Puffed Rice & Sesame Bar

  Puffed Rice & Sesame Bar
 
Ingredients

1/4 cup grated jaggery (gur)
1 cup puffed rice (kurmura) (mamra), toasted
1/4 cup sesame seeds (til), toasted
a pinch of cardamom (elaichi) powder
oil for greasing

Method
1.Melt the jaggery in a heavy bottomed pan, on a slow flame until it.
2.Remove from the fire and add in the roast of the ingredients. Mix well.
3.Pour this mixture onto a greased marble or stone surface.
4.Using a large greased rolling pin, roll out the praline to a 150 mm. X 112 mm. (6" x 4 1/2") rectangle and 12 mm. (1/2") thickness.
5.Cut into 75 mm. X 27 mm. (3" x 1 1/2") bars.
6.Store in an air-tight container.

Tips
1.To test when the jaggery is caramelised, drop a little of the melted jaggery into ice-cold water.
2.If it turns hard and brittle, it is ready to be removed from the flame.
 
 
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