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Fast Guide to Preparing Perfect Semolina-Amaranth Flour Palm Jaggery Ghee bars

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Semolina-Amaranth Flour Palm Jaggery Ghee bars

We hope you got benefit from reading it, now let's go back to semolina-amaranth flour palm jaggery ghee bars recipe. You can cook semolina-amaranth flour palm jaggery ghee bars using 20 ingredients and 15 steps. Here is how you achieve it.

To prepare an extraordinary Semolina-Amaranth Flour Palm Jaggery Ghee bars, here are the materials required:

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

After preparing the ingridients, next you are ready to prepare your 5-star Semolina-Amaranth Flour Palm Jaggery Ghee bars by following the instructions below:

  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..

Select Category almond amaranth apple apple butter baking banana barley flour biscuits Bran bread brownies buckwheat flour butter-free cake. I love jaggery, a caramely, salty unrefined sugar used in both sweet and savory dishes across South Asia My mother uses jaggery in sweet-and-sour tamarind chutney, nutty gram flour ladoos, and In an early attempt to make shortbread, I reached for the convenient half-shaved palm sugar dome in. The information below is required for social login. Add ghee to each mould and then using a small ladle add batter to each of the mould. Pour the batter to the mixer jar.

Recipe : Semolina-Amaranth Flour Palm Jaggery Ghee bars

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