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Recipes >> Curry Recipes > Baisan ki Khandvian by Chef Zubaida Tariq

Baisan ki Khandvian

Baisan ki Khandvian
Prep Time
15 Mins
Cook Time

35 Mins

Baisan ki Khandvian is a complete gravy dish. Method of making khandvian is quite like halwa. They taste utterly luscious in gravy. If you really are a true food lover then you need to undertake this.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
21 Ratings
3 out of 5 stars
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  • Yogurt 1 cup
  • Oil 1 cup
  • Fresh coriander 1 bunch
  • Lemons 2
  • Onions 2 crushed
  • Green chilies 4
  • Fenugreek seeds 6
  • Hot spices powder 1 tsp
  • Turmeric 1 tsp
  • Ginger garlic paste 1 tbsp
  • Oil 1 tbsp
  • Sweet soda ½ tsp
  • Carom seeds ½ tsp
  • Red chili powder ½ tbsp
  • Gram flour 4 tbsp
  • Salt to taste

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Cooking Directions

  1. In yogurt, add gram flour, carom seeds, hot spices powder, sweet soda, salt and lemon juice and mix together.

  2. Sauté this mixture quickly in 1 tbsp oil on low flame like you would sauté halva.

  3. Place the mixture in a platter and cut into squares when it is cold.

  4. Now add fenugreek seeds and 1 cup oil in a cooking pot.

  5. When spice is fragrant, add crushed onions, carom seeds, red chili powder, ginger garlic paste, hot spices powder, salt and 2 to 2 ½ glasses of water and allow cooking on low flame.

  6. Deep fry khandvian until they are golden brown and add fried khandvian to the prepared gravy.

  7. Also add sliced fresh coriander and allow simmering on low flame.

  8. When oil forms a separate layer, serve Baisan ki Khandvian.

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Comments posted by users for Baisan ki Khandvian recipe:

  1. Runs

    on Apr 14 2015 11:00AM Report Abuse HDIG
  2. zabardast zubaida aunty.......................recipe hit hy

    on Sep 23 2011 6:51AM Report Abuse Guest

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