If you are expecting guests at evening tea and you have no time to make things with lengthy procedures then these nutty boats can be your first choice. Just grab few nuts and toss them in honey. Interesting thing is that you do not required any measurement and only three ingredients are involved in this dish.


Bananas as needed
Honey as needed
Nuts as needed


  • Peel bananas and cut in two halves, scoop out inner pulp to give a shape of boat.
  • Mix all nuts with honey and  pour spoon full into banana boat.
  • Ready to serve and healthy to eat. Good for your kids.


This is my mother’s recipe, I use this method almost every time but  I like Chef Zakir’s method too. On the contrary all my family members love this traditional tasty halwa recipe. In my upcoming posts I will include Chef Zakir’s recipe as well which is actually Karachi style halwa recipe. But right now enjoy my Mother’s recipe.


Carrots 2 kg
Sugar to taste
Mik ½ liter
Ghee/Butter ¾ cup
Illaichi/Cardamom 4-5
Khoya 1 pao/1 cup
(raisins, almonds, pistachio, walnuts)
as needed


  • Remove inner yellow part of carrots and shred them.
  • Now in a deep pan pour ghee and illaici, let it crackle and then add carrots, milk and sugar. Mix all well.
  • Let it cook on medium flame till carrot are soft and tender.
  • Now on high fame dry excess water and milk. As soon as ghee separates add half khoya and nuts in it.
  • Mix all and then before serving garnish with khoya and nuts.


This energy booster recipe is not only beneficial for all age groups but also for those who are weight conscious, give this to your young ones in their lunch boxes I am sure they will like it. I like the taste of peanuts coating blended with dates and figs. Enjoy this full of energy treat in winter.


Raisins 1/4 cup
(pitted, soaked one hour and drained)
Anise Seeds (ground) 1 tsp
Peanuts (ground) 1/2 cup
Dried Figs
(quartered and soaked in warm water and drained)
1/2 cup


  • Place all ingredients except peanuts into food processor with and process until a paste is formed.
  • Roll this paste into balls and then roll balls over ground peanut pieces.
  • Cover and refrigerate until served.


This recipe is adaptation from my mother’s recipe book. She used to make it by frying carrots first, may be few of you will be surprised of this technique but believe me you will find this very tasty. I have tried both methods of gajrela making but my mom’s is the best….:)


Milk 1 liter
Carrots (shredded) 2 cups
Rice (soak in water for ½ hour) 1/2 cup
Sugar to taste
Ghee/Butter 2 tbsp
Cardamom/Illaich 5
Khoya/condensed milk 1 pao/1 cup


  • In a deep pan pour ghee/butter  and cardamom and let it crackle for few seconds then add carrots and fry them for few minutes.
  • In a separate pan boil rice till tender then grind them in a grinder with 2 tbsp water.
  • Now add this paste in the carrots pan and pour milk over it. Add sugar as well and let them cook till gajrela become thick.
  • At this stage add khoya/condensed milk( if using condensed milk reduce sugar a bit) and mix with light hands.
  • Dish this out and garnish.


Few days ago one of my friend shared a link on my Facebook wall, in which a person was making chocolate bowls by using balloons. I took no time and bought some balloons and started my experiment. I melted chocolate and then after blowing up a couple of balloons I dipped one in the chocolate as it was mentioned in the picture. So far so good as chocolate covered half  the balloon. I happily kept that in a plate and grabbed other one. Boommmm… a blast of balloon I heard. For a second I tried to understand what happened but soon I realized that it was the chocolate covered balloon which blew up after 5-6 minutes and it took whole day to clean up my kitchen. I did not give up and searched  for another technique for making bowl and found one. I tried it and soon I was jumping up with joy. It was a great success. Here is the recipe, hope you will also try and then comment.


Cooking Chocolate 1 cup
Aluminum Foil as needed
Small Bowls


  • Melt chocolate, meanwhile cover the outer surface of bowl with foil. You need to cover whole bowl except inner surface.
  • Now dip the bowl in melted chocolate, wait for few minutes then again dip it and place them in a tray facing down wards means chocolate dipped portion up.
  • Let it cool down for whole night, if temperature is high in kitchen then keep them in fridge. Next day you just need to push the foil up but not forcefully, with very light hands… foil will come out it self and then remove it.
  • Your chocolate cups/bowls are ready. You can serve ice cream or mousse in it….:)


Sesame Seeds 1 cup
Shakar/Jaggery/Brown Sugar 1 cup
Ghee/Butter 3 tbsp
Water 1/2 cup


  • First melt jaggery (gur) and water in a pan.
  • Then roast seeds in a pan. When it smell like they are roasted remove from stove and set aside.
  • Now check gur mixture if it is thick, add sesame seeds in it along with ghee. Mix all well and let it cool down for few minutes and then make balls of mixture. You should do this quickly otherwise the ball will not form a perfect round shape.
  • You can add crushed nuts also if you like… enjoy this winter special treat.


This is my basic gulab jamun recipe but i gave this a chocolaty twist :). As I am a big chocolate lover, I decided to add chocolate in gulab juman dough and the result was very good.. This was one of my successful experiments.


