Soak the groundnuts in water for an hour.
Wash with fresh water, peel and grind in a mortar or an electric mixer.
Pour the thick liquid into a heavy vessel and place to boil over a medium heat.
Cook till the paste is reduced to the half the original quantity.
Then add the ghee, sugar, cardamom powder, saffron and raisins.
Cook stirring constantly till the mixture thickens.
Turn out on to a greased dish and garnish with chopped, fried cashewnuts.
Serve hot or cold, cut in cubes.
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