This fragrant, fudge-like Indian sweet is served during auspicious Hindu festivals and is taken from the cookbook Easy Indian Cookbook
Makes 12-14 diamonds
200g cashew nuts
seeds from 2 green cardamom pods
80g icing sugar
3-4 silver leaf sheets (optional)
Put the cashew nuts in a heat proof bowl and pour over enough boiling water to cover, then set aside and leave to soak for 10 minutes.
Crush the cardamom seeds to a powder in a pestle and mortar.
Drain the cashew nuts, put them in a blender and blend until the mixture forms a thick paste. Set aside.
Put the sugar in a saucepan over a medium heat and cook, stirring constantly, for 2 minutes, or until the sugar melts.
Stir in the cashew nut paste and ground cardamom seeds. spoon the mixture onto greaseproof paper and use a wet palate knife or spatula to spread it into a 10cm/4 in square, about 1.5cm/3/4 in thick. Using a sharp knife, cut the square into diamonds and leave to cool.
If using the silver leaf, carefully add the silver leaf on top – it doesn’t need to be perfect, patches of silver are fine.
Serve at room temperature, or transfer to an airtight container and refrigerate for up to 2 weeks.