Hi, I’m Elise. Today, I’m gonna show you how to prepare 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 will make it a little bit tastier. 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 foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Semolina-Amaranth Flour Palm Jaggery Ghee bars is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular 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 that.

The ingredients needed to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:

1. Prepare For bars Semolina Amaranth-
2. Take 1 1/2 cups fine semolina
3. Take 1/2 cup Amaranth flour
4. Take 1/4 teaspoon salt
5. Get 1/2 cup palm jaggery, liquid or grated
6. Take 1 cup sausage milk (for making buttermilk)
7. Get 2 tablespoons apple cider vinegar
8. Take 1/2 cup sausage milk (for soaking saffron)
9. Prepare 4 tablespoons ghee/soft butter/oil
10. Make ready 10-12 saffron strands
11. Take 4-6 cardamom pods
12. Get 1 1/2 teaspoons Baking soda
13. Take 1/2 teaspoon baking powder
14. Get 3 tablespoons Cashewnuts
15. Make ready 3 tablespoons Pistachios
16. Take 3 tablespoons Almonds
17. Take For Toppings-
18. Make ready 2 tablespoons Almonds
19. Prepare 2 tablespoons Pistachios
20. Make ready 2 tablespoons Cashewnuts

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

1. In 1 cup of sausage 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 sausage 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.

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