kaju pakam,jeedipappu pakam

Ingridients:

kaju big size-----1/2 k.g.

,jaggery,bellam---------1/4 k.g.,

sugar-----------1/4 k.g.,

ilachi powder-------------2 tea spoons

,ghee-----------for  deep frying,

method:1. pour ghee in a deep pan for deep frying,when the ghee get heat,add (kaju) cashwe nuts and fry till light golden brown colour

,2.another deep kadai take gaggery and sugar and add some water and make pakam or syrup,

3.when it comes teega pakam or sticky syrup can be known by a spoon when it sticks like gummy nature syrup is ready.

4.add fryied cashew nuts to it and add cup of gree to it,add ilachi powder. 

5.when it was ready it becomes thick nature pour in to plate ,(plate was coated with ghee)

6.allow to cool and cut the sweet in to favourate shape

7.yamee kaju sweet is ready .