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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


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


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…:)


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


  • 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.

“Cooking requires confident guesswork and improvisation– experimentation and substitution, dealing with failure and uncertainty in a creative way”

Creating a recipe is not an easy job….a lot of hard work and experimentation is involved in this, my recipe today is also a creation but not mine… Its a creation of my Teacher…Chef Ashok Kumar Raj.I have tried this recipe and simply loved it…:)

First i am giving you my Teacher’s recipe and then i will give you my own version blended with my teacher’s creation…:)



Vanilla icecreama large pack
Gulab jamunsas requried
Chocolate syrupas needed
Coffee granules for making bitters1 tsp
Chat masala powder1/4 tsp
choco flakesfor garnish


  • Take or make small gulab jamuns of very small size then freeze them.
  • First make coffee bitters by roasting coffee granules on a pre heated pan. They will become black and more bitter.
  • Take a transparent glass or bowl then pour Chocolate sauce inside the walls of glass, rotate to coat syrup .
  • Keep the ice cream on heated place /near stove so that it can be soft enough to take a glass shape.
  • But hard enough to support jamuns so that they do not sink in the ice cream.
  • Add a spoon full icecream to the glass and then add 1-2  gulab jamuns ,now sprinkle chat masala or mango powder and coffee bitters , again add icecream and then gulab jamuns.
  • Keep on layering till reach top of the glass and increase number of jamuns as you go higher.
  • Last layer of ice cream should be lumpy and your jamuns should be half sink in ice cream.Freeze this.
  • Sprinkle coffee bitters, chat masala powder and choco flakes ,before serving.
  • Enjoy this super tasty dessert.

I have followed Chef’s instruction but instead of using bitters, i have used cocoa powder because i don’t like bitter taste of coffee…:) in my picture you will not see choco flakes but believe me the crunchi flavor of flakes will enhance the taste of your dessert.




Strawberry Ice creama large pack
Gulab Jamunsas needed
Strawberry and chocolate sauce (Hershey's)as needed
Chocolate flakesfor garnish
Chat masalato taste
Cocktail fruits as needed


  • Freeze jamuns for 2-3 hours.
  • Soften ice cream by keeping it near stove ,keep an eye carefully as soon as starts melting , pour chocolate syrup on inner walls of glass and rotate it.
  • Now pour spoon full of ice cream in the glass and place 1-2 jamuns , pour thick strawberry sauce and then spread cocktail fruits generously then chat masala, again pour ice cream  and then again repeat the step till reach the glass top.Keep in freezer to set.
  • On the top pour chocolate syrup and choco flakes.
  • You can sprinkle coffee bitters and chat masala on top layer before serving.

This recipe is a gift for you, a quick and delicious dessert with few ingredients in few minutes…Amazing, isn’t it..??


Oreo cookiesI packet
Cream1 packet/ 1 cup
Gelatin powder1 tbsp
Espresso coffee1 tbsp
Sugarto taste


  • Add hot water (2 tbsp) to gelatin and dissolve it.
  • Whip cream and add sugar to your taste when peaks form then add coffee  (1 tsp coffee dissolved in 1 tbsp water).
  • Now add gelatin and mix well.
  • Place one Oreo cookie in a cupcake case, fill pipping bag with cream and pipe it on cookie (you can use any kind of nozzle).
  • Repeat this procedure with all cookies and keep them in freezer or you can make them at night and keep them in refrigerator overnight.
  • Before serving remove muffin cases and serve chill.
  • Enjoy this very easy One bite Oreo Mousse…:)
  • You can replace coffee with chocolate, melt chocolate to your taste and mix in cream.


Wishing A Very Happy Eid Mubarak
To You And All The Muslim Brothers
Around The World
Both Here And In Far Flung Places.
The Peace And Grace Of Allah Rest
Upon Your Shoulders And Bring You A Contended And Very Happy Eid.
Eid Is A Time To Think About
Our Good Fortune And Prosperity
And To Spare A Thought For Those
Less Fortunate Than Ourselves
And To Pray That Once Again,
Allah Will Provide For All Our Needs In The Days And Weeks Ahead.
May Allah Bless All Of Us With His Peace,
And May He Watch Over Those Less Fortunate,
Those Who Suffer And Are In Pain Or Distress, And May He Bring Comfort
To Those Who Mourn,
And To All My Muslim
Brothers And Sisters Around The World,
A Very Happy Eid.
I wish A Very Peaceful, Joyous And Happy Eid

With this wish i have bought a very different style doughnuts for you, i made doughnuts with my basic recipe and then make patterns of mehndi with chocolate (just melt cooking chocolate fill it in a cone made from butter paper and start making beautiful patterns). Isn’t it easy and interesting…:)
you can check the recipe of doughnuts here:
And yes, you can make these hands with cookie dough or gingerbread dough
also.I am sure your kids will love these.As my Son Ali asked me to trace his hand on dough..lolz


This super easy recipe is a blessing from my mom , i saw her making this when i was a small kid, now i am making this for my kids….:) This colorful and time saving recipe you can add in your Ifftar Party Menus or  can add in your Eid Menus.I am sure you will like it….


