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Ingredients For Lahori Nan Khatai:
Ghee 7 ounces
Caster sugar 6 ounces
Flour 8 ounces
Gram flour 2 ounces
Baking powder 2 tsp
Baking soda 1/2 tsp
Cardamom powder 1 tsp
Roasted almonds as required
Egg yolk 2
Pour ghee, chopped sugar, chopped cardamom, beat it well make it fluffy.
Now take a flour, baking powder, gram flour, baking soda filter it well.
Now pour ghee, roast it as required, fold it with almonds.
Now roll out the dough, give it shape of nan khatai with cookie cutter.
Now put it in greased baking tray brush it with egg place it in oven for 190 degree C for baking it.
Ingredients For Punjabi Piyala Malai Kulfi:
Milk 1 kg
Bread sliced 2
Sugar 1 cup
Khoya 1/2 cup
Pistachio sliced 1 tbsp
Pistachio essence 1/4 tsp
Corn flour 1 cup
Water 2 cups
Kewra 1 tsp
Milk 1/2 kg
Condensed milk 4 tbsp
Khoya 2 tbsp
For making it fluffy, cook the milk till it remains to 1/4th.
Now put some sugar and cook it for 10 minutes, until the sugar water dries.
Then add bread slices cook it well.
When it becomes thick, then add khoya, pistachio essence then take them out.
Then cool it for blending, add pistachio slice.
After that put it into kulfi mold for freezing.
For making falooda take a corn flour in a pan, pour water, kewra mix it well.
Now cook it well.
Then put it into falooda machine, ice, falooda, ready thick cream, kulfi in slice, red sharbat, tukh malanga, pistachio slices.
For making malai, then pour milk, condensed milk, khoya cook it well then make it thick.
Now take it out and cool it for using.
Ingredients For Lahori Charga:
Whole chicken 1 kg
Yogurt 2 tbsp
Chili powder 1 tbsp
Vinegar 1 tbsp
Ginger garlic paste 1 tbsp
Yellow color 1 pinch
Salt 1-1/2 tsp
All spice powder 1 tsp
Chat masala 2 tsp
First wash the chicken well and make it dry.
Then give deep cuts with the help of knife.
Now put them in a bowl, add yogurt, red chilies, eggs, vinegar, chopped ginger garlic, pinch of yellow color, salt, garam masala, chaat masala, beat it well then put this masala on chicken and keep it for 2 hours for marination.
Now cover it and let it cook on low temperature, when the chicken tenders then deep fry it to tender.
In the end sprinkle chaat masala, salad and serve it with yogurt chutney.
Recipe of Punjabi Piyala Malai Kulfi, Lahori Nan Khatai And Lahori Charga by Shireen Anwer in Masala Mornings on Masala TV
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