Besan Halwa
Rich, nutty chickpea flour fudge slowly roasted in ghee and finished with cardamom — a...
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Rice Kheer
Slow-cooked rice and milk pudding fragrant with Zeliva cardamom and saffron — India’s most beloved festive dessert served chilled.
Ingredients
- 1.5 litres Full-fat milk
- 1/3 cup Basmati rice — washed and soaked 20 min
- 1/2 cup Sugar
- 1 tsp Zeliva Cardamom Powder
- A generous pinch of Saffron — soaked in 2 tbsp warm milk
- 2 tbsp Ghee
- 2 tbsp Almonds — blanched and sliced
- 2 tbsp Cashews — halved
- 2 tbsp Pistachios — chopped
- 1 tbsp Raisins
- 1 tsp Rose water
Cooking Method
Follow these four simple steps for the silkiest, restaurant-style paneer butter masala right in your kitchen.
1
Prepare The Base
Heat butter in a heavy-bottomed pan. Add chopped onions and sautu00e9 until golden brown. Stir in ginger-garlic paste and cook until fragrant.
2
Build The Masala
Pour in the tomato puru00e9e and cook on medium heat for 8u201310 minutes until oil separates. Add Zeliva Kashmiri Chilli, Coriander Powder and salt.
3
Simmer The Gravy
Pour in the tomato puru00e9e and cook on medium heat for 8u201310 minutes until oil separates. Add Zeliva Kashmiri Chilli, Coriander Powder and salt.
4
Add Paneer & Finish
Gently slide in the paneer cubes and Zeliva Garam Masala. Simmer 4 minutes, fold in fresh cream and crushed kasuri methi. Serve hot with naan.
