kings Everyday Cow Ghee 1L Jar with Free 1kg Dawat Rice | Pure & Nutrient-Rich Clarified Butter and Aromatic & Nutritious Desi Danedar Cow Ghee (1000ml)

Recipe Motichoor ke Laddu Ingredients: Boondi: 1 cup besan (gram flour), 3/4 cup water, A pinch of baking soda, Orange food color (optional), Kings Everyday Ghee for frying Sugar Syrup: 1 cup sugar, 1/2 cup water, 1/4 tsp cardamom powder, A few saffron strands(optional) Laddus: 2 tbsp melon seeds (optional), 2 tbsp chopped nuts (cashews, almonds), 1 tbsp Kings Everyday Ghee Mix besan, water, baking soda, and food color into a smooth batter. Heat ghee. Drop batter through a perforated spoon into hot ghee. Fry until golden. Drain and set aside. Boil sugar and water until sticky. Add cardamom powder and saffron. Add fried boondi to syrup. Mix well. Add melon seeds and nuts. Let it cool slightly. Grease hands with ghee. Shape mixture into small balls. Let the laddus set. Serve or store in an airtight container. Gajar ka Halwa Ingredients: 1 kg carrots, grated, 1 liter full-fat milk, 1 cup sugar (adjust to taste), 1/2 cup Kings Everyday ghee, 1/2 cup chopped nuts (cashews, almonds, pistachios), 1/2 tsp cardamom powder, A pinch of saffron strands (optional) Sauté grated carrots in ghee until soft. Pour in milk, boil, and simmer until mostly evaporated. Mix in sugar and cook until thickened. Stir in nuts, cardamom powder, and saffron. Cook until desired consistency. Garnish with nuts. Serve hot or warm. Chicken Ghee Roast Ingredients: Marinade: 1 kg chicken, cut into pieces, 1 cup yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, Salt to taste Roast: 4 tbsp Kings Everyday Ghee, 2 onions finely sliced, 1 sprig curry leaves, 1 tbsp jaggery (optional), Salt to taste Masala Paste: 6-8 dried red chilies, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1/2 tsp fenugreek seeds, 1/2 tsp black peppercorns, 4-5 cloves, 1-inch cinnamon stick, 4-5 garlic cloves, 1-inch ginger piece Mix yogurt, lemon juice, ginger-garlic paste, turmeric, and salt. Marinate chicken for 2 hours. Dry roast spices. Grind with garlic and ginger. Heat 2 tbsp ghee. Brown chicken. Remove. Heat remaining ghee. Sauté onions, and curry leaves. Add masala paste; cook until oil separates. Add chicken, salt, and jaggery. Cook until chicken is done and ghee separates. Garnish with curry leaves. Serve hot with rice or bread. Aloo ke Paranthe Ingredients: 4 medium potatoes, boiled and mashed, 2 green chilies, finely chopped, 1 inch ginger, grated, 2 tbsp coriander leaves, chopped, 1 tsp cumin seeds, 1 tsp garam masala, 1 tsp amchur (dry mango powder), Salt to taste, Kings Everyday Ghee for frying. Mix flour and salt. Add water gradually to form a soft dough. Mix mashed potatoes with green chilies, ginger, coriander leaves, cumin seeds, garam masala, amchur, and salt. Divide dough into balls. Roll out each ball, place filling in the center, and seal. Roll out again gently. Heat a tawa. Cook each paratha with ghee/oil until golden brown on both sides. Serve hot with yogurt, pickle, or butter.