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Homemade Unipuff Recipe

Homemade Unipuff | Homemade Shortening || How to make homemade unipuff at home with step-by-step photos and video

Homemade Unipuff, which is prepared from puff pastry. Puff pastry is a basic ingredient in making many delicious bakery items, such as patties, baker Kahani,khary biscuits, cream rolls, and any type of pie. Unipuff is known as a master puff.

What is Unipuff/masterpuff?

And for those who don't know what's master puff/unipuff it's a kind of substitute for butter that is used in the layers while folding and it does not melt, so it makes your job much easier, for the residents of Karachi you'll find this in Empress Market Saddar and for the people who live abroad you can find it by the name of Crisco (all-vegetable shortening).

My Latest Video: Homemade Unipuff

In most cities of Pakistan, you won’t get Puff Pastry easily; additionally, neither can puff pastry be made without Unipuff Butter. I am sharing a very easy method of making Unipuff from which Puff pastry can be made. Puff pastry and butter canalso be preparedfrom uni puff for Frozen parathas, plain cakes, cupcakes, and cookies.

To make homemade unipuff you require only 2 ingredients: Banaspati Ghee and chilled water, so let the go-ahead to learn how to make homemade UniPuff at Home.

If you have tried this Homemade Unipuff, then don’t forget to rate the recipe. You can also follow me on social media

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In a wok/pa,n add ghee and melt it over medium heat. Transfer to another bowl and let it cool down a bit, just like a lukewarm

In the large bowl, pour chilled water and ice cubes together.

Mix chilled water with your fingers.

Pour ghee into the chilled water.

Stir it with the help of a spatula. Now leave it overnight or at least 6-8 hours, and set aside.

Pick up a small portion of solid ghee.

Squeeze it very well.

Squeeze water properly until a single drop of water does not remain in it.

Unipuff should be accordingly below picture_Then Spread on a plate and press down, shape into medium block shapes. And keep it in the refrigerator for 30 minutes.

Take them out of the fridge and wrap them with plastic cling or butter paper.

Homemade unipuff is ready to use in any type of baking recipe.

Homemade Khoya Recipe

Sana Rasheed Add Comment

Homemade Khoya || Milk Powder Khoya Recipe || How to make Khoya at home with step-by-step photos and video

Homemade Khoya is a dried evaporated milk solid. The milk is slowly simmered in a large Kadai till all moisture evaporates, and it reduces tosolids. It is a basic ingredient in many Pakistani sweets and desserts like rice kheer, Katori here, khoya lass and I, and gulab jamun

Making khoya at home is quite easy. Here I prepare khoya in two ways:s one is with fresh milk, and 2^nd one with powdered milk.lk

Powder milk khoya is as easy and quick as fresh milk khoya, and I have already shared another version of instant khoya that I had prepared within 5 minutes in a microwave.

The quantity of prepared khoya depends on the quality and fat percentage of the milk.

Readymade khoya is generally available at grocery and sweet stores in Pakistan/India, but for most Asian people, the complaint from abroad is that khoya isn’t available in stores surrounding their area. So, especially for those, this is the best way to make khoya at home instead of searching here and there.

My Video Homemade Khoya:

Usually, I used to buy khoya from stores, as I thought it saved time and did not have to go through the long process of cooking. However, with time I learned, making khoya is as easy as sev firni_specailly milk powder khoya doesn’t take more time to prepare, and the taste of milk khoya or powder milk has a similar

On the other hand, if you prepare khoya as a side task, with you doing something else in the kitchen like chopping, preparing some other recipes, etc. then it is not a time-consuming method since the milk gets reduced on its own on a low flame and all you have to do is stir and scrape at intervals it’s not tedious so I do suggest preparing khoya at the same time besides cooking or doing some other chore in the kitchen. This is multitasking, and you have to be attentive.

The pan to be used for making khoya:

When making khoya, it's essential to use a thick-bottomed pan

Or kadai to prevent the milk from burning or browning at the bottom. If the milk burns, it can ruin all your hard work. A deep pan is also necessary to ensure that the milk doesn't spill out while simmering. I personally used my large non-stick kadai for this process, which works exceptionally well for making khoya.

