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[Bheegi-Palkain]

Assalam-o-Alikum WR WB

Me bhi farmaish karu...

Me ko Ullu bana na sikha dey ...


Me bhot ban chuka hoon

FeamNAllah

[Rani]

Abeer here's the reciepe, sorry couldnt find rabri halwa but this is the closet to it so issi pe guzara karo

• 2 tbsp. of Slivered Almonds (Baadaam) (toasted and sliced)
• 2 tbsp. of Pistachio Nuts (Pistay) (crushed)
• 1 tsp. of Seeds from Green Cardamom Pods (Choti Ilaichi)
• 1 cup of Dry Milk Powder
• 1 cup of Confectioners' Sugar
• 1 tbsp. Corn Starch
• 1 stick or (4 ounces) of Unsalted Sweet Butter (melted)
• 1 cup of Heavy Whipping Cream

1. In a bowl combine dry milk, confectioners' sugar, and corn starch; mix well.
2. Add melted butter and mix; mixture will become crumbled. Add whipping cream; mix well.
3. Put ingredients in a sauté pan, preferably a non stick pan. Cook on low to medium heat (180 ºF). A thin layer of Malai (Clotted cream Devonshire) will form on the top surface, keep folding it in. In about ten minutes you should have a nice thick Rabri. If you want it thinner, add more whipping cream.
4. Stir in cardamom seeds, pistachio nuts and almonds; mix and remove from heat. Set aside to let the rabri cool down to room temperature.
5. After mixture has reached room temperature, transfer into a serving dish and refrigerate. Serve well chilled.

[Rani]

sheem, here is the recipe used in Cheeni Kum

Hyderabadi Zafrani Pulao




Preparation time: 10 mins
Cooking time: 20 mins

Ingredients:
450 gm (2 cups) basmati rice
1 medium onion, sliced
2 tablespoons ghee
1/2 teaspoon cumin seeds (jeera)
1 inch stick cinnamon
1-2 cardamoms (elaichi)
2-3 cloves
1 bay leaf
1"(25mm) ginger
2 cloves of garlic (optional)
pinch of saffron strands
10 tsp milk
2 tsp chilli powder
2 tbsp sour curd
50 gm (1/2 cup) slivered almonds
25 gm green raisins or sultanas
4 cups water
1 teaspoon salt


Method:
1. Soak saffron in 2 tablespoon of warm milk for few minutes.
2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.
3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices(cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown.



4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes.


5. Pour water into the rice, It should be just the right quantity - one inch above the rice level.



6. Add the salt and saffron, stir well and bring to the boil.
7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed.
8. Fluff up the rice with a fork and serve immediately.


Note: Rice and water ratio is 1:2 so use accordingly.

[Rani]

Assalam-o-Alikum WR WB

Me bhi farmaish karu...

Me ko Ullu bana na sikha dey ...


Me bhot ban chuka hoon

FeamNAllah

yeh kaam mein nahi karti

bas Allah he aapki help karay

Feamanillah

[Abeer]

main ne halwa khana tha, kheer nai,

[Bheegi-Palkain]

yeh kaam mein nahi karti

bas Allah he aapki help karay

Feamanillah

Assslam-o-Alikum WR WB

Allah Pak help karty hay per ullu me ban jata hoon

shukriya

FeamnAllah

[naz]

Assslam-o-Alikum WR WB

Allah Pak help karty hay per ullu me ban jata hoon

shukriya

FeamnAllah

[naz]

ahaan nice post mod ji

keep it up

mujhe Hydrabadi zafrani Palou ki recipe chahiye wohi jo CHENI KUM mai banaya tha us ne

kabhi kuch banaya hai tu ne huh

[Rani]

main ne halwa khana tha, kheer nai,

chalo ab chup kar k halwa aap khila do

[Rani]

Assslam-o-Alikum WR WB

Allah Pak help karty hay per ullu me ban jata hoon

shukriya

FeamnAllah

koi haal nahi hai

kiya ullu say better kuch nahi bann skatay kiya