This simple Moroccan Lamb Curry is so easy to make and packed full of flavour. Done in the pressure cooker this curry is ready in
This traditional Indian dessert combines soft spongey patties with a sweet fragrant milk using our Indian aromatics Saffron Threads and Cardamom Ground. We found our recipe over at Food Viva and it fit perfectly with our spices.
recipe credit foodviva.com
Spices used in this recipe
Make chhena patties by combining milk and lemon juice. Place chhena in a clean muslin cloth and tie knot placing on a hook or tap. Allow to steep for 30-45 mins.
Remove from cloth and crumble into small pieces. Mash and knead crumble mixture until a dough forms. Divide dough into 12 equal patties.
Bring water and sugar to a rapid boil and place patties inside cooking with lid on for around 5 mins. Turn patties over and allow to cook for a further 7 mins.
Whilst patties are being made bring milk and saffron to the boil in a wide based pan. Add in cornflour, sugar and cardamom and stir to dissolve. Slide patties in and cook for a further 5 mins in milk mixture.
Stir in pistachios then transfer to a bowl and set aside in the fridge for at least 2-3 hours.