Ingredients
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Ingredients (for two people) :
Moong dhal – 1/2 cup.
Rice – 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish – dry grapes)
cardamom
ghee.

Instructions:

Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).
Then soak rice and dhal separately for 10 minutes.
Thoroghly wash and keep it in cooker with the right water (lesser is o.k) and cook it seperately (in two different containers).
Meanwhile cut coconut in very small pieces and fry in ghee.
Fry cashew and raisins also separately.
Break the jagerry and put in water (very little) and make a syrup.
This is done because sometimes jagerry has mud and stones.
After we make the syrup, strain it through tea strainer.
Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.
Add jaggery syrup and again cook till even it gets absorbed.
Add three big table spoons of ghee, powdered cardamon and cook again for a while.
Add fried coconut, cashews and raisins.
Serve hot in two cups with a spoon of ghee.