These are my son's favorite snacks, especially the savory version. For the sweet version, I usually sweeten them with jaggery or coconut palm sugar. Both the versions taste good. These are very simple to prepare and can be stored for up to a week.
Savory Roasted lotus seeds recipe:
Ingredients:
1. Lotus seeds, 2 cups.
2. Turmeric powder, 1/4 teaspoon.
3. Chili powder, 1/4 teaspoon.
4. Salt, as per taste.
5. Curry leaves, a few.
6. Asafetida, a pinch.
Preparation:
Add a tablespoon of oil in a thick-bottomed pan. Add all the ingredients except the lotus seeds in the pan and saute them for a few seconds under medium flame. Reduce to low flame and add the lotus seeds and mix well. Keep stirring and mixing up everything continuously for 10 to 12 minutes until the lotus seeds are evenly roasted and turns crispy. Transfer to an air-tight container once cooled.
Sweet roasted lotus seeds recipe:
Ingredients:
1. Lotus seeds, 2 cups.
2. Coconut palm sugar, 1 cup.
3. Cardamom powder 1 teaspoon.
Preparation:
Heat a thick bottomed pan with 1/4 cup of water. Add the coconut palm sugar and cardamom powder and mix everything well. Once the liquid comes to a boil and starts to thicken, add the lotus seeds and keep mixing continuously under low flame for 10 minutes until the sugar sticks to seeds and starts to dry. Break them gently once cooled and transfer to an air-tight container.
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