ANDE SUJI KA HALWA

anda alwa manHalwas of different varieties are specialty of winter season.You will get a variety of Halwas in my kitchen. Here i am sharing my mother’s recipe. A lot of childhood memories are attached with this recipe.Very simple and healthy recipe.

INGREDIENTS:

Semolina/ suji1 cup
Sugar3/4 cup
Eggs2
Cardamom2-3
Ghee3 tbsp heap

METHOD:

anda alwa 1
  • In a pan toast suji/semolina till light brown color appear.
anda alwa 2
  • In a bowl beat eggs and sugar and set aside.
ana alwa 3
  • In the same pan add ghee and cardamom, let it crackle.
anda alwa 4
  • Add eggs in it and stir constantly for few seconds.
anda alwa 5
  • Add suji and stir.
anda alwa 7
  • Keep on stirring.
anda alwa 8
  • It will start changing its color and corners of pan.
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  • Add nuts and serve.
  • You can spread on greased tray and cut in different shapes too.

CHOCOLATE MOUSSE

COCOLATE MOUSSE MAINChocolate doesn’t make the world go around … but it certainly makes the ride worthwhile!
I am sharing a recipe of chocolate mousse today, you will like divine chocolacious taste of smooth and creamy mousse…:) This is my 100 times tried recipe with awesome result.Thanks to Shireen Anwer Appa for such a delicious share..

COCOLATE MOU D

INGREDIENTS:

Chocolate4 oz
Eggs2
Cream8 oz
Caster Sugar3/4 cup
Milk1/2 cup
Gelatin1 tbsp dissolve in 2 tbsp water

METHOD:

  • Whip cream and keep in fridge.
  • Separate egg yolk and whites and beat whites till peaks form.
  • In a small pan add chocolate , milk and sugar. Place on hot water (double boiler) and stir constantly with whisk.When chocolate melts add yolks and stir fast. Set aside.
  • Dissolve gelatin in water. Mix in chocolate sauce/ custard and let it cool slightly.
  • Fold egg whites and then cream.
  • Refrigerate it till set. You can keep overnight for best results.
  • Garnish and serve.
COCOLATE MOU D2

EASY TIRAMISU

teramsu mainTiramisu is a famous Italian dessert and one of my favorites.Very easy to make just need few ingredients and i normally make with packet cream instead of Ricotta.

INGREDIENTS:

Cake Rusks/ Sponge fingers18
Black coffee300 ml
Ricotta Cheese250g 2 tubs
Cream (if using instead of ricotta)2 packets milk pack
Icing sugar50 g (2 oz)
Vanilla essence1/2 tsp
Grated chocolateas needed

METHOD:

  • Place cake rusks or sponge fingers (you can take simple tea cake also but reduce the amount of coffee liquid)  in the base of a 8 inch square serving dish.
  • Pour over the coffee, in a bowl beat ricotta/ cream, sugar and vanilla.
  • Spread evenly over the sponge or rusks.
  • Chill the dessert in the fridge for 30 minutes, sprinkle with the grated chocolate just before serving.
teramsu down
  • To make black coffee just dissolve coffee granules in hot water, let it cool then pour over cake rusks.
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MUKHADI HALWA

muk 5 mainMukhadi halwa is a most famous dessert in Punjab region. You can say this is a specialty of Attock district and KPK.I am giving you authentic recipe of Mukhadi which i have learned from a villager.I have selected this dessert for your eid menu because this is a delicious combination with BBq dishes.Try this in BBq parties you will love it.

INGREDIENTS:

Semolina/ Suji/ Rava3 cups
Sugar2 1/2 cups
Cardamom 4 nos
Ghee1/2 cup
Wateras needed
Nutsas needed

METHOD:

  • Soak suji in water , after 1/2 hour drain excess water. (you can soak in milk also but take milk 4 cups)
muk soak suji
  • In a kadai or pan add ghee and cardamom , let it crackle and add sugar .
suar melt 1
  • Stir constantly till sugar dissolve and transform into caramel.
  • sur melt 2
  • Add semolina in caramel and stir fast.
muk 3
  • In the beginning you will face difficulty  in mixing because sugar will form lumps but after few minutes you will able to handle it easily.
muk 4
  • Leave it on very low flame because it will take 40 -45 minutes to cook perfectly. So time to time just stir it.
  • When ghee separates add nuts and serve hot.
  • You will feel crunch in the halwa , basically this is a key of perfect Mukhadi.
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BAKLAVA SWEET

balava main

Baklava is a middle eastern pastry made of many layers of thin dough filled with nuts ,  you will find variations in baklave sweet. Here is my easy recipe. You can easily make this with wonton/ samosa wraps.

