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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kaju Badam Peda (Orange Cashew Almond Fudge)   
    Categories: Fudge, Indian   
         Yield: 25 Servings   
       
         1 c  Granulated sugar   
       1/2 c  Water   
     1 1/2 c  Cashew nut meal or   
              - powdered raw cashews   
         1 c  Almond meal or   
              - powdered raw almonds   
       1/2 ts Fresh orange zest   
         6    Green cardamom pods;   
              - seeds crushed   
         1 tb Ghee   
       1/2 c  Powdered sugar; to roll   
       
     In a wide, heavy bottomed pan (I use my 12? skillet) or a kadhai,   
     mix up the sugar and water. Set the pan on low flame and let the   
     sugar dissolve. Stir (I use my rubber spatula) the solution once or   
     twice while the sugar dissolves so that the sugar does not stick to   
     bottom of the pan. Meanwhile, grease the surface that you will be   
     using to knead with 1/2 tb ghee.   
        
     Once the sugar has completely dissolved, add the cashew and almond   
     meal to the pan. Mix everything and brace yourself for some hard   
     work. Keep on stirring and stirring as the mix cooks on low flame.   
     The process will be slow in the beginning and you will feel that it   
     will take forever but do not worry. Keep on stirring, scraping the   
     mixture on low flame, do not let the mixture stick to the sides of   
     the skillet.   
        
     After about 20 to 22 minutes, you will see that the mixture starts   
     thickening and coming together. We will shortly be getting there,   
     once the mixture is thick, do not bother much about scraping the   
     sides as they will be really dry. Around 24 minutes, the mixture will   
     start resembling a soft, sticky dough and will clump up around the   
     spatula. If you try to bring the mixture together in one place on the   
     skillet, it will try to slowly spread, similar to how a glug of cold   
     honey spreads on a surface. Mix in the orange zest and crushed   
     cardamom. Put off the stove.   
        
     Immediately transfer to the greased surface and leave to cool a bit   
     until its safe to handle. Once the dough has cooled slightly, rub 1   
     ts ghee on your hands and very gently knead the dough for 2 to 3   
     minutes. Remember that the dough needs to be warm when you knead so   
     just wait until its safe to touch, do not let it cool down   
     completely, else it will not knead and remain grainy. Do not press   
     very hard as you knead else the nuts will start oozing their oil. You   
     can grease you hands or the dough with ghee in between if it starts   
     feeling sticky.   
        
     While the kneaded dough is still warm, pinch small portions of it and   
     roll into a smooth ball. Roll the balls in powdered sugar.   
        
     Once cooled, store the peda in air tight container for up to 1 week.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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