Rus Gullay And Chilgoza Pak by Noreen Amir

Ingredients For Chilgoza Pak:

• Chilgozay  100 gm
• Sugar  1/4
• Ghee  1/2 gm
• Khoya  1/2 kg
• Semolina  40 gm
• Chopped nutmeg, mace, cardamom   1 pinch

Method:

1. Cut the thin chilgozay.
2. Now pour ghee, lentil flour roast it.
3. When its color changes then add sugar, khoya, chilgozay and water roast it well.
4. When the water dries then add oi roast it more.
5. Now roast it more.
6. When it becomes dry then pour ghee, after that add chopped nutmeg mace, cardamom.
7. Take out the halwa in greased tray then garnish it before serve.
   

Ingredients For Rus Gullay:

• Milk 2 kg
  
• Tartri  2-3 tsp
  
• Ararod  12 gm
  
• Sugar  4 gm
  
• Gram flour  5 gm
  
• Egg white  1/2
  
• Baking powder  1/4 tsp
• Nutmeg mace cardamom 1 pinch
  

For Syrup:

• Sugar  1/2 kg
  
• Water  1 kg
  
• Rithay  8-10 

Method:

1. First boil the milk.
2. Then mix the tartary in warm milk and stir it continuously and when the water becomes separate then filter it with muslin cloth and drain its water, then take it out in a tray.
3. Then add ararod, sugar, gram flour, egg white, baking powder and  nutmeg mace cardamom mix it well.
4. Then make rus gullay of it.

For syrup:

1. Take a sugar and water mix it well.
2. Make it thick, take the syrup in a bowl.
3. Then add dip the rus gullay.
4. Then keep the remaining syrup into pan.
5. Now keep it on low temperature on pan syrup and add retha water.
6. Then add ready chum chum cook it for 5 to 7 minutes.
7. Then put the rus gullay into syrup and water.
8. When it goes to bottom its mean rus gulla is ready.