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- Carefully add the hot sugar syrup to the vessel containing cashews.
- Mix quickly and make sure sugar syrup is well combined with the cashews.
- Split and add the mixture and transfer to both the birthday hats.
- Gently tap and add quickly.
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Amma\”s cashew nut paruppu thengai – cashew nut paruppu thengai recipe, details of this topic
Published on 21January 2021
In this video, we will see how to make Manogaram cashew nut Parippu Thangai and Therattipal is popular in south India dessert usually prepared on the festival season; they look like tower shape or ball shape and are great fun to eat for kids and adult alike! Other ingredients include sugar, water, and cashew nut. This is a delicious dessert is a sweet treat.
Our recipe is made of basic ingredients available at home. Very healthy and various sweet and savory can be made, basically, kids will get attracted to this dish. Very famous in the south part of India, very good for the health and digestive system.
Viewers please do try at home and share it with your friends and family, also please do share your feedback, about the recipe in the comment below, good luck and happy cooking.
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Seer Cashew Paruppu Thengai Koodu -Pair – 24Chakra.com
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Date Published: 5/21/2021
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Paruppu thengai – Shanthi Krishnakumar’s cook book
Crush jaggery and dissolve in water, strain and make a soft ball consistency syrup. Remove quickly and add it to the peanuts. (Tip: Instead of …
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Date Published: 2/20/2022
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Mundhiri Paruppu thengai in 2022 – Pinterest
Apr 28, 2022 – Cashew paruppu thengai | முந்திரி பருப்பு … Best Indian Recipes, Amazing Recipes, Vegetarian Platter, Vegetarian Food, …
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- Author: Sundar and Mom Fusion Kitchen
- Views: 3,304 views
- Likes: 41 likes
- Date Published: Jan 20, 2021
- Video Url link: https://www.youtube.com/watch?v=Up6EPeglsMU
Cashew Paruppu Thengai | Mundhiri Paruppu thengai
Cashew paruppu thengai | முந்திரி பருப்பு தேங்காய் சீர் பக்ஷணம் | Mundhiri paruppu thengai | Munthiri paruppu thengai | Cashewnut paruppu thengai | Seer koodu | Seer bakshanam with step-by-step pictures and video recipes. Check out the Cashew paruppu thengai recipe and if you like the video pls SUBSCRIBE to my channel
Mundiri paruppu thenga | Cashew paruppu thengai is a traditional Tamil brahmin Seer bakshanam often prepared during special occasions like marriage, punnal, seemandham, grahapravesam, etc. rich and tasty sugar-coated cashew nuts are so additive
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How long should I roast cashew?
Always roast the cashews till they turn hot and slightly change color. Avoid turning the cashews golden brown.
should I add oil or ghee while roasting cashews?
No, always dry roast the cashews. Cashewnuts in mundhiri paruppu thenga are always Soft
can I use whole cashews?
I would recommend cutting it in half and use. Avoid fine chopping
Can I reduce sugar for cashew nut paruppu thengai?
YOu can reduce a little but I would recommend the mentioned quantity of sugar as it helps for perfect sugar-coated cashews
Sugar syrup consistency?
Sugar syrup will be extremely hot so add water to a small cup and test. For best munthiri paruppu thenga the sugar syrup must be soft ball stage. Refer video
Fix for sugar syrup crystallizes?
add little water and cook for additional time
how to fix if the cashew-sugar syrup mixture crystallizes?
Cook in low flame for around 30 seconds or till it comes to desired consistency.
Rest for 6 hours
After adding the cashew mixture always rest the cone for at least 6 hours. Avoid covering and inverting the cone.
For the Cashew paruppu thengai video recipe in Tamil
why birthday hat for paruppu thenga?
Traditionally paruppu thengai koodu is used but since I didnt have it I used birthday hats. Avoid using a birthday hat directly. Always use a layer of aluminum foil and parchment paper. Refer video for detailed instruction
5 from 2 votes Print Pin Ingredients 300 grams cashew around 2 cups
1 + 3/4 cup sugar
3/4 cup hot water
1/8 teaspoon cardamom powder Instructions Saute cashews Firstly, Dry roast cashews for 2-3 minutes till they turn hot and slightly change color. you need not roast cashew golden brown
Turn off the stove and transfer the cashews to a wide vessel prepare sugar syrup Add hot water to the same pan and boil
Furthmore, add sugar and bring to boil
Bring to boil and let the sugar melt
Add cardamom powder; mix well and boil
When it frothy boils start checking the sugar syrup Sugar syrup testing Add a little syrup into a bowl containing cold water
First stage – Sugar syrup melts in water
Second stage – Sugar syrup stays in water but is not able to hold
Third stage – Sugar syrup is able to hold but cant roll into a ball
Fourth stage – Able to hold and can roll into a soft ball
Turn off the stove immediately and mix well Paruppu thengai Carefully add the hot sugar syrup to the vessel containing cashews
Mix quickly and make sure sugar syrup is well combined with the cashews
Split and add the mixture and transfer to both the birthday hats
Gently tap and add quickly
If the cashew sugar mixture crystallizes, cook on low flame for 30 seconds or until they turn to desired consistency
Split and add the mixture
Finally grease your hands with little ghee and gently level both the paruppu thengai
Keep aside and rest for at least 6 hours
After mundiri paruppu thengai is well set, unmold the paruppu thengai on a plate Video Subscribe to my YouTube channel Check out Traditionally Modern Food Notes Saute Cashews Avoid adding oil/ghee while roasting cashews
cashew nuts are soft in paruppu thengai so avoid sauteeing them in golden brown
Cut cashews in half. Avoid fine chopping Sugar syrup Adjust sugar according to your taste
After sugar syrup comes to the third stage reduce the flame and cook till the soft ball stage
Turn off the stove and mix well
if sugar syrup crystallizes, add little water and cook the sugar syrup Paruppu thengai You can use traditional Paruppu thengai kodu instead of a birthday hat
if cashew- sugar syrup crystallize, cook on low flame
rest both the cones for at least 6 hours Tried this recipe? Mention @traditionallymodernfood or tag #traditionallymodernfood
Ingredients
300 grams cashew, around 2 cups
1 + 3/4 cup sugar
3/4 cup hot water
1/8 teaspoon cardamom powder
How to make Cashew paruppu thengai with step by step pictures
Saute cashews
Firstly, Dry roast cashews for 2-3 minutes till they turn hot and slightly change color. you need not roast cashew golden brown
Turn off the stove and transfer the cashews to a wide vessel
Prepare sugar syrup
Add hot water to the same pan and boil
Furthmore, add sugar and bring to boil
Bring to boil and let the sugar melt
Add cardamom powder; mix well and boil
When it frothy boils start checking the sugar syrup
Sugar syrup testing
Add a little syrup into a bowl containing cold water
First stage – Sugar syrup melts in water
Second stage – Sugar syrup stays in water but is not able to hold
Third stage – Sugar syrup is able to hold but cant roll into a ball
Fourth stage – Able to hold and can roll into a soft ball
Turn off the stove immediately and mix well
Paruppu thengai
Carefully add the hot sugar syrup to the vessel containing cashews
Mix quickly and make sure sugar syrup is well combined with the cashews
Split and add the mixture and transfer to both the birthday hats
Gently tap and add quickly
If the cashew sugar mixture crystallizes, cook on low flame for 30 seconds or until they turn to desired consistency
Split and add the mixture
Finally grease your hands with little ghee and gently level both the paruppu thengai
Keep aside and rest for at least 6 hours
Shanthi Krishnakumar’s cook book
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