Khoya Kaju

If anyone is talking about rich and sweet North-Indian gravy, it definitely is “Khoya Kaju” to me!!! I’m not-at-all into sweets, but made this on my hubby’s demand :) And even I enjoyed this time, may be ‘coz of some funny memories attached to it! 
I still remember the day we had it together at “Baawarchi” restaurant, back in India… It was a dinner-date just before a few days of our wedding! He ordered so many things at once and we found that manager was surprised with a long order… Huh, my hubby told him that this gal eats a lot!!!!!! :(
Anyways, back to the recipe… You might not have tried making it at home, but it’s quick and easy version! It’s never too late to experiment… :) 

Serves: 2

INGREDIENTS:
1 cup Cashews
1/2 cup Paneer (crumbled)
2 Onions (medium)
1 tbsp Melon Seeds (Magajtari)
1 tsp Poppy Seeds (khus-khus)
1/2 cup Lukewarm Milk
1 tsp Ginger-Garlic paste
2-3 tsp Sugar
A pinch of Turmeric powder
Salt, to taste
1 tbsp Ghee

For Garnishing —
5-6 Fried Cashews
2 tsp Fresh Cream
METHOD:
– Soak 3/4 cup cashews and melon seeds in hot water for 10 mins. 
– Drain water and grind it with poppy seeds to make a smooth paste.
– Roughly chop onions and grind to make a coarse puree of it. Keep it aside.
– Heat 2 tsp of ghee in deep-pan and saute remaining 1/4 cup cashews (roughly chopped) till it’s crispy and golden brown. Saute cashews (cut into half) to be used for garnishing too.
– In the same pan, add remaining ghee and heat on medium-high flame. 
– Add ginger-garlic paste along with onion puree. Cook it for 3-4 mins.
– Add white paste (cashew one) and mix well.
– When it starts releasing ghee from the sides, add milk, sugar and all spices. 
– Turn off the heat and add crumbled paneer into it. Mix well.
– Transfer it to a serving bowl and garnish with fried cashews n fresh cream.
– Serve with Lachcha Paratha!!! :)

SJ’s NOTE:

– Khoya (mawa) can be used to replace paneer or even fresh cream can be added instead.
– Cashews and melon seeds retains color white if soaked in hot water!

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