You are here: Home > Course > Indian Desserts , Sweets > Basic Indian Dessert Recipes > Cashew Praline Cashew Praline by Tarla Dalal Caramelised sugar and cashews are moulded and cooled like chikki and crushed coarsely to make delectable Cashew Praline. This amazingly flavourful ingredient can be used in the preparation of various recipes, especially the all-time favourite Butterscotch Ice-Cream! It adds a sweet and crispy dimension to any dessert it is added to.Enjoy how to make Cashew Praline recipe with detailed step by step photos below. 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Nutrient values (Abbrv) per tbspEnergy54 calProtein1 gCarbohydrates7.6 gFiber0.1 gFat2.2 gCholesterol0 mgSodium0.6 mgClick here to view calories for Cashew Praline Cashew Praline recipe with step by step photos For the Praline:For the Praline: To make the Praline (Cashew Praline) for the Butterscotch ice cream, first grease a flat and smooth surface with a little oil. Keep aside. This is required to make the surface smooth for easy spreading of cooked praline mixture. Take a broad non- stick pan and heat it up. A broad non-stick pan is the best option for uniform heating of the sugar. Add the sugar and cook on a medium flame for about 5 to7 minutes, till the sugar melts. Keep stirring continuously to prevent the sugar from getting burnt. Remove the pan from the flame and add the cashewnuts. Keeping the pan on the flame for a long period of time will burn the sugar and make the praline bitter. Now, add the butter and mix well. Butter is added to add smoothness and shine to the praline. Spread the Praline (Cashew Praline) mixture immediately on the greased surface with the help of a spatula or a spoon. Spreading the mixture immediately is very important, as the spreading the mixture will become difficult with time. Allow Praline (Cashew Praline) to cool and harden. Only when it hardens well, you will be be able to powder it easily. Scrape the Praline (Cashew Praline) out using a palate knife. A palate knife is flat and broad, so scraping the praline with it is very easy. If you do not have one, use a flat and broad spoon. Using a mortar-pestle (khalbatta), powder Praline (Cashew Praline) coarsely. Keep aside. It is best to use a mortar-pestle and not a mixer, as the mixer blade is too sharp and might yield a fine powder on the first start itself.