TOPPING KIT

• 85 g RED CRANBERRIES
• 65 g BLACK RAISINS
• 40 g DRIED MANGO (chopped)
• 8 tbsp ROSE PETALS (dried)
• 198 g : Check and confirm total weight of topping. (report to supervisor if weights do not match)
• Coat topping in ROASTED JOWAR FLOUR. Use sieve.
• Bake at 120 degrees for 5 minutes
• Cool topping in the cooling rack as per the cooling guidelines

DRY KIT (mix in coating pan machine)

• 235 g PUFFED MILLETS
• 295 g SLICED ALMONDS
• 100 g PUMPKIN SEEDS
• 75 g WHITE SESAME SEEDS
• 75 g COCONUT POWDER (DESICCATED COCONUT)
• 780 g - confirm weight of Dry Kit.
• Put Dry kit in coating pan machine and let it mix in the machine for 30 seconds

WET KIT

• 130 g HOT WATER (Induction Top : Heat WATER at 160 degrees for 2 minutes. Turn off the heat.)
• Add the following ingredients to the hot water :-
• 130 g COCONUT SUGAR
• 55 g RICE BRAN OIL
• ¹⁄₂ tsp ROCK SALT
• ¹⁄₂ tsp CARDAMOM POWDER
• ¹⁄₄ tsp NUTMEG POWDER
• ¹⁄₄ tsp CLOVE POWDER
• Mix well using a spatula for 1 minute. Fill this mixture in the steel nozzle pouring bottle.

MIXING (DRY + WET)

• Turn on the coating pan machine and pour the wet mix into the dry mix (using the steel nozzle pouring bottle).
• Stop the coating pan machine after 8 minutes.

BAKING + COOLING + FILLING

• Empty the contents in baking trays. Fill 1060 gms of material in each tray.
• Bake at 150 degrees for 35 minutes (follow baking guidelines)
• Cool as per the cooling guidelines
• Put 196 gms of topping in each tray after complete cooling. Mix for 1 minute.
• Empty contents in the filling tray and fill.