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CHICKEN KARAHI

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Chicken_Karahi-4Chicken Karahi is traditional spiced tomato based gravy that is arguably the most popular dish in Pakistan (Lahore). Karahi is a circular, thick and deep cooking pot like wok and originally was cooked in that. Karahi is like kadai or chatti in tamil. Lot of people adds onions to bring sweetness to it. There is a difference of opinion on this from me as I cook it with just spices and tomatoes only which brings that rustic color to it.

I like that there are not too many spices involved.

 Serve with hot rice, chicken biryani, ghee rice or Indian bread like naan, roti.

Other favorite chicken dishes : chicken kurma, chicken roast

 

HOW TO DO CHICKEN KARAHI VIDEO:

 

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CHICKEN KARAHI
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • Chicken – ½ kg, cut into cubes. (Boneless/with bone works)
  • • Oil/Ghee (clarified butter) – ½ cup
  • • Bay leaf – 1
  • • Clove – 1
  • • Cinnamon stick – ½ inch
  • • Green Cardamom – 2
  • • Ginger garlic paste – 1.5 tbsp
  • (or)
  • Garlic – 3, crushed. Ginger – 2 inch, crushed
  • • Tomatoes – 2 (large)
  • • Water – ½ cup
  • • Yogurt – ¼ cup
  • • Red chilli powder – 1 tsp
  • • Coriander cumin powder – 1 tsp
  • • Pepper powder – ½ tsp
  • • Green chillies – 4
  • • Water – 1 cup
  • • Salt – 2 tsp
  • • Garnish:
  • • Cilantro – 2 tbsp, finely chopped
  • • Ginger - 1 inch, Julienne cut
Instructions
  1. HEAT; MEDIUM HIGH HEAT
  2. Crush ginger and garlic using mortar-pestle. Or blend in a blender. You can use ginger garlic paste.
  3. In a pan over medium high heat, add oil.
  4. Once oil is hot, add the bay leaf, clove, cinnamon stick and green cardamom.
  5. Add the chicken, salt and ginger garlic paste.
  6. Let it get slightly brown on few pieces (pink→white→ white with mild brown roasted pieces)
  7. HEAT: LOW HEAT
  8. Add rough chopped tomatoes , 1 cup water and close the lid. Turn the heat to low
  9. After 10 mins, open and mix well. The tomatoes at this point will be mashed when we mix.
  10. Add yogurt, red chilli powder, coriander cumin powder, pepper powder and green chillies. Mix well. Close the lid.
  11. Let it cook for 12 minutes in low heat.
  12. Open the lid, at this point all the water would gone and the gravy would have oozed out oil.
  13. Now add the ginger and cilantro. Add lime juice if you had also.
  14. Close the lid for 2 minutes and serve with hot rice or Indian bread like naan/roti.
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Chicken Kheema Baked Cutlets

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chickencutlets-3Soft, spicy, flavorful baked little treats for appetizers packed full of goodness! Perfect protein snack! I am sure this is one of the finger foods that are finger licking good.

How to Store: You can very well stored these cutlets in the freezer and enjoy it later. You can freeze the chicken mixture before making as a patty or freeze the patty in ziplock bag. You can thaw the patty or chicken mixtures when needed and bake/shallow fry them. Try not refreezing after thawing. If you think you have a big batch stored, try to store them in small batches.

I am cooking a chicken dish after a long time and this time I made this specially for my office. Made a big batch and took it to work. It was a super hit! Yay!. I wanted to prepare something nice to work but wasn’t sure what to take. Initially planned for some curries and bread. Then one of my besties said ☺ chicken kebabs or cutlets. I was like..Thatsit ☺ I made this to bring to work. I have made mushroom cutlets and lamb shami kebabs before but this is the first time to make chicken kheema cutlets.
I personally feel this is a perfect snack to munch for protein intake. It is quick to make and provide perfect balance of every taste.

Favorite Chicken Recipes: Madras chicken curry in 30 minutes, coconut butter chicken roast, chicken 65, chicken biryani

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Chicken Kheema Baked Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • • Minced chicken – 400 gm
  • • Crushed Cumin seeds – 1 tsp
  • • Red Onions – 1, medium, finely chopped
  • • Ginger garlic paste – 1 tbsp
  • • Green chillies – 3, finely chopped
  • • Coriander leaves – ¾ cup, finely chopped
  • • Mint leaves – ½ cup, finely chopped
  • • Kashmiri chilli powder – 1 tsp
  • • Crushed fennel seeds powder – ½ tsp
  • • Black pepper powder – ½ tsp
  • • Lime juice – 1 tsp
  • • Garam Masala – 1 tsp
  • • Rice flour/breadcrumbs – 2 tbsp
  • • Salt - 1- 2 tbsp
  • • Oil – 1 tbsp

    To garnish:
  • • Red onions – sliced
  • • Lime – cubes
Instructions
  1. • Take a bowl, add all the ingredients and mix well. Place it in the refrigerator for 30 minutes – 4 hours.

