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November 24, 2014

Gajar ka Halwa Recipe:





Gajar ka Halwa Recipe:

Ashya:

Gajar (kash ki hui) aik killo, Shakar aik cup, Choti ilaichi k dane 4 se 5 adad, tail aik chai ka chamach, khoya, kyora, aisense aik chai ka chamach, dry fruits, dry milk 4 se 5 chai k chamach.

Tarkeeb:

Gajar ko aik bartan men dal k us men ilaichi k beag shamil kr k dhemhi anch par rakhen. jab naram ho jaen or pani khushak hone lage to chini dal den or dubara khushak hone den. ab teil, khoya,khushak mewa jat, or dudh dal kr phir khushak hone den.khushak hone k bad kayora dal den or ye amal agg se utarne se foran kabal karen. chahe to garam ya phir thanda serve karen.
If you want to read Gajar ka Halwa recipe in English then Click Here. 
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November 19, 2014

Recipe of zarda in urdu:

Recipe of zarda in urdu is very healthy recipe and very easy to make. its tast is so good and unique.
Recipe of zarda in urdu is truly sound formula as conventional cooking formulas. It is not difficult to plan. Zarda.
Below written recipe is recipe of zarda in urdu.

Zarda Recipe in urdu:

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November 19, 2014

Zarda Recipe:

Zarda recipe is a Pakistani most popular conventional sweet dish. 
It has yellow color of rice with kohya and dry fruits like almond, kishmish etc that expand the taste of zarda recipe. 
So you can enjoy this simple natively constructed zarda recipe in urdu and delight in a tasty sweet formula. Recipe of Zarda in urdu


Zarda Recipe in Urdu:


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November 15, 2014

Rasmalai Recipe in Urdu | Quick Rasmalai Recipe




















This recipe is very delicious recipe and you should only make it in 30 minutes.

Ingredients:


Ingredients Related Links
  • 1 tin readymade rasgullas
  • 750 mile liter full fat milk
  • 3 tsp Everest Milk Masala
  • Safforn
  • 6 tbsp Sugar add more if required
  • Slivered Almonds and Pistachios for decoration

How To Make:

  1. In a thick base skillet heat the milk to the point of boiling. 
  2. Include obliged sugar and the milk masala powder and let it bubble for 15 mins on a low fire.
  3. Press the abundance syrup out of the rasgullas and orchestrate them in your serving dish. 
  4. Add the pulverized saffron to the milk in the wake of taking it off the hotness. 
  5. Give it a chance to cool for some time and afterward spill it over the rasgullas while still marginally warm. 
  6. Finish with fragmented almonds and pistachios. 
  7. After it cools, refrigerate for a couple of hours. 
  8. Serve chilled.

Note please:

  • I utilized Haldiram's 1kg tin which had 14 rasgullas in them. 
  • On the off chance that you don't have the Everest Milk Masala, you can powder almonds, cashew nuts, pistachios (in the wake of toasting them somewhat) with cardamom seeds and a bit of saffron to make around 3 tsp of powder.

MKRdezign

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