Moroccan lollipop
Ingredient: For Moroccan masala:
¼ tsp. Cinnamon powder
¼ tsp. Pepper powder
¼ tsp. Cumin seed powder
1 tbsp. red chilli powder
1 tsp. Sugar powder
¼ tsp. Ginger powder
½ tsp. Black rock salt
Other ingredient:
½ cup soaked and crushed chickpea (chole chana)
2 tbsp. roasted capsicum
15 to 20 mint leaves freshly chopped
2 tbsp. Coriander leaves
2 tbsp. roughly crushed peanuts
1 tbsp. milk powder
1 tbsp. sesame seed
1 tsp. Lemon juice
1 tsp. Lemon zest
2 to 3 tsp Moroccan masala
Salt as per taste
Oil for frying
Method:
Take a small mixture jar, put all dry masala in the jar and blend it well. Take the mixture in the bowl.
Take a bowl , add crushed chickpea (when u crush chana strain it well) , roasted capsicum, mint leaves, coriander leaves, roughly crushed peanuts, milk powder, sesame seeds, lemon juice, lemon zest, Moroccan masala and salt. Mix the ingredients properly.
Make even sized balls, roll them in cylindrical shape, put ice cream stick in cylindrical roll and make a lollipop. Fry the lollipops on medium flame.
Minty dip:
Take a mixture jar, put mint leaves, coriander leaves, green chilli, salt, and yogurt in it. Blend and make a smooth paste.
Tasty Moroccan lollipop served with Minty dip is ready to gobble up.
