CHANA DAL HALWA

chana ha;wa mOne of the famous sweet dish of Pakistan which is favorite of all age groups. I have posted recipe of CHANE KI DAL KA TIKKI HALWA earlier now here is another recipe of Chana Dal/ Gram lentil Halwa. Very delicious and healthy.

You can check the recipe of DAL DATE HALWA recipe too. A perfect healthy sweet for winter season.

INGREDIENTS:

Gram lentil/ chana dal1/2 kg
Fresh milk1/2 kg
Sugar1 cup
Ghee3/4 cup
Cardamom4-5
Milk powder/ nido1/2 cup
Desicated coconut1 cup
Almond or any other nutas needed
Kewera water1 tsp

 

METHOD:

chana halwa d

SUJI / SEMONILA KI METHAI

SUJI METHAI MThis recipe is a gift from a very nice lady, Shabana Shahid. She is a friend and relative of mine. When she gave me this recipe I was sure that it will come up with an awesome result. Now its your turn to try and then reply 🙂

Do not miss to try this Easy recipe which is my Momz special recipe. (click on the link below for recipe)

COCONUT HALWA/ METHAI

INGREDIENTS:

Semolina /Suji1 cup
Powdered milk (Nido)1 cup
Sugar3/4 cup
Milk/ evaporated milk1 cup
Oil/ Butter/ Ghee1/2 cup
Cardamom3-4
Nutsfor garnish

METHOD:

  • In a heavy bottom pan add all ingredients except milk.
  • Stir constantly till light brown color appear ( fry on low flame).
  • Now add milk and mix well.
  • Mixture will leave sides of pan.
  • Spread this mixture in a deep , greased dish.
  • Cut shapes of your choice and let it set for few hours. Sprinkle nuts on top if you want.
SUJI METHAI D
  • Serve and enjoy.
SUJI METHAI DD

CHOCOLATE COLD CAKE 1

cold cake 1 mA long ago Cooking expert Kokab Khwaja taught this in a cooking show, very easy and sinfully delicious. I will post few more recipes of cold cakes in coming days.

INGRIDIENTS:

Marie Biscuits1 large packet
Eggs2
Sugar10 tsp
Cocoa1 tbsp
Almonds8-10
Butter6 oz

METHOD:

  • Break each biscuit into three. set aside.
  • In a pan add butter, let it soft then add eggs, cocoa powder, sugar. Flame should be low.
  • With whisk mix well till smooth and thick.
  • Now add chopped nuts and biscuits. Coat well.
  • Take a plastic bag and carefully fill in this mixture. Tap on surface and with light hands press it down then roll it and make a cylinder shape.
  • Keep in refrigerator till set. Remove plastic bag and cut slices.
  • Serve immediately.
cold cake d

COCONUT FIRNI

firni mainFIRNI is basically a variation in famous traditional dessert KHEER, method and taste of both are different. This is a special Dhabba dessert which is served in Clay plates/ thotian.

INGREDIENTS:

Milk1 lit
Rice powder (soak rice and grind them)4 tbsp
Sugar1 cup or to taste
Cardamom4
Khoya1/2 cup
Rose waterfew drops
Coconut flakes1 cup

METHOD:

  • Cook milk, cardamom and rice powder on low flame, stir constantly.
  • Add sugar and keep on stirring till become thick.
  • Add khoya and coconut. Mix well.
  • Now add rose water and mix.
  • Pour in clay plates and garnish with Almonds and coconut flakes.
firni down
  • Serve chill.
firni dd

CHINIOTI KHEER

badami kheer mThis recipe is basically of Shireen Appa but a long ago I saw a home cook (khansama) making kheer with the same method in a party of my relative. Taste of this kheer is very delicious and a bit different from normal kheer because of custard powder.

