Semolina-Amaranth Flour Palm Jaggery Ghee bars
Semolina-Amaranth Flour Palm Jaggery Ghee bars

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, semolina-amaranth flour palm jaggery ghee bars. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Semolina-Amaranth Flour Palm Jaggery Ghee bars is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Semolina-Amaranth Flour Palm Jaggery Ghee bars is something that I’ve loved my whole life.

Amaranth, Rajgira, Cholai or Ramdana is a super grain that is considered super healthy, they are easy to digest & very nutritious. Semolina flour differs from white flour in the way it's processed and the type of wheat that's used. The starch itself is the semolina.

To begin with this recipe, we must first prepare a few components. You can have 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:
  1. Take For bars Semolina Amaranth-
  2. Prepare 1 1/2 cups fine semolina
  3. Make ready 1/2 cup Amaranth flour
  4. Make ready 1/4 teaspoon salt
  5. Get 1/2 cup palm jaggery, liquid or grated
  6. Prepare 1 cup hot milk (for making buttermilk)
  7. Prepare 2 tablespoons apple cider vinegar
  8. Get 1/2 cup hot milk (for soaking saffron)
  9. Get 4 tablespoons ghee/soft butter/oil
  10. Get 10-12 saffron strands
  11. Prepare 4-6 cardamom pods
  12. Prepare 1 1/2 teaspoons Baking soda
  13. Take 1/2 teaspoon baking powder
  14. Take 3 tablespoons Cashewnuts
  15. Get 3 tablespoons Pistachios
  16. Take 3 tablespoons Almonds
  17. Prepare For Toppings-
  18. Get 2 tablespoons Almonds
  19. Prepare 2 tablespoons Pistachios
  20. Prepare 2 tablespoons Cashewnuts

Semolina flour has a slightly nutty, sweet taste and a coarse texture that is similar to cornmeal. Rice flour - best for pasta, noodles, and to thicken soups and stews; also good in delicate food products like cakes and pastries; is Amaranth Flour - best for pasta, baking, and as a thickener; is gluten-free. ghee, baking soda, flour, rose essence, frying oil, sugar, milk powder. Ghee Jaggery Cookies (Nepali Baked Thekuwa)Food,Pleasure, and Health. ghee, semolina, wheat flour, baking soda, besan, salt, ghee. You can find gluten-free alternatives, which include buckwheat, rice flour and It ends up softer than semolina flour when cooked, so you may prefer to use amaranth flour as a thickening agent, instead of in bread or pasta.

Steps to make Semolina-Amaranth Flour Palm Jaggery Ghee bars:
  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.

Wheat flour, semolina and jaggery come together to make a quick and easy halwa that you would love to gorge on to, especially in winter. Patishapta is a popular Bengali dessert. Thin crepes made with refined flour, rice flour and semolina and stuffed with a tasty coconut and jaggery filling. Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour. Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes.

So that’s going to wrap this up with this special food semolina-amaranth flour palm jaggery ghee bars recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!