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Cashew butter recipe indian pro#

So I make it a lot of times for special occasions.

Cashew butter recipe indian pro#

Please read the Ingredients & substitutes and Pro Tips sections below. The day you want to serve the malai kofta, just prepare the koftas and heat the gravy. It involves several preparation steps so it takes some time but is easy and not difficult.įor convenience, you may split the recipe and make the gravy the previous day or ahead. But with proper planning and preparing ahead it is easy to make. Many people feel making malai kofta at home is a very difficult task. Onions and cashews impart natural sweetness while tomatoes lend a tang and spices infuse the best aromas to the gravy. My recipe is much simpler and makes use of tomatoes too as it makes a super perfect and delicious gravy similar to the paneer butter masala. But in general a paste made with boiled onions, cashews and sometimes poppy seeds is used to make the white gravy. For a healthier option you may bake or air fry them.Įvery restaurant has a different formula to make their kofta gravy. This mixture is shaped to small balls and deep fried. The paneer kofta are made with mix of mashed/grated boiled potatoes, crumbled paneer, corn starch, spices and herbs. The gravy is super delicious, brimming with flavor and absolutely finger-licking good. The paneer koftas are crisp on the outside with a soft and mouth-melting light texture inside. This malai kofta is a delight for all your senses! It smells great, looks fantastic and tastes the best. The key difference between the 2 is the use of tomatoes and spices like red chilli powder and turmeric. The first being the Mughlai style that’s white in color and the other is the koftas in Orange gravy. There are 2 kinds of Malai kofta served in Indian restaurants. There are also many other vegetarian versions like lauki kofta (bottle gourd kofta), mixed vegetable kofta and raw banana koftas. Again roll each kaju pista roll to a thin cylinder.In India, the vegetarian version known as Malai kofta is hugely popular in the restaurants. Repeat the same for the other half of the rolled cashew dough.Then Place the rolled pistachio log in one half of the rolled cashew slowly start to wrap the cashew sheet and roll enclosing the pistachio roll. Take the Pistachio dough and roll it like a log of 1″ thickness.We can also add cashew mixture to the butter paper/ parchment paper and cover with another parchment paper and roll it to a slightly thick circle.Using a rolling pin roll it to a slightly thick and big circle Then with your hands nicely knead it to a dough and place the dough in the greased plate. Allow the kaju mixture to cool off for a while.

This is the correct stage to remove the kaju mixture from the flame.Take a small piece of kaju mixture and if you roll it, it should roll it to a ball. Switch off the flame and keep stirring as we have still heat in the pan. Within one minute, we could be able to see the dough getting still more thickening.

Within few minutes, we could see our Kaju mixture starts forming like a dough without sticking on the sides of the pan, at this point add cardamom powder and ghee and keep stirring.

Now, at this point we need to add our ground cashew powder and keep mixing it with a flat spatula continuously.

Other method is, just pour a drop of sugar syrup in a bowl of water and you could see it forms a ring without getting dissolved in water.

First, we can take a drop of sugar syrup and rub it in between thumb and point finger and if we move the fingers apart, we should be able to see single string forming in-between the two fingers. We can test the one-string consistency in 2 ways.

Let the sugar dissolves in water and keep stirring it in low flame until we get a one-string consistency.

Heat a pan and add sugar and water and mix well.

Sometimes the ground powder might be mushy, do not panic, while mixing this ground cashew with the sugar syrup, this would become smooth. If you are using whole cashews, then break it to two. If you have stored the cashews in refrigerator, then take it out and bring it to a room temperature. First lets get ready with our ingredients. Also grease the rolling pin with little ghee.

Take a flat plate and grease it with ghee.

Add this green food color milk little by little and knead pista+sugar mixture to a smooth dough.

Then, add green food color to the milk and mix well.

Grind it in pulse mode till the pista becomes a coarse powder.