RECIPES FROM NIDHI WITH LOVE FROM INDIA

S. No. Name of food item Page No. Type of food item

A MASALA CHAI 2

B BHEL PURI 3

C MIX VEGETABLE PAKORA 4 Snacks & Drinks

D SHIKANJVI 5

E CHACH 6

F AALOO KI SABZI 7–8

G POORI 9

H KADDU KI SABZI 10

I CHOLE BHATURE 11 – 13

J ALOO PARANTHA 14
Main Course Meals
K MATAR PANEER 15 – 16

L ARHAR DAL 17

M DRY MIX VEG 18 – 19

N LAUKI KE KOFTE 20 – 21

O CHAPATI / ROTI 22

P NARIYAL LADOOS 23
Dessert
Q RAVA KESRI HALVA 24

PAGE 1 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 MASALA CHAI
INGREDIENTS

 2 cups water or 500 ml water

 4 teaspoon sugar or add as per taste
 2 teaspoon tea
 ¼ cup milk or add as per taste
 ½ inch cinnamon (dalchini)
 2 to 3 green cardamoms (chotti elaichi)
 2 cloves (laung)
 1 inch ginger (adrak)
 2-3 bay leaves
 4-5 black pepper

METHOD

 Take 1/2 inch cinnamon, 2 to 3 green cardamoms, 2 cloves, 1 inch ginger,

2-3 bay leaves, 4-5 black pepper in a mortar-pestle.
 Crush coarsely and keep aside.
 In a small pan with a handle, heat 2 cups water (250 ml).
 Let the water come to a boil and then add the crushed spices.
 Boil the spices along with the water for 2 to 3 minutes.
 Add sugar as per taste. Usually add 4 teaspoon raw sugar as desired.
 Now add 2 teaspoon tea. Boil for a minute. This boiling time depends on
how strong you want your tea. If you prefer a strong intense tea, then boil
for a few more minutes.
 Add milk. After adding milk boil for 2 to 3 minutes.
 Pour the tea through a tea strainer directly in the cup.
 Serve masala chai.

PAGE 2 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 BHEL PURI
INGREDIENTS

 3 cups puffed rice

 1 handful peanuts (roasted and salted)
 2 potatoes (boiled, peeled, and chopped into tiny cubes)
 1 large onion (finely chopped)
 1 large tomato (finely chopped)
 1/2 bunch coriander (approximately 1/10 pound or 50 grams, finely
chopped)
 2 chilies (green, finely chopped)
 Mint-coriander chutney, to taste or chilly sauce and tomato ketchup
 1 handful salted snacks
 1 cup sev or potato strings

METHOD

 In a large bowl, mix the puffed rice, peanuts, potato, onion, tomato,
coriander, and green chilies together.
 Add the mint-coriander chutney and tomato ketchup according to your own
taste preferences.
 Mix the entire contents of the bowl well.
 Garnish with plenty of sev.
 Serve and eat immediately.

PAGE 3 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 MIX VEGETABLE PAKORA
INGREDIENTS

 Cauliflower (phool gobi)

 Potato (aaloo)
 Spinach leaves
 Egg plant
 1 cup besan (gram flour)
 1 cup water or add as required
 1 pinch turmeric powder (haldi)
 1 pinch asafoedita (hing)
 ¼ teaspoon carom seeds (ajwain)
 ¼ teaspoon red chilli powder
 ¼ teaspoon garam masala powder
 Salt as required

METHOD

 Rinse, peel and then finely chop or slice all the veggies. Take all of them in
a mixing bowl.
 Also add chopped onions, green chilies and ginger (if required).
 Add all spice powders including salt. Mix everything very well.
 Now add 1 cup besan (gram flour).
 Mix again very well and keep aside for 5 minutes.
 Add water in parts.
 Mix to a thick yet flowing batter in added overall 1 cup water.
 Heat oil for deep frying. When the oil becomes hot, then drop spoonfuls
of the batter in the oil. Fry pakoras on a medium flame.
 When one side is cooked and light golden, flip and fry the other side.
 Flip couple of times and fry till the pakoras are crisp and golden.
 Remove the vegetable pakoras in a slotted spoon. Drain them on kitchen
paper towels. Fry the pakoras in batches this way.
 Serve vegetable pakora with any chutney or ketchup of your choice.

