Kaju Makhana

Ingredients

• Ghee (clarified butter) ½ cup (125 g)
• Makhana (lotus seeds) 1 cup
• Cashew nuts ½  cup
• Jeera (cumin seeds ) 2 tsp
• Cashew  nuts, soaked in water 1 cup
• Khus khus (poppy seeds), soaked in water ¼  cup
• Milk   1/4 cup
• Dessicated coconut 2 tbsp
• Dhania (coriander ) powder 1 tbsp
• Kala namak (black rock salt ) 1 tbsp or to taste
• Singhara ( water chestnuts  ) 7-8
• Green chillies-slit 2-3
• Cream to garnish ¼  cup
• Chopped coriander leaves to garnish

Preparation

• Grind the soaked cashew nuts, poppy seeds, milk and the coconut to a paste.

• Heat ghee in a heavy based pan and fry lotus seeds till they turn color slightly. Keep aside.

• Now fry cashew nuts to slightly brown and keep aside. Splutter cumin seeds in the same pan add the ground paste. Saute over low heat, till the fat separates.

• Add coriander powder and rock salt. Add water chestnuts, fried cashews and lotus seeds. Stir fry a few times and then add water.

• Simmer for 3-4 minutes and serve hot garnished with cream and coriander leaves.