Easy Way to Cook Favorite Semolina-Amaranth Flour Palm Jaggery Ghee bars

Semolina-Amaranth Flour Palm Jaggery Ghee bars Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Semolina flour has a slightly nutty, sweet taste and a coarse texture that is similar to cornmeal. Rice flour - best for pasta, noodles, and to thicken soups and stews; also good in delicate food products like cakes and pastries; is Amaranth Flour - best for pasta, baking, and as a thickener; is gluten-free.

Here is the best “Semolina-Amaranth Flour Palm Jaggery Ghee bars” recipe we have found until now. This will be really delicious.

Ingredients of Semolina-Amaranth Flour Palm Jaggery Ghee bars

1. It’s For of bars Semolina Amaranth-.
2. Make ready 1 1/2 cups of fine semolina.
3. Make ready 1/2 cup of Amaranth flour.
4. Take 1/4 teaspoon of salt.
5. Take 1/2 cup of palm jaggery, liquid or grated.
6. Prepare 1 cup of hot milk (for making buttermilk).
7. Prepare 2 tablespoons of apple cider vinegar.
8. Make ready 1/2 cup of hot milk (for soaking saffron).
9. Take 4 tablespoons of ghee/soft butter/oil.
10. You need 10-12 of saffron strands.
11. It’s 4-6 of cardamom pods.
12. You need 1 1/2 teaspoons of Baking soda.
13. It’s 1/2 teaspoon of baking powder.
14. Prepare 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. Prepare 2 tablespoons of Cashewnuts.

Work from Home & Baked Ragi Chocolate Hemp Bars(gluten-free, vegan).Select Category almond amaranth apple apple butter baking banana barley flour biscuits Bran bread brownies buckwheat flour butter-free cake.Flour & Jaggery, Godhuma Kudumulu Recipe - Wheat Flour Jaggery Kudumulu - Vinayaka Chavithi Naivedyam Recipes, Vella Dosai / Instant Wheat Flour wheat flour, cardamom, ghee, grated coconut, jaggery, salt.Gul Poli Recipe (Maharashtrian jaggery and seasme seeds stuffed flat bread).

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..

Boil and stir well until jaggery dissolves.Filter it to remove impurities and boil again adding.Learning through action & Wholewheat Jaggery Ghee Residue Cake.

Jaggery is a traditional non-centrifugal cane sugar consumed in Asia, Africa and some countries in the Americas.It is a concentrated product of palm sap from the palm tree.In the production of this type of sugar the molasses and crystals are not seperated.Crush palm jaggery,I use my hand mortar and pestle.Transfer crushed palm jaggery to a pan.