Nazakate khus-khus Rose

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Nazakate khus-khus Rose

Description

Cooking Time

Preparation Time :50 Min

Cook Time : 30 Min

Total Time : 1 Hr 20 Min

Ingredients

Serves : 4
  • For balls : Paneer - 100 grams.


  • Beetroot - 1 small


  • Poha - 4 teaspoon


  • Salt 1/2 teaspoon


  • Oil for frying - 1/2 litre


  • For gravy : Kaju - 1/2 bowl


  • (Poppy seeds)Khaskhas - 2 teaspoon


  • Roughly Chopped onion - 4


  • Oil - 4 teaspoon


  • Asofaetida- 1/8 teaspoon


  • Cumin seeds - 1 teaspoon


  • Black pepper - 1/4 teaspoon


  • Rose water - 1/2 teaspoon


  • Malai - 1cup


  • Salt - 1 teaspoon


  • Some rose petals , kishmish , coriander leaves and cashewnuts for Garnishing

Directions

  • For gravy , First soak kaju, khaskhas in 4 teaspoon milk and keep aside for 1/2 an hour.
  • Chop onions roughly.
  • Heat 2 teaspoon oil in a pan and add asofaetida and cumin seeds. Let it splutter.
  • Add Chopped onions and saute till transparent. Switch off the gas and keep aside to cool.
  • In the mean time to make pink balls, Grate the beetroot and squeeze all juice.
  • In this squeezed beetroot, add drained poha , paneer and salt . Mix it gently . Make a smooth dough.
  • Prepare small ping-pong sized balls.
  • Heat the oil and than lower the flame. Fry these balls till golden and crisp. Keep aside the balls.
  • Now to make white gravy. Grind the cool down sauted onion and transfer this paste in a bowl.
  • Than grind the mixture of kaju khaskhas and make a smooth paste.
  • Again heat 2 teaspoon oil in a pan . Add onion paste and after 1 minute add kaju khaskhas paste and keep stirring.
  • Add malai , Salt and black pepper. Stir nicely. After 5 minutes switch off the flame . Now white gravy is ready .
  • While serving this dish pour gravy ina bowl and then add beetroot balls in it .
  • Now Garnish dish with rose petals , kishmish , coriander leaves and cashewnuts.
  • Serve hot with naan, chapati and parantha.