اخروٹ کا حلوہ
1\2 tsp الا ئچی پاوڈر
2 cups (full cream) ملک پاوڈر
4 , lightly beaten انڈے
395 ml condensed milk( کنڈینس ملک)
2 cups , چوپڈ اخروٹ موٹا موٹا
ٹرے گریس کر کے رکھ لیں۔
non stick pan مکھں کو
میں گرم کر لیں ۔۔الائچی پاوڈر ڈال کر ،ملک پاوڈر ڈال کر بھونیں
جب تک ہلکا براون ہو جائے۔۔۔۔تو چولہے سے ہٹا کر انڈے ڈال کر اچھا مکس کر کے ہلکی آنچ پر پکائیں۔۔۔۔ جب گولڈن اور دانے دار ہو جائے تو اخروٹ ڈال کر دو منٹ بھونیں۔۔۔ کنڈینس ملک ڈال کر اچھا بھو نیں۔۔۔۔۔ گھی نظر آنے لگے تو ٹرے میں نکال کراچھا دبائیں فریج میں رکھ دیں جم جائے تو پیسیز کاٹ کر سرو کریں۔۔۔۔
Fresh milk 1 liter
Pineapple cubes 1 tin
Sugar 4 tbsp or to taste
Strawberry jelly 1 packet
banana jelley 1 packet
Fresh cream 2 packets
Boiled noodles ½ packet
Vanilla custard 4 tbsp
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1.Take milk in pan and add vanilla custard with sugar and cook till custard thickens..
2.Cook jelly as instructed on the package and leave to set..
3.In a serving bowl, add a layer of custard, then pineapple cubes(mixed in condensed milk) and then a layer of cubed strawberry and banana jelly followed by noodles(mixed in a 1 pack of cream)..
4.Repeat the layering, top with cream and jelleys and serve chilled..
1 Liter of Milk
4 Table spoons of Corn flour
800 Grams of Cream
1 cup of Chum Chum (چم چم) and Gulaab jamun sweet (گلاب جامن)
½ cup of Vermicelli (سویاں)
¼ cup of Almonds (بادام)
1 tin of Fruits
1 cup of mix fruits
1 cup of Sugar
Colorful Jellies as liked.
Method for cooking:
Pour out one cup of milk separately to mix corn flour in it.
Take the rest of milk and boil with Vermicelli and sugar. Allow sugar to dissolve in milk. Stir it continuously till vermicelli got boiled and sugar got dissolved. Due to continuously stirring milk will be thick.
Now mix the corn flour milk solution in the boiled milk.
Now pour the boiled milk in any dish and cool it in normal room temperature.
Mix some beated cream in it.
Then add mix fruit as per your requirement.
Method for garnishing:
Use colorful jellies to decorate it.
Use slices of almonds to furnish your dish
Doodh dulaari is now ready to serve
You may also chill it for further better taste.
*miss Tip top*
Khoye Wali Special SaviyaanThis image has been resized. Click this bar to view the full image. The original image is sized 640x480.
(1) - Sewaiyan ( vermacelies) 1/2 kg.
(2) - Khoya ( made from milk) 1/2 kg.
(3) - Sugar 800-900 gm.
(4) - Cardamom 20-25 in powder form.
(5) - Milk 300 gm(1 glass).
(6) - Pure ghee 200-250 gm.
(7) - Mix chopped dry fruit 1 1/2 cup.
(8) - 1 1/2 Glass of water to prepare sugar syrup ( chashni).
First heat ghee in a pan add crushed sewainyan ( varmicelies) in it and fry it low flame, after few minutes add chopped dry fruits in it and fry it more minutes
Remove pan from flame.
Now Khoya sorte in low flame for few minutes in another pan and add in the sewaiyan.
Prepare sugar syrup ( add water in sugar and cook it) in another pan.
Now add milk in fried sewaiyan and put it on low flame for 5-7 min.
And the end add sugar syrup in sewainyan and keep it low flame 5-7 min.
Now the dish is ready,serve it garnish with chopped dry fruit & Warq ( beaten foil).
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Recipe of Seviyan
50 gm Vermicelli Noodles (Seviyan)
2 tbsp Raisins (Kishmish) (optional)
2 tbsp Nuts - Almonds & Pistachios (optional)
2 Cardamoms (powdered)
1/2 tin Condensed Milk
1/2 liter Whole Milk
1 tbsp Pure Ghee or Butter
Heat pure ghee or butter in a pan; fry the Vermicelli until light brown.
Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder to it and mix well.
Cook for 2 to 3 minutes or until the vermicelli becomes soft. Take out in bowls, top with raisins and nuts and serve.
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GULAB JAMUN RECIPE
1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Whole milk just enough to make the dough
For the Sugar Syrup
2 cups Sugar
1 cup water
Oil for frying
How to make gulab jamun:
Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.