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Description
Cashew almond paste is used extensively in Indian cooking to help thicken gravies and give a rich texture to any curry. It adds a creamy texture and tasty twist to a variety of dishes. It is a very versatile ingredient with endless possibilities. To make this paste readily at home, soak raw, roasted cashews and almonds for 2 hours. Drain cashews and almonds and wash under cold water for few seconds. Transfer them to a food processor and ground into a fine powder. Slowly add water to the granulated cashews and grind it to a fine paste. If the mixture is grainy in texture, add some more water and keep grinding the almonds and cashews until you get the desired consistency – smooth and creamy. Store it in an airtight container and use as desired.