receipe of cashew biscuits ?  

Hey deepthi

Ingredients:
2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups cashews
1 teaspoon baking soda
Preparation:
In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves. Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230°. When temperature is 280°, or soft-crack stage, add cashews. Stir constantly until hard-crack stage, o300°, is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets or jelly roll-size baking pans. As the candy cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible and turn over. Break hardened candy up and store in an airtight container.
Makes about 2 pounds of cashew brittle.

Answered by Rahul , an ibibo Citizen, at 2:10 PM on September 02, 2008

Well deepthi

200 gms. cashews, powdered
400 gms. plain flour
400 gms. wheat flour
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews
1-2 tbsp. warm milk if required

Take in a large deep plate, run in circular direction with a flat palm.If ghee if not solidified, then refrigerate for some time. Rub enough to make ghee white, fluffy and light. Sieve baking powder with flours. Add sugar to ghee and mix till light. Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough seems too dry to hold. Mix with a light hand. Do not knead too much or make dough gooey.

Coarse dough will make better and lighter cookies. Shape in small rounds, arrange on baking sheet. Preheat oven to 200 degress *C, before putting in cookies. Press on cashew bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden. Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.

Answered by Priyanka C , an ibibo Master, at 11:39 AM on August 31, 2008

200 gms. cashews, powdered
400 gms. plain flour
400 gms. wheat flour
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews
1-2 tbsp. warm milk if required

Take in a large deep plate, run in circular direction with a flat palm.If ghee if not solidified, then refrigerate for some time. Rub enough to make ghee white, fluffy and light. Sieve baking powder with flours. Add sugar to ghee and mix till light. Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough seems too dry to hold. Mix with a light hand. Do not knead too much or make dough gooey.

Coarse dough will make better and lighter cookies. Shape in small rounds, arrange on baking sheet. Preheat oven to 200 degress *C, before putting in cookies. Press on cashew bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden. Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.

Answered by jaivir , an ibibo Master, at 11:20 AM on August 30, 2008

Ok, I can see the weird looks on your faces reading the title of the recipe! Relax, it ain’t that bad! Actually it turned out to be one of the yummiest desserts – no seriously! This is my mom’s invention and I give her full credit for the wonderful recipe she has come up with. Go ahead and try it. And when you do, please don’t come back with sandals and jootas!! Just kiddin'! I think you should give it a shot. It’s yumm!!


Ingredients:


Banana (nendran) - 2 nos.

Marie biscuits - 8 nos.

Jaggery - 100 gms

Ghee - 4-5 tbsp

Cashew - 10 nos.

Kismis (dry grapes) - 10 nos.

Cardamom - 2 nos. (powdered)

Water - 1 cup


Method:


Steam and mash the bananas to a paste. Powder the Marie biscuits and keep aside. Melt the jaggery with one cup of water and strain to remove impurities. Melt the ghee in a heavy bottom pan. Fry the cashews and kismis till golden brown. Add the mashed banana paste to it and pour the jaggery water and bring it to boil. Now add the biscuit powder and cardamom powder. Keep stirring continuously till the mixture leaves the sides of the pan. Pour it into a greased tray and allow it to cool. The delicious snack is ready!


Serves: 6-8 foodies (like me!!)

Answered by chandra , an ibibo Advisor, at 4:18 AM on August 12, 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------ --
1/2 ts Lemon zest, grated
1 c All purpose flour
1 t Salt
1/2 ts Black pepper
2 tb Sugar
2 tb Margarine
1/2 c Roasted cashew butter
1 c Cashews, unsalted
2 tb Water

Preheat oven to 350F.
In a food processor or large bowl, combine zest,
flour, salt, pepper & sugar. Cut in the butter until
you have mixture resembling coarse breadcrumbs. Mix
in cashew butter, chopped cashews & water. Stir until
a smooth dough forms. Wrap in waxed paper & chill for
1 hour. Once chilled, divide dough into 2 equal
portions. Roll out to approximately 1/4″ thickness.
With a sharp knife, cut into 2″ squares & transfer to
an ungreased cookie sheet. Bake for 20 to 25 minutes
or until golden brown. Cool on a wire rack.

Answered by Romi , an ibibo Master, at 6:15 PM on August 10, 2008

Ingredients:
2 1/2 cups all−purpose flour , 2 tsp baking powder, 1/2 cup butter, 1 cup granulated sugar,1 egg, 1 tsp. cashew, blanched cashew for decoration
beaten egg for glazing
Directions--

Sift the flour, baking powder and salt into a bowl. Cream the butter and sugar together until light, white and fluffy. Beat in the egg and cashew essence. Stir in the sifted dry ingredients to make a stiff dough.
Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an cashew (split length ways) on each ball and press to flatten slightly. Brush with beaten egg.
Bake in a moderate oven (350° F / 180°C) for 20 minutes or until golden. Cool on a wire rack.

Answered by Seema , an ibibo Master, at 5:28 PM on August 10, 2008

well;
Ingredients

*
200g dates, stoned
*
1 cup chopped cashews
*
75g butter
*
1/2 cup brown sugar
*
2 eggs, beaten
*
4 tablespoons Pauls Buttermilk
*
175g self raising flour
*
1/2 teaspoon ground nutmeg
*
1/4 teaspoon bicarbonate of soda
*
ICING - 2 tbsp Pauls Buttermilk and icing sugar

Method

1. Preheat oven to 180o C and grease baking trays.
2. Cut dates into pieces and mix with cashews.
3. Cream butter and sugar and beat in eggs until light, then beat in buttermilk.
4. Mix a third of the flour into the dates and nuts to coat them well.
5. Combine remaining ingredients and stir into egg mixture with dates and nuts.
6. Drop spoonfuls of batter onto baking trays.
7. Bake about 10 minutes until browned.
8. Cool on a wire rack.
9. Blend 2 tablespoons of buttermilk and enough icing sugar to make a paste.
10. Pour over the biscuits and top with a couple of chopped dates.

Answered by Kishore , an ibibo Master, at 6:01 PM on August 09, 2008

200 gms. cashews, powdered
400 gms. plain flour
400 gms. wheat flour
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews
1-2 tbsp. warm milk if required




Take in a large deep plate, run in circular direction with a flat palm.If ghee if not solidified, then refrigerate for some time. Rub enough to make ghee white, fluffy and light. Sieve baking powder with flours. Add sugar to ghee and mix till light. Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough seems too dry to hold. Mix with a light hand. Do not knead too much or make dough gooey.


Coarse dough will make better and lighter cookies. Shape in small rounds, arrange on baking sheet. Preheat oven to 200 degress *C, before putting in cookies. Press on cashew bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden. Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.

Answered by kokila vani , an ibibo Advisor, at 7:16 PM on August 06, 2008

200 gms. cashews, powdered
400 gms. plain flour
400 gms. wheat flour
500 gms. sugar powdered
500 gms. solidified ghee dalda
1/4 tsp. baking powder
1/2 cups broken bits of cashews
1-2 tbsp. warm milk if required

Take in a large deep plate, run in circular direction with a flat palm.If ghee if not solidified, then refrigerate for some time. Rub enough to make ghee white, fluffy and light. Sieve baking powder with flours. Add sugar to ghee and mix till light. Fold in sieved flours, cashew powder till well mixed. Sprinkle some milk if dough seems too dry to hold. Mix with a light hand. Do not knead too much or make dough gooey.

Coarse dough will make better and lighter cookies. Shape in small rounds, arrange on baking sheet. Preheat oven to 200 degress *C, before putting in cookies. Press on cashew bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden. Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.

Answered by Gyan Singh , an ibibo Master, at 9:36 AM on August 05, 2008