Ingredients:
2 cups almond meal
1/3 cup water
1/2 cup ground raw sugar
1/4 teaspoon cardamom powder
Pistachio for garnish
Steps:
Cook the water and sugar till it comes to boil. Lower to mid heat, and cook for 5-8 minutes till the syrup starts to thicken, or single thread stage. Remove from heat. Add the cardamom powder and mix. Start adding the almond powder 1/2 cup at a time, mixing all the time. When mixed, roll out to 1/4 thickness, add pistachio, and cut in diamonds. Chill and serve.
Notes:
The more popular version in Indai today is Kaju or Cashew katli. However, Cashews are non-native. So, I like this version wich tastes a bit like Marzipan, probably based on the Indain treat. Both sugar and almonds have been found in India for mellenia.
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