Recipe

1. Prep cashews: Grind 250 g cashews on pulse—don’t over-grind; avoid oil release. Let cashews reach room temperature before grinding. 

2. Roast mix: In a greased thick-bottom pan, melt ghee on low heat; add cashew powder. Roast gently (~5–7 min) without color change.

3. Melt chocolate & nuts: Turn off heat; stir in chopped white chocolate until it melts, then mix in chopped nuts.

4. Make syrup: In another pan, combine sugar + water, melt, then simmer on medium-high for ~20 min until thick and darker. Add lemon juice halfway to prevent crystallization.

5. Combine: Let syrup cool ~3–4 min (still warm), then mix in cashew-nut blend quickly to create layered texture.

6. Set: Transfer to a greased mold or plate, level, and garnish with chopped nuts. Cool 15–30 min until semi-set.

7. Cut: Use a sharp cutter/knife to slice into bite-sized squares. Fully set (~1 hr) before wrapping or storing.

✅ Key Tips

• Always grind cashews in pulses at room temperature to prevent oiling

• Keep roasting & syrup-making on low heat to avoid browning or sticking.

• Add lemon juice to syrup to avoid crystallization

• Cool syrup slightly before combining with cashews—ensures proper texture.

• Flavor swaps: rose, dark chocolate, or skip white chocolate.

• Let fully set before cutting for clean slices.