- Heat a heavy kadai. Keep the flame to a low or medium-low and add ¼ cup peanuts. Stirring often roast the peanuts. Roast till you see some black spots on the husks and the peanuts have become crunchy. The peanuts should be roasted well and should not have any rawness from the center. Remove the peanuts and add in a bowl. Now add 1 cup puffed rice (murmura or kurmura) in the same kadai. Stirring often roast puffed rice till they are crisp. No need to brown them. Remove in the same bowl. If the murmura are already crisp, then no need to roast them. Add ¼ cup roasted chana dal in the kadai. Stirring often roast chana dal till they become crunchy and crisp. Then remove. Do not brown them. If the roasted chana dal is already crisp, then no need to roast. Add 3 tablespoons sesame seeds and stirring continuously roast till the sesame seeds crackle. Remove. Mix well and let this mixture come at room temperature. It can be also slightly warm before you proceed to the next step. Then add ¼ cup jaggery powder or grated jaggery and mix well.
Panchkhadya recipe
#myrecipe
By Chandana Guptha
Jan, 10th
610
Servings
10 persons
Cook Time
20 minutes
Ingredients
3
- 5
Ingredients
- Murmura
- Peanuts
- Roasted chana dal
- Sesame
- Jaggery
