Nikhuti Payesh Recipe
Summary
Interest GroupClassic
Ingredients
| Channa | 500 Gram | |
| Milk | 1 Liter | |
| Sugar | 1 Kilogram | |
| Refined flour | 100 Gram | |
| Sodium bi carbonate 1/2 tsp | ||
| Black cardamom | 2 | |
| Ghee for frying | ||
| Cinnamon | 5 | |
| Mace | 3 | |
Directions
Take the chhana, flour, cardamom, sodium bi carbonate and 1 tsp of ghee in a bowl and knead well Next, form small, long balls with the final mixture.
Heat the ghee in a kadhai and fry the balls till they turn dark brown.
In another kadhai, boil the milk with the mace and cinnamon, till it starts to condense.
Boil the water and keep adding the sugar, so as to prepare the syrup.
Drop the balls in the syrup and let it absorb for 2 hours.
After that, remove the nikhuties with the help of a strainer and dip them in milk.
Heat the ghee in a kadhai and fry the balls till they turn dark brown.
In another kadhai, boil the milk with the mace and cinnamon, till it starts to condense.
Boil the water and keep adding the sugar, so as to prepare the syrup.
Drop the balls in the syrup and let it absorb for 2 hours.
After that, remove the nikhuties with the help of a strainer and dip them in milk.
Chef
