Just 2 ingredients super easy and delicious Chocolate Mousse. No egg or no gelatin is required in this recipe, just whip cream and fold in melted chocolate to make a stunning desert for your special occasions.

Ingredients:

Cooking Chocolate / Milk chocolate 200g
Whipping cream2 cups

Method:

  • Add 1/2 cup cream in chocolate and microwave it. You can melt chocolate on double boiler too. Melt chocolate and mix well.
  • Now whip cream(in my cream vanilla and sugar was added). Whip cream till peaks form.
  • Fold chocolate in cream.
  • Fill in pipping bag and make small servings.
  • Dust cocoa and serve chill.

RASGULLA CUSTARD

Few years ago I have posted the recipe of Doodh Dolari in which I have used Rasgullas with cocktail fruits and nuts, It was super hit and appreciated by all. Now I am posting another delicious recipe which is quick and easy. Try is must.

INGREDIENTS:

  • Rafhan Vanilla Custard     2 tbsp
  • Rafhan Vanilla icecream powder   2 tbsp
  • Sugar    8tbsp or to taste
  • Milk       1 kg
  • RasGullas  as required
  • Pistachio  for garnish.

METHOD:

  • Boil milk and add sugar.
  • In a small bowl mix custard and ice cream powder in 1/2 cup cold milk.
  • Add this mixture in boiling milk.
  • Stir constantly. You can add more powder if required for thickness.
  • Arrange Rasgullas in a dish and garnish with pistachio.

When I first time saw this recipe I wasn’t sure about the taste of this combination. Resembling Kunafa. I tried it just to check but believe me it was a hit. Crunchy Vermecilli and aromatic kheer will grab attention of all.

INGREDIENTS OF CUPS:

  • Vermicelli   1/2 packet
  • Condensed milk   2 tbsp
  • Ghee   1 tbsp

METHOD:

  • Crush vermicelli and toast in a pan till light brown.
  • Add condensed milk and ghee. Mix well.
  • In a cupcake tray place aluminum foil and spread vermicelli evenly on cups. Do this fast.
  • Press with your hand and make cups.
  • Refrigerate it for 15-20 minutes.

 

INGREDIENTS OF KHEER:

  • Milk    1 kg
  • Cardamoms   3-4
  • Rice powder   3-4 tbsp
  • Condensed milk  1/4 cup
  • Sugar   to taste
  • Milk powder   1/4 cup

METHOD:

  • Boil milk and add all ingredients, except rice powder.
  • Mix rice powder in water and add in milk.
  • Let it cook till become thick in consistency.
  • Let it cool completely.

ASSEMBLING

  • Take out cups carefully before serving. Place on serving platter.
  • Pour Kheer in cups and garnish with nuts.
  • Serve chill.

Special recipe for Ramazan. A perfect treat for your family. Add this Sweet treat in your Iftar Menus. This recipe is an inspiration from My teacher, chef Shahid’s recipes.

INGREDIENTS:

Any Cake 250 g or as required
Fruits, seasonal or use cocktail fruit 1 can or as required
Dry fruits (raisins, almond, pistachio)as required
Jelly1 packet, prepare and set
Desiccated coconut4 tbsp
Cream250 g, whipped
Fresh milk1 cup
Jam e shiren2 tbsp
Condensed milk2 tbsp

METHOD:

  • In 1 cup milk add Jam-e-shiren 2 tbsp and condensed milk, mix well. Set aside.
  • In a bowl or any serving dish pour prepared milk, 2-3 tbsp and rotate bowl, this process will set the cake with walls of the bowl.
  • Arrange cake slices on the bottom and sides of the bowl.
  • Cut fruits in small cubes or take cocktail tin, spread on cake layer.
  • Sprinkle raisin, almond, pistachio and a layer of jelly.
  • Again a layer of cake and sprinkle milk, spread fruit and desiccated coconut.
  • Now on top of fruits pour milk with spoon.
  • Beat cream till fluffy.
  • Spread cream on top.
  • Garnish with sprinkles.
  • Serve chill.

