Parsi Kharia Recipe | Food Diaries | Zarnak Sidhwa | Parsi Food

Method:
Wash the trotters well with wheat flour to remove any hairs. Boil the trotters with salt and sugar covered on very low heat for 6-8 hours or until cooked. Alternately you may use a pressure cooker till they are soft. Mix the boiled black eyed beans with the trotters .heat oil, add ginger garlic paste, cumin, red chilli powder, turmeric, coriander powder, all spice powder, desiccated coconut, ground dry red chillies, green chillies and coriander. Add flour and the tomatoes. Cook till soft and then add the fried onions. Add the liquid of the trotters slowly, stirring it all in. Then add the trotters with the beans and bring to a boil. Keep boiling it until a thick consistency is achieved. Cook together at least 30 minutes for the flavors to come through. Best served with sliced crusty bread (or karakpaav) and thickly sliced onion mixed with tamarind and jaggery chutney and lemon wedges. The real test of the trotters is when the fingers are sticky.

Method:
Soak the almonds in hot water for 3 to 4 hours. Remove their skins. Blend the almonds with milk to form a coarse paste. Heat 3 tablespoons ghee. When the ghee melts, add the almond-milk mixture to it. Add the sugar and the saffron strands and mix well. Cook the mixture over medium heat, constantly stirring to prevent it from scorching. Keep constantly stirring, once the splattering stops which is a sign that the halwa is almost done, add the remaining ghee and the food coloring and mix. Keep cooking the mixture until most of the moisture in it dries up. It will start to come away from the sides of the pan now, and you will also see a small amount of the ghee begins to separate from it. You will know the halwa is ready when it no longer sticks to the pan at all. Spoon it onto a flat platter or plate to cool. Serve warm or at room temperature in bowls, garnished with thin almond slivers.