Caju in Syrup

Remove the cashew kernels

Cut a small piece off the bottom of each kernel

Peel and place the cashews in a bowl with water, lime juice, and sugar

Pierce each cashew with a fork

Squeeze out some liquid with your hands, allowing it to fall into another bowl

(Note: This liquid can be used to make delicious refreshments, jellies, etc.)

Remove the cashews from the water and place them in a pot with 2 tablespoons of water, lime juice, and sugar

Bring to a boil, then reduce heat and simmer until the syrup thickens and turns golden brown

If the cashews are not yet fully cooked, add the remaining water

Let it cook for a sufficient amount of time to ensure the cashews are fully cooked, golden brown, and the syrup is thickened again

Serve after cooling down

Approximately 12 servings

Note: To make the sweet paste, prepare this recipe and when the cashews are golden brown and cooked, mash them well

Mix continuously until the paste detaches from the sides of the pot

Add roasted and ground cashew nuts (to taste)

Mix well and place in a serving dish

Serve chilled.