Huh! Childhood memories. I still remember Kondas at my friend Saher’s house, her mother was an expert in making Pooris, tarkari, kheer and Tikkiyan. Tikkiyan I always love to eat. Here is the recipe which I have learned from my Relative Nusrat Mati. Recipe is very easy and you can keep dough in freezer or fridge for a week. Even I have experimented by putting tikkiyas in freezer after cutting them in shape and place on a plastic sheet. Freeze. Just thaw before frying.

Watch my Video for clear understanding:

INGREDIENTS:

Flour1 cup
Poppy seeds1/4 cup or 2 tbsp
Sesame seeds1 tbsp
Fennel seeds1 tbsp
Brown sugar1/2 cup
Oil2 tbsp
Baking Soda1/4 tsp/ pinch
Cardamom crushed2-3

METHOD:

  • Add all ingredients in a bowl and mix.
  • Knead with water or milk.
  • Set aside for few minutes.
  • Dust flour on surface and roll the dough.
  • Cut rounds from cutter or cover of bottle and fry. I cut them in diamond shape. In my video I have demonstrated, so you can check it in video.
  • After frying place on paper towel and let it cool.
  • Enjoy with tea.

GOND KA HALWA

Gond ka Tera is a magical gum having a number of benefits. In Punjab villagers use this on regular basis. I have learned this Halwa from my Maid. She belongs to a Village Shakardra, adjacent to Attock City. In winter season make this Gond Halwa for your family, specially aged persons can eat this for bones. Gond is use in Panjiri too which is a special treat of winter but for women after pregnancy this Gond ka tera is very helpful in gaining strength of the body and bones.

Another halwa recipe you can save for Bone nourishment : CHERH KA HALWA

Home Remedy for bone’s Pain is very effective and tried by family and friends with successful results, in this post you can check the frying process of gond : Remedy of Bone’s Pain

INGREDIENTS:

Semolina / whole wheat flour (chaki ka atta)1 cup
Desi ghee/ Un salted Butter1/2 cup or 3/4 cup
Cardamom3-4
Gond ka tera3-4 tbsp. (powder)
Milk1 cup
Sugar3/4 cup
Coconut 3 tbsp
Mixed nutsas required

METHOD:

  • Fry gond in ghee (2 tbsp.) It will pop and become crispy. Place on paper towel and let it cool. Grind it and set aside.
  • In ghee add semolina/ Atta and cardamom, fry till light golden color appear.
  • Now add all crushed nuts and sugar. Mix well.
  • Add gond powder and mix well.
  • Add Milk and stir.
  • Keep on mixing till ghee separates.
  • Add nuts and serve hot.
  • You can store in a air tight container  and keep in refrigerator.
  • Eat with a cup of tea and enjoy delicious aromatic halwa in winters.

HOME MADE KHOYA

You can easily make Khoya at home in few minutes. Khoya is a dairy product and sweets and halwas are incomplete without this solid milk. You can make it after drying fresh milk or use my method to make jhat pat Khoya.

INGREDIENTS:

Powdered milk2 cups
Water1/2 cup
Ghee1/2 cup

METHOD:

  • In a pan add ghee and water and let it cook on low flame till ghee melts.
  • Add powdered milk and mix well. A thick paste will form, keep on mixing.
  • Remove from stove and keep in refrigerator for few minutes.
  • Ready to use…

 

  • Use it in Carrot Halwa or any other mithai or halwa.

CHOCOLATE COLD CAKE

This nutty and crunchy cold cake recipe is of Kokab Khwaja, you can make no bake cake in no time and keep a batch in your fridge all times.

