Punjabi Piyala Malai Kulfi, Lahori Nan Khatai And Lahori Charga by Shireen Anwer

Mar 19, 2013
Rating: 1 Star2 Star3 Star4 Star5 Star (43 Votes)
Views: 27134
Licensed Content: This video is being displayed with permission. Click here for details.

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


  1. Pour ghee, chopped sugar, chopped cardamom, beat it well make it fluffy.
  2. Now take a flour, baking powder, gram flour, baking soda filter it well.
  3. Now pour ghee, roast it as required, fold it with almonds.
  4. Now roll out the dough, give it shape of nan khatai with cookie cutter.
  5. 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:

For Kulfi:

  • Milk  1 kg
  • Bread sliced  2
  • Sugar  1 cup
  • Khoya  1/2 cup
  • Pistachio sliced  1 tbsp
  • Pistachio essence  1/4 tsp

For Falooda:

  • Corn flour  1 cup
  • Water  2 cups
  • Kewra  1 tsp

For Malai:

  • Milk  1/2 kg
  • Condensed milk  4 tbsp
  • Khoya  2 tbsp


  1. For making it fluffy, cook the milk till it remains to 1/4th.
  2. Now put some sugar and cook it for 10 minutes, until the sugar water dries.
  3. Then add bread slices cook it well.
  4. When it becomes thick, then add khoya, pistachio essence then take them out.
  5. Then cool it for blending, add pistachio slice.
  6. After that put it into kulfi mold for freezing.
  7. For making falooda take a corn flour in a pan, pour water, kewra mix it well.
  8. Now cook it well.
  9. Then put it into falooda machine, ice, falooda, ready thick cream, kulfi in slice, red sharbat, tukh malanga, pistachio slices.
  10. For making malai, then pour milk, condensed milk, khoya cook it well then make it thick.
  11. Now take it out and cool it for using.

Ingredients For Lahori Charga:

  • Whole chicken  1 kg
  • Yogurt  2 tbsp
  • Chili powder  1 tbsp
  • Egg  1
  • 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


  1. First wash the chicken well and make it dry.
  2. Then give deep cuts with the help of knife.
  3. 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.
  4. Now cover it and let it cook on low temperature, when the chicken tenders then deep fry it to tender.
  5. 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

Comments (0)
You must be logged in to comment