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Akhoi with Gur Recipe - Assamese Puffed Rice Breakfast | CraftMyMeals

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Akhoi with Gur

assamese vegetarian gluten-free nut-free soy-free

kosher

Akhoi with Gur

Name: Akhoi with Gur
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 100 g Akhoi (Approximately 4 cups of puffed rice paddy); 150 g Gur (Grated or finely chopped for quick melting); 1 tbsp Ghee (For flavor and to prevent sticking); 60 ml Water (Just enough to melt the jaggery); 1 tsp Fennel Seeds (Adds a fragrant, anise-like flavor); 0.5 tsp Ginger Powder (Adds a subtle warmth); 0.25 tsp Salt (A small pinch to balance the sweetness)

Popularity

1.0

Crispy Akhoi with sweet gur – a delightful, energy-giving snack that's quick to make and totally satisfying!

Nutrition per Serving

271

Calories

Protein

59g

Carbs

Fat

low-fat low-calorie

Recipes in this Meal

1. Akhoi with Gur

A traditional Indian snack of crispy puffed rice paddy coated in a sweet, aromatic jaggery syrup. Flavored with fennel and ginger, it's a simple, delightful treat ready in minutes, especially popular during festivals in Eastern India.

Prep5 min

Cook10 min

Servings4

Serving size: 1 serving

271cal

2gprotein

59gcarbs

Ingredients

100 g Akhoi (Approximately 4 cups of puffed rice paddy)
150 g Gur (Grated or finely chopped for quick melting)
1 tbsp Ghee (For flavor and to prevent sticking)
60 ml Water (Just enough to melt the jaggery)
1 tsp Fennel Seeds (Adds a fragrant, anise-like flavor)
0.5 tsp Ginger Powder (Adds a subtle warmth)
0.25 tsp Salt (A small pinch to balance the sweetness)

Instructions

1
Preparation
- Grease a plate or a small baking tray with a little ghee and set it aside. This will prevent the mixture from sticking.

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About Akhoi with Gur

Crispy Akhoi with sweet gur – a delightful, energy-giving snack that's quick to make and totally satisfying!

This assamese dish is perfect for breakfast. With 271.16 calories and 1.89g of protein per serving, it's a low-fat, low-calorie option for your meal plan.

fat

Have the akhoi measured and ready in a large bowl.

Make the Jaggery Syrup

In a heavy-bottomed pan or kadai, add the ghee, grated jaggery, and water. Heat on medium flame.
Stir continuously until the jaggery melts completely and the mixture starts to bubble.
Continue to cook the syrup for 5-7 minutes, stirring occasionally. To check for the correct consistency (hard ball stage), drop a tiny bit of syrup into a small bowl of cold water. It should immediately solidify and form a hard, brittle ball. When you tap it against the bowl, it should make a clicking sound.
Once the hard ball stage is reached, immediately turn off the heat. Quickly stir in the fennel seeds, ginger powder, and salt.

Combine and Set

Working very quickly, pour the hot jaggery syrup over the akhoi in the large bowl.
Use a spatula to mix everything together rapidly, ensuring all the akhoi is evenly coated. The mixture will start to harden fast.
Immediately transfer the coated akhoi to the greased plate. Spread it out into an even layer.

Cool and Serve

Allow the mixture to cool completely at room temperature for about 15-20 minutes.
Once fully cooled and hardened, break it apart into bite-sized clusters or pieces.
Serve immediately or store in a completely airtight container to maintain its crispiness.

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