Nihari Masala Powder is a collection of various spices, which are ground into powder to give you the perfect traditional nihari flavor. This spice has a combination of ground and whole spices, which together give a very delicious taste to the nihari. This much of nihari masala is enough for making 1 kg to 1.5 kg of beef/mutton nihari.
So from now onward, whenever you wish to have nihari in your meal for any special occasion, go and prepare this flavorful spice mix and make your aromatic nihari as per my nihari recipe. Click here nihari recipe.e
Nihari is prepared with a combination of various spices, and this nihari masala plays a vital role while making nihari at home.
Additionally, homemade spices are safe to use and hygienic, along with being pure. I always prefer to use homemade spices rather than store-bought. As well as can be preserved for up to twice a month, so let's begin...
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Chocolate Syrup | Choco syrup || How to make chocolate syrup recipe with step-by-step photos
Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, mixed with milk to make chocolate milk, or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.
Chocolate syrup is also used to top
puddings and cakes. Some restaurants use an artistic drizzling of chocolate
syrup to decorate servings of cheesecake or cake, along with other decorations
such as cocoa powder, powdered sugar, or chocolate shavings. Some brands of
chocolate syrup are marketed as chocolate milk syrup.
A sweet topping, as well as a cooking and baking ingredient made from chocolate-based foods with sweeteners, added, I am sharing this homemade chocolate syrup recipe, which even comes within the budget and is easy to make at home.
How to make home chocolate syrup?
Homemade
chocolate syrup is prepared with a few ingredients to combine milk, cocoa powder,
and butter.
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Homemade mango juice is not only
an easy and quick tropical drink but also a delightful, refreshing treat that
you can prepare in just 10 minutes with only a handful of key ingredients. The
flavor is remarkably similar to the store-bought mango juice, making it an
excellent choice to quench your thirst on a hot day.
This revitalizing
mango fruit juice is made up of simple yet flavorful ingredients: ripe sweet
mango pulp, powdered sugar, orange juice (or orange powder), ginger powder, and
ice cubes. It’s an effortless recipe that helps replenish lost energy and
essential nutrients, making it perfect for enjoying in the summertime.
When the sun is blazing and I find myself longing for something cold and tangy-sweet, especially after a long day in the kitchen, I crave the taste of fresh mango juice. Not knowing exactly how to replicate the flavors of my favorite store-bought varieties, I decided to create my own version of this luscious tropical drink.
For a detailed recipe, watch my video where I explain the steps
one by one.
My Latest Homemade Mango Juice Video:
To
get started, I rummaged through my refrigerator and found some juicy mango pulp
that I had saved just before the end of mango season. Using this fresh pulp, I
gathered all the necessary ingredients: a few tablespoons of powdered sugar, a
splash of orange juice (or orange powder for a unique twist), a pinch of ginger
powder, and a handful of ice cubes.
After
combining everything in a blender, I blended the mixture until smooth and
creamy, and voila, my homemade mango juice was ready to savor!
Ingredients for Making Refreshing Mango Juice:
Mango:
The star ingredient is undoubtedly the mango. I
opted for ripe, sweet mango pulp to ensure the juice has a deliciously rich
flavor. Caution is key—using sour or bland mango can lead to a disappointing
drink. A sweet mango ensures that the juice meets the high standards set by
commercial varieties.
Orange Juice:
Adding
orange juice enhances the complexity of the juice, bringing a perfect balance
of sweetness and tang. In my recipe, I used orange powder (often known as Tang)
as my orange juice source, which not only simplifies the process but also
offers a consistent flavor profile.
However,
you can easily substitute this with store-bought orange juice. Just keep in
mind that many commercial orange juices can have a slightly bitter aftertaste,
which I personally dislike. The orange powder provides a delightful, tangy-sweet
flavor without any bitterness.
Powdered Sugar:
I
recommend powdered sugar for this recipe because its fine texture allows it to
blend seamlessly into the juice. Unlike granulated sugar, which can leave
gritty particles at the bottom of your drink, powdered sugar dissolves
effortlessly, ensuring a smooth, sweet flavor throughout.
Ginger Powder:
A
modest pinch of ginger powder can elevate the taste of your mango juice,
imparting a warm, subtle spice that complements the tropical flavors beautifully.
For
an extra layer of freshness, consider adding 1 to 2 mint leaves, which will not
only enhance the aroma but also add a refreshing bite to the juice.
Ice
Cubes:
Lastly,
ice cubes are essential for making your mango juice beautifully chilled and
slightly thinner in consistency. If you prefer a thicker juice, you can easily
skip the ice cubes; however, on a sweltering day, they make for a delightful
addition.
In
just a few simple steps, you can enjoy this homemade mango juice, reminiscent
of the store-bought versions, with a freshness that only home preparation can
offer. Whether enjoyed alone or as a wonderful accompaniment to a summer meal,
this drink is sure to bring a taste of the tropics to your day!
