Recipe Cook Time
Blend cashews and milk in a blender to a fine paste.
Mix paste and sugar and cook over low heat stirring till the sugar dissolves, then bring to a boil.
Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough like paste.
It gathers up together into a mass.
Remove from heat and when cool enough to handle, roll it on to a greased surface, with a greased rolling pin (roll before it cools). Roll to 1/4cm/1/8" thickness.
For the rolls:
You can make a mixture of grated, blanched almonds or pistas, or crumbled khoya, with some powdered sugar and powdered elaichi (you can vary filling according to taste, e.g. use pista).
Cut the rolled kaju into rectangles, place some filling along the width of the rectangle and roll into cylindrical shapes, covering the filling completely.