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Nokkal - Cashew Nut Candy

Sandhya Ramakrishnan
5 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Nokkal - Cashew Nut Candy RECIPE

This particular one, for example, is something I have seen a lot inside the paruppu thengai koodu (the traditional cone) in weddings and functions, but never knew that it had a different name when made as a snack of its own. My husband absolutely loves this and whenever amma goes to a function and sees this as a sweet in paruppu thengai koodu, she would make sure to get some for him.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Snacks

Ingredients Serving: 4

  1. Whole Cashew Nuts – 1 cup (1 measure)
  2. Sugar – 1 cup (1 measure)
  3. Cardamom powder – ½ tsp
  4. Nei / Ghee – 2 tsp


  1. Fry the cashew nuts in batches in ghee until golden brown. I used roasted unsalted cashew nuts and hence just used a little ghee to fry the cashews until warm and aromatic.
  2. If using raw cashew nuts, make sure you fry the cashews until golden brown. Drain the roasted cashews and keep it aside until it has completely cooled down.
  3. Once the cashews have cooled down, heat the sugar with just enough water to immerse. Boil the sugar until it reaches one string consistency. This is when you stretch a drop of syrup in between your fingers and it forms a single thread.
  4. At this stage, add the cardamom powder followed by fried and cooled cashew nut. Turn off the heat.
  5. With a wooden handle keep stirring the mixture, gently without breaking the nuts. This step is very important as it helps the sugar syrup to coat the nuts evenly when cooling down.
  6. If you do not stir, the sugar will solidify and settle in the bottom and the nuts will not have the coating over it.
  7. Keep stirring for about 10 minutes and by them all the nuts would have been coated evenly with the sugar. Now keep the nuts separated in the pan or on a plate and let it cool down completely.
  8. Store it an airtight container and enjoy!

Reviews (2)  

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Narayani Kalyanram
Narayani Kalyanram   Jun-07-2016

Bindiya Sharma
Bindiya Sharma   May-20-2016

lovely recipe and shot, Sandhya.

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