Murgh Yakhni Soup, Fried Choco Donuts And Gondh Ka Halwa by Chef Gulzar

Ingredients For Gondh Ka Halwa:

• Gondh 100 gm
• Almond 100 gm
• Pistachio 100 gm
• Walnut 100 gm
• Melon seeds 200 gm
• Sesame seeds 100 gm
• Parathay 3 to 4
• Desi clarified butter 2 cup
• Sugar 1 cup
• Milk 2 cup

Method:

1. Take a pan pour ghee and fry the gondh and keep it on side.
2. Now add almonds, pistachio, walnuts, charmaghaz and oil fry and keep it on a side.
3. Then give it steam on paratha and make its small chops.
4. Make chop of dry fruit and gondh.
5. Now take another mixing bowl add all crushed and mix sugar.
6. Then pour ghee, add dry fruit, add all ingredients.
7. After that pour milk fry it, until all the ingredients are fried well, until they are mixed.
8. When it starts to smell then take it out in a dish, then serve.
9. Gondh ka halwa is ready.

Ingredients For Fried Choco Donuts:

• White flour 1/2 kg
• Eggs 4
• Yeast 1 sachet
• Baking powder 2 tsp
• Sugar 1/2 cup
• Butter  1/2 cup
• Chocolate bars as required
• Color full chips as required
• Coconut powder as required
• Oil  for fry

Method:

1. Pour water add yeast and sugar mix it for 15 minutes and leave it.
2. Now take a mixing bowl add flour, butter, baking powder, yeast, sugar and salt, pour water or milk knead it well, roll it and its thickness should be upto half inch.
3. Now put it into doughnut mold or give it shape with glass or make hole from any object.
4. Then keep its temperature low, deep fry it.
5. The color of doughnut should not be too dark.
6. Now take out the doughnuts keep them on side.
7. After that sprinkle coconut and garnish it with colorful chip and leave it to cool.

Ingredients For Murgh Yakhni Soup:

• Chicken Claws 1 kg
• Chicken legs 1/2 kg
• Garlic 4-5 cloves
• Onion 1
• Whole turmeric 50 gm
• Garlic paste 1 tbsp
• Turmeric paste 1 tbsp
• Butter  2 tbsp
• Oil 2 tbsp
• Salt to taste
• For Spices:
• Black cumin 1 tbsp
• Clove  2 to 3
• Big cardamom as required
• Cinnamon  2 to 3 sticks

Method:

1. Take a pan add coat the whole turmeric.
2. Then add chicken, garlic, onions and water cook it on low temperature for 4 to 5 hours.
3. When it becomes ready then tender it and filter it, separate the stock.
4. Now take another pan pour oil add butte and chicken fry it nicely.
5. During frying add garlic paste, turmeric paste and salt  roast it well.
6. Now put this mixture into soup cook it till the chicken tenders.
7. For making masala, add shah zera, cinnamon, big cardamom and sugar make its powder.
8. Masala is ready.
9. While serving soup, sprinkle masala.
10. Murgh yakhni soup is ready.