• 175g cashew nuts
  • 85g granulated sugar
  • 1 pot saffron
  • 1 tsp ghee
  • 6 silver leaf sheets


  1. 1

    Grind the nuts in a nut grinder until powdered. It’s important to use a nut grinder as the nuts need to be powdery and release no oil. 

  2. 2

    Add the sugar and 50ml water to a medium saucepan. Stir together and simmer on a low heat until the sugar has dissolved. Immediately remove from the heat and stir in a few strands of saffron. Cover and leave to infuse for 10 minutes.

  3. 3

    Add the ground cashews to the syrup. Stir together until combined, then place back on a low/medium heat. Stir continuously using a rubber spatula to avoid the mixture catching at the bottom of the pot. After 5-6 minutes, the mixture should start to come away from the saucepan and you should be able to drag your spoon through the mixture and leave a visible path. 

  4. 4

    Use some of the ghee to grease a large plate, then tip the cashew mixture on to it. Use the rubber spatula to move the mixture around for 5 minutes until it’s cool enough to touch. Use the rest of the ghee to grease your hands and the kitchen counter, then tip the mixture on to it. Knead for 5 minutes until the mixture comes together into a smooth ball.

  5. 5

    Lay a large piece of cling film on your kitchen counter and add the cashew mixture on top. Cover with another piece of cling film, then roll out into a rough rectangle shape about 4-5mm thick. Remove the cling film from the top and carefully add the silver leaf. Cut into a diamond formation until you have 20 pieces, then serve.

Nutritional Details

Each serving provides
  • Energy 276kj 66kcal 3%
  • Fat 4.1g 6%
  • Saturates 0.9g 5%
  • Sugars 4.2g 5%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 2299kj/549kcal

Each serving provides

5.4g carbohydrate 0.5g fibre 1.6g protein

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