Rajma, Jalebi And Kishmish Rice by Chef Gulzar

• Flour:                         1/2 kg
• Sugar:                        1 kg
• Orange food color:    1 pinch
• Yeast:                        1 tbsp
• Saffron:                     Few Flakes
• Screw Essence:         few drops
• Milk:                         as required
• Silver Leaves:           as required
• Oil:                            as required

1. Boil water in a pan and add 1 kg of sugar and few drops of screw essence, treacle is ready

1. Add 1/2 tsp of sugar and 1 tbsp of yeast in Luke warm water and leave for some time.
2. When yeast starts to rinse add it into a separate bowl  then add 1/2 kg all purpose flour, 1 pinch orange food color, few flakes of saffron and milk , made a mixture and leave for 2 hours.
3. When yeast is ready stir it well.
4. Now heat oil in a pan, add the mixture into piping bag and fry out the jalebi.
5. When jalebis are fried leave the in treacle for some time.
6. Serve by decorating with silver leaves.

                              KISHMISH RICE

• Basmati Rice:                1/2 kg
• Sugar:                            2 cups
• Currants:                       1/2 cup
• Screw essence:              few drops
• Green cardamoms:        4-5
• Solid Milk(khoya):       1/2 cup
• Quid:                             as required
• Clarified butter:            1 cup

1. Infuse 1/2 kg rice for 2 to 3 hours.
2. Then half boiled the rice by adding few drops o screw essence.
3. Now heat 1 cup clarified butter in a pan and fry 4-5 green cardamoms in it, now cook it by adding water and 2 cups o sugar.
4. When sugar starts to dissolve add rice in it and add 1/2 cup currants, 1/2 cup solid milk and quids in it and cook on a light flame. 
5. Serve with garnishing silver paper.