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.
Cooking Chocolate / Milk chocolate
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.
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.
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.
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
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
Rice powder 3-4 tbsp
Condensed milk 1/4 cup
Sugar to taste
Milk powder 1/4 cup
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.
Take out cups carefully before serving. Place on serving platter.
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:
1/4 cup or 2 tbsp
1/4 tsp/ pinch
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.
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
Semolina / whole wheat flour (chaki ka atta)
Desi ghee/ Un salted Butter
1/2 cup or 3/4 cup
Gond ka tera
3-4 tbsp. (powder)
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.
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.
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.
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.
Cake or Brownie , small pieces
Fruits (pineapple, mango, banana, strawberry)
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.
Kunafa , 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.
Vermicelli of any brand
1 and 1/2 cup
2 cups for syrup
1 tbsp or to taste
2 cups for filling
Corn starch/ ararot powder
4 tbsp for filling
Cream , milk pack
Mozzarella cheese, shredded
Mixed nuts or Pistachio
Orange food color
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.
Umm 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
2 and 1/2 cups
1/2 cup or to taste
Nuts (Almond, pistachio, raisins, coconut)
as needed for milk
Baqar khani/ puff pastry small cookies
4-6 if small, i have used 2 big one.
200 ml for adding in milk and 3 tbsp for garnish
as needed for sprinkling on top.
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 🙂
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.
Gulab 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.
1/2 cup and 1/4 cup
1/2 tsp and 3-4 for syrup
less than half
less than 1/4 tsp
Oil / ghee for frying
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.
This 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.
a little less than 1/2 cup
Desi Ghee/ Butter
a little less than 1/2 cup
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.
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.