Chamba Madra

• curd Fresh, around 2kg
• ghee Desi, around 300gm to 400 gm, Refined Oil or Olive Oil is a Big No
• 10 pieces green cardamom
• 5 pieces black cardamom
• 6 pieces clove
• 2 teaspoons cinnamon
• red kidney beans soaked overnight and boiled in pressure cooker on the day of cooking
• salt as per taste
• 2 teaspoons turmeric powder

1. Beat the curd in a large bowl and keep a side. In a deep pan preferably, deep cooker to avoid (splash) or the container as per the quantity of the curd. Keep pan on lit up oven with 200 gm Desi Ghee to heat; once Desi Ghee is ready, slowly pour Curd in the pan now here you need lots of patience as you need to stir the curd for around 2 hours constantly.
2. Once the curd is reduced to 2/3rd of the quantity, mix lightly crushed fresh Green Cardamom, fresh Clove and Cinnamon, freshly crushed seeds of Black Cardamom (you can use powder of all spices purchased from the market, but the flavor and taste of fresh spices is yum), add remaining 200gm of Desi Ghee (though in the process the curd itself release fat/ghee, still you can optionally add extra Desi Ghee), add salt to taste, turmeric powder and then stir for 5 minutes and then add boiled and drained Red Kidney Beans
3. Once again stir the mixture for another 30 minutes to 45 minutes and you'll get the sweet fragrance of thick Chamba Madra

curd, ghee, green cardamom, black cardamom, clove, cinnamon, red kidney beans, salt, turmeric powder

Taken from www.yummly.com/recipe/Chamba-Madra-1023678 (may not work)