PREPARATION

1. Heat sufficient oil in a heavy skillet. Take 150 grams corn flakes in the sieve. Immerse the fine sieve ladle in the hot oil.

2. Fry the corn flakes, stirring with a spoon, till they expand, become golden & crisp.

3. Shake the ladle to remove excess oil. Drain it on an absorbent paper and keep aside.

4. Add 60 grams peanuts to the sieve ladle.

5. Fry them same way, stirring with a spoon, till they are crisp & crunchy. Drain it on an absorbent paper and keep aside.

6. Now, add 55 grams cashews to the sieve ladle.

7. In a similar way, fry the cashews till golden. Drain it on an absorbent paper and keep aside.

8. Now, add 50 grams split mung beans to the sieve ladle.

9. In a similar way, fry this till golden brown & crispy. Drain it on an absorbent paper and keep aside.

10. Add 50 grams raisins. Fry them till they become pulp & swell. Drain it on an absorbent paper and keep aside.

11. Heat 1 tablespoon oil in a pan, add 8 - 10 curry leaves and stir well.

12. Then, add 1/2 tablespoon powdered sugar, 1/2 teaspoon red chili, 1/4 teaspoon turmeric and stir for 2 - 3 minutes.

13. Now, add all the roasted ingredients and mix well.

14. Add 1 teaspoon salt and mix well.

15. Remove from heat and allow it cool, then store in an airtight container or jar.

16. Serve with tea.