Ingredients
- 25 grams ¼ cup frozen coconut slices (thawed and dried)
Spices
- ½ teaspoon salt
- ½ teaspoon black salt
- ½ teaspoon fennel seed powder
- ½ teaspoon amchur powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric
- ¼ teaspoon Kashmiri chili powder or paprika
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- 1 teaspoon powdered sugar
- 3 tablespoons melted ghee divided
- 25 curry leaves
- 1 cup raw cashew halves
- ½ cup golden raisins
- 50 grams makhana
Instructions
- Thaw the coconut slices and put them on a paper towel.
- Add the spices and powdered sugar to a bowl and mix well. Set aside for now.
- Add 2 tablespoons of melted ghee to a pan over low to medium heat. Wait 1 minute, then add curry leaves, coconut slices, cashews, and golden raisins and toast for 2 minutes.
- Raise the heat to medium, add the makhanas, and roast for 4 minutes (lower the heat if anything appears to be browning too quickly!).
- Add the remaining 1 tablespoon of melted ghee and drizzle it over the makhanas, then sprinkle the spices over top and sauté for 1 minute.
- Let the mixture cool down in the pan for 20 minutes, stirring every once in a while.
Notes
For the frozen coconut slices, try to get the Daily Delight brand. Other brands may have thicker slices of coconut in which case you’ll want to slice the bigger chunks into thinner slices.
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