Directions
- 1Heat salt in a thick bottom kadhai.
- 2Roast cashews in the hot salt, stirring constantly until light brown.
- 3Sieve off the salt from the roasted cashews and set aside for cooling.
- 4Slit and deseed dates.
- 5Place one cashew inside each date and press tightly to cover them snugly.
- 6Melt the chocolate compound in a double boiler.
- 7Dip and coat the cashew-filled dates in the molten chocolate compound one by one.
- 8Sprinkle desiccated coconut on top of the chocolate-coated dates.
- 9Refrigerate for 15-20 minutes to allow the chocolate to set.
Ingredients
- Cashews
- Dates
- Chocolate compound
- Desiccated coconut
- Salt
Equipment
KadhaiSieveDouble boilerPlateSpoonRefrigerator
Tips
- The salt used for roasting turns brown but may be stored for reuse in roasting.
- Moderation is necessary since dates also contain sugar.
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