Khoya kaju recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
For onion paste:
- 1 medium or 1 cup Onion sliced
- 1 clove Garlic
- ½ inch Ginger
- 2-3 Green chili
- ½ inch Cinnamon stick
- 2 Black peppercorns
- ⅓ cup Cashew nuts chopped
- ¾ cup Water
for khoya kaju recipe:
- 1 cup Cashew nuts Whole and roasted
- ½ tablespoon Oil
- 1 tablespoon Butter
- 1 Bay leaf
- 2 Cloves
- 1 cup Water
- ¼ cup Khoya (Mawa) grated or crumbled, milk solids
- a pinch Sugar
- ¼ teaspoon Green cardamom seeds powder
- Salt to taste
- 2-3 tablespoons Plain yogurt
making onion paste:
Take all the onion paste ingredients in a saucepan along with water.
Turn the heat on medium. Let it simmer for 10 minutes or till onions get soft.
Let it cool down a bit.
Make smooth paste in blender or grinder. Keep it aside.
Making khoya kaju recipe:
Heat the oil and butter in a pan on medium heat.
Once hot add bay leaf and cloves, saute for 30 seconds.
Add prepared paste. Cook with stirring continuously. As it has cashews in it gravy will stick to the pan, so don’t forget to stir.
Cook for 3-4 minutes or it becomes very thick and gravy has slight color change.
Then add 1 cup of water and start mixing. Let it come to a simmer.
Mix in grated khoya.
Add cardamom powder, salt and sugar.
Add yogurt and stir well.
Let it simmer for 2 minutes. Do stir in between. If gravy becomes too thick then add some water.
Lastly add roasted cashews. The cashew nuts I have used are already roasted. If yours is not then roast them into a teaspoon of oil till they get light brown color.
Mix well and again let it simmer for 2-3 minutes.
Then turn off the stove.
*Nutrition information is a rough estimate for 1 serving
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