INGREDIENTS:

Milk1-1/2 lit
Rice1/2 cup
Sugar1 cup or to taste
Cardamom4-5
Khoya1/2 cup
Custard powder1 tsp
Milk (to dissolve custard powder)1/2 cup
Kewra water1 tsp
Almonds and pistachiofor garnish

METHOD:

  • Add milk in a pot and crush soaked rice and add in milk. Keep stirring.
  • After one boil add sugar and cardamom. Cook on low flame till reduce in quantity and become thick.
  • Now dissolve vanilla custard powder in 1/2 cup milk and add in kheer. Keep on stirring.
  • Add khoya and mix well.
  • Add kewra water.
  • Pour in bowls or clay plates.
badami kheer d
  • Garnish with Almonds and Pistachio.
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  • Serve chill.
badami kheer d2

shahi tukra mA desi style Bread pudding which is basically originated from Hyderabadi Cuisine. This recipe my mother learned from a Hyderabadi family and I saw her making this delicious dessert in special occasions and parties.

INGREDIENTS:

Bread slices (cut in triangles)12 triangles
Milk1 lit
Sugar to taste
Khoya/ qalaqnd/ barfi/ condensed milk1 cup or as needed
Cardamom4
Nutsfor garnish
Oil/ ghee for frying

METHOD:

  • In a pot add milk, cardamom and sugar. Cook on low flame.
  • Cut the edges of bread slices and fry in ghee/oil.
  • Fry on low flame till light golden color appear. Place on paper towel. Set aside.
  • Keep on stirring milk till become thick. Now add Khoya/qalaqand/ barfi/ condensed milk (be careful about sugar if you are adding burfi or condensed milk) and mix till well dissolved.
  • Now arrange slices in a tray and pour milk sauce on it.
  • Garnish with nuts and silver paper.
shahi tukra d1

YOU CAN FOLLOW THIS METHOD TOO:

  • Cook milk and cardamom in a pot till thick then add khoya. Set aside.
  • Fry bread slices in oil/ghee and drain oil on paper towel.
  • Now make sugar syrup by adding 1-1/2 cup water and 1 cup sugar. Let sugar dissolve completely  and reach to sinle strin consistency.
  • Now dip slices in sugar syrup and arrange in a dish. Pour Milk sauce on slices and garnish with nuts. (milk sauce should be thick like rabri or you can spread rabri too)
  • Remove skin of almonds and roast them in oil and then garnish on shahi tukra.
shahi tukra d

BURNS ROAD KHEER

kher m (1)This recipe is a bit different from my basic kheer recipe but you will love the taste of this kheer. Burns Road is a famous and old food street in Karachi. I like Rabri and kheer most beside Haleem and dahi baras. Here is the copycat recipe of Burns road kheer. Try is must 🙂

kher d2

INGREDIENTS:

Milk2 lit
Rice 1/2 cup
Cardamom5
Sugarto taste
Condensed milk1 cup
Bread slice1 (soak and then grind in 1/2 cup milk)
Kewra water1/2 tsp
Nutsas needed

METHOD:

  • Soak rice for an hour and then break them or coarsely grind them.
  • Add milk in a heavy bottom pot and add cardamom and rice too. Let it cook on low flame till reduce to half.
  • Now add sugar and condensed milk. Stir till well dissolve. Check sugar on this stage if required more then add.
  • Add soaked and grind bread and kewera water.
  • Let till cook till thick.
  • Pour in clay plates/thotian and garnish with nuts.
kher d

SHEER KHURMA

ser kurma mOur Eid festivals are incomplete without Sher Khurma, this is a rich dessert made from Vermicelli and dry dates. My Mother was an expert in Sher Khurma making. Now I also am following her recipe.

INGREDIENTS:

Vermicelli 1 cup broken in small pieces
Milk 1 -1/2 lit
Cardamom4-5
Ghee/ butter2 tbsp
Sugarto taste
Qalaqand/ burfi/ condensed milk1/2 cup
Almond and pistachio1/2 cup
Coconut ,grated3/4 cup
Raisins1/4 cup
Dry datesas needed

METHOD:

  • In a pot add ghee and cardamom, let it crackle then add vermicelli.
  • Fry for few seconds. Add milk and sugar. Now leave it on low flame. Keep on stirring.
  • Milk will reduce in quantity then add condensed milk or qalaqnd. If you are using qalaqnd or condensed milk then adjust sugar according to your taste.
  • Soak almonds and pistachio n hot water and remove skin. Chop them fine.
  • Grate coconut with grater. ( do not use desiccated coconut , it will not give a required taste)
  • Add coconut and raisins in the end and mix well.
  • Sher should not be very thick or runny.
ser kurma d2
  • Soak dry dates in milk overnight.
  • Garnish with nuts and serve with soaked dates.
ser kurma d1

This recipe I am sending in Eid Party arranged by my three friends  .You can visit all three of them for more party recipes.

