Name: Cashew Apple (Caju Katli) recipe by Tisa Jacob (Thomas) at BetterButter
Yield: 0
Ingredients: 1 cup cashews (I used roasted and salted ones); 1-2 strands saffron; 1/2 cup sugar; 1/4 cup water; 1 tsp ghee; 1 tsp red food grade gel color; Handful of whole cloves

Instructions

In a food processor, pulse the cashews to a dry fine powder form. (Make sure that it does not become into a oily, greasy and a butter form.)
Add the saffron stands and pulse it 2-3 more times. In a deep set pan, add the sugar and water.
Let it come to a boil, once the sugar is fully dissolved, it will take approximately 1-2 minutes. Then mix in the powdered cashew.
Stir mixture until it pulls off from the sides and becomes thick and glossy, like that of a fudge. Add ghee, stir to incorporate it well.
Transfer this dough to a greased sheet pan or parchment, once it's touchable (it should still be warm). Knead a few minutes until the dough becomes pliable and smooth. (If it stays sticky, add drops of ghee, slightly one at time and turn the dough out.)
Shape them into one inch balls. (Remember you are food artist. We are thinking baby apples here. So work it to your best.)
Take the paint brush and dip it in the red paint to your heart's desire. (You can have it resemble your favorite Braeburn/Jonagold/Honeycrisp.)
Top them with a clove for the stem and serve it.

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