Vedanayagam Muttai

Ingredients list for Vedanayagam Muttai

• 225 grams Cashewnuts
• 2 Green Cardomom
• 175 millilitres Hot Water
• 110 grams Castor sugar (caster sugar)
• 2 teaspoons Rose water
• 60 grams Butter
• to grease Oil

Method

1. Peel chestnuts if using. Roast the chestnuts or cashew nuts in a hot oven or a pan until golden in colour. Chop them very finely or grind them coarsely in a grinder.
2. Open cardamom pods, remove the seeds and discard the skins. Combine hot water and sugar in a pan over medium heat. Keep stirring until sugar is dissolved. Add rose water, butter and cardamom seeds and continue to boil to thick syrup.
3. Remove pan from heat. Stir ground nuts into the thick syrup. Stir until the mixture holds together and starts to leave the sides of the pan. Place the mixture in a greased tray. Allow to cool and then cut them into squares. Serve warm or cold.

Nutrition Info