BY CHEF LOKENDRA SINGH
CROWNE PLAZA, CITY CENTRE, PUNE
| Name Of The Preparation: | Gulkand Kaju Wati | |
| Sl.No. | Ingredients | Qty Grms |
| 1 | Cashew nuts | 60 |
| 2 | Pista | 30 |
| 3 | Sugar substitute | 120 |
| 4 | Cardamom powder | 5 |
| 5 | Almond chpped | 10 |
| 6 | silver bolls | 2nos |
| gulkand | 20ml | |
| Method | saffron | 0.05 gm |
| 1 | Soak cashew nuts. And paste. | |
| 2 | For the filling, mix all the chopped nuts, gulkand and saffron. Keep it aside. | |
| 3 | Put saffron in a small bowl of hot water. Add sliced almonds and keep it for 25 mins. (This is done so that the almonds turn orange in colour.) | |
| 4 | ||
| 5 | Now, take cashew nuts, make small balls and give it a wati shape. Put silver bolls on the wati. Add the filling in the wati and place Diana wati is ready to serve. | |
| 6 | Garnish it with silver bolls and saffron | |
| Preparation time: | 30min |
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