INGREDIENTS:

Wonton/ samosa wraps20
Butterfor brushing
Eggfor brushing
Nuts (Almond and pistachio)1 cup
Date (chopped)1/2 cup
Sugar 3/4 cup
Water1 cup

METHOD:

  •  Grease the baking tray or muffin tray.
  • Cut squares of wraps and place first one on tray and brush egg and butter ,place second wrap again brush egg and butter.Repeat it 3-4 times means you will place at least 6 layers .
  • On top place nuts and date mixture. Close from top and bake  at 180c till light golden and crispy.
  • Make syrup by adding sugar 3/4  and water 1 cup , syrup should be thick in consistency.
  • Pour syrup on baked baklava and serve. You can serve hot or on room temperature…:)
  • You can bake this in a heat proof rectangle dish.Place wraps in layers as i mentioned earlier and in each layer, stuff nuts. Cut in diamond shape and bake.
baklawa d
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Hopefulness, we have been told, is faithlessness. And we have faith. We have faith in the people of this country. We have faith in our belief that the people of this country will complement each other.

Be positive. Be productive. Be passionate. Be Pakistani !

 

http://tune.pk/video/4059602/jawad-ahmed-hum-dekhenge

(English Translation)

We shall see

We shall see

It is a must that we shall see

The day that has been prophesized

The one written on the Tablet of Fate

We shall see

When the insurmountable mountains of oppression

Shall blow as if cotton flakes

And beneath the feet of us common folk

This land will throb with a deafening sound

And upon the heads of the despotic folk

Lightening will strike a thundering pound.

We shall see

When from the Palace of our Lord

All earthly gods will be taken out

We, righteous ones, outcasts of Church,

shall don a glorious robe, no doubt.

All crowns will fly

All thrones will fall

We shall see

Only the name of the Lord will stay on

who is unseen, yet ever seeing

who is the sight, as well as the scene

The shout of “I am The Truth”* shall rise

which is true for you and I

and the creation of the Lord will rule

which is true for you and I.

We shall see

It is a must that we shall see

We shall see.

(English Translation)

We shall see

We shall see

It is a must that we shall see

The day that has been prophesized

The one written on the Tablet of Fate

We shall see

When the insurmountable mountains of oppression

Shall blow as if cotton flakes

And beneath the feet of us common folk

This land will throb with a deafening sound

And upon the heads of the despotic folk

Lightening will strike a thundering pound.

We shall see

When from the Palace of our Lord

All earthly gods will be taken out

We, righteous ones, outcasts of Church,

shall don a glorious robe, no doubt.

All crowns will fly

All thrones will fall

We shall see

Only the name of the Lord will stay on

who is unseen, yet ever seeing

who is the sight, as well as the scene

The shout of “I am The Truth”* shall rise

which is true for you and I

and the creation of the Lord will rule

which is true for you and I.

We shall see

It is a must that we shall see

We shall see.

 

HAPPY INDEPENDENCE DAY.

I am celebrating independence day with a TRADITIONAL  sweet treat..:)

KEER

KHEER / RICE PUDDING

INGREDIENTS:

Milk1 litter
Rice1/4 cup
Cardamom pods3-4
Sugar1 cup or to taste
Malai/ cream /Qalaqnd1/2 cup
Nutsfor garnishing

METHOD:

  • Boil rice in 2 cups water and discard excess water now mash with masher.
  • Boil milk by adding cardamom, sugar and rice. Stir occasionally till becomes thick.
  • Add Malai/ Cream / Qalaqnd in the end.
  • Mix well and dish it out.
  • Garnish with nuts.
  • Serve chill.
DOWN KEER

 

SUJI KI QATLIAN

IMG_0464MAINMany Muslims in various countries pray on the 15th night of Shabaan, and ask for forgiveness of their sins and on the following day proceed to fast.
Imam Ibn Majah states:

It is narrated by Ali (Radi allahu unho) that the Prophet [May Allah bless Him and grant Him peace] stated; “ when it is the 15th night of Shabaan, do Qiyaam in the night, and fast in the morning, and ask for forgiveness. Because on that night Allah calls: ‘Is there anyone who is asking for forgiveness so that I can forgive them, who is in distress that I may relieve his distress, is there anyone who needs (rizq) food that I may give it to him.’ And this continues till the morning.” [Ibn Majah chapter Salaah]

Imam Tirmidhi writes:

Aisha Radi Allahu unha said: “On this night the Prophet [May Allah bless Him and grant Him peace] went to Jannat-ul-Baqee to make du’a, I followed him. The Prophet [May Allah bless Him and grant Him peace] said to me: Allah puts His attention towards the first Heaven, and forgives the sins of the people, even if they were equivalent to the hairs of the goats of Bunn Qalb. (A tribe who at the time had a lot of goats)
[ Tirmidhi , Kitab-us-Siyaam]
(INFORMATION FROM GOOGLE)
In our country people makes Halwas or any sweet dish for distribution amongst relatives, neighbors and poor. I saw my mother making 2-3 types of HaLWAS on this special occasion.
Here is my mother’s “SUJI KA KUSHK HALWA/ QATLIAN OR SEMOLINA DRY SWEET” recipe.

IMG_0465D

INGREDIENTS:

Semolina/ suji2 cups
Sugar2 cups
Cardamom4-5 nos
Ghee1/2 cup
Water1 cup
Nutsas needed

METHOD:

  • First make sugar syrup/sheera . In a pan add ghee and cardamom seeds, let them crackle and then add sugar.Pour water carefully and keep on stirring on low flame.
  • In another heavy bottom pan roast semolina till nice golden color appear.Grease any tray to pour Halwa in it.
  • Now this step you need to perform quickly.Add suji in syrup and keep on stirring till become thick.
  • Spread halwa on tray and level the surface, sprinkle nuts.
  • After 5 minutes with pizza cutter cut shapes of your choice.
  • Let it col down completely.
IMG_0466DOWN

 

MAIN

What about trying this very easy and refreshing frozen dessert. This Italian quick dessert is healthy choice for kids.

IMG_8407

INGREDIENTS:

Ripe Mango2 nos
Pineapple chunks1 cup
Lemon juice2 tbsp
Sugar syrupto taste

METHOD:

  • Peel the skin of mango and remove seed.
  • In blender add all ingredients and blend till smooth.
  • Freeze in an air tight box for 5-6 hours.
  • Now scrape with fork or spoon to make Granita.
  • Serve immediately.
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main

Do something you love and people will love you for it. The duty of a good cuisinier is to transmit to the next generation everything he has learned and experienced.”

Farah Naz is the one , we love her for her beautiful serving ideas and presentations.She is an expert for me…:) Here she is with an awesome recipe of a tempting dessert.

 

OREO CHOCOLATE DELIGHT 

16 fl oz whipping cream, cold
2 tablespoons sugar
2 (packs)chocolate pudding mix 
24 Oreo cookies, crushed into chunky consistency
1 (1ounce) square semi-sweet chocolate, to shave for garnish

Preparation:

-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
In another bowl prepare chocolate pudding as per direction on the box and keep aside,
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.

To Assemble (for 6 servings in 6 ounce glasses):

-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.ENJOY 

(Note) If u don’t have ready made chocolate pudding mix,u can make it at home….i also made at home,,here is the recipe of chocolate pudding, CHOCOLATE PUDDING INGREDIENTS

1 ½ tbsp. butter
½ cup sugar
¼ cup natural cocoa powder
2 tbsp. cornstarch
¼ tsp. salt
2 cups whole, reduced fat or even skim milk
1 ½ tsp. pure vanilla extract

INSTRUCTIONS

In a heavy saucepan, melt butter and heat over medium just until it becomes fragrant and starts to turn brown. Turn off heat (or remove from heat if using an electric stove) and pour butter in a small cup set next to stove.

In same saucepan, combine all of the dry ingredients. Turn heat back to medium and slowly add the milk, stirring constantly with a wire whisk or a wooden spoon. Bring to a full boil over medium heat. Leave at full boil, stirring constantly for 2 minutes or until thickened . Turn off the heat and add the melted browned butter and vanilla.

Pour into a bowl. Let cool for about 30 minute at room temperature, then transfer to the refrigerator to chill.

Here are few more tempting treats of Farah ji..

