Jaggery and Fennel Rice Crispy Treats (serves 12-16)
Material
½ cup or 4 tablespoons unsalted butter
1/2 cup ghee
1/2 cup packed jaggery
2 (12-ounce) bags marshmallows
1 (12-ounce) can Crispy Rice Cereal
1 cup candy-coated fennel seeds (also sold as fennel candy)
1 teaspoon flaky sea salt
ingredient notes
If you’re vegan or don’t eat gelatin, you can try vegan marshmallows (I like Dandies brand). Just keep in mind that vegan marshmallows will look more lumpy when melted, so don’t worry. If you can’t find molasses, it’s fine to use brown sugar instead, but I love the caramel notes of molasses in this recipe.
freezer note
This recipe keeps well for up to 5 days in an airtight container at room temperature. Or you can freeze them for up to 3 months with parchment paper between layers.
Most Indian shops sell a snack that is essentially puffed rice mixed with melted jaggery and shaped into jewel-sized balls. It’s known as puffed rice or pori urundai (depending on what part of India your family is from), and it’s a perfect dish, except for one thing: I’ve always wanted puffed rice. Have a satisfyingly gooey taste like a good Rice Krispie treat. So I combined my favorite elements of both the snacks and made one super snack. I upgraded the flavor and texture (and aesthetics!) by adding those favorite colorful candied fennel seeds that are often served after dinner when taking out any Indian restaurant. They are essential in this recipe and can be purchased online or from any Indian grocery store. Also keep in mind that these recipes tend to be extra thick with some added height. If you prefer thinner dishes, halve the recipe.
Line a 9 x 13-inch baking pan with parchment paper.
Melt butter and ghee in a large pot over medium heat. Add jaggery and stir until it melts, 2 to 3 minutes. Add the marshmallows and reduce heat to low. Let marshmallows melt and become sticky, stirring occasionally, 4 to 5 minutes. The final texture should be like a thick, creamy face moisturizer. It is normal to see streaks of molasses in the marshmallow. Turn off the heat and stir the cereal until everything is evenly coated, then add the candied fennel.
Pour cereal mixture into prepared pan. Press into an even layer using a second piece of parchment paper. Top with flaky sea salt, then let cool and harden, at least 1 hour. Cut into squares and serve.
(Excerpted with permission from The American: 125 Recipes of the Indian American Diaspora by Khushboo Shah, published by WW Norton; 2024)
