Amaranth seeds - 1/4 cup,
Jaggery - 1/4 cup,
Clarified butter - 1 tsp. For homemade organic clarified butter recipe click here.
How to puff amaranth
Preheat pan over medium high heat. Add 1 - 2 teaspoon amaranth seeds.
Keep roasting and stirring till all seeds start popping.
Now transfer into a sieve. Repeat the process with remaining seeds.Pop up all seeds in batches. Pan should be hot but not too hot else, seeds will burn. Sieve prepared seeds to remove seeds which are not popped up.
For ladoo & chikki
In a pan, add jaggery along with 1/2 tsp 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.
Apply little water on your palm.Take small portion and form into a round shape ball. Be quick with process when mixture is still warm. If mixture turns cool, reheat mixture for a few seconds.
Transfer mixture into a greased tray. Level it using spatula.
Make cuts while mixture is still warm to get even pieces.
Let it cool down completely. Remove from the plate.
Add finely chopped almond or cashew for better taste.
Add cardamom powder to make it more flavorful.
1/4 cup amaranth seeds makes 1 1/2 cup of popped amaranth.
For video recipe -
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