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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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