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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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