Dry fruits

Ingredients: Makhana (Fox Nuts) - 1 cup Khoya (Mawa) - 1 cup (grated) Ghee (Clarified Butter) - 2 tbsp Cashews (Kaju) - 10-12 (chopped) Almonds (Badam) - 10-12 (chopped) Raisins (Kishmish) - 10-12 Sugar - 1/2 cup (adjust as per taste) Cardamom Powder - 1/2 tsp Milk - 1/4 cup Saffron (optional) - A pinch (soaked in 1 tbsp warm milk) Pistachios (optional) - For garnish Instructions: Step 1: Roast the Makhana Heat 1 tbsp of ghee in a pan on low flame. Add makhana and roast them until they turn crispy. (Takes about 5-7 minutes). Remove them from the pan and let them cool. Crush lightly to break into halves or small pieces. Step 2: Prepare the Khoya Mixture In the same pan, heat 1 tbsp of ghee. Add grated khoya and sauté on low flame until it softens and releases a pleasant aroma. Add milk to the khoya and mix well to create a creamy consistency. Stir in the sugar and mix until it dissolves completely. Cook for 2-3 minutes. Step 3: Add the Dry Fruits Add chopped cashews, almonds, and raisins to the khoya mixture. Mix well and cook for 2 minutes until the dry fruits are slightly roasted in the mixture. Step 4: Combine Makhana Add the roasted makhana to the khoya and dry fruits mixture. Sprinkle cardamom powder and mix everything thoroughly. Step 5: Final Touch If using saffron, add the soaked saffron milk and stir well for added flavor and color. Cook for 2-3 minutes until the mixture thickens slightly and everything is well combined. Step 6: Serve Transfer the mixture to a serving dish. Garnish with chopped pistachios and serve warm or chilled.

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