Indian
Indian - Tandoori and Kebabs
Modak Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 cup khoya, crumbled
- • 1/2 cup desiccated coconut
- • 1/4 cup icing sugar
- • 10 almonds, finely chopped
- • 2 tbsp raisins, chopped
- • 1/2 tsp green cardamom powder
- • A pinch of saffron soaked in 1 tbsp warm milk
- • 2 tbsp ghee, for shallow-frying
Preparation Steps
1
Phase 1
Roast the crumbled khoya in a dry pan over low heat for 3-4 minutes and cool.
2
Phase 2
Combine the khoya, coconut, sugar, almonds, raisins, cardamom and saffron milk into a firm sweet dough.
3
Phase 3
Press portions into small round kebabs or diamond patties.
4
Phase 4
Refrigerate the shaped kebabs for 30 minutes so they hold their shape.
5
Phase 5
Shallow-fry in ghee over low heat until golden on both sides.
6
Phase 6
Serve warm, garnished with slivered pistachios.