PAGE 4 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 SHIKANJVI

INGREDIENTS

 2 Cups water
 1/2 Cup sugar syrup
 1 Tsp black salt
 1/4 Cup lemon juice
 1/2 Tsp cumin seeds powder
 Few mint leaves (optional)
 Handful icecubes

METHOD

 Sugar Syrup: Add 1/4 cup sugar in 1/2 cup of water. Heat it on low heat
till the sugar dissolves in water.

 As soon as sugar dissolved off the heat and your sugar syrup is
ready. Wait for few minutes to cool it down.

 In a pan or pitcher or jug add water, sugar syrup, lemon juice, cumin
seed powder, and salt. Mix well. Instead of water add soda or sprite.

 Serve chilled or with ice cubes and mint leaves.

PAGE 5 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 CHAACH

INGREDIENTS

 1 cup plain yogurt

 2 cups cold water

 1 green chili

 1/2 teaspoon cumin powder

 1/2 teaspoon black salt

 1/4 teaspoon salt, or to taste

 Cilantro or mint, for garnish

METHOD

 Add all ingredients to a blender.

 Blend till combined.

 Pour into serving glasses, garnish with fresh cilantro or mint and serve.

PAGE 6 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 AALOO KI SABZI

INGREDIENTS FOR AALOO KI SABZI

 4-5 medium size potatoes (aloo), peeled and diced

 1 cup peas (matar), peeled
 1 medium size onion, finely chopped
 2 to 3 garlic (lahsun), finely chopped (optional)
 1 inch ginger, finely chopped (adrak)
 2-3 tomatoes, chopped
 1 or 2 green chili, chopped or sliced (optional)
 1 teaspoon turmeric powder (haldi)
 1 teaspoon red chili powder (lal mirch powder)
 ½ teaspoon spices powder (garam masala)
 1 teaspoon carom seeds (ajwain)
 1 pinch asafoetida (hing)
 1 teaspoon salt
 3 tablespoon peanut oil
 2 to 3 cups water
 a few coriander leaves for garnishing

PAGE 7 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

METHOD FOR AALOO KI SABZI

 Heat peanut oil in a pressure cooker.

 Add the ajwain and fry them.
 Now add the onion and saute them till they become soft.
 Add the ginger, garlic and green chilies and saute till the raw smell of the
ginger and garlic disappears.
 Add the chopped tomatoes and saute till the tomatoes become soft and
pulpy.
 Add the turmeric powder, asafoetida and red chili powder. Mix well.
 Now add the diced potatoes and peas. Add salt and mix well.
 Add water and pressure cook the aloo matar for 3-4 whistles or till the aloo
are cooked.
 Open the lid and simmer the aloo matar sabzi by pressing a few cooked
aloo with the spoon on the sides of the cooker.
 This is to get a slightly thicker consistency of the gravy. The starch from the
aloo make the gravy a little thick.
 Once done, sprinkle some garam masala powder.
 Mix well and garnish with some coriander leaves.
 Serve hot aloo ki sabzi.

PAGE 8 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 POORI

INGREDIENTS FOR POORI

 2.5 to 3 cups whole wheat flour (atta)

 1 teaspoon peanut oil
 water to knead the flour
 peanut oil for frying
 1 teaspoon salt
 1 teaspoon carom seeds (ajwain)

METHOD FOR POORI

 Knead the wheat flour into a stiff dough with water and oil.
 Make small balls of the dough.
 Roll into rounds having 4 to 5 inches diameter.
 Heat oil for deep frying.
 Fry the pooris in oil till they get puffed and are golden brown.
 Remove the poori into paper napkins to remove excess oil.
 Serve the hot pooris with the aloo ki sabzi & kaddu ki subzi, along side with
sliced onions and some lemon wedges.

