Sheermal, Doodh Ka Sharbat, Keema Chanay Ki Daal And Lauki Aur Sagoodana Ki Kheer by Sara Riaz

Sheermal

Ingredients:

• Flour 1/2 2 cups.
• Salt 3/4 tea spoon.
• Caster sugar 1 spoon.
• Khoa 1/2 cup.
• Yeast 1/2 2 tea spoon.
• Pandanus(kewra) 1 tea spoon.
• Ghee 3 spoon.
• Cream 3 spoon.
• Egg 1.
• Full cream milk powder 4 spoon.
• Sesame seeds (as per need).

Method:

1. Add 1/2 2 cups flour,3/4 tea spoon salt,1 spoon caster sugar,1/2 cup khoa,1/2 2 tea spoon yeast,1 tea spoon pandanus(kewra),2 spoon ghee,3 spoon cream,1 egg and 4 spoon full cream milk powder in a bowl and mix them properly.
2. Add hot water(medium hot)in it and knead the mixture well,set aside for prolif until double.
3. Now knead more and divide into 3-4 pieces(peda).
4. Scatt it by hands or scatt in until size of quarter plate.
5. Put it over tray and make cuts over it by fork,Leave for 45 minutes.
6. Brush the surface with milk and sprinkle the sesame seed according to your need.
7. Bake it for 12-15 minutes at 200C.
8. Again brush the milk over it and cover it with foil.
9. Your tasty sheermal is ready.

Doodh Ka Sharbat

Ingredients:

• Milk 1/2 liter.
• Boil almonds and pistachio (as per need).
• Sugar 2 spoon.
• Red syrup(lal sharbat) 3 spoon(rooh afza or etc).

Method:

1. Mix 1/2 liter milk,2 spoon sugar and 3 spoon red syrup (lal sharbat) into blender and blend it properly.
2. Now mix boil almonds and pistachio (finely chopped).
3. Serve chilled.

Keema Chanay Ki Daal

Ingredients:

• Minced meat 1/2 kg.
• Split grams(chenne ki daal) 200 grams (boiled).
• Oil 1/2 cup.
• Onion 2(chopped).
• Red chili powder  1.5 tea spoon.
• Turmeric powder 1/2 tea spoon.
• Coriander 1 tea spoon.
• Cumin seeds 1 spoon(Grilled and grind).
• Spices(Garam masala) 1 tea spoon.
• Tomato 3-4.
• Green coriander 2 spoon(chopped).
• Green chilies 4 (chopped).
• Ginger garlic paste 2 tea spoon.

Method:

1. Fry onion in hot oil and fry it until soften.
2. Add ginger garlic paste with minced meat and fry it for 10 minutes.
3. Mix salt,red chili powder,turmeric powder,Cumin seeds(grind),Coriander leaves and tomatoes and fry it properly.
4. Add 1 cup water into it and cover it with lid,Cook it until meat soften.
5. Add spices(garam masala),boil spilit grams and cover it,leave for few minutes.
6. Add chopped green coriander and green chilies (chopped) over it.

Lauki Aur Sagoodana Ki Kheer

Ingredients:

• Bottle Gourd(lauki)(grated) 2 cups.
• Milk 1/4 kg.
• Almonds and pistachio (as per need).
• Vanilla Custard 1 spoon.
• Sugar 1/2 cup.
• Rose water 1 spoon.
• Sago 3 spoon.
• Small cardamom 3.
• Green color few drops.

Method:

1. Cook milk and set aside.
2. soak sago in water.
3. Add sago in boil milk and cook for 10 mints.
4. pour bottle gourd in water for few mints.
5. Add grated bottle gourd(separate seeds from bottle gourd) in milk after 10 mint,Cook it until soften
6. Mix sugar and small cardamom in it.
7. Mix custard in milk and add in kheer.
8. When kheer become viscous remove from stove leave for cool.
9. Add rose water ,green color and mix them properly.
10. Sprinkle almonds and pistachio over it and serve chilled.