How to make Kurmura Energy Bars - SK Khazana -
These bars have the goodness of puffed rice, jaggery, peanuts, chocolate and walnuts – powerhouse of nutrients
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Puffed rice (kurmura/murmura) (ममरा/कुरमुरा), Jaggery (gur) (गुड़)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Chocolate Cupcakes Mithoo Dahi Orange Rice Pudding Boondi Trifle Custard
Kurmura Energy Bars - SK Khazana Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1-1.30 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Kurmura Energy Bars - SK Khazana Recipe
Puffed rice (kurmura/murmura) 3 cups
Jaggery (gur) 3/4 cup
Ghee 2 tablespoon + for grasing
Peanut butter creamy 1/4 cup
Jam 1 tablespoon
Roasted peanuts 1/4 cup
Melted chocolate for coating
Walnuts chopped, for sprinkling
Sea salt for sprinkling
Method
Step 1
Grease a burfi tray with ghee and set aside.
Step 2
Heat a non-stick wok, add jaggery, ghee and peanut butter, mix and let the jaggery melt. Add jam and mix well. Add puffed rice and crushed peanuts and mix well.
Step 3
Take the pan off the heat and transfer the mixture into the greased burfi tray. Spread it evenly. Place a parchment sheet on top and press it with a rolling pin to level out the top. Set aside to cool down to room temperature.
Step 4
Cut the mixture into equal bars and loosen them from the tray and keep on a plate.
Step 5
Take melted dark chocolate in a glass, dip the ¼ portion of each bar into it and place it on a wire rack to let the excess chocolate drip. Sprinkle walnuts and a little sea salt on the chocolate covered portion. Refrigerate till set.
Step 6
Wrap each bar with a piece of parchment paper, secure with a string and pack in tiffin box.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
