Cashew Nut Nokkal
Candied cashew nuts can be very addictive and especially if it takes just about 20 minutes to make. Cashew Nut Nokkal is a very traditional recipe that has been around for many years.
Servings: 8 servings
- 1 cup Whole Cashew Nuts
- 1 cup Sugar
- ½ teaspoon Cardamom powder
- 2 teaspoon Nei / Ghee
Fry the cashew nuts in batches in ghee until golden brown. I used roasted unsalted cashew nuts and hence just used a little ghee to fry the cashews until warm and aromatic. If using raw cashew nuts, make sure you fry the cashews until golden brown. Drain the roasted cashews and keep it aside until it has completely cooled down.
Once the cashews have cooled down, heat the sugar with just enough water to immerse. Boil the sugar until it reaches one string consistency. This is when you take a drop of syrup in between your index finger and thumb and it forms a single thread when stretched.
At this stage, add the cardamom powder followed by fried and cooled cashew nut. Turn off the heat.
With a wooden handle keep stirring the mixture, gently without breaking the nuts. This step is very important as it helps the sugar syrup to coat the nuts evenly when cooling down. If you do not stir, the sugar will solidify and settle in the bottom and the nuts will not have the coating over it.
Keep stirring for about 10 minutes and by them all the nuts would have been coated evenly with the sugar. Now keep the nuts separated in the pan or on a plate and let it cool down completely. I have the pictorial showing how the syrup solidifies in the 10 minute duration.
Store it an airtight container and enjoy!
Calories: 206kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 3mg | Potassium: 97mg | Fiber: 1g | Sugar: 26g | Calcium: 8mg | Iron: 1mg