Holi special 15 kgs Namkeen Orders par

Ingredients

• 250 g Almonds (whole, unsalted)
• 250 g Cashews (whole, unsalted)
• 250 g Makhana (Fox Nuts) (dry, raw)
• 1000 g Peanuts (raw, unsalted)
• 250 g Raisins (golden or dark, seedless)
• 500 g Dry Coconut (thinly sliced)
• 1000 g Chana Dal (Bengal Gram Split) (dry, rinsed before roasting)
• 500 g Cornflakes (plain, unsweetened)
• 500 g Poha (Flattened Rice) (medium grain, rinsed and drained)
• 500 ml Vegetable Oil (for deep frying and roasting)
• 15 g Salt (adjust to taste)
• 5 g Red Chili Powder (optional, for mild heat)

Instructions

1. Prepare Ingredients

   Slice the dry coconut thinly, rinse and drain the poha, and measure all nuts, dal and other items. Keep everything within easy reach.

   Time: PT10M

2. Fry Almonds

   Heat 150 ml oil in the large frying pan over medium‑high heat. Add the almonds and fry, stirring constantly, until golden and fragrant. Remove with a slotted spoon and set aside on paper towels.

   Time: PT5M

   Temperature: medium‑high heat

3. Fry Cashews

   In the same oil, add the cashews and fry until lightly browned. Transfer to the paper towels with the almonds.

   Time: PT5M

   Temperature: medium‑high heat

4. Roast Makhana

   Increase the flame to full and add the makhana. Roast, stirring continuously, until they puff up and turn crisp.

   Time: PT5M

   Temperature: high heat

5. Roast Peanuts

   Reduce heat to medium. Add the peanuts and roast, stirring often, until they turn golden and emit a nutty aroma.

   Time: PT10M

   Temperature: medium heat

6. Toast Raisins

   Add the raisins to the pan and toss for about 3 minutes until they plump and lightly caramelize.

   Time: PT3M

   Temperature: medium heat

7. Toast Coconut

   Add the sliced dry coconut and roast on medium heat, stirring, until the edges turn golden.

   Time: PT8M

   Temperature: medium heat

8. Dry‑Roast Chana Dal

   In a clean medium saucepan, heat a thin layer of oil over full flame. Add the chana dal and dry‑roast, stirring constantly, until it turns aromatic golden brown.

   Time: PT10M

   Temperature: high heat

9. Roast Cornflakes

   Immediately add the cornflakes to the same pan and toss for 5 minutes until crisp.

   Time: PT5M

   Temperature: high heat

10. Roast Poha

    Add the drained poha and roast for another 5 minutes, stirring, until it turns light golden.

    Time: PT5M

    Temperature: high heat

11. Combine & Cool

    Transfer all roasted components (almonds, cashews, makhana, peanuts, raisins, coconut, dal, cornflakes, poha) into the large mixing bowl. Toss gently to mix evenly. Allow the mixture to cool completely before storing.

    Time: PT10M

12. Season & Store

    Sprinkle salt and optional red chili powder over the cooled mix, toss once more, then transfer to airtight containers.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

10 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Almonds: Walnuts, Pistachios
• Instead of Cashews: Pine nuts, Brazil nuts
• Instead of Makhana (Fox Nuts): Puffed rice, Puffed quinoa
• Instead of Peanuts: Roasted chickpeas, Soy nuts
• Instead of Raisins: Dried cranberries, Dried apricots (chopped)
• Instead of Dry Coconut: Desiccated coconut, Toasted coconut flakes
• Instead of Chana Dal (Bengal Gram Split): Urad dal, Moong dal (split)
• Instead of Cornflakes: Rice flakes, Puffed millet
• Instead of Poha (Flattened Rice): Aval (flattened rice), Rice flakes
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt, Kala namak
• Instead of Red Chili Powder: Paprika, Kashmiri chili powder

Equipment Needed

• Large Frying Pan
• Medium Saucepan
• Wooden Spoon
• Strainer
• Large Mixing Bowl
• Measuring Scale
• Spatula

Critical Steps — Do Not Skip

• Roasting the chana dal until golden – under‑roasting leaves it soft, over‑roasting makes it bitter.
• Keeping the oil temperature under control while frying nuts to avoid burning.
• Ensuring the final mixture cools completely before sealing to prevent moisture buildup.

Chef Tips from the Video

• Use fresh, high‑quality nuts for the best flavor.
• Roast each ingredient separately to avoid steaming and to achieve distinct textures.
• Allow the final mix to cool completely on a large tray; this prevents condensation inside the storage jar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Not recommended; texture may become soggy after thawing.

Room temperature: In a cool, dry place, the mix stays crisp for up to 1 month.

Make-Ahead Tips

• Roast nuts, dal and cornflakes a day ahead; keep them in separate airtight bags.
• Combine all components just before serving to retain maximum crunch.

Frequently Asked Questions