Chocolate&Chillies

My Ninja Naan

Flour & Spice

EidEats 2015

NUTELLA VOL-AU-VENT

PUFF PASTRY MThese Hazelnut chocolate filled puff pastries are super dooper easy, light, fluffy and yummy.You will definitely love these. Just three ingredients you need for this recipe.

INGREDIENTS:

Puff pastryas needed
Nutellaas needed
Nutsas needed

METHOD:

PFF D
  • Roll the pastry dough and cut squares or any shape of your choice.
  • Brush egg on top and bake at 180c till done.
  • Let them cool and then divide in two halves carefully.
  • Mix nuts in Nutella and Spread this on one half of puff.
  • Cover with other half and Garnish.
  • Keep in refrigerator for few minutes and serve.
PFF P DD

SIVIYON KA ZARDA

sivyan mVermicelli zarda is a traditional desert of Pakistan. Almost every body makes this with a little bit of variation. I learned this from my mother.

INGREDIENTS:

Vermicelli/ siviyan1 packet
Sugar1 cup or to taste
Cardamom3-4
Ghee1/2 cup or 3/4 cup
Powder milk1/2 cup
Water1 cup
Nuts for garnish

METHOD:

  • Break vermicelli in small pieces and set aside, In a pot add ghee and cardamom.
  • Let it crackle and add vermicelli in it, stir for few minutes.
  • Add sugar and water ,stir and check the sugar on this stage so you can add more if you want.
  • Cover the lid and let it cook till ghee separates.
  • Now sprinkle powder milk and desiccated coconut and nuts , let it simmer for few minutes and serve.

NOTE: You can make sugar syrup or shera instead of adding sugar directly in vermicelli.Cook syrup by adding water and sugar in a pan and then pour this mixture in fried vermicelli. Then cover with lid and cook till ghee separates.

sivyan d

EGG LESS GULAB JAMUNS

Gulab jamun mainI have posted no fail recipe of Gulab Jamuns a long ago but here i am again posting a recipe of Jamuns without egg. And believe me you will love the softness and yumminess of these sweet balls 🙂

If you want to make with egg then check the recipe here: GULAB JAMUNS

gulab jamun d2

INGREDIENTS:

Milk powder (Nido i have used)1 cup
Oil 1 tsp
Plain flour1/4 cup
Baking sodaa fat pinch
Sweet yogurt1 tbsp
Milkas needed for kneading
Cardamom3-4
Sugar1 and 1/2 cup
Water2 cups
Rose water1 tsp

METHOD:

  • In a pan add sugar, cardamom  and water, make syrup. Syrup should not be thick. Just give 2-3 boils and turn the flame low.
  • In a bowl add all other ingredients and knead with milk. Make a soft dough.
  • Make small balls and fry in oil.
  • After frying add in syrup and cover with the lid for 5 minutes.
  • Turn off the flame and arrange them in a deep dish. Pour syrup over them .Garnish with nuts.
  • Serve and enjoy.
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GULAB JAMUN ICE CREAM

icejamun mInteresting idea Isn’t it?? I know you will first hesitate but you will definitely like the taste and combination of Gulab jamuns and cream.
You can chek the recipe of BARFELI JAMUN , which I learned from Chef Ashok.

