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Preparation Time : 50
Cook Time : 30
Total Time : 80
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
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.
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