PAGE 9 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 KADDU KI SABZI
INGREDIENTS FOR KADDU KI SABZI

 1 small pumpkin (kaddu)

 ¼ teaspoon fenugreek seeds (methi seeds)
 1 teaspoon cumin seeds (jeera)
 1 or 2 dry red chilies (optional)
 ½ teaspoon red chili powder (lal mirch powder)
 ½ teaspoon turmeric powder (haldi)
 ¼ teaspoon spices powder (garam masala)
 1 teaspoon sugar or 2 teaspoon crushed jiggery & rock salt
 2 tablespoon oil & 1 lemon
 ¾ cup water or 1 cup water
 a few chopped coriander leaves for garnishing (optional)

METHOD FOR KADDU KI SABZI

 Wash the pumpkin and chop the pumpkin.

 In a pan heat oil.
 Add the fenugreek seeds and cumin seeds & fry for a minute on a low flame.
 Now add the red chilies and fry for some 15 seconds.
 Add the chopped pumpkin & all the dry spice powders except garam masala
 Add the sugar or jaggery.
 Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water
and salt.
 Cover the pan with a lid and cook for 8-10 minutes.
 Now mash the cooked and soft pumpkin with spoon and add garam masala.
 Stir the mashed pumpkin well and cook for minute or two.
 If the kaddu ki sabzi still looks watery to you, then evaporate the water from
the sabzi by cooking it without the lid.
 This kaddu ki sabzi should not be dry nor watery, just in between.
 Add lemon juice and mix well.
 Garnish with coriander leaves and serve kaddu ki sabzi hot.

PAGE 10 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 CHOLE BHATURE
INGREDIENTS FOR CHOLE

• Chickpeas, Soaked Overnight – 1 Cup (or With Canned Chickpeas)

• Garlic Cloves, Sliced – 2 Tbsp
• Tea Bags – 2 Or 2 Tbsp Tea Tied In A Muslin Cloth
• Ginger, Julienned – 1 Tbsp + More For Garnishing
• Green Chili, Sliced – 4-5 (Add Less If You Are Adding Red Chili Powder)
• Red Onion, Chopped – 1 Medium
• Dried Mango Powder – 1 Tsp
• Salt To Taste
• Pomegranate Seeds Powder – 1 Tsp
• Tomato Puree – ¾ Cup
• Turmeric Powder- ¼ Tsp
• Coriander Powder – 1 Tbsp
• Chana Masala – 2 Tbsp (I Have Used MDH Chana Masala)
• Oil – 2 Tbsp
• Cumin Seeds – 1 Tsp
• Whole Spices:
• Bay Leaf – 1
• Cinnamon Stick – 1 Stick
• Cloves – 2-3
• Star Anise – 1
• Black Cardamom Pods – 2
• Cumin Seeds – ½ Tsp

PAGE 11 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

INGREDIENTS FOR BHATURE
• All-Purpose Flour – 1½ Cup
• Semolina – ½ Cup
• Baking Powder – 1½ Tsp
• Sugar – 2 Tsp
• Salt To Taste
• Oil – 2-3 Tbsp
• Natural Yogurt – ½ Cup
• Warm Water As Needed
• Oil For Deep-Frying

METHOD FOR CHOLE

 Pressure cook the Chickpeas with the tea bags, water, salt, garlic cloves
and whole spices for 4 whistles on high heat.
 Turn the heat to medium and pressure cook for about 15 minutes or until
they are soft.
 Let the pressure come off. Discard the spices and tea bags and keep aside.
Discard the tea bag.
 Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
 When the seeds crackle, add ginger and sauté for a minute.
 Add onions and sauté till the onion is golden brown.
 Add Dried Mango Powder and Pomegranate Seeds Powder and cook for 2
minutes.
 Add tomato puree and mix well.
 Add coriander powder, chana masala, and green chilies.
 Mix well and cook for 5-6 minutes.
 Add tomato mixture to the cooked chickpeas and mix well. Add some
water if needed.
 Cook covered over low heat for 7-8 minutes. Turn off the heat and set
aside.

