Ingredients

• 100 gms - Fenugreek seeds
• 1 cup - Milk
• 1 cup - Oil
• 1 tsp - Coriander powder
• 1 tsp - Chilli powder
• 1 tsp - Turmeric powder
• 1 tbsp - Amchur powder
• 50 gms - Raisins, soaked in rose water for 30 minutes and drained
• 1 tbsp - Rose water
• For garnishing :
• 8 to 10 - Almonds, flaked and toasted

How to Make Methi kishmish

• Wash and soak the fenugreek seeds overnight in milk.
• Boil the soaked seeds in the milk over a medium heat.
• Lower the heat and simmer, stirring occasionally, until the milk is fully absorbed.
• Remove and wash the boiled fenugreek in running cold water.
• Drain and keep aside.
• Heat oil in a kadai.
• Dissolve coriander powder, chilli powder and turmeric powder in 1 cup water.
• Stir fry until the moisture evaporates.
• Add boiled fenugreek seeds, stir for five minutes.
• Add raisins and amchur powder and stir for three minutes.
• Remove and adjust the seasoning.
• Garnish with almonds and serve as an accompaniment.