Super yummy, addictive, kids and toddler friendly caramalised sweet makahana.
1/2 cup powdered jaggery
1/4 cup water
1 tbsp ghee
1/4 ts cardamom powder
1/4 ts dry ginger powder
Pinch of salt
100g phool makhana
Preparation
- Preheat oven to 170 c fan forced conventional mode for 10 min
- Line a baking tray with foil. Spread the makhanas over the baking tray
- Roast them in oven for 10 min, mixing once in the middle
- Meanwhile add powdered jaggery to the hot kadai
- Add water and melt the jaggery
(I have used organic powdered jaggery. If you are using regular jaggery cubes, powder them, melt them in water, strain once to remove impurities and proceed with the next steps)
- Add ghee, cardamom powder, dry ginger powder and salt
- Mix well and boil
- After some time, the mixture will start to bubble up and thicken
- Check for one string consistency
- Now add the roasted makhanas
- Mix well
- Then remove them onto the baking tray and spread to cool
- They will clump and stick together
- While still warm, break and separate them with spatula
- After cooled, seperate each makhana with your hands
- Now store them in an airtight container
- Enjoy
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