Jeedipappu Pakam - Andhra Style Cashew Brittle Recipe
How to Make Jeedipappu Achu or Kaju Pakam Recipe with step by step photos and video. A traditional Andhra sweet made with cashews and jaggery
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 1 cup Cashew Nuts
- 1.5 cups Jaggery
- 1 tsp Ghee
- A big pinch of Cardamom Powder optional
Heat a pan and dry roast cashew nuts over a low flame for 4-5 minutes.
Turn off the flame and keep them aside.
Take jaggery and little water in a pan and keep mixing.
When the jaggery is completely melted, strain the syrup to remove any impurities if needed.
Boil the syrup until thick and soft ball consistency.
To check the consistency, drop little bit of syrup in water and you should be able to gather the syrup and make a ball.
Now add ghee and cardamom powder and mix everything well.
Reduce the flame to low and add the roasted cashews and keep mixing for 2 minutes.
Remove the pan from the heat and continue mixing for another 5 minutes until you get a thick mixture.
Transfer to a greased plate and flatten it with greased hands or rolling pin when it is still warm.
Cut into pieces if needed.
Store in an airtight container.
Do not skip ghee. It will give a good texture and taste to the sweet.
The jaggery syrup consistency is very important to get the perfect Kaju Pakam.
Do not forget stirring after removing from the heat. It helps to coat the jaggery evenly.
Calories: 253kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 106mg | Sugar: 38g | Calcium: 19mg | Iron: 1.4mg