1 cup cashew nuts
1 cup almonds, soaked in hot water for 20 minutes
2 tsp cornflour
1-2 tbsp milk, for grinding the nuts
1/4 cup pistachio powder (grinded pistachio nuts)
1/4 cup almond powder
1/2 tsp almond essence (you can replace it with cardamom powder)
1 tbsp ghee
1/4 cup water
3/4 cup sugar
Mini cupcake wrappers
Peel the almonds. In a grinder, put the cashew, almonds, cornflour, and a little milk and make a fine paste. Add very little milk, only if required.
In a heavy bottomed non-stick pan, add the water and sugar and make the sugar syrup. The syrup will be perfectly done when you put a thumb behind the stirring spoon and can pull out a single string with another finger. Add the nut paste you have just prepared and keep stirring continuosly to make an even consistency. Add the essence and 1 tbsp ghee. Keep stirring on low flame till the mass starts leaving the sides of the pan. Meanwhile, grease a flat surface with very little ghee and keep aside. Transfer the cashew and almond mix into the greased surface and smoothen the top with a plastic knife or rolling pin with a plastic sheet below. Let the mixture cool completely. You can also refrigerate it for a few hours if it is a little too soft even after cooling.
In a small bowl, mix the pistachio and almond powder. Make small balls out of the cashew and almond paste and roll it in the pista-almond powder and arrange in mini cupcake wrappers. Your diwali sweets are ready to be served !