Nazakate khus-khus Rose

Nazakate khus-khus Rose

Cooking Time

Preparation Time : 50

Cook Time : 30

Total Time : 80

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

  • 01

    For gravy , First soak kaju, khaskhas in 4 teaspoon milk and keep aside for 1/2 an hour.

  • 02

    Chop onions roughly.

  • 03

    Heat 2 teaspoon oil in a pan and add asofaetida and cumin seeds. Let it splutter.

  • 04

    Add Chopped onions and saute till transparent. Switch off the gas and keep aside to cool.

  • 05

    In the mean time to make pink balls, Grate the beetroot and squeeze all juice.

  • 06

    In this squeezed beetroot, add drained poha , paneer and salt . Mix it gently . Make a smooth dough.

  • 07

    Prepare small ping-pong sized balls.

  • 08

    Heat the oil and than lower the flame. Fry these balls till golden and crisp. Keep aside the balls.

  • 09

    Now to make white gravy. Grind the cool down sauted onion and transfer this paste in a bowl.

  • 10

    Than grind the mixture of kaju khaskhas and make a smooth paste.

  • 11

    Again heat 2 teaspoon oil in a pan . Add onion paste and after 1 minute add kaju khaskhas paste and keep stirring.

  • 12

    Add malai , Salt and black pepper. Stir nicely. After 5 minutes switch off the flame . Now white gravy is ready .

  • 13

    While serving this dish pour gravy ina bowl and then add beetroot balls in it .

  • 14

    Now Garnish dish with rose petals , kishmish , coriander leaves and cashewnuts.

  • 15

    Serve hot with naan, chapati and parantha.

Review

5

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