PAGE 12 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

METHOD FOR BHATURE
 Combine the flour, semolina, oil, salt, sugar and baking powder and mix
well.
 Add yogurt and mix well.
 Knead into a firm dough without using warm water.
 Apply little oil and cover it.
 Leave it for 2-3 hours.
 Divide it into 6-8 equal portions.
 Roll out into an oval or circular shape.
 Heat oil in a pan.
 Deep fry till the bhaturas puff up and both sides are slightly golden brown
in color. Pressing the center lightly with a large frying spoon would help
bhatura to puff up.

PAGE 13 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 ALOO PARANTHA
INGREDIENTS

 2 cup wheat flour / atta

 2 tsp oil
 ½ tsp salt
 1 cup water, to knead
 2 potato / aloo, boiled & mashed
 1 chilli, finely chopped
 ½ tsp coriander seeds, crushed
 ¼ tsp kashmiri red chilli powder
 ¼ tsp turmeric
 ¼ tsp cumin powder / jeera powder
 ½ tsp aamchur / dry mango powder
 ¼ tsp ajwain / carom seeds
 ½ tsp ginger paste
 2 tbsp coriander, finely chopped
 ½ cup wheat flour/atta, to dust
 7 tsp oil

METHOD

 Knead dough using 2 cup wheat flour, 2 tsp oil, ½ tsp salt and 1 cup water.
 Further, in a large mixing bowl take 2 boiled and mashed potato.
 Add 1 chilli, ½ tsp crushed coriander seeds, ¼ tsp chilli powder, ¼ tsp
turmeric, ¼ tsp cumin powder, ½ tsp aamchur, ¼ tsp ajwain, ½ tsp ginger
paste, 2 tbsp coriander and ¼ tsp salt.
 Mix well making sure all the spices are combined well.
 Pinch a ball sized wheat dough and dust with some wheat flour.
 Further, roll it in a circle of about 5 to 5.5 inches in diameter.
 Stuff the stuffing and roll slightly thick.
 Cook the paratha to golden brown adding oil/ghee.
 Serve the paranthas with curd or butter or any other dish.

PAGE 14 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 MATAR PANEER

INGREDIENTS

 250 to 300 grams paneer (cottage cheese)

 1 cup peas or matar - fresh or frozen
 1 to 1.25 cup water or 250 to 315 ml water or add as required
 ½ teaspoon cumin seeds
 ¼ teaspoon turmeric powder
 ¼ to ½ teaspoon red chili powder
 ¼ to ½ teaspoon garam masala powder
 2 to 2.5 tablespoon oil or ghee
 a few coriander leaves (dhania patta) for garnishing
 salt as required
 3 medium sized ripe red tomatoes - roughly chopped
 1 medium to large onion - roughly chopped
 1 to 2 green chilies - chopped
 ½ inch ginger - chopped
 2 to 3 garlic - chopped
 2 tablespoon roughly chopped coriander leaves
 1 teaspoon coriander seeds

PAGE 15 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

METHOD

 In a grinder or blender take ½ cup chopped onions, ¾ cup chopped

tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, 2 tbsp coriander
leaves and 1 tsp coriander seeds.
 Grind all the ingredients to a smooth paste.
 No need to add water while grinding. Keep the ground paste aside.
 Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute the cumin till they splutter.
 Then add the ground masala paste. Stir. Take care while sauteing as the
paste splutters. If there is too much spluttering, then cover partly with a lid
till the spluttering stops.
 Saute for 10-12 minutes or more on a low to medium flame till the oil
separates from the paste.
 Add all the dry spice powders - turmeric powder, red chili powder, garam
masala powder and stir well.
 Then add stir boiled peas and stir again.
 Add water and season with salt.
 Cover the pan and cook for about 9 to 10 minutes till the peas are cooked.
 If the curry appears thin, then simmer till it reaches the desired consistency.
The consistency is medium and neither thick nor thin.
 If the gravy appears thick, then add some water and simmer.
 Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or till the
paneer cubes get cooked.
 Don't overcook as the paneer becomes dense and hard then.
 Garnish it with coriander leaves.
 Serve matar paneer with rotis, parathas, naan or rice.

