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Rava Sheera Recipes | Food Diaries | Zarnak Sidhwa | Food Court

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Khoya Aalu

Ingredients:
Whole dried milk, grated 1 cup
Potatoes 4 boiled
Oil 1 tbsp
Clarified butter 4 tbsp
Raisins 1/4 cup
Cashews, chopped 1/4 cup
Onions, chopped 2
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Tomatoes, chopped 2
Salt to taste
Red chili powder 1 1/2 tsp
Coriander powder 2 tbsp
All spice powder 1 tbsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Cashews, crushed 3 tbsp
Milk 1 cup
Green chilies, chopped 2-3

Method:
Heat oil and 2 tbsp ghee in a pan. Cut the potatoes into thick slices, add to the pan and cook till potatoes turn golden brown on both sides. Drain into a bowl and set aside. Add raisins to the same pan, sauté. Drain into another bowl. Add chopped cashews to the same pan and sauté till lightly brown. Drain into a bowl. Add onions, ginger and garlic to the same pan and sauté till onions turn golden brown. Add tomatoes, salt, red chili powder, coriander powder, all spice powder, cumin powder, turmeric powder and crushed cashews, mix and cook till tomatoes are pulpy. Remove from pan and blend with milk to a fine paste. In a pan heat remaining ghee and green chilies. Add the blended mixture, add little water if needed. Add the fried potatoes, half the fried cashews, 1 tbsp fried raisins and khoya, mix and garnish with more khoya, remaining fried cashews and remaining fried raisins.

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Rava Sheera

Ingredients:
Water 1 ¼ cups
Clarified butter ¼ cup
Semolina ½ cup
Caster sugar ½ cup
Green cardamom powder ¼ tsp
Almonds, chopped 2 tbsp
Cashews, chopped 2 tbsp
Raisins, chopped 2 tbsp

Method:
Melt ghee, add the semolina, keep stirring till well roasted. In another pan, heat the water and add it slowly and keep mixing to avoid lumps. Within a couple of minutes, all the water is absorbed by the semolina. Now add sugar. Keep stirring and cook till it thickens and sheera starts to leave the sides of the pan. Add cardamom powder and chopped nuts. Mix well and serve.