Khirni Kalakand Taco

Also known as junglee mewa, the khirni fruit is vital in summer to hydrate the skin. It leaves you feeling energetic and healthier.

Ingredients
200 g khirni fruit
250 g unsweetened khoya
2 pinch nutmeg powder
2 tbsp misri powder
1 tbsp ghee
10 holy basil leaves

For taco dough
100 g jowar flour
50 g wheat flour
2 tbsp rose syrup
milk as required

Method
Wash and dry the khirni fruit and then remove seeds.
Cut each fruit lengthwise and keep in the refrigerator.
Heat ghee in a heavy-bottom pan, add crumbed khoya, and add in.
Keep stirring so that you don't burn the khoya.
Now add misri powder and nutmeg powder and keep stirring.
Once you get the desired colour of kalakand, remove from the heat and keep aside for cooling.
Take a mixing bowl, add khirni and kalakand, mix and keep aside.

For taco dough
Take a big mixing bowl, add all ingredients and make a semi-stiff dough using enough milk.
Divide the dough into 6 equal portions.
Roll out a portion into a 4” diameter circle using little plain flour for rolling.
Heat the tawa and cook well on both sides, once cooked, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle or roller pin.
Now place the tacos in a glass and fill it with kalakand khirni mixture and garnish with holy basil leaves.