Kellogg's Special K Cranberry and Coconut Chivra

All good things to those who dig in! This one sure is a lipsmacker.



  • 3 cups Crushed Kellogg's Special K
  • 2 tsp Oil
  • ¼ cup Dried cranberries
  • ¼ cup shredded Coconut
  • 2 tbsp Sumac powder
  • ¼ cup Roasted peanuts
  • ¼ cup Roasted cashew nuts
  • Green chilies, slit lengthwise
  • ½ tsp Red chili powder
  • 10 to 12 Curry leaves


1. Dry Roast the Kellogg's Special K in a non-stick pan, stirring occasionally till crisp (approx. 3 to 4 minutes). Keep aside. Roast coconut into the same pan until turns golden brown and keep aside.
2. Heat the oil in a non-stick pan, add cashew nuts, peanuts, green chillies, and curry leaves; stir.