Mutton Malai Handi & Royal Vermicelli Dessert | Fusion Food | Saad Butt | 24 June 2025 | Masala TV скачать в хорошем качестве

Mutton Malai Handi & Royal Vermicelli Dessert | Fusion Food | Saad Butt | 24 June 2025 | Masala TV

Subscribe to Masala TV Recipes here: https://bit.ly/MasalaTV Experience a royal culinary journey in today’s episode of Fusion Food with Chef Saad Butt! 👑🍽️ Indulge in the velvety richness of Mutton Malai Handi, a creamy, mildly spiced delight that melts in your mouth, paired with the elegant sweetness of Royal Vermicelli Dessert — layered with cream, nuts, and a caramel twist. Perfect for dawat dinners or festive gatherings! 📅 Air Date: 24 June 2025 👨‍🍳 Chef: Saad Butt 📺 Show: Fusion Food Mutton Malai Handi • Mutton: 250g (cut into pieces) • Oil or Ghee: 2-3 tbsp • Onion: 1 large (finely sliced) • Tomato: 1 medium (chopped) • Ginger-garlic paste: 1 tbsp • Green chili: 1 (slit) • Yogurt: 3-4 tbsp • Fresh Cream: 1/2 cup • Cashew paste: 2 tbsp (grind cashews into a paste with a little water) • Milk: 1/2 cup • Coriander powder: 1 tsp • Cumin powder: 1 tsp • Garam Masala: 1/2 tsp • Cardamom powder: 1/4 tsp • Salt: to taste • Water: as needed Method: Cook the mutton: Heat oil or ghee in a handi (or a deep, heavy pan). Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and green chili, then sauté for a couple of minutes. Add tomatoes & spices: Add the chopped tomato, coriander powder, cumin powder, and salt. Cook until the tomatoes become soft and the oil starts to separate. Cook the mutton: Add the mutton pieces to the pan and sear them until browned. Stir occasionally to ensure the mutton is well-coated with the spices. Add yogurt & milk: Mix in the yogurt and cook for 5-7 minutes until it is well incorporated. Add the milk, stir, and bring to a simmer. Let it cook on low heat until the mutton is tender (about 30-40 minutes). You can add water if needed. Make it creamy: Once the mutton is cooked and tender, add the cashew paste and fresh cream. Stir well to combine and cook for another 5-10 minutes until the gravy thickens to a creamy consistency. Finish: Sprinkle garam masala and cardamom powder. Serve: Serve hot with naan, roti, or rice. Royal Vermiccli Desert Ingredients for Roasted Seviyan: • Ghee 1 ½ tbsp. • Vermicelli 3 cups • Powdered sugar 1/2 cup • Cardamom powder 1/2 tsp Ingredients for Vanilla Custard: • Milk 1 cup • Vanilla Custard Mixture (Vanilla Custard Powder 1/2 cup + Water 1/2 cup) • Sugar 1/4th cup Ingredients for Assembling: • Prepared custard • Roasted vermicelli • Almonds & pistachios (crushed) as required Method for Roasted Seviyan Preparation: 1. In a pan heat ghee and add seviyan. Toss them well in ghee. 2. Add powdered sugar, cardamom powder and roast for 5 mins. set aside. Method for Vanilla Custard Preparation: 3. In a pot heat Milk and bring it to a boil. 4. Add vanilla custard mixture and cook until starts to thicken. 5. Add sugar and cook until sugar melts. Method for Assembling: 7. In a serving dish add layers of roasted seviyan, vanilla custard and top with crushed nuts. 8. Your Royal Seviyan are ready to serve. #MuttonMalaiHandi #RoyalVermicelliDessert #SaadButt #FusionFood #MasalaTV #DesiDinnerIdeas #EidSpecialRecipe #PakistaniDesserts #HandiRecipe #vermicellidessert Subscribe To the Masala TV Recipes YouTube Channel! https://bit.ly/MasalaTV Also, follow us on other social platforms. Facebook:   / masalatv   Instagram:   / masalarecipes   TikTok:   / masalatvofficial   Twitter:   / recipesmasalatv