• 250 gm Rice Flakes
• 150 gm Raw Groundnuts
• 05 gm Black Pepper
• 08 gm Chat masala
• 100 gm Oil
• 75 gm Roasted chana dal
• 50 gm Cashews whole
• 150 gm Dry cranberry
• 50 gm Dry coconut slivers
• 50 gm Golden raisins
• Oil for deep frying

For Tempering
• 15 nos. Curry leaves
• 10 gm Green chilies chopped
• 05 gm Turmeric powder
• 05 gm Hing
• 10 gm Powdered sugar
• 03 gm Citric acid
• 08 gm Oil
• Salt to taste


Measure all the ingredients and keep them separately in a bowl, heat a wide, thick bottomed pan on a low flame , then add 2 cups of rice flakes in it.
Roast the rice flakes evenly and gently.
Within 3 to 4 minutes the rice flakes will change their texture and become crisp, remove the roasted rice flakes on a tray.

Frying Dry Fruits :
Heat oil, and deep fry the cashew nuts using a sieve .
Next the peanuts , fry till they become crisp and remove , next add the dry coconut slivers till they become crisp and light golden , remove from oil and put with nuts
Fry the roasted chana dal for few seconds, till they become crisp, remove and add to the nuts and coconut mix.
Lastly fry 2 tablespoon of raisins till they swell . Remove the raisins and add to peanuts

Tempering and Mixing:
Heat oil in same pan , lower the flame, add curry leaves, green chilies and hing.
Stir and sauté, till the chilies and curry leaves become crisp, sauté on a low flame then add turmeric powder and salt as per taste.
Now add powdered sugar, stir till the powdered sugar starts caramelizing, then add the roasted rice flakes along with the fried – peanuts, raisins, cashews, chana dal and the Cranberry . Shake the pan so that everything gets mixed well.
Sauté for 4 to 5 minutes, mixing gently.
Switch off the flame, let the rice flakes Chivda sit in the hot pan for 1 to 2 mins more. Finally remove the mixture on to a tray, cool to room temperature and store it.