Kaju Masala

written by Sunita Karthik September 14, 2011 1 comment

Ingredients:
Whole Cashewnuts – 1/2 cup
Unsweetened Khoya – 1 cup
Ghee – 2 tblsp
Onions – 2
Cardamom – 2
Cloves – 3
Cinnamon – 1 one inch piece
Salt as per taste
Kismis – 1 tblsp
Sugar – 1/2 tsp

Grind Together:
Dhania – 1 1/2 tblsp
Ginger – 1/2 inch piece
Red Chillies – 9
Almonds or Ground Nuts – 10

Method:
1. Fry cashewnuts separately in ghee until golden. Keep aside.
2. Heat ghee and fry khoya to golden brown colour.
3. Remove and keep separately.
4. In the same ghee add one tsp of sugar.
5. When it turns light brown, add cloves, cinnamon and cardamoms.
6. Continue frying with grated onion till the ghee separates.
7. Add ground masala and fry till it smells good.
8. Mix well and add kismis.
9. Pour 2 cups of water and salt.
10. When it starts boiling add fried khoya and cashewnuts.
11. Cook till gravy thickens.
12. Before removing from fire, add two spoons of ghee.
13. Serve hot.

Keerai Sag

Sunita Karthik

Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.