- 100 gms beetroot juice
- 500 gms figs
- 500 gms sugar
- 10 gms green cardamom powder
- 25 gms honey
- 1/2 gms saffron
- 1 Kg cashew nuts
- 100 gms pistachio
Grind 800 grams of cashew nut and add it in a heavy bottom pan or kadhai. Then, add in 250 grams of sugar and cook for about 5 minutes on a slow heat. Take out and keep the mixture aside. It will look like a thick cashew nut paste.
Let the mixture cool down enough to handle.
Now repeat the same with figs. Grind 500 grams of soaked figs and add it in a heavy bottom pan or kadhai. Then, add in 250 grams of sugar and cook for about 5 minutes on slow heat. Take out and keep aside. It will look like a thick paste. Let the mixture cool down enough to handle.
Take another vessel cook beetroot juice and add cardamom powder, saffron, honey and pistachio in it. Mix this mixture with the already prepared cashew nut paste.
Take aluminium foil and spread the fig paste on it using pallet knife. Later, spread cashew nut paste over the fig paste with the help of a spatula.
Slowing roll over using silver foil into a roll very gently. Keep it in the freezer for couple of hours until it is hard enough to cut.
Cut it into roundels using sharp edge knife and serve.