Saffron JaggerySnack Popcorn

About Saffron JaggerySnack Popcorn

Ingredients

• Popcorn ½ cup
• Saffron a few strands
• Jaggery, grated ½ cup
• Butter 2 tbsps
• Milk ½ cup

How to Make Saffron JaggerySnack Popcorn (Stepwise Photos)

Method

1. Heat butter in a non-stick pan, add saffron mixed in milk and jaggery and mix well.
2. Cook on medium heat, stirring, till the jaggery melts and blends well with other ingredients.
3. Toss the popcorn in the mixture till all the popcorn is well coated.
4. Transfer into a serving bowl and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps