VAGHAR IDLI
June 1, 2017

KHOYA KAJU

June 1, 2017

Ingredients

250 g Sankalp Cashew Nut Gravy

90 g Cashew Nuts

20 g Khoya (Mawa) - Crumbled

10 g Butter

20 ml Cream

20 g Crushed Paneer

10 g Sugar

Directions

1Thaw the required Cashew Nut gravy and keep aside.

2Heat Butter in a pan, add Cashew Nuts, sauté till light Brown in colour.

3Add the thawed Cashew Nut gravy, boil, reduce the flame, allow it to simmer for 3 minutes.

4Add crushed Paneer, Sugar and two third quantity of crumbled Khoya, stir and cook for 2 minutes.

5Garnished with Cream and the remaining one third quantity of Khoya.

Add water to adjust the consistency of gravy as per choice

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