Cashew paruppu thengai | முந்திரி பருப்பு தேங்காய் சீர் பக்ஷணம் | Mundhiri paruppu thengai | Munthiri paruppu thengai | Cashewnut paruppu thengai | Seer koodu | Seer bakshanam with step-by-step pictures and video recipes. Check out the Cashew paruppu thengai recipe and if you like the video pls SUBSCRIBE to my channel
Mundiri paruppu thenga | Cashew paruppu thengai is a traditional Tamil brahmin Seer bakshanam often prepared during special occasions like marriage, punnal, seemandham, grahapravesam, etc. rich and tasty sugar-coated cashew nuts are so additive
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How long should I roast cashew?
Always roast the cashews till they turn hot and slightly change color. Avoid turning the cashews golden brown.
should I add oil or ghee while roasting cashews?
No, always dry roast the cashews. Cashewnuts in mundhiri paruppu thenga are always Soft
can I use whole cashews?
I would recommend cutting it in half and use. Avoid fine chopping
Can I reduce sugar for cashew nut paruppu thengai?
YOu can reduce a little but I would recommend the mentioned quantity of sugar as it helps for perfect sugar-coated cashews
Sugar syrup consistency?
Sugar syrup will be extremely hot so add water to a small cup and test. For best munthiri paruppu thenga the sugar syrup must be soft ball stage. Refer video
Fix for sugar syrup crystallizes?
add little water and cook for additional time
how to fix if the cashew-sugar syrup mixture crystallizes?
Cook in low flame for around 30 seconds or till it comes to desired consistency.
Rest for 6 hours
After adding the cashew mixture always rest the cone for at least 6 hours. Avoid covering and inverting the cone.
For the Cashew paruppu thengai video recipe in Tamil
why birthday hat for paruppu thenga?
Traditionally paruppu thengai koodu is used but since I didnt have it I used birthday hats. Avoid using a birthday hat directly. Always use a layer of aluminum foil and parchment paper. Refer video for detailed instruction
Cashew based recipes
Paruppu thengai
Kalyana recipes
Ingredients
- 300 grams cashew around 2 cups
- 1 + 3/4 cup sugar
- 3/4 cup hot water
- 1/8 teaspoon cardamom powder
Instructions
Saute cashews
- Firstly, Dry roast cashews for 2-3 minutes till they turn hot and slightly change color. you need not roast cashew golden brown
- Turn off the stove and transfer the cashews to a wide vessel
prepare sugar syrup
- Add hot water to the same pan and boil
- Furthmore, add sugar and bring to boil
- Bring to boil and let the sugar melt
- Add cardamom powder; mix well and boil
- When it frothy boils start checking the sugar syrup
Sugar syrup testing
- Add a little syrup into a bowl containing cold water
- First stage - Sugar syrup melts in water
- Second stage - Sugar syrup stays in water but is not able to hold
- Third stage - Sugar syrup is able to hold but cant roll into a ball
- Fourth stage - Able to hold and can roll into a soft ball
- Turn off the stove immediately and mix well
Paruppu thengai
- Carefully add the hot sugar syrup to the vessel containing cashews
- Mix quickly and make sure sugar syrup is well combined with the cashews
- Split and add the mixture and transfer to both the birthday hats
- Gently tap and add quickly
- If the cashew sugar mixture crystallizes, cook on low flame for 30 seconds or until they turn to desired consistency
- Split and add the mixture
- Finally grease your hands with little ghee and gently level both the paruppu thengai
- Keep aside and rest for at least 6 hours
- After mundiri paruppu thengai is well set, unmold the paruppu thengai on a plate
Video
Notes
Saute Cashews
- Avoid adding oil/ghee while roasting cashews
- cashew nuts are soft in paruppu thengai so avoid sauteeing them in golden brown
- Cut cashews in half. Avoid fine chopping
Sugar syrup
- Adjust sugar according to your taste
- After sugar syrup comes to the third stage reduce the flame and cook till the soft ball stage
- Turn off the stove and mix well
- if sugar syrup crystallizes, add little water and cook the sugar syrup
Paruppu thengai
- You can use traditional Paruppu thengai kodu instead of a birthday hat
- if cashew- sugar syrup crystallize, cook on low flame
- rest both the cones for at least 6 hours
Ingredients
300 grams cashew, around 2 cups
1 + 3/4 cup sugar
3/4 cup hot water
1/8 teaspoon cardamom powder
How to make Cashew paruppu thengai with step by step pictures
Saute cashews
- Firstly, Dry roast cashews for 2-3 minutes till they turn hot and slightly change color. you need not roast cashew golden brown
- Turn off the stove and transfer the cashews to a wide vessel
Prepare sugar syrup
- Add hot water to the same pan and boil
- Furthmore, add sugar and bring to boil
- Bring to boil and let the sugar melt
- Add cardamom powder; mix well and boil
- When it frothy boils start checking the sugar syrup
Sugar syrup testing
- Add a little syrup into a bowl containing cold water
- First stage - Sugar syrup melts in water
- Second stage - Sugar syrup stays in water but is not able to hold
- Third stage - Sugar syrup is able to hold but cant roll into a ball
- Fourth stage - Able to hold and can roll into a soft ball
- Turn off the stove immediately and mix well
Paruppu thengai
- Carefully add the hot sugar syrup to the vessel containing cashews
- Mix quickly and make sure sugar syrup is well combined with the cashews
- Split and add the mixture and transfer to both the birthday hats
- Gently tap and add quickly
- If the cashew sugar mixture crystallizes, cook on low flame for 30 seconds or until they turn to desired consistency
- Split and add the mixture
- Finally grease your hands with little ghee and gently level both the paruppu thengai
- Keep aside and rest for at least 6 hours
- After mundiri paruppu thengai is well set, unmold the paruppu thengai on a plate
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