Kaju Shakarkand ki Potli is a mouth-watering appetizer made with sweet potato, green peas and aromatic Indian spices. Litchi Madhuri is a tasty dessert made with healthy and juicy litchi and cow milk. A chef from the Golkonda Hotel has shared these two recipes.
Kaju Shakarkand ki Potli
For the dough:
For the stuffing masala:
Whole cashew nuts
Dark green chillies (finely chopped)
Red chilli powder
Coarsely ground black pepper
Green coriander (finely chopped)
for deep frying
1. Add salt and ghee to the refined flour. Knead the dough until it becomes soft and easy to roll.
2. Cover the dough with a moist cloth and keep aside for 20 minutes.
3. Prepare stuffing for the potlis by boiling and peeling the sweet potatoes and mash them roughly.
4. Preheat the pan; add oil, green chillies, and peas in the pan and sauté for 2 minutes.
5. Add mashed sweet potatoes, cashew nuts, raisins, red chilli powder, salt, garam masala, crushed black pepper, and green coriander in the pan. Sauté and cook until it gets a roasted flavour.
6. Make small balls out of the dough and roll them in circular shape. Put stuffing in the centre. Apply a little water at the corners of the rolls and give it a shape of a potli. Seal from all sides very carefully.
7. Heat oil in a pan. Place 3-4 potlis and fry them on medium flame until they get a golden brown colour.
8. Place the fried potlis on a plate. Garnish with shredded carrot, capsicum, and bell pepper. Serve with chutneys of your choice.
Litchi whole (fresh/tinned)
Chena (crushed malai paneer)
Cow milk (full fat)
Green pista (finely chopped)
Almond (finely chopped)
1. Mash Chena evenly to obtain smooth dough. Make small bowls of Chena and keep them on the tray.
2. Make sugar syrup by adding 200 gms of sugar to 500 gms of water into the pan and bring it to a boil. Remove the scum to obtain clear syrup.
3. In the boiling syrup, add the Chena balls and cook for 15 minutes until the balls get the spongy texture.
4. Remove them from the flame and let it cool to room temperature.
5. In the remaining sugar syrup, add cardamom powder and soak litchis.
6. Boil the cow milk by adding sugar and stirring continuously till it thickens to dropping consistency. Add saffron, cardamom powder, pista, and almonds into the milk.
7. Take out the litchis from the sugar syrup; press them with your hands to remove the excess syrup.
8. Stuff the Chena balls into the litchis and top them with chopped pista and almonds.
9. In a deep platter, pour the thickened milk in the base and arrange stuffed litchis and top it with malai strips.
10. Garnish with saffron strands, pista, and almonds shavings.