Gulab Jamun Recipe

Find below best Gulab Jamun.
Ingredients:
* 6 cups water
* 3 cups sugar
* 1 tbsp cardamom powder
* 1 1/2 tsp baking powder
* 3 cups powdered milk
* 2 tbsps rose water
* 1 1/2 cups all-purpose flour
* Vegetable/sunflower oil for deep frying
* 1 cup thickened/double cream

Preparation method for Gulab Jamun Recipe

To make one of the most popular desserts of India, start by stirring the water and sugar in a deep pan and let boil until the sugar is completely dissolved. Next, remove pan from heat and add cardamom powder and rose water. Stir well and keep the pan aside.
Stir powdered milk, baking powder and all-purpose flour well in a bowl. This will help make a soft dough. Add some thickened cream and stir it well, but be sure to use enough flour so it’s not sticky one bit.
Make small sized balls with the dough and greasy palms. Warm the oil for deep frying in a pan over a medium flame.
Place the dough balls into the warmed oil and mix gently. Make sure the dough balls get fried equally.
Continue until the balls get a golden brown color, then bring out of the oil and allow it to chill for a while.
Let the balls soak in sugar syrup for about 2 hours. You may serve the cooled gulab jamun with ice cream, or maybe even thick cream and shavings of dry fruits.

Pakistani Chicken Biryani Recipe

Find below best Chicken Biryani Recipe.
INGREDIENTS:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt

Preparation method for Chicken Biryani Recipe

1. In a pan add two tablespoons of vegetable oil and fry the potatoes until they get brown, draw off the potatoes and keep them separate. Add another 2 tablespoons of oil and fry the onion, once the onion is fried, add garlic and ginger. Add cumin, salt, turmeric, chili pepper and tomatoes and fry it for 5 minutes.
2. Then add 2 tablespoons of yogurt, cinnamon stick, cardamom and mint. Cover it and cook well under the low flame, if you think that mixture is becoming too thick and dry then add some hot water in it.
3. Once the mixture gets smooth and well cooked, add chicken and mix thoroughly. Cook the chicken under a low flame until it becomes tender.
4. Wash and drain the rice for 20 minutes.
5. Take a large skillet and heat the oil. Once the onion is slightly golden brown add saffron, cardamom, cloves, cinnamon stick, ginger and rice into it. Well mix the spices with rice.
6. Bring the boiled rice into a large size pot, pore the chicken mixture and potatoes and make a few layers of all. Cover the pot and let it be cooked for another 20 minutes. Never try to mix it while cooking. Once cooked take it out in a plate and serve with salad.

Sohan Halwa Recipe

Find below authentic Sohan Halwa Recipe
Ingredients:
* Almonds (Baadaam) (as desired)
* 2 cups of Corn Flour (Makai Ka Aata)
* Cardamom Seeds (Ilaichi Daanay) (as desired)
* Pistachios (Pistay) (as desired)
* 3 cups of Sugar
* 1 tsp. of Saffron (Zaafraan)
* 2 cups of Clarified Butter (Ghee)
* 1 cup of Whole Milk
* Flat Tray (greased)

Preparation method for Sohan Halwa Recipe

Place 3 cups of water in a heavy based pot over heat. Put in sugar and let boil for around 5 to 6 minutes. (5 minutes and 30 seconds if desired.) Add 1 cup of milk and continue to boil for a further 4 to 5 minutes, later straining it.
Dissolve the cornflour in 1 cup of water next, then adding it to the previous mixture. Dissolve saffron in a small amount of water, later adding it to the cornflour mixture as well. Cook over a low heat flame until the cornflour mixture becomes thick. Star adding in oil a little bit at a time and continue to cook. Add oil slowly to avoid it from sticking to the bottom of the pan. Mix frequently while it’s cooking.
Continue until the mixture starts separating and begins a lump formation, then add the pistachios, almonds and cardamom seeds and stir together.
Spread the sohan halwa mixture on a greased tray and flatten it by pressing.
Garnish with almonds and pistachios. Let it cool then cut into square pieces and enjoy.