By Devi Poojari
October 16, 2023
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Made using popped sorghum seeds, nuts and sugar-free, this desi version of the granola can be enjoyed with some cold milk, or even sprinkled over your smoothies for texture.
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2 cups puffed amaranth ¼ cup pumpkin seeds ¼ cup almonds, chopped ¼ cup cashews, broken ¼ cup walnuts 3 tablespoons jaggery powder ½ teaspoon cinnamon powder ½ teaspoon dry ginger powder ½ teaspoon cardamom powder 1 pinch rock salt
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To a dry pan, add the pumpkin seeds and nuts and toast until lightly brown and aromatic.
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Add the puffed amaranth and the powdered spices and continue to toast for an additional couple of minutes.
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Add in the jaggery and rock salt while continuing to stir to evenly distribute the sweetener.
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Cool completely before storing in an air-tight jar for up to two weeks.
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