Cinnamon Scrolls with Custard Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Mix flour with the cold chopped butter. Add milk. Mix until just combined. Turn onto a lightly floured surface. Pat into a 15cm x 30cm rectangle. Brush with softened butter. Sprinkle with sugar and cinnamon. Starting at long side closest to you, roll dough into a tight log. Cut crossways into 8 equal pieces. Lay scrolls, cut-side up, in a lightly greased baking dish. To make the condensed milk custard, combine all ingredients in a saucepan. Bring almost to the boil, stirring, until sugar dissolves. Pour custard over scrolls in baking dish. Bake at 180 degrees c for 20 minutes. Baste rolls with custard. Bake for a further 15 minutes or until scrolls are golden and custard has slightly caramelized. Sprinkle cinnamon scrolls with icing sugar and serve warm with whipped cream.

Method:
Heat oil. Add cumin seeds, bay leaf, green cardamoms, black cardamoms, cloves, sauté, add chopped onions and sauté until pink. Now add chicken with slit green chilies, turmeric, salt, ginger garlic paste, red chilli powder and green chilli paste. Add hung curd into it. Cook till chicken is done, add all spice powder, ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water. Once chicken gravy is reduced, add cooked rice and spread evenly. Then add saffron water and pour ghee over it. Simmer for 15-20 minutes, garnish with 1 tbsp fried onions and coriander leaves. Serve hot.