Recipe: Tasty Semolina-Amaranth Flour Palm Jaggery Ghee bars

Recipe: Tasty Semolina-Amaranth Flour Palm Jaggery Ghee bars Delicious, fresh and tasty.
Semolina-Amaranth Flour Palm Jaggery Ghee bars. Great recipe for Semolina-Amaranth Flour Palm Jaggery Ghee bars. #cookpaddessert. By using our services, you agree to our Cookie Policy and Terms of. #cookpaddessert. It is very high in calcium and very.
It can be used as an evening snack with tea or coffee and can also be served as a.
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You can cook Semolina-Amaranth Flour Palm Jaggery Ghee bars using 20 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Semolina-Amaranth Flour Palm Jaggery Ghee bars
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It’s For of bars Semolina Amaranth-.
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It’s 1 1/2 cups of fine semolina.
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Prepare 1/2 cup of Amaranth flour.
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Prepare 1/4 teaspoon of salt.
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Prepare 1/2 cup of palm jaggery, liquid or grated.
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Prepare 1 cup of hot milk (for making buttermilk).
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Prepare 2 tablespoons of apple cider vinegar.
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Prepare 1/2 cup of hot milk (for soaking saffron).
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It’s 4 tablespoons of ghee/soft butter/oil.
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Prepare 10-12 of saffron strands.
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It’s 4-6 of cardamom pods.
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Prepare 1 1/2 teaspoons of Baking soda.
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It’s 1/2 teaspoon of baking powder.
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You need 3 tablespoons of Cashewnuts.
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Prepare 3 tablespoons of Pistachios.
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It’s 3 tablespoons of Almonds.
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It’s For of Toppings-.
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You need 2 tablespoons of Almonds.
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Prepare 2 tablespoons of Pistachios.
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It’s 2 tablespoons of Cashewnuts.
It has the flavourful fusion of palm jaggery, ghee, ginger, and gram flour.
Method Soak, wash and drain the rice.
Mix it with a spoonful of homemade ghee (this avoids the kheer from sticking at the.
A barfi in one minute, and that too a super-healthy one?
Semolina-Amaranth Flour Palm Jaggery Ghee bars instructions
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In 1 cup of hot milk add vinegar and mix. Leave for some time for milk to curdle. Meantime prepare other ingredients..
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Grease a 8 by 10 inch pan and coat it with wheat flour. Crush cardamom pods and remove the peel. Chop all the nuts and set aside..
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In 1/2 cup of hot milk add saffron strands and leave for 10 minutes for soaking..
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In a mixer pot add semolina, Amaranth flour and salt. Blend well, this will make sure everything mix well and semolina becomes fine..
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To the same mixer jar add curdled milk and palm jaggery (I had in liquid form you can grate and use same quantity). Blend well..
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Mix well..
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Add the saffron milk and blend also..
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Add ghee..
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Add crushed cardamom and blend..
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Set this mixture aside for 30 minutes, for semolina to swell and absorb the liquids..
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15 minutes before mixing the leaveners in the mixture, preheat you oven at 170°C..
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Remove in a bowl add baking powder and soda, chopped nuts and mix lightly, without beating or over mixing.
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Spread batter evenly in the pan. Bake in preheated oven for about 30-40 minutes or until toothpick test comes out clean..
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Cool the bake and invert over a wire rack..
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Slice and serve..
The Anjeer and Mix Nut Barfi, as the name suggests combines iron-rich and flavourful ingredients like figs, nuts and sesame seeds.
A teaspoon of ghee together with saffron and cardamom imparts a … Add ghee little by little and mix well, this way you can control the amount of ghee too.
You can replace palm jaggery with normal jaggery too.
Kummayam recipe a traditional chettinad special sweet made on Aadi tuesdays or fridays.
I have tasted this long back and loved it so much.