Name: Kakori
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 10 kg Mutton leg boneless for mince absolutely clean; 2 kg Kidney fat clean; 2 kg Onion slice; 400 gms Brown onion slice; 600 gms Cashew whole; 20 gms Khus khus; 15 gms Clove; 400 gms Kashmiri chilly paste (Range: 400-500 gms); 3 kg Raw papaya paste (Range: 3-4 kg); 250 gms Gr. cardamom pwd; 25 gms Rose petal pwd; 200 gms Roasted chana pwd; 7 gms Saffron (Make saffron pwd); 75 ml Rose water; 75 ml Keora water; 4 drops Sweet attar (Range: 4-5 drops, Bhaji brand); Salt (To taste); 500 gms Dalda melted (At room temp)

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Kakori — Formulation & Method | CuliNect