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How to Make Delightful Mango Juice?
1st step:
Start by selecting a ripe mango;
look for one that yields slightly to pressure and has a sweet aroma. Wash the
mango thoroughly under running water to remove any impurities.
Next, peel the mango using a
vegetable peeler or a small knife, taking care to remove all the skin. Cut the
mango flesh away from the pit, then dice it into small, manageable cubes,
roughly 1-inch in size, for easy blending.
In a small mixing bowl, take 2
tablespoons of quality orange juice powder. Gradually add 1/2 cup of cold water
while stirring continuously to ensure the powder dissolves completely without
clumping. This will create a refreshing base for your juice, enhancing the
flavor profile of the mango.
In a blender jar, combine the
diced mango, freshly prepared orange juice, 1-2 tablespoons of sugar powder
(adjust to taste), a pinch of ginger powder (for a subtle kick),
and a handful of ice cubes to give the juice a chilled texture.
Blend on high
speed until the mixture is smooth and creamy, with no chunks remaining.
Once blended to your
satisfaction, pour the mango juice into a serving jug.
If you prefer a thinner
consistency, add chilled water—start with 1/4 cup and adjust to your liking.
Taste the juice and adjust the sweetness or acidity as needed, possibly adding
more sugar or a bit of orange juice for balance.
Pour the vibrant mango juice into
serving glasses, garnishing with a slice of mango or a sprig of mint for a
touch of flair.
Serve immediately while it's cold to enjoy the refreshing flavors at their best.
Pista
Kulfi | Pistachio Kulfi|| How to make Pistachio Kulfi with step-by-step photos
Pista Kulfi is a delicious and indulgent frozen dessert made with milk, sugar, pistachios, khoya, and cardamom powder.
Kulfi is a traditional dessert from Pakistan that is also very popular in neighboring countries like India and Bangladesh. While kulfi has a texture and appearance similar to regular ice cream, it is richer and creamier. There are many variations of kulfi, but today I will be sharing the recipe for Pista Kulfi.
The history of kulfi reveals that the word "kulfi" originates from Persian. This delightful frozen dessert dates back to the Mughal dynasty, and even earlier, sweet, thick evaporated milk was popular among the Hindu community. The Mughal chefs enhanced this mixture by adding pistachios and saffron and shaped it into cones using a deep-freeze process with slurry ice.
To make kulfi, khoya is the primary ingredient, while the method for preparing various flavored kulfis remains largely the same. At the end of the process, any desired flavor can be added to create different varieties of kulfi.
Recipe Notes:
Firstly, use full cream milk for the best results. You can also replace sugar with condensed milk, which adds a nice flavor and thickness.
To prepare badam kulfi, add chopped almond pieces or use almond powder. It’s important to use a thick-bottomed pan and stir occasionally to prevent the milk from burning.
You can use ice cream popsicle molds or kulfi molds to create the perfect kulfis, similar to those served in restaurants. I added a few drops of color because I've heard that artificial food coloring isn't good for health, which is why my pista kulfi doesn't look very green.
I also tend to avoid using colors in my dishes; for instance, if you’ve seen my mango ice cream recipe, you may have noticed that it isn’t as yellow as other mango ice cream recipes. Similarly, my kulfi doesn’t appear very green. However, you can add more color if you want your kulfi to be greener.
Overall, the taste of my kulfi is quite similar to the ones you find in the market. Alhamdulillah!
For the best result, follow my detailed step-by-step photo instructions and tips.
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To make this pista kulfi, first chop the
pistachios.
Then, in a thick-bottomed pan or non-stick pan, pour the milk and bring to a boil on medium flame. Once the milk comes to a boil, add green cardamom
powder.
Give a good stir to the milk by adding sugar until the sugar is dissolved. Next, add khoya to the milk and give it a goo.d Furthermore, simmer the milk for 30 minutes and keep on stirring in between
Additionally, add chopped pistachio to the milk_Stir to combine well, Simmer for 5-10 minutes or till the milk thickens
completely.
Towards the end, drizzle some green color into the
mixture.
Mix it up and allow the thickened milk to cool
completely. This may take at least an hour. After the milk mixture is cooled completely, keep it in the fridge for at least 3-4 hours.
Take out the milk mixture from the fridge_Whisk the milk with the help of a whisk for 2-3
minutes.
Now take a mold or plastic glass and fill it
with the mixture_Fill each mold with the mixture and sprinkle some additional pistachio if you want
Cover the mixture with the lid, and keep in the deep freezer for at least 8-10
hours minimum_For a better result, leave it for 12 hours.
Once the kulfi is set completely, take them out of the fridge_Then slowly warm them up by rubbing them in between your
hands. You can also dip them in warm water to remove the kulfi from the mold/glass.
At the time of serving, garnish the kulfi with a few
chopped pistachios.
