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- Soak the cashewnuts in 1 litre of water for 2 to 4 hours.
- Drain and grind them into a paste in a grinder.
- Add the sugar and cook the mixture on a slow flame until of dough-like consistency. Add the rose water if the mixture is too hard.
- Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves.
- Cool the dough mixture slightly and add the saffron mixture. Mix very well.
- Spread the mixture evenly on a smooth surface.
- Spread the silver foil over it.
- Cut into diamond shaped pieces and serve.
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