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Monday, February 9, 2015

CASHEW URUNDAI / CASHEW JAGGERY BALLS ( A SWEET FOR MY BLOG ANNIVERSARY)

CASHEW URUNDAI  / CASHEW JAGGERY BALLS,KARTHIGAI RECIPES

It is a melt in mouth sweet for my Blog Anniversary! Yes, my blog has completed 6 years and stepping into the 7th year  and also crossed 21 lakh hits. I thank all my readers, bloggers and friends who spend their time in reading my posts , commenting and trying my recipes. A special THANKS to each and every one of you for your support.

INGREDIENTS:

Cashews (whole) - 2 cups
Crushed Jaggery - 1 cup
Cardamom powder - 1 tsp.
Ghee - 2 tablespoons



CASHEW URUNDAI  / CASHEW JAGGERY BALLS,KARTHIGAI RECIPES, HOW TO MAKE  CASHEW URUNDAI

METHOD:

Keep cashews in sun until crisp OR dry roast without changing the colour until crisp. Dissolve the crushed jaggery in water, strain and make a soft ball consistency syrup. Switch off the stove. Add cashews to the syrup. Mix well. Grease your hand with ghee and shape to balls when warm.


NOTE: Before dry roasting, bring the cashews to room temperature if kept in fridge.