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These are CORN FLAKES CRISPIES ,my recipe tried by Farah ji….:)

FOR RECIPES CLICK HERE: CORNFLAKE CRISPIES

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Success is best when it is shared.

I wish Farah ji to get more and more in her life..:)

Thanks  a lot for joining me my Friend.Thanks

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Creativity is thinking up new things. Innovation is doing new things.”
— Theodore Levit

Again a creative friend of mine Laila Asim is here with a very easy and delicious recipe for kids.She is an old Culinary friend of mine.She is very skillful and creative.

INGREDIENTS:

Puff Pastry as needed
Butter 50 g
Icing sugar 1oo gms
Vanilla essence few drops
Cocoa powder as needed

METHOD:
CUT PUFF PASTRY SHAPES.BAKE FOR 15 MINUTES AT HIGH TEMP IN PREHEATED OVEN.BEAT OTHER INGREDIENTS WELL.PIPE N SERVE.

Here are some pictures of Laila’s awesome work:

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Thank you so much Laila for such a nice recipe..:)

ty01

“To be creative you have to contribute something different from what you’ve done before”

And this Creative lady, who is today’s Guest here is equally talented and creative.I saw her doing variations and innovations in her recipe..I am thankful to her that she specially made today’s recipe for my post…:)And this awesome lady is…..MEHNAZ ASIF.
Concentration and effort are the key factors to cook well but natural talent plays a major role for perfection in this field.Mahnaz is also a talented home cook and i am very much inspired with her work…i know you will second me after seeing her food pictures…:)
Here is her very simple and tempting recipe:
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CUSTARD CHEESE TRIFLE

 

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Ingredients :
Red + green jelly
Cocktail fruit 1 tin ( I used fresh fruits )
Vanilla custurd powder 2tbsp
Milk 1/2 ltr
Sugar 4 tbsp
Cream cheese 1/4 cup
Fresh or whipping cream 1/4 cup

Method :
Make custurd as per instructions n let cool.
Make both colors jellies n set.
Cut in cubes.
Mix the custurd, cream cheese n cream together.
In a serving dish or individual bowls, arrange the jello cubes as the base layer.
Add the custurd n cheese mixture then layer the fruits.
Garnish with some whipp cream nd sprinkle some crush chocolate .
Serve chilled.

MAHNAZ FOOD GALLERY:

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Thank you my dear Friend for sharing your awesome recipe with us.

ty01
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Sister……A sister is one who sits besides you, guides you, wipes your tears, teach you with her experiences.They care for us more and of course a well hearten person to be with. Never miss a change to be a younger sister….That is why i made a sister..SOFIA BAIG.She is my Culinary sister and Friend. I feel a strong bond between us.
She is so co-operative and sweet ,her style is very different. I always loved her homely posts.She is a house wife and expert in cooking all sorts of dishes.In other words, a high degree of skill combined with a high degree of talent…:)

Love
She told me Gajar ki kheer recipe a month ago but because of baking weeks i am late in posting her recipe…But you can make it in this season too…and enjoy this awesome recipe of kheer.
I have made minor changes in her original recipe but i hope she will also like these…:)

 

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DOLCE DE LECHE GAJAR KI KHEER/ CARROT PUDDING

INGREDIENTS:

Milk1 kg
Rice1/4 cup
Carrots1 cup
Cardamom pods2-3
Dolce de leche / condensed milk/ khoya1/2 cup
Sugarto taste.

METHOD:

  • Soak rice for 2 hours.
  • Grate carrots and set aside.
  • Boil milk and cardamom ,add sugar, rice and carrots.
  • Let them cook on low flame till soft and mashy.
  • With a potato masher ,mash carrots and rice. Do not grind them. Because secret of taste is hidden in hand mashing…:)
  • When become thick add Dolce de Leche/ condensed milk/ khoya.
  • Mix well and dish it out.

Here are Sofia Baig’s few recipe pictures ….Specially i loved her Pickle making and Flat bread making…:)

Sofia Baig’s Green Chilli Pickle:

achar acar

Sofia Baig’s Perfect flat Bread:

roti

Fried chicken wings with Fries:

wings

BBQ Tikka:

bbq

And These are the Oil Cupcakes which brings us closer….lolzz…..Yes This recipe of mine is tried by Sofia baji and look at these perfect cupcakes..

cake

She is a Simple but experienced home cook.I will soon post her more recipes inshallah.