Milk Powder 1 cup
Meida/Flour 1 tbsp
Suji 1 tsp
Ghee 1 tsp
Cream 1 tsp
Egg 1
Illaichi 3-4 seeds
Chocolate (chopped) 1/4 cup
Oil (for frying) as desired


Sugar 1 cup
Water 2 cups
Illaichi 2


  • Mix all ingredients of jamuns including chocolate and make a dough, but do not add the whole egg. Add in small portions and knead to make dough. (Baking powder is missing from ingredients list please add 1 tsp level baking powder also)
  • Set aside and make sheera.
  • Make small balls of dough and fry in oil, but keep it in mind that when you will fry these balls, chocolate will melt and oil will change the color to brown.
  • After frying add balls in sheera and cover the lid for 15 mins, its better to add all balls at the same time.
  • Transfer all jamuns in a bowl with sheera and give them some rest for few minutes. Chocolate will be set and when you will cut it with spoon you will see chocolate chunks in it..


 My all time favorite expert Shireen Aunty made this dessert. Give a restaurant like taste to your dessert. This rich dessert is very delicious.


Milk 2 lit
Condensed Milk 1/2 cup
Colored Vermicelli 1/2 cup
Corn Flour 1 tbsp
Cream 1 pack
Rabri (optional) 1/2 cup
Cocktail Fruit Tin 1 small
Cham Cham (small size) as required
Red Color Jelly as required
Green Color Jelly as required


  • In a pan add milk and boil it till volume is reduced.
  • Now add vermicelli and cook till tender.
  • Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
  • Remove from stove and let it cool down.
  • After that add cream, rabri, condensed milk and fruit ans mix all well.
  • Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill …..

NOTE: If you are not using rabri then adjust sugar in milk up to your taste.


This is my mother’s special dessert. She used to include this in her eid menus. I don’t know from where she took this recipe, but one thing is  sure that you will love it if you are a sweets lover.


Dessicated Coconut 1 cup
Sugar Powder 1/2 cup or as desired
Ghee 2 tbsp
Illaichi (crushed) 4
Eggs 3
Cream 1/2 pack


  • In a pan add ghee and illaich and let it crackle.
  • Now add coconut in it, but flame should be very low. Fry it till light golden.
  • Now add sugar but add in small quantity first, then mix
  • Now check if you required more then add sugar again.
  • Add beaten eggs in it and mix well.
  • Cook till smell of eggs is gone.
  • Now add cream in the end and mix well till ghee separates from mixture.

Note: You can spread it on butter paper and cut in shapes or present as I did. You can add food colour as well if you like.


A very tasty recipe for kheer lovers. Almond paste will enhance the flavor of kheer. Kheer is a most favorite recipe in Pakistan. You will see a lot of variations in this recipe. Here is a recipe with almond touch.


Milk 1 kg
(soak over night and grind in morning)
3 tbsp
(boil them, remove skin and grind them)
Sugar 3/4 cup
Illaichi (crushed) 3-4
Khoya 1/2 cup


  • Pour milk in a pot and let it boil.
  • Then add rice paste but keep on stirring otherwise lumps will form. The flame should be very low.
  • Add sugar and illaichi as well and keep on stirring.
  • As soon as the milk thickens, add almond paste.
  • At this point check sugar, if you feel to add more, you can.
  • Cook it for 5-10 mins then add khoya in the end and mix with light hand.
  • Garnish with pistachio and almond flakes and keep in refrigerator and serve chilled…..


I saw this recipe in Rida Aftab’s cooking show few years ago. In Ramadan I usually make this because of its nutritional value . I like the crunchy taste of almonds and raisins. Colored jelly is a treat for kids.


Seasonal Fruits
(mangoes, bananas, grapes, pineapple, dates etc.)
as required
Cream 1 cup
Sugar to taste /2 tbsp
Milk  2-3 tbsp
Jelly 2 flavors of your choice
Almond/Pistachio/Raisins as desired


  • In a large bowl mix milk and sugar together.
  • Now add cream and mix well.
  • Add all fruits in it.
  • Make jelly of your choice.
  • Before serving garnish with jelly cubes and nuts. Serve chilled….


Chef Noureen on Masala channel taught this tasty meethai. I am a big fan of her because whenever I tried her recipes I found it so tasty and yummy and the joy of making meethai on my own always gives me pleasure…


Khoya 1/2 kg
Caster Sugar as desired
Khopra/Coconut (dessicated) 1  cup
Illaichi (crushed) 4-5
Desi Ghee 2 tbsp
Food Color few drops


  • Add ghee and khoya in a pan and let it cook till it melts.
  • Then add sugar and let it cook for few mins.
  • Now add khopra  and illaici and mix well.
  • Add food color, mix it and pour in a greased pan
  • Sprinkle coconut and press with hand.
  • Let it set for 7-8 hours then cut shapes of your choice.


dolceThis creme caramel is actually a caramel custard  with soft sugar topping ,very famous in all over the world . In Pakistan we normally make pudding with these ingredients ,but one thing is different i.e condensed milk .This is why pudding is different from flan.


1 cup sugar

4 eggs

1/4 cup water

1 can    condensed milk

2 cups milk

vanilla essence  1/2 tsp

1/2 cup sugar



First in a pan add 1 cup  sugar and water ,let it boil ,do not touch till sugar dissolve and start to change its color into light golden ,now pour this caramelize sugar in any mold … beat eggs ,milk, condense milk, essence and sugar 1/2 cup ..but keep it in your mind that you are using condense milk also so adjust sugar to your taste…mix well and pour this mixture in mold and place this in a large oven safe bowl in which you have to fill water ,then keep it in oven for baking…..when set take out n serve chill….:)