rock salt (sendha namak) as required
½ cup sabudana large pearls
¼ cup raisins
¼ cup cashews
½ teaspoon powdered sugar
groundnut oil for deep frying
Heat up groundnut oil for deep frying in a kadai.
In a metal strainer, take sabudana pearls.
Place the strainer with 2 tbsp of the sabudana pearls in the oil.
When the sabudana pearls come in contact with the hot oil, they will start puffing up.
With a spoon, keep on turning them around, so that they are fried evenly. Check by pressing between fingers that they are cooked.
Once cooked, remove and drain the fried pearls on kitchen paper issues.
Now fry cashew the same way in the oil, till they change color and become crunchy.
Similarly fry raisins. When frying the raisins, as soon as they puff up, remove them from oil.
As soon as the dry fruits are fried and golden, drain them on paper napkins.
Add rock salt & powdered sugar in the fried sabudana pearls, dry fruits & nuts and mix everything together.