If starting with whole quinoa, dry roast the quinoa until it pops and turns golden, then cool it and grind it into a fine powder.
Grind the cashews into a fine powder and set aside.
In a non-stick pan, mix water and sugar. Stir on medium heat until the syrup is of one-string consistency.
Add the cashew powder, quinoa flour, and cardamom powder to the sugar syrup. Mix well to avoid lumps.
Cook the mixture on low heat, stirring continuously until it thickens and starts to leave the sides of the pan.
Grease a flat plate with ghee and transfer the mixture onto it. Allow it to cool slightly before kneading it into a smooth dough.
Roll the dough while still warm to about ¼ inch thickness. Apply edible silver leaf if using, and cut into diamond shapes.
This recipe is a healthier twist on a traditional sweet, utilizing the high-protein content of quinoa, making it a nutritious indulgence.
Who is this recipe for? Ideal for those looking for a gluten-free, protein-rich version of a classic Indian dessert.
Fun Linies: Kaju Katli, tu mithas ki raani, Teri meethi meethi baatein, sabko hai deewani. Cashew ki masti, cheeni ka jaadu, Teri khushboo se sajti, har shaam humri!
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