First in a sauce pan add water, jaggery, cardamom powder, ginger powder and let the jaggery dissolve in it properly. Once the jaggery melts, add saffron in it to enhance the color.
Heat ghee in another pan, add cashew nuts, almonds, pistachio and cook till they are brown in color. Remove and keep it aside.
Now in same pan add semolina and roast till light brown in color. Add raisins, mix well and roast till raisins are fluffy.
Add jaggery water in it, mix well till it is thick in consistency. Keep the halwa little bit watery, because once it gets cool, it will get thick. Now add mixed nuts in it and mix it properly.
Serve in a glass bowl and garnish it with mixed nuts on it.
Jeera aloo is a dish that pairs perfectly with roti and paratha. This delicious Jeera aloo recipe that is packed with all sorts of Indian flavours and will become a staple in your kitchen in no time.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Misal Pao is packed with protein with beansprouts and the finest of Indian spices. It is a dish you wanna try your hands at especially if you been wanting to feed your children veggies forever.
Michelin-starred chef and restaurateur Rohit Ghai is hailed as one of the UK’s most creative and accomplished Indian chefs. Chef Ghai began his international career working with Michelin-starred restaurant Benares in London in 2008.
Harpal Singh Sokhi is a celebrity chef from India. Also known as the “Energy Chef of India”, he is now a “Dancing Chef Of India”. Chef Sokhi anchored Grand Trunk Rasoi Season 1, he also started his fine-dine restaurant Karigiri in Noida, New Delhi, and one of the largest clubs in the country, club D’Neo at Jalandhar, Punjab.
Lachha Rabari is the perfect dessert to enjoy during Vaisakhi time. It is infused with saffron, sugar, rose water, and the richness of milk. You may have tried Rabari before but not one done this way. Try it today.