  2. • Preheat the oven to 400F
  3. • Take the mixed chicken mixture and make it to flat round shaped small balls (patties). Place in your hands; now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.

  4. • Take a baking pan, wrap with aluminium foil, grease it with some oil and place the flat small balls.
  5. • Keep it on the oven for 15 minutes. Then take it out, turn and keep it in the oven again for 15 minutes. Cook until golden brown on both sides.
  6. (or)
  7. Pan fry: Heat a large non-stick frying pan on medium high with some olive oil. Or you can use non-stick griller for this recipe. Once the oil is hot, scoop two tablespoons of batter and drop it into the pan, then flatten it with a spatula or spoon. Don’t leave it thick; the inside will then remain uncooked. Cook until golden brown on both sides. It took 2-3 minutes for me per side. Remove and drain on paper towels. Repeat same steps with the additional batter.
  8. • Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you think you cannot hold them together, just add 1-2 tbsp of rice flour to the mixture.
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Spicy sweet kiwi lamb walnut puffs

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A bite size crusty buttery pastry filled with spicy lamb masala and kiwi. Delish! The idea of Savory puffs and hot chai combination is irresistible. Try it! Spicy, crispy, sweet with ginger and garlic flavor.

I have never tried the combo of lamb and kiwis. However I have read that kiwis can tenderize meats and that make a great combo. So, I tried it J and distributed at my work place 🙂 they loved it. Kiwi complemented lamb perfectly! I was wondering which recipe to try when I received the lovely package from sungold zespri kiwi,had lot of gifts like tidbit plates from katespade, special mentions about kiwi benefits. Did you know that “Zespri SunGold Kiwifruit also contains Vitamin C, E, potassium and fibre “! ?:) I am using the kiwis sponsored by them. They also gave a spoon 😉 ofcourse! Right? We all use the “Cut & scoop” method. J I always love to scoop my kiwis rather than chopping them 😀 try it! I used the kiwis after three weeks of receiving them J they still stayed fresh. IF you would like to buy them, Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out!
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I love Savory puffs. Here in Canada, I don’t find much of savory puffs, but in India 🙂 we have vegetarian puffs, paneer puffs, samosas, chicken puffs, lamb puffs, egg p:)ffs J Drooling!!!! I made chickpeas corn capsicum puff and it tasted out yum! Whenever there are some parties or dinner gatherings, these are perfect!  I have done the pastry dough myself before and it is easy too except that it is time consuming. The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  Try it!
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You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.
My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka,lamb shami kebabs.

4.7 from 3 reviews
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Spicy sweet kiwi lamb walnut puffs
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Sungold kiwi – 2, chopped
  • Readymade pastry – 2 sheets
  • Minced Lamb – 200gms
  • Walnut – 4, crushed
  • Ginger – 1 tbsp, freshly grated
  • Garlic – 3 cloves, minced
  • Chilli powder - ½ tsp
  • Sriracha – 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Lemon Juice – 1 tbsp
  • Sodium soy sauce – 2 tbsp
  • Red chilli Flakes – 1 tsp
  • Cheese blend mix– 2 tbsp
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Parsley leaves - 1 tbsp, chopped finely
  • Sesame seeds – to garnish
Instructions
  1. Heat a pan with 1 tsp of oil in medium heat; add red chilli flakes, garlic, ginger and sauté for a minute. Add the minced lamb with little salt, chilli powder, coriander powder,cumin powder and sauté for 5 minutes.
  2. Add the soy sauce, and sriracha sauce. Keep the heat to low, close the lid and let it simmer for 10 minutes. Stir it once in a while. Switch off, squeeze some limejuice, garnish with parsley leaves, mix well and keep aside.
  3. Pre heat the oven to 220 Deg C.
  4. Allow the pastry sheet to soften slightly, then unwrap, cut into desired sizes. I cut them to round sizes.
  5. Spoon the Lamb mix, spoon some kiwi, walnuts and top with cheese.
  6. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. Sprinkle some sesame seeds.
  7. Bake for 15-20 mins, until golden brown in colour.
  8. Brush again with oil or butter if desired.
Notes
You can also blend this lamb after sautéing.
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Disclaimer: This post has been sponsored by the Zespri Kiwi fruit and I have been compensated monetarily! However all opinions are my own as always.

