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Thursday, May 30, 2013

Khoya Kaju

If anyone is talking about rich and sweet North-Indian gravy, it definitely is "Khoya Kaju" to me!!! I'm not-at-all into sweets, but made this on my hubby's demand :) And even I enjoyed this time, may be 'coz of some funny memories attached to it! 

I still remember the day we had it together at "Baawarchi" restaurant, back in India... It was a dinner-date just before a few days of our wedding! He ordered so many things at once and we found that manager was surprised with a long order... Huh, my hubby told him that this gal eats a lot!!!!!! :(

Anyways, back to the recipe... You might not have tried making it at home, but it's quick and easy version! It's never too late to experiment... :) 

Serves: 2


1 cup Cashews
1/2 cup Paneer (crumbled)
2 Onions (medium)
1 tbsp Melon Seeds (Magajtari)
1 tsp Poppy Seeds (khus-khus)
1/2 cup Lukewarm Milk
1 tsp Ginger-Garlic paste
2-3 tsp Sugar
A pinch of Turmeric powder
Salt, to taste
1 tbsp Ghee

For Garnishing --

5-6 Fried Cashews
2 tsp Fresh Cream


- Soak 3/4 cup cashews and melon seeds in hot water for 10 mins. 
- Drain water and grind it with poppy seeds to make a smooth paste.
- Roughly chop onions and grind to make a coarse puree of it. Keep it aside.
- Heat 2 tsp of ghee in deep-pan and saute remaining 1/4 cup cashews (roughly chopped) till it's crispy and golden brown. Saute cashews (cut into half) to be used for garnishing too.
- In the same pan, add remaining ghee and heat on medium-high flame. 
- Add ginger-garlic paste along with onion puree. Cook it for 3-4 mins.
- Add white paste (cashew one) and mix well.
- When it starts releasing ghee from the sides, add milk, sugar and all spices. 
- Turn off the heat and add crumbled paneer into it. Mix well.
- Transfer it to a serving bowl and garnish with fried cashews n fresh cream.
- Serve with Lachcha Paratha!!! :)


- Khoya (mawa) can be used to replace paneer or even fresh cream can be added instead.
- Cashews and melon seeds retains color white if soaked in hot water!

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