Yield: 2 lb
|1 pounds||Minced lean mutton|
|; from leg or shoulder|
|⅛ ounce||Cardamom seeds, powdered|
|¼ cup||Rose water|
|; diluted in warm water|
|1⅛ pounds||Powdered sugar|
|2 ounces||Almonds, blanched & shredded|
|2 ounces||Charoli, blanched whole|
Wash minced meat in water four times, changing the water every time.
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