NEEDED:
Cashewnut - 1 cup
Grated copra- 1/4 cup
Salt
Ghee - 2 tsp
Milk - 1/2cup
TO GRIND TO A PASTE
ginger - small piece
Green chilly
Poppy seeds/ kasa kasa - 2 tsp ( soak in warm water)
1tsp chutney dal ( for thickening)
ginger - small piece
Green chilly
Poppy seeds/ kasa kasa - 2 tsp ( soak in warm water)
1tsp chutney dal ( for thickening)
METHOD
- in 2 tsp ghee fry the Cashewnut and the copra to golden brown.
- Then add milk and cook on medium flame.
- Add salt and the ground paste.
- Cook for few minutes .
- Garnish with corriander and remove.
- Good with roti, fried rice. ..
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