CHEF'S CHOICE

Ghee- 1/3 cup Corriander seed- 2cup Cashewnut- 10-12 Makhana-1/4 cup Almond - 10-12 Grated coconut- 1/2 cup Cardamom powder- 1/2 cup * Heat Ghee in a pan and fry  cashewnut,  almond and makhana. Till light golden colour. Makahana must must be crisp * Coarsely  grind the above mixture. * Heat 1/4 cup of ghee and add coriander seeds. Cook till fragrant  and brown. * Grind the coriander  seeds finely. * Again heat ghee in a pan add corriander seeds and Coarsely  grinded cashewnut,  almond and makhana. Cook for a minute and then switched off the flame. *Now add castor  sugar and grated coconut. Mix well. *Garnished with slivered cashewnut and almond.

Moong dal- 1cup Sugar- 1cup Cashewnut- 10  Almond- 10 Raisin- 2 tbsp  Cardamom powder Ghee- 4tbsp Milk- 4 cup * soak moong dal for 4-5 hrs. * Drain the water and keep lentils for 30 mins. * grind the moong dal roughly. * Heat ghee in a kadai add moong dal. Stir halwa in a low flame.  * Cook till raw smell of moong dal goes away. * Then add milk, sugar and cardamom powder. Cook it in a low flame. * In a seperate pan heat ghee and fry the raisin, slivered cashenuts,  and almond till light golden colour. * When halwa is cooked then mix all the dry fruits. Switch off the fla...

Full fat milk- 2litre Lemon juice- 2tbsp Cardamom powder- 1/3 tsp Sugar-1/3 cup Pistachio- to garnish Almond- to garnish Ghee- 1tsp * Boil 1 litre milk in a deep bottom pot. * Then add lemon juice to curdle the milk. * Now drain the liquid and keep chena aside * Boil another 1 litre milk in a deep botton pan. Boil it till milk becomes thick. * Add chena in it and allow milk to thicken * Now add sugar, cardamom powder and ghee. Mix it well * stich off the flame when mixture reaches its consistancy. * Greece the tray with ghee and pour the kalakand mixture on it. * Garnish with pistachio and almond sliver.