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Ingredients
Cooking Style
100 gm peanuts 100 gm cashew nuts
100 gm walnuts
50 gm almonds
1 Tbsp saunf
350 gm sugar
350 gm honey
125 ml water
2 Tbsp butter
1 tsp grated lemon rind
1 tsp soda bicarbonate
50 gm almonds
1 Tbsp saunf
350 gm sugar
350 gm honey
125 ml water
2 Tbsp butter
1 tsp grated lemon rind
1 tsp soda bicarbonate
Cooking Style
Mix nuts and saunf, warm them, but do not roast them. Mix sugar, honey and water over moderate flame. Dissolve the sugar and bring to a boil. Cook till the syrup when, dropped into a jug full of water forms a hard brittle ball. Stir in the nuts and saunf. Cook for five minutes.
Remove from heat. Add lemon rind and baking soda. Stir well. Pour syrup into a well-oiled baking tin. Taking great care. Allow it to cool and then break into small pieces. When completely cold, store in an airtight container. While storing separate the layers with plastic paper.
Remove from heat. Add lemon rind and baking soda. Stir well. Pour syrup into a well-oiled baking tin. Taking great care. Allow it to cool and then break into small pieces. When completely cold, store in an airtight container. While storing separate the layers with plastic paper.
|
Ingredients
Cooking Style
100 gm peanuts 100 gm cashew nuts
100 gm walnuts
50 gm almonds
1 Tbsp saunf
350 gm sugar
350 gm honey
125 ml water
2 Tbsp butter
1 tsp grated lemon rind
1 tsp soda bicarbonate
50 gm almonds
1 Tbsp saunf
350 gm sugar
350 gm honey
125 ml water
2 Tbsp butter
1 tsp grated lemon rind
1 tsp soda bicarbonate
Cooking Style
Mix nuts and saunf, warm them, but do not roast them. Mix sugar, honey and water over moderate flame. Dissolve the sugar and bring to a boil. Cook till the syrup when, dropped into a jug full of water forms a hard brittle ball. Stir in the nuts and saunf. Cook for five minutes.
Remove from heat. Add lemon rind and baking soda. Stir well. Pour syrup into a well-oiled baking tin. Taking great care. Allow it to cool and then break into small pieces. When completely cold, store in an airtight container. While storing separate the layers with plastic paper.
Remove from heat. Add lemon rind and baking soda. Stir well. Pour syrup into a well-oiled baking tin. Taking great care. Allow it to cool and then break into small pieces. When completely cold, store in an airtight container. While storing separate the layers with plastic paper.
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