Sanjeev Kapoor

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Pulao Punch

Menu: A dramatic entry by Subz Parda Pulao with a crunchy Corn and Boondi Raita, all wound up with a filling Motichoor Custard.

Shopping list: 

500 ml milk

100 g carrots

100 g French beans

100 g green peas

1 small cauliflower

1 bunch fresh coriander leaves

1 bunch fresh mint leaves

6 motichoor laddoos

1 tin sweet corn 

1 packet khari boondi

1 packet vanilla custard powder

For faster preparation: 

Knead dough for ‘parda’ and refrigerate in air tight container. Chop and refrigerate all vegetables for pulao. Make chutney for raita and refrigerate. Prepare vanilla custard and assemble the crumbled laddoos and hot custard in layers in moulds. Allow to come to room temperature and place in refrigerator till dinner time.

How to go about it:

Remove dough and chutney from fridge. Start to prepare the pulao and place in the oven to bake. Meanwhile finish making the raita. Garnish the dessert and refrigerate again. Serve pulao and raita first. 

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