Thank-you-sister

GUEST POST- HALWA

A creative man/woman is motivated by the desire to achieve, not by the desire to beat others.
Ayn Rand
This is a perfect saying for a perfect girl who is my guest today and i attracted towards her blog because of her different and interesting ideas.I am here introducing Sadaf of “CHEF IN FRAME“. I’ve loved following her and watching her blog grow as she entices her readers with delicious recipes and pictures.
Ok Friends, without further adieu… Sadaf, take it away..:)

halwa

Traditional Pakistani dessert, famously made in every single home as a sweet treat, fluffy semolina dessert – fits to every occasion specially in Eid, Holy nights and Family invitations… which is also known as Sooji ka halwa – that is Pakistani breakfast delicacy… served with halwa puri. (my favorite! ;))

Today I’m sharing same delight of sooji (semolina) dessert. Sooji & basan ka halwa, a.k.a Semolina and Gram flour dessert.

Grab the recipe and enjoy your good time in kitchen, making delicious dessert and wow your family with your scrumptious expertise! 🙂

BASAN AND SOJI HALWA/ SEMOLINA AND GRAM FLOUR DESSERT:

Ingredients: (Serve: 4)

1+1/4 cup milk

1/2 cup sugar

1/3 cup ghee or oil

4 seeds of Green cardamom

1/4 cup gram flour (sifted)

1/4 cup semolina

Method:

Heat the milk and sugar until simmer. (make sure sugar dissolved) Put it aside, you’ll need it in a while.

Add ghee/oil and cardamom seeds in a non-stick wok and put on stove over medium-low heat.

Let the oil heat up until cardamom smell started to arise. (3 to 5 mins)

Add gram flour and semolina, fry on a low heat, stirring continuously until gram flour starts changing color to light brown.

Fry it till mixture starts to take a light brown shade than golden brown (keep stirring continuously). Frying will take about 10 minutes.

Add in milk mixture, (see first step) stir immediately.

Simmer and cook for 10 minutes or until the water is absorbed and the halwa is thicken.

When all done, transfer to serving dish.

Garnish with dry coconuts. (Use as mush dry fruit as you like, if you don’t have allergic to.)

Serve to your happy family.

Enjoy! 🙂

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For more recipes you can visit Sadaf’s blog here:

CHEF IN FRAM

Thank you Sadaf for such a delicious recipe..:)

IMG_5758mainThese sensational lollies make a real spring indulgence. This recipe is an elegant , sophisticated and easy treat for all friends. Make shells and freeze ,when needed take them out fill with ice cream and serve… 🙂

INGREDIENTS:

Dark chocolate13 oz
Vanilla ice cream or full cream as needed
Mixed dry fruits ,chopped
(for topping and mixing)
4 tbsp
Toffee / crunch4 tbsp
Cocktail Fruitsas needed
Plastic disposable glasses6

 

IMG_5752mid

METHOD:

  • Take small size disposable plastic glasses.
  • Melt the chocolate in a bowl set over a pan of gently simmering water.
  • Pour into the cups and, tilting to coat and pour out excess.
  • Chill until set.Repeat one more time to make a shell.
  • In a bowl beat cream ,mix nuts,toffee and crushed cocktail fruits.
  • If you are using ice cream then fold all in ice cream and fill in chocolate cups.
  • Stick a wooden stick into the cream and freeze for 10 minutes.
  • Reheat the remaining chocolate and pour on top of chocolate cups.
  • Top each with nuts and crunch.Return to the freezer until set.
  • Before serving remove lollies from glasses. (cut plastic glass with scissors)
  • Serve immediately.
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GUEST POST BY RAFEEDA

When we first talked to each other
I knew we would always be friends.
Our friendship has kept on growing
And I’ll be here for you to the end.

I guess this is my way of saying thanks
For catching me when I fall.
Thanks once again for being such a good friend
And being here with me through it all.
– Rachel Ellis
And yes, this is my way to say thank you to my very good friend Rafeeda, as i mentioned before she was the one who encouraged me to write my first guest post few months ago.And it was truly an awesome experience.Now today i invited her to share something interesting with my readers.She blogs over a “The big Sweet Tooth“,You can visit her blog. My website is all about simple and easy recipes,i figured…this recipe of Raf would be perfect. Now over to Raf for her insanely delicious recipe…:)