PAGE 16 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 ARHAR DAL

INGREDIENTS

 1/2 cup Arhar Dal

 1 Tomato (Tamatar)
 1/2 tsp Jeera
 1/4 tsp Turmeric (Haldi) Powder
 2 Green chilli
 3 tsp Oil
 1 level tsp Salt (Namak)
 3 Garlic (Lasun) Cloves

METHOD

 Boil the dal with salt, turmeric powder and slit green chillies.

 In another pan, heat oil, add the jeera, tomatoes and garlic pods, sauté on
a high flame till the tomatoes are soft and pulpy.

 Add the boiled dal into this with little water, boil well for 15 minutes to
incorporate the masala into the dal, garnish with coriander.

PAGE 17 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 DRY MIX VEG

INGREDIENTS

 200 grams Cauliflower (gobi), small florets steamed

 2 Carrots (Gajjar), diced or sliced, steamed
 100 grams Green beans (French Beans), cut into 1 inch pieces, steamed
 1 Onion, diced
 1 Green Bell Pepper (Capsicum , diced
 3 cloves Garlic, grated
 1 inch Ginger, grated
 2 large tomatoes diced
 1 teaspoon Cardamom Powder (Elaichi)
 1 teaspoon Turmeric powder (Haldi)
 1 teaspoon Coriander Powder (Dhania)
 1/2 teaspoon Garam masala powder
 1 teaspoon Red Chilli powder
 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
 Oil, for cooking
 1 tablespoon Butter (Salted)
 Salt (As per taste)

PAGE 18 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

METHOD

 To begin making the Dry Mix Veg, we will first steam all the vegetables
(carrots, beans and cauliflower). You can use a steamer or a pressure
cooker to steam your vegetables.
 Next once the vegetables are steamed, keep them aside.
 Next in a large kadai or a wok or a heavy bottomed pan; add in a
tablespoon of oil. Add in the grated ginger, garlic, onions and capsicum.
Stir fry on medium high heat until the onions and capsicum have
become lightly lender but are still a little crisp.
 Once the onions and capsicum have reached the texture that you desire;
add in the tomato puree and the masalas (coriander, turmeric,
cardamom, garam masala and red chilli powder)
 Saute all the ingredient and wait for the tomatoes to come to a quick
boil. After which add in the steamed vegetables, check the salt and spice
levels and give all the ingredients a stir.
 Finally add in the dried fenugreek leaves (kasuri methi). Cover the pan,
turn the heat to low and simmer the Dry Mix Veg for about 3 to 5
minutes.
 Turn off the heat and transfer the Dry Mix Veg to a serving platter.

PAGE 19 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 LAUKI KE KOFTE

INGREDIENTS

 ½ lauki / bottle gourd (lauki)

 ¼ cup besan / gram flour
 1 tsp turmeric
 1 tsp kashmiri red chilli powder

 2 tbsp corn flour (to coat)

 1 tsp garam masala powder
 4 tsp oil

 1 onion (finely chopped)

 1 tsp ginger-garlic paste

 2 tomato (finely chopped)

 ½ tsp cumin seeds / jeera
 1 bay leaf / tej patta
 2 tsp coriander powder

 ¼ cup curd / yogurt

 1 tsp kasuri methi / dry fenugreek leaves
 Salt (As per taste)

PAGE 20 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

METHOD

 Firstly, peel and grate lauki.

 Add salt squeeze well.
 Also add in besan and spices.
 Mix well and prepare balls (Kofte).
 Coat with corn flour and deep fry OR air fry them.
 Drain and keep aside the Kofte.

