How to make Khoya Kaju -
A rich dish of khoya and cashewnuts.
This recipe is contributed by Member viral jadav.
Main Ingredients : Cashewnuts (काजू), Mawa
Cuisine : Indian
Course : Mithais
For more recipes related to Khoya Kaju checkout Dry Fruit Kachori, Kaju Khoya aur Besan ke Laddoo, Dry Fruits And Khajoor Laddoo, Kaju Pista Badam Kesar Burfi . You can also find more Mithais recipes like Banana Halwa Burfi, Kala Jamun, Badam Burfi, Kesar Pista Phirni.
Khoya Kaju Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Khoya Kaju Recipe
Cashewnuts roasted 50 grams
Mawa 3 tablespoons
Boiled onion paste 1 cup
Ginger paste 1 teaspoon
Khoya/mawa grated 200 grams
Milk 1 cup
Sugar 2 teaspoon
Cinnamon powder 1/2 teaspoon
Salt to taste
coriandter leaves 2 tablespoons
Method
Step 1
Heat ghee in a non stick pan add onion-garlic paste and saute for a minute.
Step 2
Add ginger paste, khoya, milk and sugar and continue stirring for two minutes. Add cinnamon powder, salt and cashewnuts and cook for a minute. Serve hot garnish with chopped coriander leaves.
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