INGREDIENTS:

Butter8 oz
Plain cooking chocolate8 oz
Sugar4 oz
Canned Cherries4 oz
Marie biscuits8 oz
Nuts (almond, walnut, pistachio)4 oz
Orange juice2 tbsp

METHOD:

  • Grease and line a loaf pan.
  • Melt chocolate and butter in a pan, you can melt in microwave as well. ( if you want to use milk chocolate than reduce quantity of sugar)
  • Now add sugar in chocolate and stir.
  • Roughly break biscuits and chop nuts.
  • Fold biscuits and nuts in chocolate. Cut cherries in two and mix in it.
  • Pour in pan and spread evenly.
  • Cover with cling sheet and keep in refrigerator.
  • Let it set and take it out from pan.
  • Pour chocolate sauce on top and serve.
  • You can keep in refrigerator for a month.
  • Enjoy 🙂

CHOCOLATE GOLGAPPA

I know most of you like Golgappas filled with chickpeas and potatoes along with sour and spicy water. One of a very famous snack in Pakistan. My personal favorite. But here is a different version of Gappas. A quick and easy dessert for chocolate lovers.

INGREDIENTS:

Golgappasas needed
Cooking chocolateas needed
Cake or Brownie , small piecesas needed
Nutsas needed
Fruits (pineapple, mango, banana, strawberry)as needed
Ice Creamany flavor
Chocolate sauceas needed

METHOD:

  • Melt cooking chocolate and dip gappas in it. Coat them and place on a flat plate. Let them set in refrigerator.
  • Take any ice cream of your choice.
  • Break Gappa carefully from center and fill half with brownie or any cake. You can add crushed oreo as well.
  • With spoon add ice cream inside.
  • Top it with nuts.
  • You can add chopped seasonal fruits also like banana, mango, pineapple or strawberry.
  • Pour chocolate sauce or Nutella or any chocolate spread on top and serve immediately.
  • Yummmmm.
  • Do try it 🙂

 

BUTTERSCOTCH CREAM CHAT MCream fruit chat is one of a very common recipe in Pakistan. This recipe is copycat of Chef Arshad’s recipe with my own twist. You will get a crunchy and toffee like taste in your chat.

INGREDIENTS:

Mix fruits as needed
Cream (milk pack or whipy whip)as needed
Butter scotchas needed
Butterscotch sauceas needed
Icing sugarto taste
Sprinklesas needed

METHOD:

  • Cut fruits (banana, apple, pineapple, cherries or you can take cocktail fruit as well ) in small pieces.
  • Beat cream and add Butter scotch and butterscotch sauce in it. For making both at home you can click the link below and get the recipe : BUTTER SCOTCH & BUTTER SCOTCH SAUCE
  • Adjust sugar according to your taste.
  • Add fruits and keep in refrigerator.
BUTTERSCOTCH CREAM CHAT D
  • Serve cold.
BUTTERSCOTCH CREAM CHAT DD
  • Add sprinkles for kids 🙂
BUTTERSCOTCH CREAM CHAT DDD

kunafa mKunafa , kunafe, Kanafeh, knafeh, kunafeh, kunafah is an Arabic dish like Umme Ali. Umme Ali was much appreciated dish by my readers. Today I am sharing a very delicious recipe with you, which is with Pakistani touch. Kunafa is very famous in all middle eastern countries but basically its origin is Palestinian city of Nablus. Kunafa dough or Kataifi is not available in Pakistan so I have used vermicelli, which is easily available here. You can give a layer of cheese and cream between two layers of vermicelli, but I have used a super delicious filling which I am sure you will love.

INGREDIENTS:

Vermicelli of any brand2 packets
Butter1/2 cup
Sugar 1 and 1/2 cup
Water2 cups for syrup
Lemon juice1 tbsp or to taste
Water2 cups for filling
Milk powder1 cup
Corn starch/ ararot powder1 cup
Sugar4 tbsp for filling
Cream , milk pack4 tbsp
Cream cheese4 tbsp
Condensed milk4 tbsp
Mozzarella cheese, shredded1 cup
Mixed nuts or Pistachioas needed
Orange food coloras needed

METHOD:

  • In a pot add water , lemon juice and sugar, make syrup. Syrup should be thick in consistency.
  • Crush vermicelli and add melted butter in it.
  • In 2 cups water add milk powder, Corn starch, sugar. Cook for few minutes till become thick. Let it cool.
  • In a blender add this mixture and cream cheese, condensed milk and cream. Blend till smooth paste form. You can mix with fork too.
  •  Take a loose bottom pan, grease with butter. Spread orange food color.
  • Now spread vermicelli first layer, press it down with hand.
  • Spread cheese sauce on layer , shredded mozzarella cheese and mixed nuts.
  • Spread vermicelli second layer, press it down and bake it for 20 minutes at 180c.
  • After baking spread syrup or invert it in a dish and remove from pan, pour syrup on top. You can spread condensed milk too.
kunafa d
  • Serve hot. Garnish with nuts.
kunafa dd

CREAM PUFF MThese home made Cream Puffs are light and melt in mouth. Your family will surely like these puffy, creamy and delicious puffs.

