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     Title: Kaju Badam Peda (Orange Cashew Almond Fudge)
Categories: Fudge, Indian
     Yield: 25 Servings

     1 c  Granulated sugar
   1/2 c  Water
 1 1/2 c  Cashew nut meal or
          - powdered raw cashews
     1 c  Almond meal or
          - powdered raw almonds
   1/2 ts Fresh orange zest
     6    Green cardamom pods;
          - seeds crushed
     1 tb Ghee
   1/2 c  Powdered sugar; to roll

 In a wide, heavy bottomed pan (I use my 12″ skillet) or a kadhai,
 mix up the sugar and water. Set the pan on low flame and let the
 sugar dissolve. Stir (I use my rubber spatula) the solution once or
 twice while the sugar dissolves so that the sugar does not stick to
 bottom of the pan. Meanwhile, grease the surface that you will be
 using to knead with 1/2 tb ghee.

 Once the sugar has completely dissolved, add the cashew and almond
 meal to the pan. Mix everything and brace yourself for some hard
 work. Keep on stirring and stirring as the mix cooks on low flame.
 The process will be slow in the beginning and you will feel that it
 will take forever but do not worry. Keep on stirring, scraping the
 mixture on low flame, do not let the mixture stick to the sides of
 the skillet.

 After about 20 to 22 minutes, you will see that the mixture starts
 thickening and coming together. We will shortly be getting there,
 once the mixture is thick, do not bother much about scraping the
 sides as they will be really dry. Around 24 minutes, the mixture will
 start resembling a soft, sticky dough and will clump up around the
 spatula. If you try to bring the mixture together in one place on the
 skillet, it will try to slowly spread, similar to how a glug of cold
 honey spreads on a surface. Mix in the orange zest and crushed
 cardamom. Put off the stove.

 Immediately transfer to the greased surface and leave to cool a bit
 until its safe to handle. Once the dough has cooled slightly, rub 1
 ts ghee on your hands and very gently knead the dough for 2 to 3
 minutes. Remember that the dough needs to be warm when you knead so
 just wait until its safe to touch, do not let it cool down
 completely, else it will not knead and remain grainy. Do not press
 very hard as you knead else the nuts will start oozing their oil. You
 can grease you hands or the dough with ghee in between if it starts
 feeling sticky.

 While the kneaded dough is still warm, pinch small portions of it and
 roll into a smooth ball. Roll the balls in powdered sugar.

 Once cooled, store the peda in air tight container for up to 1 week.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 orange-flavored-cashew-almond-sweet-balls-peda.txt>

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