Kakegaris is a delicacy that is widely available in India and it is also served in other parts of the world, especially in the U.S. and Australia.
It is traditionally made with ginger and other spices.
Here, I will show you how to make it with some simple steps and tips.
The recipe is very easy to prepare.
First, take out the cashews.
They will take a few minutes to remove from the water.
Add some chopped cilantro to the pan and cover with water.
Bring to a boil and then simmer for 10 minutes.
Add the remaining cashews, cilantro, turmeric powder, ginger, garlic, salt and pepper to the pot and cook on medium-low heat for 5 minutes.
After the 5 minutes are up, add the milk, sugar and salt and cook for another 10 minutes, stirring constantly.
This will make the mixture a little thick.
Once the mixture has been cooked for 15 minutes, remove from heat and let cool for 5-10 minutes.
The cream will begin to thicken.
The liquid should be very thick.
Remove the sauce from the heat and whisk in the yogurt.
Add it to the curry.
If the sauce is too thick, add some water to thin it out.
Pour the cream into a serving bowl and top it with fresh cilantro leaves.