Ingredients:
- Phool makhanay (Lotus seeds) 2 & ½ Cups
- Baisan (Gram flour) sifted ½ Cup
- Ghee (Clarified butter) 1 tbs
- Pista (Pistachios) sliced 10-15
- Badam (Almonds) sliced 10-15
- Kaju (Cashew nuts) sliced 10-15
- Ghee (Clarified butter) 1 tsp
- Khoya (unsweetened) 250g
- Ghee (Clarified butter) ½ Cup
- Elaichi powder (Cardamom powder) ½ tsp
- Sugar 1 Cup or to taste
- Pakola Full Cream Milk 1 Cup
- Zarda ka rang (Orange food color) 1 pinch or as required
- Chandi warq (Edible silver leaves)
- Pista & Badam (Almonds & Pistachios) sliced
Directions:
In a frying pan,add lotus seeds and dry roast on low flame until crispy (4-5 minutes).
Let it cool.
In a chopper,add lotus seeds,chop coarsely & set aside.
In a frying pan,add gram flour and dry roast on low flame until fragrant (2-3 minutes),take out in a bowl & set aside.
In the same frying pan,add clarified butter and let it melt.
Add pistachios,almonds,cashew nuts & fry for 2 minutes,take out in a bowl & set aside.
In the same frying pan,add clarified butter and let it melt.
Add khoya,mix well & cook on low flame until melts (2-3 minutes) & set aside.
In a wok,add clarified butter & let it melt.
Add coarsely chopped lotus seeds,roasted gram flour,mix well & cook on medium flame for 3-4 minutes.
Add cardamom powder,mix well & cook for 2 minutes.
Add sugar,mix well & cook for 4-5 minutes.
Add milk,mix well & cook on low flame for 2 minutes.
Add orange food color,mix well & cook until it leaves the sides of the pot (2-3 minutes).
Add cooked khoya & mix well.
Add fried nuts & mix well.
Garnish with edible silver leaf,almonds & pistachios & serve!
Ajza:
- Phool makhanay (Lotus seeds) 2 & ½ Cups
- Baisan (Gram flour) sifted ½ Cup
- Ghee (Clarified butter) 1 tbs
- Pista (Pistachios) sliced 10-15
- Badam (Almonds) sliced 10-15
- Kaju (Cashew nuts) sliced 10-15
- Ghee (Clarified butter) 1 tsp
- Khoya (unsweetened) 250g
- Ghee (Clarified butter) ½ Cup
- Elaichi powder (Cardamom powder) ½ tsp
- Sugar 1 Cup or to taste
- Pakola Full Cream Milk 1 Cup
- Zarda ka rang (Orange food color) 1 pinch or as required
- Chandi warq (Edible silver leaves)
- Pista & Badam (Almonds & Pistachios) sliced
Directions:
Frying pan mein phool makhanay dal dein aur halki ancch per crispy hunay tak dry roast ker lein (4-5 minutes).
Thanda ker lein.
Chopper mein phool makhanay dal dein aur coarsely chop ker lein & side per rakh dein.
Frying pan mein baisan dal dein aur halki ancch per khushbu anay tak dry roast ker lein (2-3 minutes),bowl mein nikal lein & side per rakh dein.
Us he frying pan mein ghee dal ker melt ker lein.
Pista,badam aur kaju dal dein aur 2 minutes kliya fry ker lein,bowl mein nikal lein & side per rakh dein.
Us he frying pan mein ghee dal ker melt ker lein.
Khoya dal ker ache tarhan mix karein aur halki ancch per melt ho janay tak paka lein (2-3 minutes) & side per rakh dein.
Karahi mein ghee dal ker melt ker lein.
Coarsely chopped phool makhanay aur roasted baisan dal ker ache tarhan mix karein aur darmiyani ancch per 3-4 minutes kliya paka lein.
Elaichi powder dal ker ache tarhan mix karein aur 2 minute kliya paka lein.
Cheeni dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Doodh dal ker ache tarhan mix karein aur halki ancch per 2 minute kliya paka lein.
Zarda ka rang dal ker ache tarhan mix karein aur pot ki sides chornay tak paka lein (2-3 minutes).
Cooked khoya dal ker ache tarhan mix ker lein.
Fried nuts dal ker ache tarhan mix karein.
Chandi warq,badam & pista sa garnish ker ka serve karein!
