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Generally it is made during winters as we get fresh peas easily, very traditional and very tasty.
First of all you have to grind the peas and make a rough thick paste.
Heat up the ghee and add cloves and then the paste.
Keep roasting it till it changes the color to pinkish brown and releases a sweet aroma.
Now add condensed milk to it and keep roasting.
Dry roast khoya in another pan till it leaves the edges of pan and leaves ghee .
Add this khoya/mawa and sugar ,cardamom powder to peas mixture n keep sauteing on simmer heat to dissolve the sugar and make it little crunchier.
Serve your matar kalakand as it is or give any desired shape,I prefer it to be served with cold fresh cream .
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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