Saturday, November 3, 2018

Deepavali Special - Mundiri Paruppu Chocolate Nokkal - Chocolate Coated Cashew Nuts

Whether it is a wedding or a Deepavali celebration Mundiri Paruppu Nokkal or sugar coated cashew holds a very special place among various other delicacies. I have already posted the recipe of Nokkal for Deepavali in the year 2009. Posting the recipe of Nokkal once again, but this time it is with a chocolate coating. Indulge in these chocolaty nuts and enjoy the Deepavali season.

Whole Cashew Nuts - 2 cups
Sugar - 2 cups
Cocoa powder - 2 heaped table spoons
Lime juice - 1 tsp (to prevent crystallization of sugar syrup)
Crystal salt - 1 pinch (to enhance the taste)
Olive oil or ghee - 1 tbsp
1. Fry the whole cashew nuts in olive oil/ghee stirring them continuously on low flame till they become golden in colour.
2. Remove the golden roasted nuts into a wide mouthed vessel.

3. Dissolve sugar in two cups of water and set it on medium flame.
4. Mix cocoa powder thoroughly in 1/4 cup of warm water and add it to the sugar water.
5. Add lime juice and salt and cook the syrup till it becomes sticky and reaches one thread consistency.

6. Take a ladle of the syrup and pour over the roasted nuts and stir well.

7. Switch off flame and pour another ladle of the hot syrup all over the nuts once again. This will give a second coating to the nuts.

Keep adding the warm syrup little by little and keep stirring the nuts so that they are coated well with the chocolate syrup.

8. Do not worry if the nuts tend to clump up together. Allow the clumps to cool down a little. 
9. Gently separate them one by one by using a knife or a spoon and let them dry on a plate.

Store the  Mundiri Paruppu Chocolate Nokkal in a clean and dry jar if you are still left with some! I found that half of them had disappeared while I was still in between the 8th and 9th step!

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