Recipe: To Try At Home Semolina-Amaranth Flour Palm Jaggery Ghee bars

Recipe: To Try At Home 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.

Kithul Jaggery (Karupatti) Mysorepak: A melt-in-the-mouth, healthy, low calorie sweet - seems impossible, doesn't it?

Well, all of this is possible with Kithul Jaggery (Karupatti) Mysorepak.

It has the flavourful fusion of palm jaggery, ghee, ginger, and gram flour.

You can have Semolina-Amaranth Flour Palm Jaggery Ghee bars using 20 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Semolina-Amaranth Flour Palm Jaggery Ghee bars

1. It’s For of bars Semolina Amaranth-.

2. You need 1 1/2 cups of fine semolina.

3. Prepare 1/2 cup of Amaranth flour.

4. Prepare 1/4 teaspoon of salt.

5. You need 1/2 cup of palm jaggery, liquid or grated.

6. Prepare 1 cup of hot milk (for making buttermilk).

7. You need 2 tablespoons of apple cider vinegar.

8. You need 1/2 cup of hot milk (for soaking saffron).

9. You need 4 tablespoons of ghee/soft butter/oil.

10. It’s 10-12 of saffron strands.

11. You need 4-6 of cardamom pods.

12. It’s 1 1/2 teaspoons of Baking soda.

13. It’s 1/2 teaspoon of baking powder.

14. You need 3 tablespoons of Cashewnuts.

15. It’s 3 tablespoons of Pistachios.

16. You need 3 tablespoons of Almonds.

17. It’s For of Toppings-.

18. It’s 2 tablespoons of Almonds.

19. Prepare 2 tablespoons of Pistachios.

20. It’s 2 tablespoons of Cashewnuts.

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Jaggery is made using traditional methods of pressing and distilling palm or cane juice.

Method Soak, wash and drain the rice.

Mix it with a spoonful of homemade ghee (this avoids the kheer from sticking at the.

Semolina-Amaranth Flour Palm Jaggery Ghee bars instructions

1. In 1 cup of hot milk add vinegar and mix. Leave for some time for milk to curdle. Meantime prepare other ingredients..

2. 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..

3. In 1/2 cup of hot milk add saffron strands and leave for 10 minutes for soaking..

4. In a mixer pot add semolina, Amaranth flour and salt. Blend well, this will make sure everything mix well and semolina becomes fine..

5. 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..

6. Mix well..

7. Add the saffron milk and blend also..

8. Add ghee..

9. Add crushed cardamom and blend..

10. Set this mixture aside for 30 minutes, for semolina to swell and absorb the liquids..

11. 15 minutes before mixing the leaveners in the mixture, preheat you oven at 170°C..

12. Remove in a bowl add baking powder and soda, chopped nuts and mix lightly, without beating or over mixing.

13. Spread batter evenly in the pan. Bake in preheated oven for about 30-40 minutes or until toothpick test comes out clean..

14. Cool the bake and invert over a wire rack..

15. Slice and serve..

A barfi in one minute, and that too a super-healthy one?

The Anjeer and Mix Nut Barfi, as the name suggests combines iron-rich and flavourful ingredients like figs, nuts and sesame seeds.

Drain and add rice and mix well.

Kummayam recipe a traditional chettinad special sweet made on Aadi tuesdays or fridays.

I have tasted this long back and loved it so much.