by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 4 cookbooks
This recipe has been viewed 4919 times
Caramelised sugar and cashews are moulded and cooled like chikki and crushed coarsely to make delectable Cashew Praline. This amazingly flavourful ingredient can be used in the preparation of various recipes, especially the all-time favourite Butterscotch Ice-Cream! It adds a sweet and crispy dimension to any dessert it is added to.
- Heat the sugar in a broad non-stick pan and cook on a medium flame for 5 to7 minutes or till the sugar melts, while stirring continuously.
- Remove from the flame, add the cashewnuts and mix well.
- Spread the mixture on a greased flat surface and allow it to cool and harden.
- Scrape it out using a palate knife and coarsely powder it using a mortar-pestle (khalbatta).
- Use as required.
Nutrient values (Abbrv) per tbsp
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