Heat an iron kadai and dry roast the cashew nuts on low heat for 10 minutes.
Stir it continuously for 10 minutes.
Transfer the dry roasted cashew nuts into a flat steel serving dish or non-stick pan.
For the sugar syrup:
In a wide bowl, boil sugar and water on medium heat until you achieve a one thread consistency. It may take 7 - 9 minutes to reach a thick honey-like one-thread consistency. Switch off the heat.
Pour thick sugar syrup over the dry roasted cashew nuts and stir it gently.
Mix it with a flat spatula or with a thick tbsp until the sugar syrup is well coated on the cashew nuts.
Cashew nuts may stick together so separate each cashew nut.
Now sprinkle rice flour over it and mix it well again.
Stir it well until all the ingredients are well combined.
Keep it aside for half-an-hour.
A shining sugar coating will appear later. Store it in an airtight container.
Recipe Courtesy: Niya Prakash's World
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Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
