This preparation belongs to the broader tradition of bone-based soups and broths found across the Indian subcontinent.
Such soups have long been valued in household cooking, particularly in communities where meat and bone preparations form part of traditional meals.
Within Bohra cuisine, Khurdi is a recognised soup-like preparation, and contemporary Bohra food references describe it as a distinctive part of the community's food culture. The use of the word safed distinguishes this style by its pale appearance. It is best described as a particular household or community expression of a bone soup rather than assigned an unverified royal, Mughal or regional origin.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | mutton bones (marrow bones or trotters) |
| • | 480 | ml | full fat milk (or more as needed to whiten the broth) |
| • | 220 | gms | white onions, finely chopped |
| • | 41 | gms | ghee |
| • | 16 | gms | wheat flour |
| • | 12 | gms | whole green chillies |
| • | 8 | gms | green chillies, slit |
| • | 7.5 | gms | ginger garlic paste |
| • | 3 | gms | cumin seeds (jeera) |
| • | 2 | gms | black cardamom |
| • | 1 | gms | tej patta (bay leaf) |
| • | 0.5 | gms | cloves |
| • | 1 | small | cinnamon stick |
| Salt to taste | |||
| Water, as required to cover the bones | |||
| Salt as per taste | |||
| Fresh mint leaves (phudina), for garnish | |||
| Lemon wedges, to serve | |||
Method / Instructions
- Prepare the Mutton Broth: In a large pot, combine the mutton bones, ginger-garlic paste, green chillies, whole spices, and salt to taste. Add enough water to cover and boil until the meat is 80% tender and the broth is flavorful, about 45–60 Minutes. Strain and reserve the meat and stock separately.
- Prepare the Khurdi Base: Heat ghee in a heavy-bottomed pot and add cumin seeds. Once they splutter, add chopped white onion and sauté until translucent. Add wheat flour and sauté until it releases a nutty aroma and the ghee begins to shine.
- Combine the Broth and Seasonings: Add the reserved mutton pieces and broth to the flour mixture. Stir well, then add whole green chillies and bay leaf. Bring to a boil, then reduce the heat to medium.
- Add the Milk and Simmer: Slowly pour in the milk, stirring constantly, until the broth turns pale white and creamy. Adjust salt to taste and simmer on low heat for 30 Minutes, until the flavours are fully integrated and ghee floats on top.
- Garnish and Serve: Turn off the heat and add fresh mint leaves just before serving. Serve hot with lemon wedges on the side.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 95 Kcal |
| 💪 Protein | 4.5 g |
| 🌾 Carbohydrates | 4.8 g |
| 🥑 Total Fat | 6.7 g |
| 🧈 Saturated Fat | 3.9 g |
| 🌱 Dietary Fiber | 0.4 g |
| 🍬 Sugars | 2.6 g |
| 🧂 Sodium | 176 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
Extracting the gelatin from the marrow bones through a long simmer creates a deeply nutritious and silky broth foundation.
Gently roasting the wheat flour in ghee before adding the dairy prevents clumping and builds a smooth, velvety white base.
Tips & Tricks
• Pour the full-fat milk into the broth in a slow, steady stream while whisking continuously to prevent the dairy from curdling.
• Add the fresh mint leaves only after turning off the heat to preserve their bright color and clean, aromatic flavor.
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