Nei Kucchi Mittai
- 20 min
- not spicy
- Serves 10
Nei kucchi mittai, or Toothukudi kucchi mithai, is a ghee and sugar caramel mixed with roasted cashew powder, cut into sticks. Makes 10, 20 min, with video.
Good for: Diwali, Raksha Bandhan
Ingredients
Cashew (half)100 grams
Sugar100 grams
Ghee1 tbsp
Water2 tbsp
Contains: milk, cashew or other tree nuts.
Nutrition
Per 1 person, and for all 10 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 10 people |
|---|---|---|
| Energy | 108kcal | 1080kcal |
| Protein | 1.8g | 18g |
| Carbohydrate | 13g | 130g |
| Fat | 6g | 60g |
| Fibre | 0.3g | 3g |
| Sugar | 11g | 106g |
Method
Dry roast the cashew nuts on a low flame, until light brown and cool completely. Pulse blend into a powder and add in a bowl.
Grease a steel plate and set aside
In a pan, heat the sugar, ghee, and water until it reaches a golden brown colour (to test, when added to water it must become hard and crisp). You must work very fast, the caramel changes colour very quickly. Switch off the flame and add it into the cashew powder
On a greased plate, spread this evenly into a rectangle shape. And make slits with a knife, in stick shapes.
Cool completely and wrap individually in butter paper.
Before you start
- How long does Nei Kucchi Mittai take?
- 20 minutes from start to finish. That is 10 minutes of preparation and 10 minutes of cooking.
- How many people does Nei Kucchi Mittai serve?
- 10. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Nei Kucchi Mittai vegetarian?
- Yes. No meat, no fish and no egg.
- Is Nei Kucchi Mittai spicy?
- No, it is not spicy.
- What do I need to make Nei Kucchi Mittai?
- 100 grams Cashew (half), 100 grams Sugar, 1 tbsp Ghee, 2 tbsp Water, and a few more listed on this page.
- Do I need a pressure cooker for Nei Kucchi Mittai?
- No, it is cooked in an open pot.
- How many calories are in Nei Kucchi Mittai?
- About 108 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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