1 ounce (2 tablespoons) unsalted butter

5 ounces marshmallows

1 tablespoon whole cumin seed

1 teaspoon whole fennel seed

1 teaspoon black mustard seed

¾ teaspoon chili powder (Reshampati or cayenne)

¼ teaspoon ground turmeric

2 ounces dried currants

½ teaspoon kosher salt

1 teaspoon chopped curry leaf (see Note)

3 cups puffed millet (Arrowhead Mills)

Heat the butter over medium-high heat in a heavy pan until frothy. Add the marshmallows and lower the heat. Push and stir with a rubber spatula so they don’t burn onto the bottom of the pan.

 

When the marshmallows are halfway melted, add all the remaining ingredients except the millet and stir well.

 

Remove from the heat, add the millet, and stir until all the millet is mixed and evenly coated in the spiced marshmallow mix. Pour into a bowl.

 

Immediately start rolling into very small, ⅛-ounce balls. If you dampen your hands slightly with cold water, the mixture will be easier to work with. Place the balls in a container, uncovered, until they dry out slightly, about 1 hour.

 

We love serving these in a paper cone or a brown paper bag. They also make a great gift to take to someone for a party.

 

Note: Curry leaf can be purchased at an Indian market.

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