Jaggery :1 1/2 cup
Ghee : 1 tsp
Roast the cashews for a minute and set aside. Mix the jaggery and water. The amount of water should be just enough to soak the jaggery and make syrup of hard ball consistency. Turn off the heat and add the cashews and mix well. Spread in a greased plate and cut into pieces. Let it cool completely and store in a air tight container.
Other Names : Jeedipappu Achu, Cashew Brittle, Jeedi Pappu Pakam, Jeedi Pappu Chekka