
Level the surface and spread pink on top.
Level the surface again and decorate with nuts and raisins.
Set aside to turn cold and cut into pieces.
Store in airtight tin.
Add cream along with the rest of the ingredients with the exception of whole nuts and essence.
Keep on stirring till the mixture leaves the sides of the pan.
Mix in the essence and remove from fire.
Divide into half.
Colour one part into a light pink colour.
Spread white portion on a greased slab.
Level the surface and spread pink on top.
Level the surface again and decorate with nuts and raisins.
Set aside to turn cold and cut into pieces.
Store in airtight tin.
Chef
