Khoya Kaju

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Kadai Mushroom Masala, Best Rajasthani makki aur gosht, Easy Amritsari Chole

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4

Ingredients

  • 1 cup - cashews
  • 1/2 cup - Paneer (crumbled)
  • 2 Onions (medium)
  • 1 tbsp - melon seeds (Magajtari)
  • 1 tsp - Poppy Seeds (khus-khus)
  • 1/2 cup - lukewarm Milk
  • 1 tsp - ginger-garlic paste
  • 2-3 tsp - Sugar
  • a pinch of Turmeric powder
  • Salt - to taste
  • 1 tbsp - Ghee
  • For garnishing:
  • 5-6 fried cashews
  • 2 tsp - fresh Cream

How to Make Khoya Kaju

  • Soak 3/4 cup cashews and melon seeds in hot water for 10 minutes.
  • Drain water and grind it with poppy seeds to make a smooth paste.
  • Roughly chop onions and grind to make a coarse puree of it. Keep it aside.
  • Heat 2 tsp of ghee in a deep pan and saute the remaining 1/4 cup cashews (roughly chopped) till it's crispy and golden brown.
  • Saute cashews (cut into half) to be used for garnishing too.
  • In the same pan, add the remaining ghee and heat on medium-high flame.
  • Add ginger-garlic paste along with onion puree. Cook it for 3-4 minutes.
  • Add white paste (cashew) and mix well.
  • When it starts releasing ghee from the sides, add milk, sugar and all spices.
  • Turn off the heat and add the crumbled paneer to it. Mix well.
  • Transfer it to a serving bowl and garnish with fried cashews and fresh cream.
  • Serve with lachcha paratha.
  • Recipe Courtesy: My Own Food Court