Ingredients Required:

·         200 gm chicken

·         2 cups milk

·         200 gm sugar

·         100 gm cashewnuts

·         10 cardamom

·         1 tsp of ghee

·         200 gm mawa,

·         crumbled 2 tbsp of flour

·         a few drops almond essence

·         a few strands saffron, dissolved in a little milk

·         For the garnishing:

·         50 gm almonds, flaked

·         30 gm raisins

·         2 sheets silver varakh

Method:

·         Pressure cook chicken in milk and one tbsp of sugar for 10 minutes.

·         Grind the cashewnuts and cardamom to a coarse paste, adding a little milk. Shred the chicken into single threads.

·         Heat ghee in a nonstick pan and roast the flour lightly. Add cashewnuts paste and stir continuously for five minutes. Mix in the chicken threads and saute for two minutes. Add in sugar and mawa and continue to stir till the mixture is thick and leaves the sides of the pan. Add the almond essence and saffron.

·         Grease a rectangular dish and pour the chicken mixture into it. Garnish with almonds and raisins. Put silver varakh on top. Cool and then refrigerate for an hour to set.

·         Cut into 1.5 cm. thick slices.

·         Serve cold.