Godrej Sahi Shuruaat Cook Book

Potatoes - 200g Coconut Milk - 100ml Sugar - 150g Cardamom Powder - 2-3g Almond - 10g Cashew - 10g Pistachio - 10g Rasins - 10g Saffron - 8-10 threads Ghee - 2tbsp Godrej Rice Bran Oil - 10ml Ingredients Silken Pistachio Rabri Boil milk on slow flame till it reduces to half and keep stirring. Add condensed milk, sugar and cardamom. Reduce it to thick paste like consistency. It will take about 20 minutes to get this consistency. Add boiled pistachio paste and cook for 5 minutes. Let it cool. Kesari Potato Halwa: Soak saffron strands in coconut milk. Take the potatoes, wash it well and prick it using a fork. Boil the potatoes and peel the skin. Mash it well using a potato masher ensuring there are no lumps. In a medium size frying pan, heat about half the ghee and sauté the mashed potato for 10 minutes. Keep stirring frequently on medium heat otherwise the potatoes will stick to the pan. Add saffron soaked coconut milk, sugar and continue stirring till you get a tomato soup like consistency. Add cardamom powder and the remainder ghee slowly and keep mixing the halwa until the ghee separates and the halwa thickens. This might take another 10 minutes. Transfer it to a greased mould and de-mould it onto a plate. Heat oil and lightly fry the cashew nuts, almond slivers and pistachios till light brown. Serve the Kesari Potato Halwa with Silken Pistachio Rabri garnished with slivers of almond, cashew, pistachios and raisins. Method Kesari Potato Halwa Milk - 250ml Sugar - 30g Cardamom Powder - 2g Pistachio - 30g Condensed milk - 15g Silken Pistachio Rabri Kesari Potato Halwa with Silken Pistachio Rabri Head Chef- Training Ship Rahman College Chef 29