The overwhelming taste of cashew nuts, with just a dash of rosewater

I haven't yet recovered from the rosewater virus. After rosewater lassi I made rosewater and black tea granita and the illness probably isn't going to stop after this fudge either...

This fudge is actually called Kajoo Barfi, it's an Indian dessert, rather a candy, that's especially popular in southwestern parts of the country.

Cashew nut fudge with rosewater (Kajoo Barfi)
(Julie Sahn's Classic Indian Cooking, Epicurious)

4 3/4 dl cashew nuts
1 3/4 dl sugar
1 tbsp butter
2 tsp rosewater

1. Place cashew nuts in a bowl and pour boiling water over them, soak for 1 hour.
2. Drain the nuts and grind them to a fine paste in a food processor or in a blender. Add sugar and turn your food processor/blender on once more to mix it with the paste.
3. Heat a non-stick frying pan over medium heat for 2 minutes. Add the nut paste. Reduce heat to medium-low and cook the paste for 20 minutes, frequently stirring it and scraping the sides and bottom of the pan. The fudge has to become thick and sticky.
   
4. Meanwhile prepare a surface for the fudge: a greased cookie sheet, a greased baking pan, foil or silicone mat. It has to be about 22 cm x 22 cm (9 inches)
5. Mix in the butter and pour the fudge onto the prepared surface and spread it evenly. Let cool thoroughly.
6. When cool, brush with rosewater
7. Cut into squares or diamond-shaped pieces. The recipe suggests about 4 cm (1 1/2 inch) pieces, but I like smaller ones better.

I decided to brush only half of the fudge with rosewater (on the right in the picture on the right:)), worrying about what my family would say. I accidentally used all of it, though! The fudge took more time to dry, but the amount of rosewater was actually perfectly OK. The fudge itself is chewy and sweet, quite soft too, I'd say. An overwhelming taste of cashew nut must be one of the best tastes in the world - this is one good recipe for achieving it.

And this fudge is something I could eat...forever.

Ever smelt a garden full of roses? Ever tasted one?

I finally-finally got my hands on rosewater. Rosewater is a product that is basically made using rose petals and water. It was first produced in Persia and has been used in South Asian, West Asian and Middle Eastern cuisines for flavouring desserts. Its wonderfully floral scent is overcome only by the fact that eating or drinking something that's made with rosewater is like tasting a rose garden.

Imagine a warm summer day in a garden full of roses.
Now imagine you are tasting this day.
This is rosewater.


For my first attempt to use rosewater I chose a simple rosewater lassi - a sweet Indian yoghurt drink.

Rosewater lassi
(from the Estonian magazine Oma Maitse, serves 2-3)

5 dl unflavoured yoghurt
1 dl cold water
3 tbsp sugar
2 tsp rosewater
1/2 tsp crushed/ground cardamum
(ice and rose petals for serving)

1. Mix yoghurt, water, sugar, rosewater and cardamum well
2. If you wish, add ice cubes or crushed ice and rose petals for serving

I'd just call the recipe flowery breakfast, because that's what it is for me. It has quite a strong cardamum taste - if you like cardamum, you'll probably love it. I like using ground cardamum because then there's a splash of taste in every sip and no bits to get between your teeth. As for the ice - it's cold here in the North! No ice in my breakfast! I'll just have to wait for the summer for that...

Rosewater is not a very cheap treat, although only little portions are used at a time. If you grow your own roses, see these recipes for making your own rosewater.