Sugar coated cashew nuts or Paindare Pankanthu Galleli Bee
A very tasty sweet in Konkan cuisine, made of cashew nuts and sugar.
Makes: 30 sugar coated cashew nuts
For the cashew nuts (kajjubee):
Please use same measuring cup to measure cashew nuts, sugar and water (sugar and water to make sugar syrup).
1 cup (30 nos) cashew nuts (please pick good quality cashew nuts) Indian standard measuring cup of 100 ml / 4 oz capacity/ 1/2 cup
1 teaspoon rice flour (for the final stage)
Heat an iron kadai and dry roast cashew nuts on a low heat (without adding ghee/ oil) for 10 minutes. Do not fry on high heat. Color of the cashew nuts should not be change. Stir continuously for 10 minutes. Sorry, I’m not sure about microwave timings. Transfer dry roasted cashew nuts into a flat steel serving dish or baking dish or non stick pan.
For the sugar syrup:
Please use same measuring cup to measure sugar and water.
1 1/4 cup sugar ( Indian standard measuring cup of 100 ml / 4 oz capacity) Please pick very good quality sugar
3/4 cup water
In a wide bowl, boil sugar and water on a medium heat until one thread consistency. It may take 7 - 9 minutes to reach thick honey like and one thread consistency . One thread consistency – Thin string is formed up to 1 - 2 inches when tasted in between thumb and forefinger. Switch off the heat.
Pour thick sugar syrup over dry roasted cashew nuts and stir gently mix with a flat spatula or with a thick tablespoon until sugar syrup well coated on cashew nuts. Cashew nuts may stick together. Separate each cashew nut. Now sprinkle rice flour and mix it well again. Rice flour will give additional crispness and snow white color. Stir well until all the ingredients well combined.Leftover thick sugar crystals may be 1 - 2 tablespoon.
Keep aside for half an hour. A shining sugar coating will appear later. Store it in an airtight container.