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