Vazhaipoo Vadai/ Banana flower Vada

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VazhapooVada-3Crunchy,healthy and delicious deep fried fritters!

Vadai is a popular snack in southern India. It is an addictive snack. Perfect party snack and also it taste best with tea time snack. If you make these for parties, sure it is a great hit. The tips to make these vada tasty are by adding the shallots, and fennel seeds. People think it’s hard to make these. If you make them once, you will know how easy it is to make them. But make sure to not add water when you grind them. I have mentioned some tips in the notes. Do look at it to make it perfect.

My mom made this in India for breakfast with Idli sambar. Vada’s in India usually are for breakfast or we make it for a special occasion or even sometimes just for a snack. For my mom, anytime I or my sister are home 🙂 it is a celebration for her. We even make vada when we make some mor kuzhambu or Punjabi kadhi or even for some rasam or sambar. We soak the vadas in those gravies for some time, it will be soggy but crunchy totally sucking the flavors of the gravies into it. But that vada used for the dipping purpose is Medhu vada. But for me any vada is fine 😉 It still tastes good for me when I dip in sambar or rasam! We have “vada sambar idli Pongal” as a perfect breakfast combo meal in South India. 🙂 It is totally delicious! Any friends who are going to Chennai, try that combo next time!

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For others who do not know what the banana flowers are, the banana flower is the flower of banana plant growing under the bunch of tiny bananas. It is large and maroon colored cone shaped flower with cream colored florets layered inside, and it hangs from the bottom of the bunch of bananas. They stimulate the production of hemoglobin in the blood.Banana flowers are rich vitamins like C and E. It is free from sodium.This flower has been used as a medicine for constipation, menstrual cramps, and ulcer problems.

How to clean Banana flower: Cleaning Vazhaipoo makes your fingers black.So, Grease your hands with gingely oil very well or wear some thick gloves. Take the banana flower and when u remove the cover,u will see bunches of flowers.Take out the bunch and place it in the newspaper.Remove all the florets and collect in the newspaper. Take a big floret, or a bunch of it and remove the stamen and thin white colored cover portions. Repeat the same for all the big florets. No need to remove the stamen part for very small ones.You can chop and use it as it is. Chop it fine, immerse it in buttermilk to avoid browning.

Other Vada recipes: Beetroot Vadai/ Beetroot lentil fritters, Masala vadai/Lentil fritters, Medhu vada, Milagu Vadai



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Vazhaipoo Vadai/ Banana flower Vada
Author: 
Recipe type: Appetizer
Cuisine: Indian
Serves: 15
 
Ingredients
  • Vazhaipoo(Banana flower) Cleaned – 2 cups , chopped
  • Chana dal – ¾ cup
  • Onion – ¼ cup, finely chopped
  • Buttermilk - 2 tbsp
  • Mint leaves – 2 tbsp, chopped
  • Rice flour – 1 tbsp
  • Dry red chillies – 2
  • Green chillies - 2
  • Curry leaves – 10-15
  • Coriander leaves – 1 tbsp
  • Salt – to taste
Instructions
  1. Clean vazhaipoo (check how to clean vazhaipoo above) and chop it fine. Immerse with 2 tbsp of buttermilk just to avoid browning.



  2. Soak channa dal for 4 hours.

  3. First grind ginger, red chillies,green chillies, mint and fennel coarsely in a blender jar.
  4. Drain channa dal completely and add it to the same jar of the ginger paste and grind coarsely. 4-5 channa dal pieces can be whole.

  5. Just squeeze and remove excess water from vazhaipoo and just give a quick grind for vazhaipoo(just one or two pulse, do not blend it too much, you should be able to see the vazhaipoo) and add it together in a mixing bowl.
  6. Mix finely chopped onion, coriander, salt, rice flour and curry leaves.
  7. Heat oil in pan/kadai.
  8. Meanwhile Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness.

  9. The oil should be hot and when it is hot, Drop the vadas. Simmer the heat and deep fry them in hot oil until golden brown in color, flipping once in between. It is always good to cook in medium flame to ensure even cooking and golden colour.
Notes
1. Make sure not to add water while grinding.
2. Make sure to soak lentils for three to four hours. It is hard to grind them otherwise and also if it is not soaked well, it may turn hard and too crisp.
3. Rice flour helps to make it crispier. It is optional. You can soak 1 spoon for rice with the dal and grind instead.
4. Garlic is optional too.
5. Shallots can be replaced with normal red/white onions. But shallots give great texture and flavor.
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Chickpeas Corn Capsicum Puff

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chickpeascorncapsicumpuff-14A handy pastry filled with a perfectly crusty, buttery and flaky crust filled with classic Indian flavoured chickpeas, corn and capsicum masala. Delish!

