Serves: 30
Total Calories: 12
1. In a food processor, process together the cashews, sugar, and dry milk until the mixture becomes a powder. Add the water and continue to process until the ingredients gather into a smooth dough that does not stick to the sides of the bowl.
2. With lightly oiled dean hands, shape the dough into a round ball and place between 2 large sheets of aluminum foil or wax paper. Then, with a rolling pin, roll on top of the foil to make an 8 x 4-inch rectangle, about 1/2-inch thick. Remove the top piece of the foil and garnish with silver leaves. Then cut into 30 to 40 pieces. Transfer to a serving platter and serve, preferably at room temperature.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pure Cashew Milk Fudge recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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