Ingredients:
Oil : – 30 gms
Moong dal: – 20 gms
Currants : – ¼ cup
Salt : – as per taste
Date sugar : – 2 tea spoon
Raisins: – ¼ cup
Sev (noodles) : – ¼ cup deep fried noodles
Curry Leaves: – 15-20 leaves
Fennel seeds : – 1 tea spoon
Dates : – ¼ cup
Pine nuts: – ¼ cup
Halves cashew : – 1/3 cup
Helves peanuts: – 1/3 cup
Pistachio : – ¼ cup
Almond : – ¼ cup
Poha : – 50 gms
Pumpkin seeds: – ¼ cup
Coriander leaves : – 3 tea spoon
Green chili : – 3-4 (sliced)
Method of preparation
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- Take a bid pan. Add the oil into it and then keep it on a medium heat.
- Riddle the peanuts and ad it into the oil and keep the gas on low heat.
- Keep it on the low heat till it become brown, then keep it in paper so that it can be drain.
- Separately almonds, pumpkin seeds, pine nuts, pistachios, cashews and keep the same on the pepper from draining
- Paddle the nuts and pepper then keep into the towels to remove the oil from it.
- Take bowl and keep all the nuts into it.
- Now on the high heat keep the oil and then add chilies. After some time lower the hit and fry the chilies well till it become crispy
- Add the chilies to the pepper towel to and drain it till it comes into crispy.
- Add the chilies to the paper towels so that it you can drain it properly.
- Add the coriander, curry leaves and fennel seeds into the pan and then fry it all things becomes crispy
- Drain the above material.
- Include the half of the poha into the pan keep the heat low and fry it for a minute so that oil can be properly mixed with the poha and it color should become yellow.
- Then again add the remaining poha so that it can absorb the remaining oil.
- Then add the half oh the poha into the nuts and mix it well.
- Mix all the things like sugar, salt, currants, raisings and other spices.
- Then add the dried fruits into the other half of the poha and mix it properly.
- Add both half of into one and mix it properly.
- Cool it and then you can keep it for two months.