Add ghee and continue mixing till dough is formed. Add cooked kofte and fry on high heat for three to four minutes. Allow milk to simmer till it thickens and has reduced to half.nb-huayi. Adjust salt accordingly. Add onion and fry until pinkish in colour. Heat ghee in the same cooker. Add cardamom powder, cook for a few minutes and to cool. Add sugar. Boil milk in a large heavy bottomed wide vessel on high flame curry reaches desired consistency.Add reserved stock and milk and simmer curry for three to four minutes.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. Cut the dough into diamond shapes. Sieve mixture. Roll out mixture into a thick round using a rolling pin. Add khoya, almond cashew paste and yogurt fry for two to three minutes. Cook on high heat until the Grease the back side of a thali with ghee, transfer mixture to the greased surface. Dunk into gravy. Keep stirring constantly. Garnish with almonds, pistachio and rose petals. Once the ghee is hot, add dry red chillies and fry for a few seconds. Strain kofte and reserve stock. Stir syrup till sugar has dissolved. Then reduce flame and simmer for 12-15 minutes, stirring in intervals of two to three minutes. 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.For gravyBay leaf 1Cinnamon 1 inch pieceCloves 2-3Green cardamom 2-3Salt to tasteGhee 4 tbspWhole dry China Wholesale Ferro titanium cored wire Factory 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.Add cashew powder, cardamom powder and continue mixing till the dough leaves the pan.In a pan, add water and sugar. Add ginger-garlic paste and fry for another two to three minutes.. — Recipes courtesy Rasovara Kaju KatliIngredients 1 cup cashews½ cup sugar¼ cup water½ tsp elaichi powder1 tsp gheeMethodGrind cashew until its fine powder. Make into balls and fry golden

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