Monday 11 March 2013



Shelled peas 100gms
Desi ghee (clarified butter) 75gms
Milk 350ml
Khoya 75gms
Green cardamom powder 1tspn
Sugar 60gms
Slivered almonds 20gms
Chopped cashew nuts 25gms
Raisins 20gms
Water 60ml


Dry fruits 10gms
Silver leaf 1nos


Boil peas in water for 5-7minutes. Drain, refresh. Puree in a blender using water. Heat ghee in a kadahi, add in the peas puree. Stir continuously over medium flame until the fat separates from the peas. Now add in milk. Stir for about 15 to 20 minutes. When liquid almost evaporates. Add in khoya & rest of the ingredients. Stir for another 2 minutes. Remove from fire. Transfer to service bowls. Garnish with silver leaf. Serve at room temperature.

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