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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- Hey you guys, it's Vijaya and I'm gonna show you how to make an incredible Indian cashew brittle featuring a secret ingredient called jaggery. Alright, I'm gonna start off by toasting my nuts. So I'm just gonna turn up my flame to about medium heat, throw in my raw cashews. And then I'm just gonna toast them all for a couple of minutes just to get them nice and golden and crispy. So the reason why I'm toasting the cashews is firstly I wanna get them super crispy. I love that texture. And secondly, by heating them up, it releases their natural oils, which makes them extra delicious. Alright, these are looking amazing. And I'm just gonna transfer them to a bowl to cool down. Now we're gonna work on the base for the brittle and I'm starting off with a very special ingredient. It's called jaggery and it's an unrefined cane sugar that comes from India. And when you taste it, it's really rich. Has this nice molasses flavor to it. Caramely, kind of toffee-like. It's so, so good. And this is gonna be the base for our brittle. So in it goes. It's also very sticky. And then I'm gonna add a little bit of water in there as well. And we're gonna heat it up. So here's the thing about jaggery. When you go shopping for it, it comes in so many different colors. So there's lighter jaggery and darker jaggery and the darker it gets, the more intense the flavor is. And that's exactly what you wanna use for this recipe, the darker stuff because it's so good. So this is getting lovely and bubbly and so you wanna test it for its texture so I have a little bit of cold water here and what you wanna do is you wanna drop a little bit of this hot syrup into the cold water and then see how it sets up. So... Nope, it's still moving around, it's not hard yet, which means I have to cook it a little longer. Okay, so this is the sort of look that we're going for. It's nice and foamy. I think we're almost there. Let's check it one more time. Ah! Yes! It's hardened perfectly. Look at that. That's exactly what I want. And now I'm just gonna turn off the heat and we're gonna add our secret ingredient. Now jaggery pairs so, so well with ginger and I'm adding a little bit of dry ginger in here. It's such a classic pairing in Indian desserts and it kind of tastes like gingerbread, it's like Indian gingerbread flavor, it's so, so good. Oh yeah, I can totally smell that ginger coming through. And then I'm gonna fold in our toasted cashews. Get them nice and coated. Now I'm just gonna grease my sheet pan with a little bit of clarified butter, also known as ghee and that's just gonna help prevent our brittle from sticking when we go to unmold it. Now we're gonna take the hot cashew and caramel mixture. Now don't be tempted to eat it right now, I know it looks super delicious, but this is literally like molten lava. And just spread it out like so. And then I have a little piece of wax paper that I've greased and this is also gonna help me spread things out and get a nice even layer. So just be careful cause things are still quite hot. And we're just gonna push it out into one even, thin layer. Oo, that looks good. Oo, look at that ! It's like jaggery cotton candy! So this might be like a little side project for you or a little bonus for making this dish. Oh, looks so good. And now we're gonna let this set, hang out until it gets nice and hard and crispy and we're gonna break it up and eat it. Okay so my brittle has set and I've been so patient waiting for it to get nice and crispy. And now it's time to break it into pieces. So I'm gonna do one of these numbers, ready? Okay, so hopefully that does a little something. Let's see if we can get it moving. Ah, there we go. One huge piece of brittle, but of course you wanna break it up to share it with your friends. So just break it into these chunks like this and this is so great around the holidays when you wanna gift your friends with a homemade treat. This is the perfect one to do it with because it's so easy to make. Alright, this chunk has my name on it. Mm! Oh my gosh, this is so good. The caramel is super crispy and that ginger comes through large. If you love ginger, you're gonna love this. It's just an unexpected pairing but so, so good and those cashews are perfectly crisp because we took the time to toast those. Indian cashew brittle, so simple to make. You gotta try it.