INGREDIENTS:

Plain flour1 cup
Butter1/4 cup
Water1 and 1/4 cups
Eggs3
Cooking or milk chocolate for topping
Creamas needed
Vanilla essence as needed
Vanilla pudding1 packet
Whipped Cream1 cup
Cream cheese2 tbsp

METHOD:

  • Place butter and water in a pan and bring water to the boil. Stir constantly till butter melts.
  • Remove from flame and add sifted flour in it, use hand whisk to mix smoothly.
  • Again cook till mixture leaves the sides of the pan and form a smooth ball.
  • Allow the mixture to cool slightly and add eggs one by one.
  • Beat with electric beater till smooth mixture form.
  • Fill a piping bag to pipe 7-10 cm lengths for éclair.
  • Make small balls for cream puffs or profiteroles.
  • Bake at 220c for 10-15 minutes or till they look brown and crispy.
  • Beat cream by using vanilla essence till fluffy, fill in the piping bag.
  • Melt chocolate in microwave or double boiler.
  • Make a hole and fill in the cream or cut from center and fill the cream. Dip upper shell in chocolate.
CREAM PUFF D3
  • Keep in refrigerator for few minutes before serving 🙂
CREAM PUFF DD
  • For Éclair filling : Cook pudding according to instructions on the box and let it cool a bit.  Now mix in whipped cream and cream cheese mix well.
eclair 1
  • Fill in pastry and drizzle melted chocolate.
eclair
  • Serve cold.
CREAM PUFF D

Um Ali mUmm Ali is an old Egyptian dessert. When i first time saw this recipe I found it very simple and easy to make. I tried it the same day and believe me it was unexpectedly delicious.
Recipe Source: Food Fusion

INGREDIENTS:

Milk2 and 1/2 cups
Butter1 tbsp
Sugar1/2 cup or to taste
Cardamom powder1 tsp
Nuts (Almond, pistachio, raisins, coconut)as needed for milk
Baqar khani/ puff pastry small cookies4-6 if small, i have used 2 big one.
Cream 200 ml for adding in milk and 3 tbsp for garnish
Nuts as needed for sprinkling on top.

METHOD:

  • In milk add sugar , butter, cardamom powder, nuts and raisins and cook for 10- 15 minutes.
  • Remove from heat. Let it cool a bit and mix cream in it. Mix well.
  •  Arrange baqarkhani in a heat proof dish. Pour milk on it.
  • Spread cream on each baqar khani and sprinkle nuts, raisins, desiccated coconut. Nuts you can use of your choice.
  • Ready to serve 🙂
um ali dd
  • You can bake it at 180c for 10 minutes too. I will recommend you to bake. Because milk syrup will soak baqar khani and it will become soft and delicious.
  • Enjoy hot or cold, up to you.
um ali d

GULAB JAMUN

Gulab jamun ddGulab jamuns are most favorite sweet in Pakistan. I have posted gulab jamun recipe with powder milk a long ago but here is another very different but tasty recipe in which we will use powder milk but in different style.
Follow the same measurements and instructions, you will get soft Jamuns which your family will definitely adore.

