Cornflakes mixture is a South Indian snack, slightly sweet and slightly salty and utterly delicious. Cornflakes mixture from 'Grand Sweets' was a regular in our snack cupboard when we were in school. I remember picking out the raisins and eating it before anybody else attacks it. They are so chewy and delicious.............I then had to use my fingers to pick out the remaining bits stuck on my teeth! LOL!Guys no judging!............In my defense 'I was little!!'

The raw cornflake is usually fried and then used. But I couldn't find them in the stores in Malaysia........which was probably a blessing in disguise! One less ingredient to fry! So, I just used the Kellogs breakfast cornflakes cereal. They worked out perfectly!As for the other ingredients like raisins, cashews or peanuts you can always adjust the measurements as per your family's likes and dislikes. yup! you can tel I love raisins :)

This is a very easy recipe. But need to be very careful while frying the small ingredients such as the cashewnuts, peanuts etc....................its quite easy to burn them............ and trust me guys you don't want to end up with burnt ones! Yup! You guessed right! My first batch of peanuts went down the bin!

cornflakes breakfast cereal- 5 cups
poha / aval - 1 cup
peanuts - 1/4 cup
pottukadalai / fried gram dal - 2 to 3 tbsps
cashewnuts - 10
raisins - 20
ghee - 2 tbsp
curry leaves 
turmeric - 1/4 tsp
chili powder - 2 tsps
hing - 1/4 tsp
castor sugar - 2 tsps
salt - 1 and 1/4 tsp
oil for frying

  • In a wok, heat some oil to deep fry.
  • First add the cashewnuts. When slightly browned remove from oil and drain on a kitchen towel.
  • Next, add the raisins. When they plump up remove and drain.
  • Next, add the pottukadalai. When they start to turn slightly brown remove and drain on the kitchen towel.
  • Next fry the peanuts. When you hear a popping sound remove from the oil and drain. 
  • Next, fry the poha. The poha will fluff up when you add them to the oil. So do them in small batches so that you don't overcrowd the pan. It takes only a few seconds. Remove them and drain on the paper towel as soon as they fluff up.
  • Switch off the flame and add in the curry leaves. They will crackle and shrivel up. Remove them also and drain on the kitchen towel.
  • Now we are done deep frying.
  • Now, take a big wok (so that it is easy to stir all the ingredients together)
  • On low flame, heat the ghee. add the turmeric, chili powder and hing.
  • Add the cornflakes and give it a good mix for a few minutes.
  • Add in the sugar.
  • Now add in all the fried ingredients and salt. Stir well so it all combines.
  • Stir for a few minutes till the ingredients are nice and crisp. Switch off the flame.
  • Let it cool and then transfer in an airtight container.

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