This can not be termed as a wholesome sweet in itself, however Nokkal has its place among the delicacies prepared this season. Put a bowl of Nokkal on the table, and watch it disappear in no time – albeit one by one! Passers by will be tempted and polish it up in no time! Nokkal is nothing but sugar coated or candied cashew nuts which prompt any one to binge. Usually it is stuffed in a cone to make “Paruppu Tengai” which is a must in South Indian weddings.
INGREDIENTS:
Whole cashew nuts – 1 cup
Sugar – 1 cup or the same volume as the nuts.
2 tbsps of ghee or oil to roast the nuts
METHOD:
1. Heat ghee / oil in a pan and roast the cashew nuts to an even golden colour and drain.
2. Dissolve sugar in one cup of water and boil.
4. Add a tsp of milk. This will separate out any scum or impurities along the sides of the pan. This should be scooped with a spoon and discarded.
5. Let the sugar syrup reach one thread consistency.6. Lower the heat and add the roasted cashew nuts to the syrup.
7. Coat the nuts well with the syrup and spread them on a plate.
8. The nuts will start disappearing from the moment they are roasted! If you are still left with some candied nuts store them in air tight containers when cooled.
