Give this traditional Umm -e-Ali recipe a try & unleash your sweet tooth.
Watch this Masala TV video to learn how to make Umm -e-Ali,Diwani handiya and Cold Cucumber Mould. This show of Evening With Shireen with Chef Shireen Anwar aired on 15 August 2019.
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Method Crush and layer a pyrex dish with baqar khani, in a separate pan bring milk to boil add sugar and rose water, cook till combine, pour over baqar khani, leave it for a while so it absorbs milk, sprinkle nuts, drizzle cream on top, bake on 200 degree c for 15 to 20 minutes, serve warm.
Diwani handiya:
Ingredients
(spinach, dill, fenugreek leaves, ½ kg Mutton ½ kg Onion 4 sliced Ginger garlic 1 tbsp Turmeric ¼ tsp Chili powder 1 ½ tsp Salt 1 tsp Oil ½ cup
Method
Pluck the leaves of all the greens, discard the stems, wash well, blanch the green in half cup water, and blend. Heat oil fry onions light golden, add ginger garlic paste, fry a little add salt, turmeric and chili powder with ¼ cup water, fry well add mutton, fry for 5 minutes, add 2 cups water, cover and cook till mutton tender, add in the blended greens, cook on low flame till oil comes on top, serve hot.
Cold cucumber mould:
Ingredients
Curd cheese 8 ounces Cream whipped 1 cup Onion finely chopped 2 tbsp Cucumber finely chopped into tiny cubes 2 Mayonnaise 4 tbsp heaped Salt ½ tsp Black pepper ½ tsp Sugar 2 tbsp Lemon juice 2 tbsp Coriander leaves finely chopped 1 tbsp Gelatin 1 ½ tbsp dissolve in ¼ cup water
Method
Beat the curd cheese add mayonnaise, cream, chopped cucumber, onion, coriander leaves, lemon juice, salt, pepper, dissolved gelatin, mix all well, pour mixture in a ring mould put to set in freezer for 2 hours, unmold and serve decorated.
