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Ingredients

• 2½ cups cashews (whole or pieces)
• 4 tbsp (+ preparation) ghee
• 1¼ cups jaggery or brown sugar
• 1 tsp vanilla extract
• Salt to taste

Method

1. Grease a metal plate or tray with a very thin coating of ghee and set aside.
2. In a heavy-bottomed skillet, roast the cashews over medium heat until golden and fragrant. Remove from pan and set aside.
3. In the same skillet, add the 4 tbsp ghee and continue to melt over medium heat. Add the jaggery or brown sugar. Stir frequently.
4. Allow the jaggery to bubble and caramelize. Once it deepens in colour, stir in the vanilla and salt. Remove from heat, add the nuts, and mix well.
5. Pour the hot nut mixture onto the greased plate, spreading the nuts as much as possible, and allow it to cool.
6. Once cooled, crack apart into bite-sized pieces and serve.