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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
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
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