Semolina-Amaranth Flour Palm Jaggery Ghee bars
Semolina-Amaranth Flour Palm Jaggery Ghee bars

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, semolina-amaranth flour palm jaggery ghee bars. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Semolina-Amaranth Flour Palm Jaggery Ghee bars is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Semolina-Amaranth Flour Palm Jaggery Ghee bars is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have semolina-amaranth flour palm jaggery ghee bars using 20 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
  1. Make ready bars Semolina Amaranth-
  2. Prepare fine semolina
  3. Get Amaranth flour
  4. Prepare salt
  5. Get palm jaggery, liquid or grated
  6. Get hot milk (for making buttermilk)
  7. Take apple cider vinegar
  8. Take hot milk (for soaking saffron)
  9. Make ready ghee/soft butter/oil
  10. Prepare saffron strands
  11. Make ready cardamom pods
  12. Get Baking soda
  13. Prepare baking powder
  14. Prepare Cashewnuts
  15. Make ready Pistachios
  16. Take Almonds
  17. Get Toppings-
  18. Make ready Almonds
  19. Make ready Pistachios
  20. Take Cashewnuts

Well, all of this is possible with Kithul Jaggery (Karupatti) Mysorepak. It has the flavourful fusion of palm jaggery, ghee, ginger, and gram flour. Take palm jaggery and water in a sauce pan and ,melt gently. Take rice flour in a bowl, add coconut milk and mix well.

Instructions to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
  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.

Take the melted jaggery syrup in a pan. Add rice flour mix and mix well. Keep cooking and mixing till everything starts to thicken. Keep mixing till it gets little more thick. Jaggery is made using traditional methods of pressing and distilling palm or cane juice.

So that is going to wrap this up for this special food semolina-amaranth flour palm jaggery ghee bars recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!