By Nelupha Koka (Instagram @the_kokas)
This brittle reminds me of achchi’s (grandmother) “kaju pani” we loved growing up. We kicked it up a notch with fresh ground ginger which brings a surprising twist to this decadent treat.
- 1 cup raw cashews, halves separated
- ¾ cup jaggery
- 3 tsp water
- 1 tsp butter
- 1 tsp ground ginger
- Baking sheet, any size, greased
- Bowl of cold water
- Piece of parchment paper, cut to the size of your baking sheet – grease one side of the paper with butter
- Rubber spatula
- Rolling pin
- Add cashews to a dry pan and toast on medium heat, tossing frequently, until golden brown and crisp. Take off heat and spread out on a kitchen towel to cool completely.
- Return pan to medium heat, add jaggery and water and bring to a boil. Stir well until the jaggery is dissolved.
- Continue to cook, stirring constantly, until the mixture thickens, about five minutes.
- Test for doneness at the five-minute mark: Add a drop of the cooked jaggery mixture into a bowl of cold water. If it hardens and sinks to the bottom, it is ready. If the drop dissolves in water, it must be cooked longer.
- Remove from heat and stir in ground ginger.
- Add the toasted cashews and mix until all the nuts are evenly coated.
- Pour mixture onto greased baking tray and spread out as evenly as possible using a rubber spatula.
- Place the piece of parchment paper, greased side down, on top of the mixture. Using either a rolling pin or your hands, gently spread out the mixture to about 1/2 inch thick. Remove the paper and let cool.
- Cut into squares or break into rough pieces for serving.
Store in an airtight container at room temperature for up to two weeks.
Did you make this recipe? Will you make it again? Please tell us in the comments below.
Ayubowan! My name is Nelupha. I was born and raised in Sri Lanka until I was a teenager and now live in the US. Hotelier by trade and die hard Sri Lankan Ammi (mom) by… I love sharing my passion for food, travel, culture and family with others. Blessed with a desire to create and iterate, combined with passion for bringing people together, I use these opportunities to showcase my instincts. As Giada says, food brings people together, on many different levels. It’s nourishment of the soul and body: it’s truly love.