Boil milk in a large heavy bottomed
Once the ghee is hot, add dry red chillies and fry for a few seconds. Kaju katli is ready to eat! Shahi Malai KofteMake aloo kofte with two boiled potatoes, a cup paneer, 3 tbsp corn starch, 1/2 tsp garam masala, 1 tbsp cashew and raisins each and salt. Add onion and fry until pinkish in colour.Add reserved stock and milk and simmer curry for three to four minutes. Add cooked kofte and fry on high heat for three to four minutes. — Recipes courtesy Rasovara Kaju KatliIngredients 1 cup powder corn cashews½ cup sugar¼ cup water½ tsp elaichi powder1 tsp gheeMethodGrind cashew until its fine powder. Garnish with almonds, pistachio and rose petals. Add sugar. Heat ghee in the same cooker. Strain kofte and reserve stock. Sieve mixture. Cook on high heat until the curry reaches desired consistency. Grease the back side of a thali with ghee, transfer mixture to the greased surface. Keep stirring constantly. Dunk into gravy. Cut the dough into diamond shapes.
Add cardamom powder, cook for a few minutes and to cool.Gulabi Pista BasundiIngredients for Basundi Full fat milk 2 litresSugar 1/2 cup (you can reduce by another tbsp)Cardamom powder 1/2 tspSaffron 7 to 8 strands (soaked in 2 tbsps warm milk)Pistachios 2 tbsp Almonds 7-8 (blanched and peeled)Rose petals to garnishSliver blanched almonds, chop pistachios and set aside. Roll out mixture into a thick round using a rolling pin.In a pan, add water and sugar. Then reduce flame and simmer for 12-15 minutes, stirring in intervals of two to three minutes. Allow milk to simmer till it thickens and has reduced to half..
Boil milk in a large heavy bottomed wide vessel on high flame. Add ghee and continue mixing till dough is formed.For gravyBay leaf 1Cinnamon 1 inch pieceCloves 2-3Green cardamom 2-3Salt to tasteGhee 4 tbspWhole dry red chillies 6-8Onion 1 cup (sliced)Ginger-garlic paste 2 tspKhoya 100 gmYogurt 1 cupMilk 1 cupCashew paste Saffron for garnishingFor paste:Blanched almonds 10-12 Cashewnuts 10-12 Poppy seeds 1 tbsp Melon seeds 1 tbsp Add kofte, salt, a cup of water, bay leaf, cinnamon, cloves and cardamom and cook till the koftes are soft. Stir syrup till sugar has dissolved. Add ginger-garlic paste and fry for another two to three minutes. Add khoya, almond cashew paste and yogurt fry for two to three minutes.Add cashew powder, cardamom powder and continue mixing till the dough leaves the pan. Adjust salt accordingly. Make into balls and fry golden.
