Sankranthi Yellu

Sankranthi Yellu

Ingredients

Ingredients:

• 1/2 cup white sesame seeds (the husked, cleaned variety preferable nylon yellu)
• 1 cup raw peanuts ( smaller variety)
• 1 cup roasted channa/hurigadalae/dalia
• 1 cup coarsely cut jaggery
• 1 cup dessicated large coconut flakes

(Scour through all the ingredients, separately to clean and remove any stones, twigs and unwanted items.)


Method:

Pre heat oven to 320 degrees.
Line a 11 x 17 baking sheet with parchment paper or aluminum foil.


Ready for roasting

Through dry and keep a large bowl ready.

1. Spread the sesame seeds on the baking sheet in a single file and bake in the oven for 6 to 8 minutes. Place the lightly toasted sesame seeds in the bowl. 
2. Similarly, spread the peanuts on the baking sheet  in a single file and bake in the oven for 15 to 20  minutes. Remove and place the toasted peanuts in a large plate and let it cool. Loosen the husk from the cooled toasted peanuts by rubbing between your hands forcefully. Also split up the whole peanuts into halves(cotyledons) in the process. Remove and clean the husks and the nodules(radicle) that held the cotyledons together. Add the cleaned peanuts to the bowl.
3. Then spread the coconut flakes on the baking sheet and  bake in the oven for 3 minutes. This is just to warm the flakes a little bit to bring out the flavor (this step can be skipped). Add the coconut flakes to the bowl. 
4. Mix in the cleaned roasted channa and the coarsely cut jaggery to the bowl.

Store in air tight containers.

Mixing bowl

Variety Yellu w/ peppermint and kasuri kalu

Distribution ready

 

 

 

 

 

 

 

 

 

 

 

Tips:



Skinning kobbari

Slicing/cutting kobbari

Cutting sakkarae acchu












Traditionally, dry coconut (kobbari gitaku) is skinned and cut into small pieces and use instead of the coconut flakes. Also, peanuts and yellu can be roasted on stove top in a large pan. Peanuts should be toasted till they start popping on medium heat. Yellu/sesame is toasted on low heat till they crackle and  balloon up a little. Home made sugar candy (sakkarae acchu see blog) can also be broken into small pieces and used in the sankranthi mixture instead of jagerry. It is also common to use jeerigae (cumin) peppermint or and kusari kalu in this mixture. Only firm jaggery (less moisture content) cut into small pieces should be used. Store in airtight containers. Will keep for several weeks. Vary the quantities of the ingredients per your taste.

For a twist you can make this into a trail mix add chocolate chips and nuts of your choice. 


Serving Tips:

Distributed to friends and family along with sugarcane, sugar candy (sakkarae achu) during Sankranthi festival.