CARAMEL KHEER POTS RECIPE INGREDIENTS : Milk 1 litre Condensed milk 1 can Evaporated milk ½ cup Boiled rice without salt1 ½ cup Almond ground½ cup Whole dried milk ½ cup Cardamom powder ½ tsp Caramel essence few drops Ingredients for Caramel : Sugar 1 cup Tetra pack cream ¼ cup METHOD : Mix together milk, tetra pack cream, condensed milk, and boil. Put boiled rice with some milk in a blender and blend to a partially smooth paste, add this to the milk while whisking quickly so no lumps of rice form. To caramelize sugar, put sugar in a sauce pan, and cook on medium flame, do not use any spoon in sugar till it melts and turns golden brown, you can hold the saucepan and swirl around once and twice to mix the caramel. As soon as the sugar melts and gets into a light golden brown color, remove from heat, add cream, and stir quickly with a wire whisk. Pour the prepared caramel into the cooked kheer. Finally, as the kheer begins to thicken and reduce a bit, add khoya, nuts, and essence, serve in clay pots, and chill. SIZZLING CHICKEN GRAVY RECIPE INGREDIENTS : Yogurt 1 cup Salt 1 tsp Ginger garlic paste 1 tbsp Boneless chicken cubes ½ kg Orange food color a pinch Chili powder 1 tsp Chili flakes 1 tbsp Oil ½ cup Onion sliced ½ cup Ginger garlic paste 1 tbsp Tomato paste 3 tbsp Tomato puree 1 cup Black pepper ½ tsp Coriander powder 2 tsp Turmeric ¼ tsp Allspice 1 tsp Yogurt ½ cup Butter 3 ounce Onion cubes ½ cup Capsicum cubes ½ cup Tomato cubes ½ cup Cumin seeds 1 tsp Green chilies sliced 4 Button red chilies 6 Boiled rice 2 cups Coriander leaves 4 tbsp METHOD : In a bowl add chicken, yogurt, salt, ginger garlic paste, food color, chili powder, and chili flakes, mix well, and marinate for 30 mins. METHOD FOR GRAVY : Heat oil in a pan, add onion, cook until lightly golden, add ginger garlic paste, cook for a minute, add marinated chicken, cook until chicken changes color, add tomato puree, and tomato paste, cook for 10 mins, add dry seasonings, cook for another 5 mins, add yogurt, allspice, cover and cook till oil separates, remove from flame, give dum of coal. METHOD FOR SAUTEED VEGGIES RECIPE INGREDIENTS : In a pan heat 1-ounce butter, add cubes of onion, capsicum, tomato, dried red chilies, green chilies, cumin seeds, salt, and allspice powder, sauté for 2 mins, now add these sautéed veggies in chicken gravy, cook for 1 min. METHOD FOR RICE : In a pan, heat oil, add crushed cumin seeds, add rice, and coriander leaves, and mix well. heat a sizzler plate, put onion slices on it, add prepared rice, and chicken gravy, sprinkle red chili flakes on top, and serve immediately. Subscribe To MasalaTV Recipes UA-cam Channel!
![Caramel Kheer New Recipe [2024] by Chef Sumera Anwer in Urdu / Hindi](http://i.ytimg.com/vi/bpamK6KJabA/mqdefault.jpg)
Bht achi dua mangi aapny,Allah pak qabool fermain hum seb k haq me,Aameen Aameen
اللهم صل وسلم على نبينا محمد ❤️
Dua buhat achi mangi aapny .
ALLAH pak qabool kare Ameen.
Apa ap ki dua bhot ache hote ❤ ameeeeen ❤
Ameen❤
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CARAMEL KHEER POTS RECIPE
INGREDIENTS :
Milk 1 litre
Condensed milk 1 can
Evaporated milk ½ cup
Boiled rice without salt1 ½ cup
Almond ground½ cup
Whole dried milk ½ cup
Cardamom powder ½ tsp
Caramel essence few drops
Ingredients for Caramel :
Sugar 1 cup
Tetra pack cream ¼ cup
METHOD :
Mix together milk, tetra pack cream, condensed milk, and boil. Put boiled rice with some milk in a blender and blend to a partially smooth paste, add this to the milk while whisking quickly so no lumps of rice form. To caramelize sugar, put sugar in a sauce pan, and cook on medium flame, do not use any spoon in sugar till it melts and turns golden brown, you can hold the saucepan and swirl around once and twice to mix the caramel. As soon as the sugar melts and gets into a light golden brown color, remove from heat, add cream, and stir quickly with a wire whisk. Pour the prepared caramel into the cooked kheer. Finally, as the kheer begins to thicken and reduce a bit, add khoya, nuts, and essence, serve in clay pots, and chill.
SIZZLING CHICKEN GRAVY RECIPE INGREDIENTS :
Yogurt 1 cup
Salt 1 tsp
Ginger garlic paste 1 tbsp
Boneless chicken cubes ½ kg
Orange food color a pinch
Chili powder 1 tsp
Chili flakes 1 tbsp
Oil ½ cup
Onion sliced ½ cup
Ginger garlic paste 1 tbsp
Tomato paste 3 tbsp
Tomato puree 1 cup
Black pepper ½ tsp
Coriander powder 2 tsp
Turmeric ¼ tsp
Allspice 1 tsp
Yogurt ½ cup
Butter 3 ounce
Onion cubes ½ cup
Capsicum cubes ½ cup
Tomato cubes ½ cup
Cumin seeds 1 tsp
Green chilies sliced 4
Button red chilies 6
Boiled rice 2 cups
Coriander leaves 4 tbsp
METHOD :
In a bowl add chicken, yogurt, salt, ginger garlic paste, food color, chili powder, and chili flakes, mix well, and marinate for 30 mins.
METHOD FOR GRAVY :
Heat oil in a pan, add onion, cook until lightly golden, add ginger garlic paste, cook for a minute, add marinated chicken, cook until chicken changes color, add tomato puree, and tomato paste, cook for 10 mins, add dry seasonings, cook for another 5 mins, add yogurt, allspice, cover and cook till oil separates, remove from flame, give dum of coal.
METHOD FOR SAUTEED VEGGIES RECIPE INGREDIENTS :
In a pan heat 1-ounce butter, add cubes of onion, capsicum, tomato, dried red chilies, green chilies, cumin seeds, salt, and allspice powder, sauté for 2 mins, now add these sautéed veggies in chicken gravy, cook for 1 min.
METHOD FOR RICE :
In a pan, heat oil, add crushed cumin seeds, add rice, and coriander leaves, and mix well. heat a sizzler plate, put onion slices on it, add prepared rice, and chicken gravy, sprinkle red chili flakes on top, and serve immediately.
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Ic kheer ko kia pot m hi serve kerna hoga
evaporated milk na hu tu ?
Chicken jalfarezi hy ye...buss nam change kr diya.