Heat the oil and fry the chivda till crisp and leave to drain on absorbent paper. Key Ingredients: pressed rice
In the same oil, deep fry the coconut and kishmish and leave to drain.
Heat 2 tbsp of the oil in a kadai and fry the hari mirch till crisp.
Add heeng, rai and curry leaves and saute.
Add salt, khus-khus, citric acid and haldi, mix well.
Add the fried chivda, nuts, coconut, kishmish and sugar.
Take it off the heat and mix well. Let it cool and store in an airtight jar.
, mustard seeds
, poppy seeds
, green chilly
, curry leaves