Hi, I’m Marie. Today, we’re going to prepare semolina-amaranth flour palm jaggery ghee bars recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little 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 well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Semolina-Amaranth Flour Palm Jaggery Ghee bars is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first 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 that.
The ingredients needed to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
- Make ready For bars Semolina Amaranth-
- Get 1 1/2 cups fine semolina
- Take 1/2 cup Amaranth flour
- Prepare 1/4 teaspoon salt
- Prepare 1/2 cup palm jaggery, liquid or grated
- Take 1 cup hot milk (for making buttermilk)
- Make ready 2 tablespoons apple cider vinegar
- Get 1/2 cup hot milk (for soaking saffron)
- Prepare 4 tablespoons ghee/soft butter/oil
- Take 10-12 saffron strands
- Prepare 4-6 cardamom pods
- Make ready 1 1/2 teaspoons Baking soda
- Get 1/2 teaspoon baking powder
- Get 3 tablespoons Cashewnuts
- Take 3 tablespoons Pistachios
- Prepare 3 tablespoons Almonds
- Make ready For Toppings-
- Prepare 2 tablespoons Almonds
- Prepare 2 tablespoons Pistachios
- Prepare 2 tablespoons Cashewnuts
Steps to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
- In 1 cup of hot 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 hot 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 exceptional dish semolina-amaranth flour palm jaggery ghee bars recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
