Grind citric acid to a fine powder. Mix the ground citric acid powder to the powdered sugar. Mix these powders well and keep it aside.
Heat a pan and add oil to it. Heat the oil well. To test the right temperature of the oil for frying, add a cornflake to the hot oil. If it puffs up right away the temperature of the oil is right for frying. Insert a deep slotted ladle into the hot oil. Add few cornflakes to the oil in the slotted ladle. The cornflakes will puff up immediately as the oil is hot. If required stir with a spoon. When the cornflakes are fully done remove the slotted ladle from the oil and drain the oil. Take these fried cornflakes on to a newspaper to remove excess oil. Once again fry another batch as mentioned earlier. Take a deep vessel and add the warm fried cornflakes. Sprinkle some salt, red chili powder, turmeric powder and prepared powdered sugar. Toss it to coat the added spices to the cornflakes. When all the spices got mixed with cornflakes take them into a broader vessel. Fry two batches of cornflakes and toss them with the spices as mentioned above. Collect all the spice coated cornflakes in the broader vessel.
Now fry in batches the mixture biscuits till golden brown in color. First take them onto a newspaper to drain excess oil and then add to the prepared cornflakes. Fry peanuts till crispy. Fry cashew nuts till golden in color. Fry the raisins till they are swollen and golden in color. Take these fried items onto the newspaper and then mix them with the cornflakes. Switch off the stove and add curry leaves. Fry the leaves till they are crispy. Drain them onto the newspaper and cool. Meanwhile mix gently the mixture to mix the spices with the fried ingredients.Crush the fried curry leaves with fingers and add them to the cornflakes mixture. Once again mix it well. Cool slightly before storing this mixture in airtight jars.
Points to Notice:
Temperature of the oil is more important. If the oil is not sufficiently hot then the cornflakes will not puff properly. So ensure oil is hot enough for frying the cornflakes.
Take the fried items onto a newspaper to drain excess oil.
Add all the spices when the cornflakes are warm. The powdered sugar and other spices stick to the warm cornflakes thus giving the mixture its taste. If one adds the spices when all the fried items are cold then it will not stick to the fried items but will settle at the bottom of the jar. So remember to add the spices when the fried items are still warm.
This snack is a tasty treat and can be eaten at anytime of the day. This goes well with all picnic parties.
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