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55 Comments

  1. I made this for breakfast today. Everyone, even the hard to please ones loved it!

    Veg Recipes of India is the go to place for us at home whenever we want to try something new. When it comes to taste and interestingness of dishes, we trust you the most. We love the minimal use of spices, less truly enhances the taste of all the ingredients. Thanks a lot!5 stars

  2. Wonderful recipes and moreover appreciate your attention to answer to each and every question with so much respect and passion. This shows how a nice person you are. Following you from past 3 years. All the very best to you!!5 stars

  3. I regularly try your recipes and this one is among my favorites…

    Today when I was trying this, I wondered if we can use sauted capsicum in place of peas for children who hate them… Would it taste equally good?

  4. Hi Dassana, Can I use cashew nuts paste instead of Khoya and follow rest of the recipe? Deepti

    1. deepti, yes you can. in fact from the recipes i have tried so far substituting khoya, almond powder or almond paste works very well instead of khoya. if using cashew paste, then just make the paste or powder with 18 to 20 cashews. if using almonds, then also use 18 to 20 almonds. for almonds, blanch them in hot water for 30 minutes. then peel them and grind to a paste or a fine powder.

  5. can the recipie be made 7-8 hrs before eating it? wouldn’t the makhanas become soggy? pls suggest.

  6. thanks for the recipe. looks delicious. Does the roasted makhana get soggy when put in gravy?? should be served immediately for it to avoid getting soggy?

  7. It’s a kind of royal recipe. Well very tasty. But only thing is that ghee floats a lot. Please suggest something4 stars

    1. its a rich recipe 🙂 what floats is ghee along with the fat from the khoya. you can reduce the ghee to 2 tbsp and dry roast the makhana. don’t use ghee while roasting makhana. even less khoya can be used.

    1. malai won’t give you the same taste as khoya. you can add malai. but add once the gravy is done. whip the malai in a small mixer or blender till smooth and then add. make sure you chill the malai before whipping.