Gosht Ka Halwa Recipe
Yield: 2 lbRecipe by luhu.jp
Ingredients:
1 lbs: Minced lean mutton,
1/4 cup: Rose water,
, from leg or shoulder
pn Saffron,
1 tsp: Salt,
, diluted in warm water
9 ounce: Khoa,
1 1/8 lbs: Powdered sugar,
9 ounce: Ghee,
2 ounce: Almonds, blanched & shredded
1/8 ounce: Cardamom seeds, powdered
2 ounce: Charoli, blanched whole
Directions:
Wash minced meat in water four times, changing the water every time.
Drain.
Boil meat with salt in water, until tender. Drain completely and
grind the meat finely. Add the khoa to the meat.
Heat the ghee and fry the meat on low fire until well browned. Add
cardamoms, rose water, saffron, and sugar. Stir and at once remove
from the fire. Then keep on stirring until the halwa absorbs the
ghee. Cool, cut to pieces, and decorate with almonds and charoli.
Cooking Delights of the Maharajas (Exotic Dishes from the Princely
House of Sailana), by Digvijaya Singh. Bombay, India, 1982.
Typed with slight modifications and unit conversions
by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-16-95
Source from luhu.jp
Drain.
Boil meat with salt in water, until tender. Drain completely and
grind the meat finely. Add the khoa to the meat.
Heat the ghee and fry the meat on low fire until well browned. Add
cardamoms, rose water, saffron, and sugar. Stir and at once remove
from the fire. Then keep on stirring until the halwa absorbs the
ghee. Cool, cut to pieces, and decorate with almonds and charoli.
Cooking Delights of the Maharajas (Exotic Dishes from the Princely
House of Sailana), by Digvijaya Singh. Bombay, India, 1982.
Typed with slight modifications and unit conversions
by Gabi Shahar, November 1995.
Submitted By GABI SHAHAR On 11-16-95
Source from luhu.jp