A learning from a food festival on old classics and lost recipes.
GOSHT KA HALWA
Ingredients
- 200 gms mutton
B. 600 ml milk
C. 50 gm ghee
D. 2 gm cardamom powder
E. 5 gm whole cardamon
F. 100 gm khoya
G. Sugar to taste
H. Pinch saffron
I. Assorted nuts
Method
- Wash the mutton dices 5-6 times under running water,
- Boil mutton in 200 ml milk with 200 ml water and cardamom. Drain and repeat this again.
- Blend along with 200 cup milk into a smooth paste.
- Strain it through fine sieve.
- Heat ghee in a kadai and add the paste.
- Cook on a medium heat till it turns brown.
- Add saffron, cardamom powder and sugar and continue to simmer, by stirring continuously.
- Add khoya and nuts.
- Cook till it starts leaving side.
- Serve hot garnished with nuts.
About Chef Ashish Bhasin:
Ashish Bhasin is working as Executive Chef at The Leela Ambience Gurugram. Prior to this he was working as Executive Chef at Trident Mumbai BKC. Born and bought up in Ajmer, Rajasthan, Chef Bhasin began his career with Taj Group of hotels at New Delhi in 1998. He led many properties of Obeoi group that includes Oberoi, New Delhi, Trident Udaipur, The Oberoi Rajvilas, Jaipur and then The Oberoi Sahl Hasheesh and Trident, Bandra Kurla, Mumbai. An IHM Pusa, graduate with around two decades of experience in the culinary industry. He specializes in western cuisine and ensures that each dish he creates reflects his passion for food.
Chef Ashish is an avid researcher, as part of his research, he travelled across the world, and sampling cuisines from the by-lanes of Bangkok to the Michelin starred restaurants of Hongkong. This exposure widened his horizons as a chef and enriched his awareness about global cuisine. He is very innovative chef and known for reviving hidden Indian recipes which were made during ancient times.
An avid team player, he doesn’t consider what he does every day as ‘work’ in the traditional sense of the word- instead, Chef Bhasin feels his workplace is where he gets to spend time with friends and they cook a meal together.
