Kaju Mysore Pak:
Crushed Cashew (Kaju) – 1 bowl
Sugar – 1 bowl
Ghee – 1 1/4 bowl
Almond (Badam) – 1/4 bowl
Cardamom (Elaichi) – 1/2 spoon
Water – 3/4 bowl
Ghee – 2 bowl
First take a pan, then add sugar and water till the sugar gets dissolved. We will call it as Chasani, and make 1.5 tar of such Chasani.(Chasani=Sugar+Water)
Once the Chasani is ready slowly and gradually start adding Crushed Cashew and off the stove in meantime. Stir it well for sometime.
So, Cashew will get the coating of chasani.
Now, on other side put ghee on low flame till it reaches its boiling point and slowly start adding Cardamom into it.
Now add boiled ghee on Crushed Cashew and mix it with spatulla.
Once the Kaju Mysore Pak gets fluffy spread in the dish and finally
Garnish it with Cardamom (Elaichi) and Almond (Badam).. and Serve it hot..