Nutmeat Halvah (Almonds, Pistachios, Cashews)

Recipe Ingredients

1 cup	93g / 3.3oz	Skinned raw nuts - (almonds, pistachios,
		Cashews)*
1 cup	237ml	Milk
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Ghee or butter
		Slivered almonds
		Raw pistachios
		Rose water

Recipe Instructions

* To skin nuts, blanch almonds, soak pistachios in cold water 1 hour and rub the skins off --do this in a thin stream of running cool water to get the skins off you. Cashews have no skins.

Puree nuts with milk. Boil to a thick paste (about 10 minutes). Then add sugar and ghee or butter.

Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill). Sprinkle a little rosewater over it (another frill). Cut into bite-sized squares. Keeps very well in fridge.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

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