½ cashew nut powder
1 cup sugar
5 – 6 strands saffron (kesar)
2 tbsp ghee
6 – 8 leaves silver warq (tabak)
Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency. Melt ghee and add to this syrup. Add cashew nut powder and mix thoroughly. Set aside to cool slightly.
Knead it well and roll into half centimeter thick rectangles. Diamond shape of approximately one and half inch should be made on the side. Spread silver warq over it and cut into Diamond Shape
Gajar ka halwa
1 kg carrots
2½ cup boiled milk (you can also use dry milk powder)
Sugar to taste
½ tsp cardamom powder
3 tbsp butter
(You can use nuts of your own choice e.g. walnuts etc.)
Wash, peel and grate the carrots. Heat a pan with butter and put the grated carrot and cook on low flame till the raw smell disappears. Add milk and boil on low flame till thick. Once it starts thickening, add sugar and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the ghee separates from the mixture. Finally garnish with nuts and ‘carrot halwa’ or ‘gajjar ka halwa’ is ready. Serve hot.
Moong dal ka halwa
1 cup split green gram skinless (dhuli moong dal; soaked)
1 cup sugar
Saffron (kesar) a generous pinch
½ cup milk
1 cup ghee
¾ Mawa (khoya) crumbled
12 pieces almonds
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the daal turns golden brown. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.
350g strong bread flour
7g sachet easy-bake or fast action dried yeast
1 tsp salt
150ml natural yogurt
Approx 150ml hand-hot water
Melted butter or ghee, to serve
Mix the flour, yeast and salt in a large bowl.
Stir in the yoghurt and enough water to mix to a soft dough . Knead on a lightly floured surface for 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Pinch tightly to seal.
Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose
the filling and pinch tightly to seal
Shape into a ball then roll each ball out to a thin oval shape.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.
200g Chicken Breast Piece
5g cashew nut
5g mozzarella cheese
Salt as per taste
2g ginger and garlic paste
10ml lemon juice
1gm special kebab masala (Cardamom, Cinnamon, Jaifal, Star Anise)
Slit the breast pieces and make a hole in between. Make a paste of panner, cashew, cheese,,salt,ginger garlic, lemon juice, saffron, besan , egg for stuffing. Sautee the stuffing in a heated pan with 5 gm of oil Insert the stuffing in the breast pcs properly
Put in a kebab rod and grill in tandoor, apply bit of butter while grilling.
Recipes by Chefs of Khazana Mithai and Khazana Restaurant.
Special thanks to Avishek Sinha, Director, Khazana.