'Cinnamon Scrolls with Custard will be loved by all cinnamon roll lovers. The custard makes these extra yummy. This sounds like a perfect weekend dessert Watch this Masala TV video to learn how to make Cinnamon Scrolls with Custard and Chicken Biryani Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 November 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Cinnamon Scrolls with Custard: Ingredients: Flour 2 -1/3 cups Baking powder 1 tsp Butter, chilled, chopped 100g Milk 3/4 cup Butter 25g brown sugar 1/4 cup Ground cinnamon 1 1/2 teaspoons Icing sugar to dust Whipped cream, to serve For condensed milk custard: condensed milk 395g can Milk 2 cups Caster sugar 1/2 cup Butter 25g 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. Chicken biryani: Ingredients: Boiled rice 2 cups Mint leaves 1/2 teaspoon Salt as required Oil 2 tablespoon Green cardamoms 3 Cloves 2 Onions 2 Turmeric 1 tsp Garlic paste 1 tbsp Hung curd 1 cup Coriander leaves 2 tbsp Clarified butter 1tbsp Chicken 500 grams All spice powder 1 tbsp Saffron 1tsp Bay leaf 1 Black cardamom 1 Cumin seeds 1 tsp Green chilies 4 Ginger paste 1 tbsp Red chili powder 1 tsp Green chilli paste 1 tbsp Ginger ½ tbsp Kewra water 2 drops Rose water 1 tbsp 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.'
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