Salaam to all the lovely readers of Ainy Cooks…

It is a pleasure to be plugging in a guest post for my dear friend Noor on the special occasion of her first “blogoversary”. In fact, my blog just celebrated its first blog anniversary a couple of weeks ago, so I can definitely understand the excitement that she is going through. Even though I had started my blog with a lot of pensiveness, it has become an integral part of my life. The excitement of cooking ,arranging, clicking and posting recipes, the comments that we get from our fellow followers, and even more when they let us know that our tried recipes have become a hit, the feeling is unparalleled! Here’s wishing Ainy Cooks many more years of successful recipes and postings to come, InShaAllah…

Off to a short introduction about myself – I am Rafeeda, who blogs at “The Big Sweet Tooth”. An Indian by birth but a UAE-ite for my whole life, a working mother of two beautiful daughters, I take to cooking as a perfect stress buster to release me of my pressures of a busy life! Just like my name suggests, I am a total sweet eater, trying to balance my eating habits to avoid going off balance with my ever increasing weight!

One thing that attracted me to Noor’s page – who by the way, has already guest posted for my blog during our earlier days – is the amount of sweets that she posts! I once jokingly asked her, if she eats everything that she makes and she did confirm in the affirmative! Oh, I really wish she was my neighbor! I have already tried her Chocolate Mocha Mug Cake and she was so sweet to post the recipe for Kashmiri Chai upon my request, which I am very faithfully following whenever I feel like having it. I also love all the Pakistani delicacies she posts as I am one big fan of this cuisine. I’ve lost count of how many I have bookmarked off her page… hehe…

Since it’s her blog’s birthday, I thought I will bring along with me a simple pudding, which needs very limited ingredients, available in your pantry, so easy to put together but which tastes really awesome! Let’s go ahead and find out…

17- Custard Biscuit Pudding-3MAIN

 

Biscuit Custard Pudding
Serves 5-6

Ingredients:

180 gm petit fourre biscuits (or any tea biscuits)
1/2 cup hot water
1 tsp coffee powder
600 ml milk
3 tbsp custard powder
1/4 cup sugar
Chocolate chips for sprinkling

Method:

Mix the coffee in water, dissolve and set aside.

In a saucepan, combine the milk, custard powder and sugar without any lumps and bring to boil. Cook till thickened and allow to cool.

In a square pudding pan, dip the biscuits in coffee and layer the bottom. Pour a part of the custard to form one layer. Dip the biscuits again and layer, pour the custard on top. Continue till the biscuits and custard is exhausted, the custard layer must be at the top. Sprinkle with chocolate chips and refrigerate for a couple of hours till set.

Slice and serve!!!

17- CBP 2

I would really like to thank my lovely host, for being so sweet and having me around in her space today. Hope all of you have enjoyed the post as much as I have enjoyed doing it for her. Wishing all of you the best of days ahead…

IMG_0740mainGajar ka Halwa/Carrot pudding is a famous and most favorite desert made across Pakistan during winter.Heated thick dried milk (Khoya) is added in Halwa to enhance taste. This is a traditional dessert of Pakistan and everyone loves to have it with tea.Enjoy this traditional Pakistani Dessert.Gajjar Ka Halwa is also a commonly used worldwide dessert with many variations such as Red Velvet Halwa, Carrot and Beetroot Halwa, and Cheesy Carrot Halwa. Being a combination of milk and carrots it is known as Milk Flavored Gajjar Ka Halwa but in the other case, the combination of khoya and carrot is described as khoya flavored Gajjar ka Halwa.
Last year i have posted recipe of Gajar  halwa on Stove but today i am sharing this instant method of making dessert. Now no need to wait for a long time just gather ingredients and traaaaaa….in 10-15 minutes your Halwa is ready…:)

INGREDIENTS:

Grated Carrots2 cups
Ghee/ butter2 tbsp
Milk1/2 cup
Milk powder1/2 cup
Sugar1/2 cup or to taste
Cardamom seeds4-5
Nutsfor garnishing

METHOD:

  • Mix carrots, Cardamom seeds and ghee/butter in a microwave safe bowl,cover it and microwave it for 2-3 minutes.
  • Add milk and sugar, mix well and cover it again and microwave it for 5 minutes, stir with a spoon and again microwave it for 3 minutes.
  • Now add milk powder and again microwave it for 1 minutes then mix it and give 40 seconds.
  • You will see ghee separates from the carrots.
  • Garnish with nuts and enjoy quick and instant Gajjar ka Halwa.
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