Gulab jamun ddd.JPG 1

INGREDIENTS:

Flour1/2 cup and 1/4 cup
Semolina/ suji1/2 cup
Fresh Milk1/2 cup
Ghee1/2 cup
Powdered milk1/2 cup
Cardamom powder1/2 tsp and 3-4 for syrup
Egg, beatenless than half
Baking soda less than 1/4 tsp
Sugar1 cup
Water1 cup
Oil / ghee for frying as needed

METHOD:

  • Soak semolina in 1 cup water.
  • In a pot add milk and ghee and let it boil.
  • On first boil add powdered milk and stir vigorously.
  • Let it cook and dries milk.
  • Now discard water and add soaked semolina in milk mixture. Mix well.
  • Add flour in it and mix well. Keep the flame low.
  • After adding flour the mixture will become like a dough.
  • Let it cool down or keep it in fridge till cool completely.
  • Add cardamom powder in it, add less than half egg, less than 1/4 tsp baking soda,  1/4 cup flour in jamun dough.
  • Mix all well and make balls of equal size.
  • Fry jamuns in oil and, flame should be medium low.
  • Meanwhile in a pot add water , sugar and cardamom. Let it cook till sugar dissolve.
  • Put jamuns in sheera/ syrup and keep them in syrup for few hours.
Gulab jamun ddd
  • Enjoy 🙂
Gulab jamun d

cherh halwa mThis recipe is a family recipe, my mother and mother in law taught me. I am passing it to you because one of my reader asked me to share a recipe with CHERH, Cherh is a gum resin (just like gond ka tera). It is used to nourish your bones, if you are suffering from back pain so use this regularly. I will recommend to use this in winter season. Cherh is maily used for prevention of rheumatic disorder, back pain, helping in general weakness.
This Halwa is super dooper nutritious and healthy with a lot of benefits.

INGREDIENTS:

Suji/ semolina1/2 cup
Sugara little less than 1/2 cup
Poppy seeds2 tbsp
Desi Ghee/ Buttera little less than 1/2 cup
Cherh1/2 tsp
Almondas needed

METHOD:

  • In 1 tbsp ghee fry cherh, it will pop and become double in size. Drain on paper towel and grind it finely.Set aside. Use 1/2 tsp in halwa and store rest in a jar.
  • Soak Suji in water.
  • In a heavy bottom pan add sugar and 1 tbsp water. Melt sugar.
  • Now add ghee and stir, add suji in it. Mix well.
  • Add poppy seeds/ kashkas and mix well. Cook till ghee separates.
  •  Now add Cherh in halwa and mix, add almonds.
  • Serve hot.
cherh halwa d
  • Store in air tight box and keep in refrigerator. Take 1 tbsp daily in winters, in summers take 1 tbsp after 2 days.
  • Continuous use will give you a good and lasting result.
cherh halwa dd

chocolate eclair dessert mDelicious, creamy and a guest pleaser. I must say this is very easy to make and turned out really yummy. Arrange all ingredients and just prepare in 20 minutes 🙂

INGREDIENTS:

Cooking chocolate of good quality200 g, chopped
Cream2 cups( milk pack, haleeb)
Coffee1 tsp
Biscuits2 half rolls (Marie or gluco)
Vanilla pudding1 packet
Milk2 cups
Chopped nuts/ chocolate curlsfor garnish (optional)

METHOD:

  • Arrange a layer of cookies/ biscuits in a dish.Set aside.
  • Boil milk in a pan and add pudding sachet in it. Mix well. Set aside.
  • In a micro wave save bowl add cream, chocolate, coffee and microwave till all things mix properly. You can use double boiler for this purpose. Let it cool a bit. It will become thick in consistency.
  • Now pour little hot pudding on biscuit layer. Do this step patiently, if you will pour pudding mix at once biscuits will come on the surface. So first pour little amount on each biscuit and then pour half pudding carefully.
  • Let it set for 5-10 minutes. Keep in refrigerator.
  • Now spread chocolate layer on pudding. Pour half mixture.
  •  Arrange a layer of biscuits on it. Pour pudding on biscuit layer. Spread chocolate layer on top.
  • Keep this in refrigerator for 2 hours.
  • You can make it in the morning and serve at night. More time more perfect result 🙂
chocolate eclair dessert 1
  • Make pattern with cream and serve.
chocolate eclair dessert 2
  • Yummm yummm
chocolate eclair dessert 3