INGREDIENTS:

Cream1 cup
Gulab jamunas needed , small sized
Icing sugarto taste
Food colorfew drops
Essencefew drops

METHOD:

  • Beat cream ,add icing sugar , food color (you can use any food color of your choice or if you want to make chocolate ice cream then add cocoa in cream ).
  • I have used pinch of red color and strawberry essence , beat again.
  • In an air tight container pour cream then place small sized jamuns in it with distance.Pour remaining cream and cover tightly.
  • Freeze till set completely.
  • Garnish and serve.
  • I have added chopped strawberries in cream this step is optional.
icejamun d

LAB E SHIREN

lab e shirn mLab e Shiren is very delicious desert, It was very famous desert in Wedding menus in Karachi.Thou Doodh Dulari replaced it but I love to make this fruity desert on special occasions.

INGREDIENTS:

Milk1/2 lit
Cream1 cup
Sugar1/2 cup or to taste
Corn flour2-3 tbsp
Milk cold1/2 cup
Vermicelli 1 cup boiled
Cocktail fruit 1 cup
Red and green jellyas needed
Rose essencefew drops

METHOD:

  • Boil thick Vermicelli and drain water. Set aside.
  • Boil milk and add sugar in it, dissolve corn flour in cold milk and mix in boiled milk. Stir continuously till a thick sauce form.
  • Remove from heat and let it cool slightly then stir in cream, vermicelli , fruits, nuts.Keep in refrigerator.
  • Prepare red and green jellies.
  • Just before serving add fruits and jellies.
  • Serve.( I have used cham chams for garnish its optional)
lab e shirn d

BREAD HALWA

bread halwa mVery easy and different in taste. I was very much confused before trying this recipe. Wasn’t sure about the end result but after trying I was so glad to get an awesome recipe.

INGREDIENTS:

Bread slices5-6
Eggs4
Milk powder1 cup
Sugar1 cup or to taste
Cardamom3-4
Ghee3/4 cup
Nutsas needed

METHOD:

  • Soak breads in water and in a pan heat ghee/butter.
  • Add cardamom in ghee and let it crackle.
  • Beat eggs, sugar and milk powder.
  • Add this mixture in ghee , add  drained slices ( squeeze water first with hands) and start stiring.
  • Keep on stiring till ghee separates and nice brown color appears.
  • Add nuts and serve.
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SHAHI CUSTARD

custard shahi mFew days ago i saw this recipe on a TV channel, I found this very interesting. Thou the name is Shahi Custard but i don’t think this dessert recipe has any connection with Mughal Era..he he he but yes they are very close to Shahi Tukras 😀 . One thing is sure, this is a very different and delicious recipe.

INGREDIENTS:

Milk1 lit
Sugarto taste
Vanilla Custard powder3 tbsp
Bread slices4 cut in halves
Cocktail fruit1 cup (optional)
Cham Cham sweetas needed
Nutsas needed
OilFor frying bread

METHOD:

  • Fry bread slices in oil and set aside on paper towel.
  • Now make custard ( boil milk and add sugar, stir till sugar dissolve and then add dissolved custard powder in it.Follow the instructions written on box)  and let it cool down slightly. Mix in cocktail fruits.
  • In a serving dish place slices and pour custard over them. Keep in refrigerator.
  • Before serving place Cham Cham and sprinkle nuts.
shahi custard d

chocolate roll mThese are very simple and delicious rolls. I am sure your family will love them. Try this recipe today 🙂

INGREDIENTS:

OUTER LAYER:

Marie Biscuits1 packet
Icing sugar2 tbsp or to taste
Cocoa powder2 tbsp
Milk1/4 cup
Butter1 tbsp

FILLING:

Desiccated coconut3/4 cup
Icing Sugar2 tbsp
Vanilla essencefew drops
Butter2 tbsp

METHOD:

  • Grind biscuits fine. Then add cocoa , sugar and milk. (Do not add milk at a time mix till mixture form  dough)
  • In coconut ad butter , sugar and vanilla essence, mix well.
  • Spread biscuit mixture on a greased butter paper and roll it. You can use aluminum foil as well instead of butter paper.
  • Spread coconut mixture on biscuit mixture and roll it very carefully.
  • Keep t in fridge for 1 hour and then carefully remove butter paper and cut slices.
choco roll d
  • Serve with tea.
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