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Practical Method to Cooking 5-Star Paan E Bahaar

Wishing to eat Paan E Bahaar a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with clear procedures on cooking a Paan E Bahaar like a famous chef made.

Paan E Bahaar

We hope you got insight from reading it, now let's go back to paan e bahaar recipe. To cook paan e bahaar you only need 25 ingredients and 13 steps. Here is how you achieve that.

To prepare an unforgettable Paan E Bahaar, here are the components needed:

  1. Get of Gulkand custard.
  2. Prepare 1 1/2 cups of milk.
  3. Prepare 100 gms of gulkand.
  4. Provide as needed of Pink gel food color (add till you get the desired color).
  5. Prepare 3-5 drops of Rose Flavour/essence.
  6. You need 2 tsp of Corn flour.
  7. Prepare 1 tbsp of Condensed milk.
  8. Take of Pan flavour jelly.
  9. Provide 2 of Mitha paans.
  10. Provide 1 of Paan / Betel leaf.
  11. Prepare 3/4 cup of water.
  12. Use 1 tbsp of sugar.
  13. Prepare 1/8 tsp of Paan Flavour saunf/fennel seeds.
  14. Prepare 3/4 tsp of agar agar powder.
  15. You need of Whipped Cream in Kesar kulfi flavour.
  16. Use 50 gms of whipping cream (non dairy).
  17. Get pinch of saffron.
  18. Provide 2-3 drops of Cardamom flavour.
  19. Get 2-3 drops of Rose flavour.
  20. Prepare of For garnishing.
  21. Get as needed of Pistachios slivers.
  22. You need handful of Almond slivers.
  23. Use 2 tsp of Soaked saffron.
  24. Get 3 tsp of Fresh /Dried rose petals.
  25. Use 3 tsp of Edible Gold/ silver leaf (optional).

After preparing the materials, now you are ready to prepare your 5-star Paan E Bahaar by following the instructions below:

  1. Mix the gulkand to warm milk and let it soak for about an hour. Then put on the flame and start heating the milk and once it boils, simmer it for 5 minutes on low medium flame..
  2. Then strain it through a sieve and discard the gulkand rose petals. Now in the same pan pour back the milk and keep aside about 1/4 cup of gulkand milk seperately and bring it to room temperature..
  3. Cook the milk on low-medium flame, keep stirring, add 2-3 drops of rose essence and pink food color till you get a desired color, cook for 5 minutes..
  4. After that add the condensed milk and cook for another 3 minutes or so, make a slurry of the cornfour with the cooled down gulkand milk, add it to the milk in the pan and stir quickly so that no lumps form. In two to three minutes, the milk will thicken, immediately pour it into the 2 glasses (try to divide it equally with the eye measurements),and tap it (on a thick cloth base so that the glass doesn't break) so that it spreads evenly and is levelled..
  5. .
  6. Cover it with a cling/ shrink wrap (touching the surface of the custard so that no skin develops) and chill it in the fridge overnight. Measure whipping cream and to that add a pinch of saffron strands and mix. Let the saffron steep in the cream to produce the lovely Kesar color, keep it in the fridge overnight..
  7. Grind the mitha paan, paan leaf with 1/2 cup water and strain it. With 1/4 cup water rinse the mixie jar and strain it..
  8. Add paan flavour, sugar and mix it and pour it in a non- stick pan, add the agar agar powder while it's still at room temperature* and mix with the spatula. Put on the flame and cook for almost 6-8 minutes on low flame, it will reduce and thicken and starts to form jelly. Put off the flame immediately and pour it on top of the chilled and set pink Gulkand custard......and tap it immediately (on a thick cloth base so that the glass doesn't break) before it sets. Keep it in the fridge to firm..
  9. .
  10. Due to agar agar it doesn't take much time to firm up. Keep it for an hour in the fridge to chill. Now whip the saffron infused cream, add rose and cardamom flavours after a minute of whipping, it hardly takes 5 minutes to whip it into stiff pick. Once done, put the whipped cream in a piping bag with the nozzle of your choice and decorate it as you like. Garnish with pistachio, almond, dried rose petals, soaked saffron strands and edible gold leaf and keep it in the fridge & serve chill..
  11. .
  12. .
  13. Note:* Do not add agar agar to warm/ hot liquid, it will form lumps and will not mix with the liquid..

Jitendra Kumar plays the lead role in Chaman Bahaar. It is directed by Apurva Dhar Badgaiyann. His fortunes start to change dramatically when a family shifts in the.. Laxmikant-Pyarelal set Anand Bakshi's lyrics: "Poochhe jo koi mujhse bahar kaisi hoti hai", "Aap aye bahaar aye" (Mohammad Rafi); "Mujhe teri mohabbat ka sahara mil gaya hota", "Koyel kyon gaaye". aa jaa aayee bahaar, dil hain bekraar. o mere raajakumaar, tere bin rahaa naa jaaye. jhokon se jab bhee, chale purawaai. Cerca Jaan-e-bahaar su altri siti: Commenti - Recensioni.

Recipe : Paan E Bahaar

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