 Then heat oil and add cumin seeds and bay leaf.
 Further add turmeric and chilli powder.
 Add in prepared onion tomato paste and saute well.
 Add in coriander powder and salt.
 Add in leftover lauki water and curd.
 Mix well and boil.
 Add kasuri methi and garam masala powder.
 Transfer the gravy to a serving bowl and place Kofte in the gravy.
 Finally, garnish with coriander and serve lauki ke kofte.

PAGE 21 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 CHAPATI / ROTI

INGREDIENTS
 Wheat Flour
 Desi Cow Ghee

METHOD
 In a large bowl, mix the flour with water. Knead directly in the bowl until
smooth for about 5 minutes.
 Cover the bowl loosely with lid for 5 minutes for it to become soft &
spongy.
 Lightly dust your rolling plate surface with flour and pat a ball into a thick
disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping
and flouring as needed.
 Heat a large cast-iron flat pan over medium-high flame. Put the disk in the
hot pan. When bubbles start to form and the Chapati starts to turn white,
about 30 seconds, flip it over to cook the other side. It should be puffy in
places.
 Use flat tongs to gently place it directly on a low gas flame for about 5-10
seconds and then quickly remove it. Use the back of a spoon to lightly coat
one side of the Chapati with cow-ghee.
 The Chapati is ready to be served.
 Repeat the steps 3 to 5 with the remaining dough to make more Chapatis.

PAGE 22 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 NARIYAL LADOOS

INGREDIENTS (FOR 12-15 BALLS)

 2 tea-spoon Cow Ghee (or Clarified Butter)
 300 grams / 3 cup Coconut Powder
 1½ cup Milk
 1 cup Sugar
 ¼ cup Milk Powder

METHOD
 Roast Coconut Powder in Cow Ghee (or Clarified Butter) in low flame for 2-
3 minutes till it becomes golden brown.
 Add milk and let it get absorbed in low to medium flame. Stir continuously,
after it dries, add sugar.
 Keep stirring until the mixture becomes thick.
 Add milk powder in low to medium flame. Mix well for 1-2 minutes.
 Turn off the gas and let the mixture cool down.
 Make balls using the dough.
 Garnish by rolling the balls in Coconut Powder.
 Serve Nariyal Ladoos (Coconut Balls).

PAGE 23 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 RAVA KESRI HALVA
INGREDIENTS

 2 tbsp + ¼ cup Ghee (Butter Oil)

 10 cashews halves
 1 tbsp almonds / walnuts
 ½ cup semolina, fine
 1 cup water
 ¾ cup sugar, add ½-1 cup depending on your choice
 2 tbsp saffron in half cup water
 ¼ tsp cardamom power / elachi powder

METHOD

 Heat 2 tbsp Ghee and roast 10 cashews, 1 tbsp almonds / walnuts on low
flame.
 Once the cashews turn golden brown, keep aside.
 Now in the same oil roast ½ cup semolina
 Roast on low flame for 5 minutes or till it turns aromatic. keep aside.
 In a large pan boil 1 cup water.
 Keeping the flame on low, add in ½ cup roasted semolina.
 Stir continuously till the semolina absorbs water and no lumps are formed.
 Add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
 Keeping the flame on low, stir well till the sugar dissolves.
 Add 2 tbsp saffron water. (soak few treads of saffron in 2 tbsp of warm
water for 15 minutes)
 Add ¼ cup Ghee and stir continuously.
 Make sure the mixture is combined well and no lumps are present.
 Cover and simmer for 2 minutes or till semolina gets cooked well
completely.
 Add roasted cashews, almonds / walnuts and ¼ tsp cardamom power.
 Mix well till the rava kesari separates from pan.
 Serve rava kesari halwa as a dessert.

PAGE 24 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA

 CONTACT DETAILS

Roopak Agarwal (He / Him / His)

Nidhi Agarwal (She / Her / Her)

+91 99 581 96343 (Preferable)

+91 95 400 25630

[email protected]
[email protected]

527, Sanskriti Apartment, Sector 19B,

Dwarka, Delhi, INDIA - 110075

PAGE 25 OF 25 RECIPES FROM NIDHI WITH LOVE FROM INDIA