Recipe: Delicious Semolina-Amaranth Flour Palm Jaggery Ghee bars

Posted on

Semolina-Amaranth Flour Palm Jaggery Ghee bars.

Semolina-Amaranth Flour Palm Jaggery Ghee bars You can cook 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. Prepare For of bars Semolina Amaranth-.
  2. It’s 1 1/2 cups of fine semolina.
  3. It’s 1/2 cup of Amaranth flour.
  4. It’s 1/4 teaspoon of salt.
  5. You need 1/2 cup of palm jaggery, liquid or grated.
  6. It’s 1 cup of hot milk (for making buttermilk).
  7. Prepare 2 tablespoons of apple cider vinegar.
  8. It’s 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. Prepare 1/2 teaspoon of baking powder.
  14. Prepare 3 tablespoons of Cashewnuts.
  15. You need 3 tablespoons of Pistachios.
  16. It’s 3 tablespoons of Almonds.
  17. It’s For of Toppings-.
  18. It’s 2 tablespoons of Almonds.
  19. It’s 2 tablespoons of Pistachios.
  20. Prepare 2 tablespoons of Cashewnuts.

Semolina-Amaranth Flour Palm Jaggery Ghee bars step by step

  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..

Leave a Reply

Your email address will not be published. Required fields are marked *