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Amaranth Alegrias

0.75 h 4 raciones
Difficulty: 
Media

Ingredients

80 g amaranth seeds (2 cups)
¼ cup water (room temperature)
160 g grated jaggery (piloncillo) approx
½ block
4 drops orange blossom essence or aniseed essence to taste.

METHOD 

  1. Gently toast the amaranth seeds in a pan, stir continuously to remove moisture. Set aside.
  2. Heat the jaggery in a saucepan on a medium heat with water.
  3. Keep cooking until it acquires a bubbling and honey-like texture.
  4. Add the orange blossom essence.
  5. Add the amaranth and stir to create a uniform texture.
  6. Place wax paper on a baking tray or silicon mat and spread the mixture across it.
  7. Let mixture cool, then cut up as desired.Alternatively, pour the mixture into lightly greased moulds.Press down to give it shape. Leave to cool and serve.
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