Nokkal /Sugar Coated Cashews/Mundiri Nokkal

 For day 2 under bookmarked recipes in Blogging Marathon#65 is a traditional snack Nokkal.
Nokkal is an authentic Tambram recipe,mostly made for functions in paruppu thengai koodu(cone),a traditional cone made in their cultures.I bookmarked this recipe from Sandhya's blog where she shared for the April mega marathon.
Coming to the recipe its  a simple yet easy to make.All you need is cashews,sugar and a pinch of cardamom powder for the flavor.Here I used the store bought roasted,unsalted cashews to reduce the cooking process.Lets move on to the recipe...............

                                                             

                                                            

                                                                         Nokkal/Mundiri Nokkal/Sugar coated Cashews

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   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 15-20 minutes

   Makes ~ 1.5 cups(approximately)

  Ingredients

Ingredient	Quantity
Unsalted whole cashews/Mundiri	1 cup
Sugar/sakkarai	3/4 - 1 cup
Cardamom Powder/ellakai	1/4 tsp
Ghee /nei	2 tsp

  

   Method 

• Heat a pan with ghee and fry the cashews in a medium flame till it turns a golden brown color.Remove it and keep it aside.In the same pan add the sugar and water,mix it well.

• Boil it in a medium flame until it reaches a single string consistency.Add the cardamom powder,put off the flame.

• Now add in the roasted cashews and mix it continuously.After some point the sugar coats very well to the cashews.Now keep the nuts separated and let it cool down completely.

• Store it in an airtight container.

• The ghee roasted cashews needs to be cool down before adding to the sugar syrup.
• If unroasted cashews are used then add little more ghee and fry in a slow flame till a nice aroma comes out.
• I used 3/4 cup of sugar for a cup of cashews,if you want more sweeter version upto 1 cup can be used.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65