Photograph of the finished Nadru yakhni

India · Củ sen nấu sữa chua Nadru yakhni

Nadru yakhni

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lotus root Lotus root 2.6 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.1 lb
  • Photograph of Fennel seeds Fennel seeds 0.8 oz
  • Photograph of Cardamom Cardamom 0.6 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.6 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Ghee Ghee 6.3 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the lotus root into 1 cm thick slices and fry them in ghee butter for 8 minutes until both sides are golden brown.
  2. 2 Beat the yogurt with the cornstarch, then stir continuously in one direction while cooking over low heat for 8 minutes.
  3. 3 Keep the yogurt from boiling over and stir constantly; these are the only two conditions for making any yakhni.
  4. 4 Roast the fennel seeds, cardamom, and dried cinnamon sticks, then grind them into a fine powder and add it to the yogurt in a pot.
  5. 5 Yakhni doesn't use onions, garlic, or chili peppers; it only uses coarse spices, so the sauce remains white.
  6. 6 Add the lotus root and cook for 20 minutes, then sprinkle with mint leaves and dried ginger powder.

With an appliance

  • Oven 1 hr

    Replace step 6: Cover and cook the lotus root in the yogurt sauce on the middle rack of the oven at 160 degrees for 18 minutes; the heat will keep the sauce from boiling over, and the mint will still be sprinkled after removing the pot.

Start cooking