Every year, winter brings so many good things to us which includes jaggery. I remember in cold winter evenings, we wait for a vendor, who used to light up his cart with a small lantern and whose cart was filled with so many beautiful scrumptious things to eat, it could be freshly roasted popcorn or peanuts, which he keep them warm with a pot, in which something is burning, may be coal, very spicy potato chips or lots of jaggery delicacies. We used to enjoy everything he offers, what we will going to eat is all depends upon what amount of our daily pocket money is left with us till the evening, sometimes it all gone eating toffees, icecreams or all other sorts of kids loving stuff.
Whenever mom steps down from our house on 3 rd floor, she makes it a point to bring with her something from him. We used to enjoy his jaggery products. Of course, this type of vendor you will find on streets even today but do our kids enjoy buying from them or have the pleasure that we used to have? Certainly not.
We love munching it any time of the day and we all know, for this one thing, we won’t get any scolding from mom even after overeating. We all know the goodness of jaggery. It is a healthy alternative of white sugar containing rich molasses. Jaggery is eaten in winters be it with sarson ka saag or eaten with roasted gram flour or given when having bad throat.
Jaggery is a concentrated product of date, cane juice or palm sap without separation of the molasses and crystals. an
But I didn’t made the above delicacy instead I made rice crispy bars an another favorite amongst us. This recipe has more nutrition with the combination of cornflakes and nuts. And I realized that we all now have grown up but when it comes to our all time favorite rice crispy bars, we are still the kids. I was surprised to see my husband and my mother-in-law all were coming to this box of bars again and against, like we used to do when we were kids.
Recipe adapted from Chef Deepak Brar of Snack Attack fame on Zee Khana Khazana.
- Rice crisps – 2 cup
- Corn Flakes – 1 cup
- Roasted Almonds diced – ½ cup
- Jaggery – ¾ cup
On a slow flame melt the jaggery in a heavy bottom pan and let it cook for 2 to 3 minutes. Add rice crisps, corn flakes and almonds. Mix well until they all coat the jaggery well. Switch of the gas. Now you have to act fast by greasing a tray and pouring the above mixture into this, now flatten the mixture with a rolling pin and make it in a rectangular shape. You have to be very quick because once the mixture cools down, it would be difficult to give a required shape and it will set too. Now, before it sets (important step) immediately cut into desired shape otherwise you won’t be able to cut into perfect rectangles.