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5 from 2 votes
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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

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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
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