How to make Vedanayagam Muttai -
Cashew or chestnut candy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cashewnuts (काजू), Green Cardomom
Cuisine : Tamil Nadu
Course : Desserts
For more recipes related to Vedanayagam Muttai checkout Christmas Plum Cake, Dry Fruit Sundae, Vegan Malai Peda- SK Khazana, Vegan Kulfi - SK Khazana . You can also find more Desserts recipes like Pear Sponge Pie Peanut Butter Chocolates Crunchy Ginger Mousse Mini Croquembouche
Vedanayagam Muttai Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Vedanayagam Muttai Recipe
Cashewnuts 225 grams
Green Cardomom 2
Hot Water 175 millilitres
Castor sugar (caster sugar) 110 grams
Rose water 2 teaspoons
Butter 60 grams
Oil to grease
Method
Step 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.
Step 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.
Step 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
Calories : 2245 Kcal
Carbohydrates : 154.7 gm
Protein : 48.1 gm
Fat : 159.2 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
