Tikshey fou

By on November 21, 2018
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Beaten rice (fou)                                         1 cup (90 grams)

Roasted split Bengal gram       ¼ cup (channa dal) (40 grams)

Roasted and peeled peanuts               ¼ cup  (50 grams)

Peeled and roasted cashewnuts             ¼ cup (50 grams)

Sesame seeds                                     ¼ cup (50 grams)

Pieces of dry coconut                             ¼ cup (40 grams)

Salt                                                                      ¼ teaspoon 

Turmeric powder                                                ½ teaspoon

Sticky yellow jaggery                             1 cup (200 grams)

Black peppercorns powder                                ½ teaspoon

Red chilli powder                                             1½ teaspoon  

Asafoetida (hing)                                                ¼ teaspoon 

Lemon juice                                                         2 teaspoon 

Oil for frying 


1Heat oil in a pan and fry the beaten rice until puffy. Place it on a paper towel to soak any extra oil. Set aside. 

2Heat a deep bottom pan and boil one-fourth cup of water in it. Add jaggery and stir until it melts. Add peppercorn powder, chilli powder, turmeric powder, lime juice and asafoetida to it. Cook jaggery until it reaches a one thread consistency. (approx. 15 minutes)

3Add dry coconut pieces, sesame seeds, split Bengal gram, peanuts, cashewnuts and fried puffed beaten rice. Mix well on alow flame.  

4Remove from flame and allow it to cool. Store in an air tight container. 

NB: Jaggery has to be sticky. 

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