Preparation time: 10 mins Cooking time: 20 mins Serves:4
Recipe Ingredients: 250g Desiccated coconut 250g khoya ( thickened milk) 300g powdered sugar ½ cup milk ½ tsp cardamom powder
Recipe Method: Grate or crumble the khoya. Heat the milk and add the khoya and cook on slow heat for 3-4 mins. Add 200g desiccated coconut and remove from fire mix well. Allow to cool a little and add the sugar. Divide the mixture into 12 parts. Shape each part into balls and roll in the remaining desiccated coconut. Cool and serve.
If you would like to make this a vegetarian course, leave out the chicken and add more vegetables or tofu. The secret to making a good curry is to check that your spices are fresh and to cook them until they are aromatic and have lost their ‘raw’ taste.
If becoming the MasterChef was the destiny of Pankaj Bhadouria, nature started her silent training in her birthplace Delhi's cosmopolitan Food environments. She grew up tasting almost all types of Indian and continental dishes at home and at various restaurants of Delhi. Her father and mother were real connoisseur of food, while nurturing their hobby, as enthusiastic cooks, they always experimented with regular recipes and invited their friends and relatives to enjoy new tastes. Her father's passion for "Good Food" allowed her to learn nuances of cookery unknowingly from the very early age of 12 by assisting her mother in kitchen for regular cooking at home....