These spicy vegetable pastries make a great vegetarian alternative to sausage rolls or chicken puffs. They are packed with healthy vegetables and chickpeas!

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas so I made some of my Christmas potluck  at work sometime back. So, this time I wanted to make another classic Indian Puffs this time for valentines potluck at work. But for potluck, I wanted to make more, so thought of making these beauties using the advantage of easy availability of samosa pastry these days. You can just use the puffs with classic potato peas carrot veggies filling. But I am using chickpeas, corn and capsicum filling. You can ditch this and use chicken  filling, egg masala or potato cheese filling and so on. I took mine to work 🙂 and it was a big hit 🙂 I was super happy!

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Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make  It is for the reason that the first batch would be finished before the second batch even gets baked. I should accept the fact that they are super easy to make except that in my area it was hard to find readymade pastry and if the pastry dough is store bought, it’s quick. I have done the pastry dough myself before and it is easy too except that it s life consuming


The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  It is easy to prepare savory’s at home and it is hard to get some here in Canada. I could always get great sweet pastries but savory ones are hard.

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

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Chickpeas Corn Capsicum Puff
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Readymade pastry
  • Corn(Cleaned & Boiled) - 1 cup
  • Chickpeas(Cleaned & Boiled) - 1 cup
  • Capsicum/bell pepper - ½ cup
  • Garam masala - ½ tsp
  • Chilli powder - ½ tbsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Ginger - 1 inch, chopped finely
  • Garlic - 3, chopped finely
  • Onion - 1, small, chopped finely
  • Green Chilli- 2, chopped finely
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Coriander leaves - 1 tbsp, chopped finely
  • Dry Methi/Fenugreek Leaves - 1 tsp
Instructions
  1. Heat a pan with a tsp of oil and add onions, garlic, ginger and fry for 1-2 minutes.

  2. Add the chopped capsicum and saute for a minute

  3. Add the boiled corn, chickpeas and add the chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder.

  4. Mix well and saute in low flame till all the masala blends well with with the corn and capsicum masala. Lastly add the salt, coriander leaves, methi leaves, mix well and cool down.
  5. Pre heat the oven to 220 Deg C.

  6. Allow the pastry sheet to soften slightly, then unwrap , cut into desired sizes. I cut them to rectangular sizes.

  7. Spoon the vegetable mix along one of the sides of the pastry, fold and cover the stuffing.
  8. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. sprinkle some sesame seeds.

  9. Bake for 15-20 mins, until golden brown in colour.
  10. Brush again with oil or butter if desired.
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Spicy Honey Garlic Salmon in foil

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It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking salmon, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. You can serve it with veg fried rice, rice noodles, or simple sesame noodles, or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of the easy dinner recipes that you can make without standing much on kitchen. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

I have not cooked salmon many times but I think and believe the best and facile way to make salmon is by cooking in foil.  The flavors will steep right in, leaving us with the most flavorful and tender salmon ever. If you want a quick, easy and a fancy dinner, just go for this. You can make it for someone special and you can make it quick and spend some time with him/her. Let it be for a date night, game night, pot luck and I would say this salmon is the best to go for!

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 I placed this on a bed of salad and it  was perfect for a healthy quick dinner. And salmon is totally healthy, I have heard it promotes joints, reduces inflammation and improves the  memory.

Other favorite baked recipes: SWEET AND SPICY GARLIC CHICKEN DRUMSTICKS, ROASTED CAULIFLOWER CHICKPEAS TACO WITH CILANTRO LIME CREMA, ROASTED EGGPLANT MOZZARELLA PASTA, CHEESY ROASTED BABY POTATOES WITH SOUR CREAM, SPICY BAKED CAULIFLOWER BITES

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5.0 from 1 reviews
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Spicy Honey Garlic Salmon in foil
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Salmon Fillets – 4 (around 5 ounce)
  • Sesame seeds & chopped coriander leaves – for garnish


