Fry the almonds and cashews till its half done and keep aside.
Wash and Peel the Chinese potatoes/koorkai and pressure cook for 4 whistles or until tender.
In a pan, combine brown sugar, butter and melt till bubbly and add salt and water and stir till it becomes smooth.
Simmer the flame for 5 minutes.
Add the cooked Chinese potatoes/koorkai and half of the almonds and cashews to the caramalised brown sugar and mix well until the Chinese potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
Remove from flame and add decorate it with remaing nuts.
Yummy nutty caramelised chinese potatoes/koorka is ready to serve.
Makr your holi a caramel colour and Enjoy!!!!!! this fusion nutty sweet