Homemade khoya is significantly superior to store-bought versions. It embodies the richness and natural goodness of milk without any additives or preservatives. You can store this homemade khoya in the refrigerator for about 3-4 days, and if you keep it in the freezer, it can last for 6-8 days.

For Other Homemade Recipes:

Breadcrumb

Condensed milk

Chocolate syrup

Homemade yogurt

If you have tried this Homemade Khoya, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To make this recipe, first prepare clarified butter. Melt the ghee and keep it in the freezer for a half-hour.

Right after taking it out of the well-clarified butter is ready. Keep it in the refrigerator until required.

Take a non-stick pan or heavy-based Kadai and pour 2 full-fat milk into it. Bring the milk to a boil over a medium flame.

Then add clarified butter along with cream. Stir to mix well.

When it starts to boil, reduce the flame to low-medium

Scrape the sides and stir occasionally in between to prevent milk from sticking to the bottom

After 40-45 minutes, the milk will reduce to almost half in quantity and will turn thicker. As it starts to thicken, the color would change from milky white to light skin in colormilk'sk thickness the chances of it sticking to the bottom of the pan increase.

Stir frequently to prevent sticking. More than one and a half hours of milk will turn into a rabri texture.

Stir continuously from this stage to prevent it from burning. Cook until all moisture evaporates,s and it turns into a thick solid mass, as showinow the picture below the flame, and transfer it into any tin or bowl.l

Let it cool down for 5 minutes. Take the tin out of the khoya carefully.

And allow cooling at room temperature. Once it cools down completely Store it in an airtight container in a refrigerator.r

Take a non-stick pan and then add butter. Melt it a little on medium flame, then turn off the flame. Add cream and stir to mix well.

Keep stirring by pouring milk into it, and turn the flame on. Constantly keep on stirring until it to boil_Turn down the flame to low, Now sta.t adding powdered milk.

Little by little, to prevent lumps, once the powdered milk leaves the sides of the pot.

Turn off the flame and transfer it to the tin/bowl.

Let it cool down for 5 minutes, take the tin out of the khoya carefully.

And allow cooling at room temperature. Once it cools down completely Store it in an airtight container in a refrigerator.

You can see both textures of Khoya.

This khoya can be used easily within a week by keeping it in the refrigerator.

Dahi Mirchi Recipe

Sana Rasheed Add Comment

Dahi Mirchi Recipe || Dahi Wali Hari Mirch || Curd Chili With Step-by-Step Photos and Video

Dahi Mirchi Dahi Mirchi Recipe or yogurt Chili Recipe is a unique side dish. This Side dish is made of fresh yogurt and green chillis and can spice up any meal..Whenever you don’t want to spend hours in the kitchen, the Dahi Mirchi recipe can become your savior.

Dahi Mirchi is a mildly spicy and tasty recipe made once and can be consumed over 2-3 days. The Dahi Mirchi recipe is made with basic ingredients.

I have shared Hyderabadi Mirch ka salan on my blog. And this is another version of dahi mirch. Dahi wali mirch is a simple, tangy accompaniment to serve with the meal as a sabzi or Instant pickle. It can be easily stored for 4-5 days in the refrigerator. It is a Rajasthani specialty and tastes slightly spicy and sour.

My Latest Dahi Mirchi Video Recipe:

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For making dahi wali mirch, use any mildly spicy and slightly plump chilies. You can use regular chilies, jalapenos, or any chilies available locally in your area. If you love spicy food, then go ahead and use any spicy variety of chilies of your choice. If the yogurt is slightly sour, then it tastes best, but fresh yogurt also works well in this recipe.

You can serve this delicious Curd Chili with DAAL CHAWAL, KHICHDI, ROTI, PARATHA, or ZEERA RICE as a side dish.

They just taste awesome with everything. The best thing about this instant pickle is that you require very few ingredients, and it is prepared in very little time.

Homemade Unipuff Recipe

Homemade Khoya Recipe

Dahi Mirchi Recipe

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