Doodh Dulari Recipe | Dawat | Abida Baloch | Dessert

Doodh Dulari Recipe | Dawat
Doodh Dulari Recipe | Dawat

Doodh Dulari is the blend of all our favorite ingredients combined in one. Try this one today!

Watch this Masala TV video to Learn how to make Doodh Dulari and Mutton Ghee Roast Recipes. This show of Dawat with Chef Abida Baloch aired on 9 October 2020.





  • Fruit Jelly (cooked and set) 1 packet
  • Colored Vermicelli (boiled) 1/2 cup
  • Milk 2 cups
  • Sugar 4 tbsp
  • Vanilla Custard 2 tbsp
  • Mix fruits 1 cup
  • Rabri 1 cup
  • Rasgullay 1 cup
  • Mixed nuts 2 tbsp


Boil milk in a saucepan; add sugar and cook until sugar dissolves.
Mix Vanilla Custard with 4 tbsp of water and add to the milk. Let it come to a boil and simmer for 2 more minutes. It should resemble a thick milk-shake like consistency. Cool the custard mixture in a bowl; add the remaining ingredients, jelly cubes, and vermicelli. Refrigerate for at least 4-6 hours before serving. Serve chilled.


  • Mutton 500 gm

For The Marination:

  • Yogurt 1/2 cup
  • Turmeric powder 1/2 tsp
  • Lemon juice 1 tbsp
  • Salt to taste

For The Ghee Roast Masala:

  • Dry red chilies 6
  • Cloves 2
  • Whole black peppercorns 1 tsp
  • Fenugreek seeds 1 tsp
  • Coriander seeds 2 tsp
  • Cumin seeds 1 tsp
  • Garlic 6 cloves

Other Ingredients:

  • Tamarind paste 1 tbsp
  • Clarified butter 2 tbsp
  • Curry leaves 2
  • Jaggery 2 tsp
  • Salt to taste


To Marinate The Mutton:
In a mixing bowl, combine the mutton, along with the yogurt, turmeric powder, salt and lemon juice. Mix well and massage the marinade onto the mutton pieces, set aside for a minimum of 30 minutes or even overnight.

To Make The Ghee Roast Masala:
Heat a skillet on medium heat, to this add the dry red chilies, peppercorns, cloves, fenugreek seeds, coriander seeds and cumin seeds. Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air. Turn off the flame and allow the spices to cool down. Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.Transfer the ghee roast masala into a bowl and set aside.

To make The Mutton Ghee Roast:
Into a pressure cooker, add the marinated mutton with 1/4 cup of water and close the lid. Pressure cook for about 3-4 whistles, or till it is about 80% done. Heat clarified butter in a wok and fry the curry leaves.When the curry leaves splutter, add in the the freshly ground ghee roast masala, and cook until the ghee comes up to the surface. This will take about 4-6 minutes on medium heat. To this cooked ghee roast masala, add the pre cooked mutton along with 1/4 cup of the stock from the pressure cooker. Now add in the jaggery and adjust salt. Continue to cover and cook the Mutton Ghee Roast Masala for about 8-10 minutes on low heat. Turn off the flame once done. Check the salt and spices and adjust according to taste.
Transfer the Mutton Ghee Roast Masala to a serving bowl and serve hot.

Doodh Dulari Recipe in Urdu and English

At Masala TV you can check complete Doodh Dulari Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.

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