For a confection with extra rich flavors, look no further than this cashew brittle made with jaggery, an unrefined cane sugar.
1 teaspoon ghee (clarified butter)
1 cup raw cashews
3/4 cup jaggery or gur (unrefined cane sugar)
3 teaspoons water
1 teaspoon ground ginger
Grease a baking sheet with ghee.
In a frying pan on medium heat, toast cashews until golden brown and crisp. Set aside and allow to cool completely.
In a heavy-bottomed sauce pot, add jaggery and water and bring to a boil. Stir to ensure jaggery is dissolved, and continue to cook until thickened.
To test the texture of the jaggery when set, drop a small blob into a bowl of cold water. If it sinks to the bottom and becomes crisp, it is ready. If it dissolves in the water, it must be cooked longer.
Turn off the heat, and quickly stir in ginger followed by the cashews, ensuring the nuts get evenly coated.
Pour nut mixture onto greased baking tray and spread out as evenly as possible. Place a piece of waxed paper over top of mixture, and using a rolling pin, gently roll out until approximately 1/2 inch thick. Remove wax paper and set aside to harden.
Cut into pieces and enjoy! Store in an airtight container to maintain crispness.
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