Monday, May 23, 2016

Healthy Seeds Brittle

Pumpkin Seeds - 1/3 cup,
Sunflower seeds - 1/3 cup,
Jaggery (gud) - 1/2 cup,
Clarified butter (ghee) - 1 tsp.

Dry roast pumpkin seeds and sunflower seeds on low to medium flame till it slightly change its color.

Remove in a plate and keep aside. In a pan, add jaggery along with clarified butter.

On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.

Now turn off the heat and stir in all roasted seeds.

Mix well till each seed is well coated with jaggery. Now transfer prepared seeds and jaggery mixture on to the greased baking mat.

Roll out thin with greased rolling pin. Place cuts while still warm to get even size and shape.

Let it cool down completely. Break into pieces and store in air tight container up to 20-25 days.

Adjust amount of jaggery and seeds as per your taste.
Baking mat can be replaced with greased working surface or greased tray.
Jaggery can be replaced with brown sugar or sugar.

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