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December 3, 2010

Jeedipappu Pakam ~ Cashew Brittle

Ingredients :

Cashews : 1 cup
Jaggery :1 1/2 cup
Ghee : 1 tsp

Method :

Roast the cashews for a minute and set aside. Mix the jaggery and water. The amount of water should be just enough to soak the jaggery and make syrup of hard ball consistency. Turn off the heat and add the cashews and mix well. Spread in a greased plate and cut into pieces. Let it cool completely and store in a air tight container.

Other Names : Jeedipappu Achu, Cashew Brittle, Jeedi Pappu Pakam, Jeedi Pappu Chekka

23 comments:

  1. Looks so crispy, want to grab some...

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  2. hubby's favorite one dear....looks gr8

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  3. looks crunchy and easy to make
    never heard from u

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  4. Thats a rich and droolworthy brittles..

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  5. Yum! The brittles are very nice and lovely!

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  6. Chikki looks great, love to munch them.
    FOODELICIOUS

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  7. Love the cashew brittle.Nice and crunchy and protein packed too with the nuts.

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  8. This comment has been removed by the author.

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  9. Wow looks so yummy,crunchy n crispy...

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  10. Very Crunchy and Delicious Preparation. Loved the recipe.

    Deepa
    Hamaree Rasoi

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  11. Bhale bavundhi jeedi pappu pakam Hari..

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  12. Cashew birttle looks delicious Hari

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  13. wow.................so yummy yaar my husband favourite one..it looks so yummy...

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  14. Hey my hubby's fav. thanks for posting the recipe

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