Скачать или смотреть Storable Malai Paratha Ramzan Special Recipe by Food Fusion

Malai Paratha is at its best when it’s soft, indulgent, and layered with the rich goodness of Olper’s Cream. #OlpersDairyCream #GoodnessBarhao #FoodFusion #DigitalAmmi #Ramzan #sehri

Written Recipes:https://bit.ly/46q1GL4

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00:00 Storable Malai Paratha
00:08 Prepare Malai Filling
00: 57 Prepare Dough
03:05 How to store paratha?
03:16 Frying
03:40 Array wahh!

Recipe in English

Ingredients:
Prepare Malai Filling:
-Khoya 125g
-Desi ghee (Clarified butter) 1 tbs
-Olper’s cream 200ml
-Bareek cheeni (Caster sugar) 3 tbs or to taste
-Elaichi powder (cardamom powder) ¼ tsp
-Iodized Himalayan pink salt 1 pinch
-Milk powder 3 tbs
-Cornflour ½ tbs
-Doodh (Milk) 1 & ½ tbs
Prepare Dough:
-Water 1 Cup
-Doodh (Milk) ½ Cup
-Glucose powder 1 & ½ tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Safed atta (White flour) 3 Cup
-Cooking oil 1 tbs
-Dry flour as required
-Cooking oil 1 tsp
-Almonds & Pistachios Chopped as required
-Cooking oil (For frying) 2 tbs or as required

Direction:
Prepare Malai Filling:
-In a pan, add khoya & clarified butter. Turn on the flame.
-Mix well & cook on medium flame for 1-2 minutes or until slightly melts & soft.
-Add cream, caster sugar, cardamom powder, pink salt, milk powder & mix well then cook on medium flame for 2-3 minutes.
-In a small bowl, add cornflour, milk & whisk well, add in khoya mixture, mix well & cook on medium flame for 2 minutes or until slightly thickens.
-Turn off the flame & let it cool completely.
Prepare Dough:
-In a jug, add water, milk, glucose, pink salt, whisk well.
-In a bowl, white flour, prepared milk mixture (gradually), mix & knead until dough is formed.
-Add cooking oil, knead well until smooth.
-Cover & rest for 10-15 minutes
-Remove the cover, knead the dough again until smooth, take 200g of dough & make a smooth ball.
-Dust some dry flour & roll out with the help of rolling pin, apply cooking oil, fold & make 2 dough balls, likewise make all dough balls place in dish & cover. Let them rest for 10 minutes.
-Gently roll with the help of a rolling pin, pipe out prepared malai filling (1 & ½ tbs), sprinkle almonds & pistachios, now fold & seal the edges properly. (Makes: 8-9)
-Take a tray lined with baking paper place prepared paratha & cover with cling wrap.
-Can be stored in freezer for up to 1 week.
-Heat the griddle, add cooking oil, prepared paratha, fry on medium flame until golden from both sides.
-Serve with tea & prepared malai filling!