G L Umm Ali a famous Egyptian dessert recipe by Food Fusion

This is Food Fusion's take on 'Umm Ali" a famous Egyptian dessert. #HappyCookingToYou


Umm e Ali Recipe in English:

INGREDIENTS:
o Milk 2 ½ Cup
o Cardamom crushed 5-6
o Butter 1 tbsp
o Cream 200 ml + 2-3 tbsp
o Sugar ½ Cup
o Cinnamon Powder 1 tsp
o Raisins 2-3 tbsp
o Almonds Crushed 2-3 tbsp
o Pistachios Crushed 2 tbsp
o Sesame Seeds 1 ½ tsp
o Desiccated Coconut 1 tbsp
o Bakar Khani 6-7

METHOD:
o Boil milk, sugar, butter, cinnamon, half of almonds & raisins together and reduce the milk from 2.5 cups to 2 cups and keep mixing.
o Once reduces turned off the flame and add 200 ml cream and keep whisking.
o Arrange the bakar khanis in baking dish and sprinkle dry fruits (pistachios, coconut, and sesame seeds) and add the whole milk mixture.
o On top spread cream and remaining dry fruits.
o Bake in preheated oven @ 160 C for 10-15 mins.
o Lastly broil for 6-8 mins or till the color of top changes to light brown.
o Serve the dessert warm.

Umm e Ali Recipe in Urdu:

AJZA:
o Doodh 2 ½ Cup
o Hari Elaichi crushed 5-6
o Makhan 1 tbsp
o Cream 200 ml + 2-3 tbsp
o Cheeni ½ Cup
o Dar Chini Powder 1 tsp
o Kishmish 2-3 tbsp
o Badam Crushed 2-3 tbsp
o Pista Crushed 2 tbsp
o Til ke daane 1 ½ tsp
o Kasa hua Naryal 1 tbsp
o Bakar Khani 6-7

BANANAY KA TAREEQA:
o Doodh, makhan, cheeni, daar chini ka powder and thore badam aur kishmish ke saath doodh ko itna boil Karen boil karein ke doodh 2.5 cup se 2 cup reh jaye. .
o Jab doodh khusk hojaye to aanch band kar ke is main cream (200 ml) shamil karein. Saath saath whisk karte jaye.
o Bakar Khani ko baking dish main arrange karein aur is pe naryal, pista, aur til ke daane shamil karein aur phir paka hua doodh shamil karein.
o Sab se upper cream (2-3 tbsp) or bacha hua dry fruits shmail karein
o 160 C preheated oven main 10-15 min ke liye bake karein. .
o Akhir main isko broil karein jab tak halka sunhera na hojaye.
o Meethay ko garam pesh karein..

Umm Ali a famous Egyptian dessert recipe by Food Fusion
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Entertainment	Upload TimePublished on 3 Jul 2016