Dum Ke Roat Recipe | Evening With Shireen | Chef Shireen Anwar

Method:

cook milk for 10 mins, when boiling add grated lauki, cook for 10 mins, add sugar, cook for another 10 mins, add in grated khoya, dissolve vanilla custard powder with half cup milk, add to the boiling milk gradually stirring all the time, when it starts to thicken add in whisked malai, cook for 2-3 mins, add green color, elaichi powder and remove immediately, cool and serve.

Method:

in a blender add the ingredients listed under to blend and make a fine paste. in another bowl add all the ingredients and almond paste and knead into a dough, the dough will be sticky and will not come together but don’t worry later after resting it will be fine, cover and rest the dough for 1 hour, knead well again after 1 hour, after 2 hours roll the dough in the shape of cookie, place an almond in center and press in between your palms, place it on a butter paper and bake it on 170 d for 15 mins until the sides turn golden, cool on wire rack before serving.

Method:
soak cracked wheat for 2 hours, soak chana daal for 30 mins before using, wash and dry mutton. put mutton to cook in a pressure cooker with ginger garlic paste, green chilies slices, raw onion sliced and salt & yogurt cook for 5 mins and lower flame, cook for another 30 mins until mutton tender, remove the stock, keep aside, put the soaked cracked wheat into the same pressure cooker along with other lentils and double the water, salt to taste, cumin powder, pressure cook for 30 mins on medium high, remove from heat and blend to a course smooth mixture, remove in a cooking pan with prepared mutton stock, cook for few mins, stirring with the wooden spoon continuously so it doesn’t stick to the bottom of the pan, add some green chilies, some more spices according to your taste.
to assemble
heat ghee until smoking, spoon out khichda in a serving bowl, drizzle with hot ghee, garnish with mint leaves, garam masala, lemon wedges and brown fried onions, and serve immediately.