Hello, I am Kate. Today, I will show you a way to make semolina-amaranth flour palm jaggery ghee bars recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Semolina-Amaranth Flour Palm Jaggery Ghee bars Recipe
Semolina-Amaranth Flour Palm Jaggery Ghee bars is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Semolina-Amaranth Flour Palm Jaggery Ghee bars is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook semolina-amaranth flour palm jaggery ghee bars using 20 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
- Prepare For bars Semolina Amaranth-
- Prepare 1 1/2 cups fine semolina
- Make ready 1/2 cup Amaranth flour
- Take 1/4 teaspoon salt
- Prepare 1/2 cup palm jaggery, liquid or grated
- Get 1 cup sausage milk (for making buttermilk)
- Take 2 tablespoons apple cider vinegar
- Make ready 1/2 cup sausage milk (for soaking saffron)
- Prepare 4 tablespoons ghee/soft butter/oil
- Get 10-12 saffron strands
- Get 4-6 cardamom pods
- Prepare 1 1/2 teaspoons Baking soda
- Get 1/2 teaspoon baking powder
- Get 3 tablespoons Cashewnuts
- Prepare 3 tablespoons Pistachios
- Prepare 3 tablespoons Almonds
- Prepare For Toppings-
- Prepare 2 tablespoons Almonds
- Get 2 tablespoons Pistachios
- Make ready 2 tablespoons Cashewnuts
Steps to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
- In 1 cup of sausage milk add vinegar and mix. Leave for some time for milk to curdle. Meantime prepare other ingredients.
- 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.
- In 1/2 cup of sausage milk add saffron strands and leave for 10 minutes for soaking.
- In a mixer pot add semolina, Amaranth flour and salt. Blend well, this will make sure everything mix well and semolina becomes fine.
- 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.
- Mix well.
- Add the saffron milk and blend also.
- Add ghee.
- Add crushed cardamom and blend.
- Set this mixture aside for 30 minutes, for semolina to swell and absorb the liquids.
- 15 minutes before mixing the leaveners in the mixture, preheat you oven at 170°C.
- Remove in a bowl add baking powder and soda, chopped nuts and mix lightly, without beating or over mixing
- Spread batter evenly in the pan. Bake in preheated oven for about 30-40 minutes or until toothpick test comes out clean.
- Cool the bake and invert over a wire rack.
- Slice and serve.
So that is going to wrap this up with this special dish semolina-amaranth flour palm jaggery ghee bars recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
