Cashewnut coconut mysorepak

barfi Mysorepak cashew coconut mysorepak
Written By Radha Natarajan

cashew coconut mysorepak

Cashewnut coconut mysorepak

Whether on holiday, staying in an Airbnb, or just at home, I love whipping up something quick and easy—like this Coconut Cashewnut Mysorepak, a delightful recipe shared by my friend Banumathi.

I’ve added cashews for a lovely crunchy twist. This recipe is perfect for beginners who want to try Mysorepak but worry about getting the consistency right—trust me, this one won’t go wrong! I’ve reduced the ghee slightly, so the Mysorepak turns out a bit crumbly, but that’s exactly how we enjoy it.

INGREDIENTS

1 Cup Grated coconut

3/4 Cup besan /chickpea flour

3/4 Cup melted ghee

3 Cups sugar

1/4 Cup Cashew nuts

Cashew nuts

INSTRUCTIONS

Keep a plate or tin greased with melted ghee .

Fry cashew nuts with 2 tbsp ghee and keep aside when golden and aromatic

Fry chickpea flour with 3 tbsp ghee till it resembles a thick batter and the raw smell disappears .

Melt sugar with just enough water to cover it .

When the sugar syrup starts thickening add the grated coconut , cashew nuts and fried besan flour .

Reduce the gas flame and keep stirring the mixture till it gets thickened and looks frothy at the sides .

Quickly pour the frothy mixture on the greased plate . Tap the plate to set the mixture well .

Score lightly with a knife to break into pieces later .

When cooled well , break the pieces and enjoy .

Delicious coconut cashew nut mysorepaak is ready .

cashew coconut barfi

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Kumbakonam Kadapa a delicious side dish believed to have evolved as a regional specialty in Kumbakonam due to the influence of the Thanjavur Maratha cuisine, which combines dal and coconut. While traditionally a breakfast side dish, its versatility
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Thenga Maanga Pattani Sundal | Navarathri
Thenga Maanga Pattani Sundal | Navarathri
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Radha Natarajan https://www.youreverydaycook.com/
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