WKND - - Kitchen Classics Brighten Up The Table - In­gre­di­ents

2 ½ tbsp ghee or but­ter ¼ cup pis­ta­chio, finely chopped 4 cups car­rot, finely grated ½ cup milk 1 cup su­gar, or to taste 1 cup khoya 1 tsp car­damom pow­der


Heat ½ tbsp ghee and roast the chopped pis­ta­chios lightly; when done, set aside. Heat the re­main­ing ghee or but­ter in a pres­sure cooker and cook grated car­rot on low flame till the raw smell is gone. Add milk and su­gar and cook till one whis­tle. Cool, then add khoya and keep stir­ring, till it starts to leave the sides. Add car­damom pow­der and pis­ta­chio. Serve hot or cold, as de­sired. ( Note: If you are us­ing milk pow­der, then mix it with a lit­tle milk and make dough. Steam this dough for seven min­utes and use in place of khoya.)

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