Shahi parmal dalna

Wash peel parmal. Slit with knife length wise once. Keep them whole they should not be cut in half. Marinate with a pinch if salt rubbing it evenly. Keep aside

Heat ghee in kerai.

When smoking hot add panch phoran. Reduce heat and let them brown.

Add parmal and fry for 5 mts till evenly coated with spice ghee mux on all sides and slightly browned.

Add milk and let boil till milk is reduced completly and well mixed with parmals. Mean while soak kishmish in water and wash them.

Grind khaskhas to a fine paste along with one green chilli. Remove parmals from ghee and place in a bowl. Add 2 tablespoon ghee in kerai let it become hot.

Add khaskhas fry 2 minutes

Add haldi and chilli powder and one green chillli split sidewise let fry two minutes while stirring occasionaly. When masala is done add parmal and coat well with masala and fry two minutes. Add water half cup. Let boil and mix well with masala and vegetable to make a gravy which should be enough just enough to coat and soak vegetables slightly. Not too thin. Add one tabkespoon if ghee and powdered cardamom cinamon and kishmish. Mix well. Remove parmals in a bowl taking care not to break them. Add gravy on top. Serve hot. Variation . You can add ground ginger if liked while frying khaskhas.