Masoor Pulao, Bangali Cham Cham And Rangeen Barfi Roll by Chef Saadat Siddiqui

Nov 25, 2014
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Bengali cham cham


  • Milk 2 kg 
  • Sugar 1 kg 
  • citric acid ` tsp
  • flour 1 tsp
  • Cardamom powder 1/4 tsp
  • corn flour 1-1/2 tsp
  • khoya 250 gm
  • pistachio 100 gm
  • reetha  05 


  1. In a bowl boil milk.Then add in citric acid.
  2. Sieve with a malmal cloth and prepare the paneer
  3. Now add in cardamom powder,corn flour,flour, rub and then make small balls.
  4. In a pan prepare a sugar syrup by adding water and sugar.
  5. Add in reethas water in the sugar syrup and make a foam.
  6. In the end add in the paneer balls and cook until they are slightly brown.
  7. In a fry pan cook some khoya and keep it to cool
  8. when the syrup is cooled add in the paneer in the khoya and coat
  9. garnish with pistachios

Mansoor pulao


  • Oil 1 cup
  • Onion 1 
  • ginger garlic 2 tbsp
  • clove 4
  • black pepper 8
  • cinnamon 04
  • bay leaf 2
  • curry leaf 10
  • mince (meat) 750 gm
  • red chili pepper  1 tbsp
  • cumin powder 1 tsp 
  • turmeric 1/2 tsp 
  • salt to taste
  • yogurt 1 cup
  • blank lentil 1 cup
  • green chili 4-6
  • rice 500 gm


  1. Heat oil and fry onions till they are golden
  2. Then add ginger garlic, garam masala and cook
  3. Add in the mince meat along with red chilli pepper , cumin , turmeric, salt and after 5 minutes and yogurt.
  4. Then add in black lentil and make it a little soft
  5. In the end add in soaked rice and lower the flame.
  6. When the rice are soft close the stove and keep it on dam for a little while 
  7. Once its ready serve while hot

Rageen barfi roll


  • Khoya 1 kg
  • sugar 1/2 kg
  • glucose 1 tsp
  • mix food colour as required 
  • ghee as required
  • cardamom 20


  1. In a pan heat khoya once it melts add in sugar and bring to boil.
  2. Keep rubbing the mixture and keep it to cool
  3. barfi is ready

For making coloured barfi

  1.  In three separate bowls separate put 2 tbsp each of barfi.
  2. Then add in red, green and chocolate food colour.and mix
  3. Now make 3 parts of the white barfi , taking a little ghee in your hands make the shape of a roll.and add in the coloured barfi and very carefully make a roll again.
  4. Align in a plate and serve.

Recipe of Masoor Pulao, Bangali Cham Cham And Rangeen Barfi Roll by Chef Saadat Siddiqui in Lifestyle Kitchen With Chef Saadat on Ary Zindagi

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