    For sauce:
  • Brown sugar – 2 tbsp
  • Lemon Juice – 1 tbsp
  • Dijon Mustard – 1 tbsp
  • Honey – 4 tbsp
  • Sodium soy sauce – 2 tbsp
  • Rice vinegar – 1 tbsp
  • Ginger – 1 tbsp, freshly grated
  • Sriracha – 1 tsp
  • Red chilli Flakes – 1 tsp
  • Garlic – 3 cloves, minced
  • Oregano – ¼ tsp
  • Kosher salt – to taste
  • Freshly ground black pepper – to taste
  • sesame oil – 2 tbsp
  • Lime zest – 1
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. Pat the salmon dry with a paper towel.
  2. In a small bowl, whisk ingredients under “the sauce”.
  3. Dip each piece salmon into the sauce and place in the prepared baking sheet. Spoon the leftover mixture over the salmon.
  4. Fold the sides of the foil over the salmon, cover it completely and seal the packed closed.
  5. Now place into oven and bake for about 15- 20 minutes until cooked through.
  6. Open the packed and broil for 2 -3 minutes for it to get caramelized and slightly charred.
  7. Serve hot by garnishing with chopped coriander leaves and sesame seeds.
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Carrot Coconut Truffles/ Ladoo recipe

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Easter weekend special!!!

These gorgeous ladoos can be made in 30 minutes! Perfect thing ever for an After Dinner Bite-Sized sweet!

If you have some guest or family coming over or a get together or for any pot luck, this is the best recipe to make. You can never go wrong with this recipe. I prepared this and even brought it to work and my colleagues loved it. I got all great reviews :D! These scrumptious coconut fudges needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as it just melts in your mouth. I just developed this recipe from my coconut ladoo recipe. But I was very sure that it is going to taste great. I know anything with coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous! Right? 🙂

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Before few months, I had that craving for something sweet after dinner. So I would say this is the most perfect thing ever for an After Dinner Bite-Sized Something Sweet! If it is something big, wouldn’t resist myself for eating :)You can change the nuts you want to add or even make this with no nuts. These are so easy to prepare that even little kids can prepare them. It is just perfect for any occasion.  Even carrot hatred people would love this 🙂 It is that good! I am saying this because one of my colleague is not fond of carrots and she said she still loves it 😀 😀 😀 Happy me!

You can prepare the way you prepare carrot Gajar halwa and just add coconut to it and make ladoos. You can use the leftovers of gajar halwa and prepare this. 😉 I am sure there wont be any leftovers of gajar halwa. Gajar halwa is a famous Indian dessert made with carrot, milk, ghee and nuts.I have some recipes made with condensed milk and you should check it. They are all quick recipes – Sweetened condensed milk toast with orange zest, coconut fudge, and coconut ladoo.

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I have a lot of vegan friends, so making a note of how to make sweetened condensed milk using coconut milk. You can buy the coconut milk in the milk section as a carton and use it:

Vegan sweetened condensed milk:

In a heavy-bottomed small pot, whisk together the1 can of coconut milk and 2 tbsp of brown sugar. Bring this to a boil over medium heat for about 20 minutes until mixture had reduced by half. Cook it uncovered. Stir in. Stir in ½ tsp of vanilla and salt. Keep stirring for every 5 minutes.

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5.0 from 1 reviews
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Carrot Coconut Truffles/ Ladoo recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 ladoos
 
Ingredients
  • • Carrots – 4 medium, about 1.5 cups when grated.
  • • Cardamom powder – 1 ½ tsp (optional)
  • • Unsalted butter/ ghee – 1 tbsp ( use oil if vegan)
  • • Sweetened condensed milk – 1 cup
  • • Almonds – 7, sliced
  • • Rose water – 1 tsp (optional)
  • • 1 cup of desiccated coconut – 1 cup (keep ¼ of coconut aside for rolling)
Instructions
  1. Wash, peel and grate carrots.
  2. In a wide pan, melt 1 tbsp of butter/ghee/oil and toast the almonds till it turns golden. Drain and keep it aside.
  3. To the same pan, add grated carrots and sauté on medium heat for 5 minutes until carrots are little soft and it will ooze out some water and get dried.
  4. At that stage, add the dessicated coconut. Toast for a minute.
  5. To the same pan, pour the sweetened condensed milk and rose water to it. Mix well and cook on low flame.
  6. Cook it until the mixture gets thick and starts to roll like a ball. It will take around 5-8 mins.
  7. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  8. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  9. Roll these balls in the ½ cup of desiccated coconut. And serve.
  10. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir anymore and mixture will almost stick to your spatula.
2. You can also use fresh coconut but you can’t store it for long time. So i prefer to use desiccated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be moister.
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 ** Ghee – Indian clarified butter

** Cardamom – Indian spice. You can get this in any Indian store as a powder or as whole. 

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