This cornflakes mixture starts with a box of Kellog's cornflakes. It takes a tad bit longer to come together than assembling a bowl of cereal. Okay, I am kidding! Unlike a traditional mixture, this one comes together in 15 minutes. It is crunchy, sweet, and salty all in one bite, a perfect mixture bite. It is also easy to whip up. If you are like me and have left a lot of the Diwali bakshanam making to the last minute this cornflakes chivda recipe is the solution.
My mother-in-law casually mentioned that it is traditional for her side of the family to make mixture during Diwali. I was all over it, but honestly, I wanted something quick, and the traditional mixture is definitely not it. So this cornflakes mixture from a box is what we whipped up. The ingredients can vary quite a bit based on what you have in your pantry so totally feel free to adjust. I have shared some tips to make crispy mixture.
How to make crispy cornflakes mixture without deep frying
- Mise en place is key, have your ingredients measured out. Since ingredients will go one after the other into a hot saute pan.
- Grind your salt and sugar. I can't stress this enough. This allows it adhere uniformly to the cornflakes and all the other nuts and seeds. Unground salt and sugar will sink to the bottom of the pan.
- It is key to fry everything seperately, each ingredients take different amounts of time to crisp up. Throwing it all in together will result in uneven cooking.
- Once the cornflakes mixture is ready, spread it out on a lined baking sheet and allow it cool completeley. It will crisp up as it cools.
This recipe is so addictive, we have slowly eating our way through a big jar of cornflakes mixture. I might make another batch on diwali because I don't think mine will last that long. I love this cornflakes mixture with tea but I love this even more with chilled beer or cocktails! You always got mixture in shady bars in Tamil Nadu, not that I have been to any.
- 3 tablespoons oil
- 1 package 250g plain Kellog's cornflakes cereal (unsweetened)
- 1 cup raw peanuts
- ½ cup cashews
- ⅓ cup golden raisins
- ⅓ cup roasted split channa dal (dalia)
- 1 handful curry leaves
- ¾ teaspoon Kashmiri Lal Mirch or chilli powder
- a large pinch of asafoetida
- 11/2 teaspoon kosher salt
- 2 teaspoons sugar
- Line a baking sheet with parchment paper and set it aside. Line a large bowl or a plate with kitchen towels and set it aside.
- Using a spice grinder, blend the salt and sugar to a fine powder.
- In a large wok bring 2 tablespoons of oil to medium-high heat. Add the peanuts and saute for 3-4 minutes till it is toasted and golden. Remove it from the oil and put it in a bowl.
- Return the wok to medium-high heat and add cashews (the oil in the wok will suffice) saute for another 3-4 minutes till it is golden. Remove it from the oil and put it in a bowl.
- Next fry roasted split channa dal for 2-3 three minutes. Remove and add it to the bowl.
- In the same wok add raisins and saute for 2 minutes. Remove and add it to the bowl.
- Next goes in curry leaf, this needs only a few seconds to crisp up in oil. Remove and add it to the bowl.
- Now add the remaining tablespoon of oil to the wok. Add asafoetida, kashmiri lal mirch, and saute till it is fragrant for about 30 seconds. Add in the cornflakes and sautee for 3 - 4 minutes till it becomes crisp.
- To the wok add all the toasted nuts, raisins, and curry leaves. Add the powdered salt and sugar and toss till everything is well combined - this should take 2 minutes.
- Remove it from heat and spread the cornflakes mixture on the prepared baking tray. Allow it to cool.
- Once cooled store in an airtight container, it should stay fresh for a week but I doubt it will last that long