Dessicated coconut1 cup
Powder milk1 cup
Condensed milk6 tbsp
Crushed pistachioas needed


  • In a large bowl add all ingredients and mix well.Roll them and set aside.
  • I have used colored coconut for coating .You can take 2 tbsp dessicated coconut in a zip lock bag and add 2 drops of food color of your choice now shake it well , roll your coconut rolls one by one and wrap them in a colored paper or cling wrap.
  • Enjoy these easy coconut rolls…:)

This recipe i am sending to  for Ramadan Recipe contest.


Vanila With Fresh Fruit
This recipe is very important for me because i have learned this from an Indian Chef Ashok Kumar Raj, Chef & Hotel Manager Also Hotel Concept to Launch Consultant, at Hospitality Industry, India.
I would like to thank him on my request he disclosed his recipe ,thou i have changed his recipe a bit but believe me this is a super hit summer recipe.


Vanilla ice creamAs needed
Fresh fruits /Cocktail fruitsas needed (grapes, pineapples, mangoes, melon, cherries, black currant)


  • Beat vanilla icecream with fork till soft now pour in a serving dish and cut all seasonal fruits in cubes or you can use cocktail fruits also.Keep them in freezer and when half frozen then take them out.
  • Spread on icecream and ice cream should be very hard now keep this dish again in freezer.
  • Repeat previous step again and  keep in freezer to set then before serving garnish with fruits and cherries and black currant crush.
  • I am sure you will love this delicious recipe…:)
fr02Vanila With Fresh Fruit

A very easy and simple recipe, this is my guarantee your family will love this sweet treat…:) .I created this recipe with mango and believe me the taste of mango and chocolate will give you a very unique taste.


Puff pastry1 packet
Nutella/chocolate sauce1 cup
Mangoas needed
Eggfor brushing.


  • Thaw puff pastry and dust flour on surface then roll with rolling pin to make a thin flat circle.
  • Grease tart pan or mini pizza pan ,cut puff pastry with round mug or cutter .
  • Place this on tray and poke with fork.
  • Brush egg wash on outer edges of pastry and bake till pastry puff up and become golden brown.You can make small s
  • Let it cool down for a while then spread Nutella or can use chocolate sauce on the pastry ,keep this in fridge until set .
  • Just before serving top this tart with mango cubes and serve.
  • You can dust icing sugar on top also.


In a saucepan add cooking chocolate 1 cup and cream 2 tbsp,Let it melt completely and then pour on pastry shells.


This poem is dedicated to all Mothers on Mother’s Day…

“I’ve copied you, Mother
My words echo your voice
You’re my shining example
The one of my choice
Not thinking about it
I’ve copied your style
The way that you walk
The way that you smile

You fashioned my dreams
You painted my hopes
I’ve learned to make knots
At the end of my ropes

We all learn to love,
But not from a friend
I learned your strength
And when I should bend

Mom, you’ve mapped the way
To Heaven above
By teaching me kindness
By teaching me love….”

My mother was an expert at making yellow colored zarda, but i have learned to cook this from my Mother in law(Two mother’s…. my treasure). This zarda is very famous in Punjab, normally people use Zarda and Pulao combination in parties or other special occasions.


Rice (basmati)1/2 kg
Sugar1/2 kg or to taste
Oil/ghee2-3 tbsp
Nuts (pistachio,almonds,raisins) as needed
Glazed fruit and orange peel as needed
Khoya /ricotta cheese1 cup
Yellow food color1/2 tsp level


  • Soak rice for 1/2 hour .
  • Boil water and add yellow food color ,cardamom ,then add washed rice and cook till boiled but one kani left ,drain water and set aside.
  • In a pot add ghee/oil and cardamom,cloves let them crackle and add sugar in it add 1/2 cup water also .As soon as sugar melts add rice and cover with lid.
  • let them simmer till  water completely evaporates,then add all nuts and khoya (can use ricotta cheese as well).
  • Before serving mix all.

This is a super easy dessert and if you don’t have time to make a sophisticated dessert then give this a try, not only easy but also delicious and impressive.


Chocolate brownies3 crumbled
Whipped cream 1 packet/ 1 cup
Strawberries /punnet raspberries3/4 cup chopped
Icing sugar2 tbsp or to taste


  • Divide crumbled brownies in 4 glasses.
  • In a bowl mix cream, icing sugar and chopped strawberries with light hands.
  • Pour cream on brownie mixture and keep in refrigerator.
  • Serve chill .Garnish with chocolate curls.
  • Instead of strawberry you can use Raspberry and can replace brownie with chocolate muffins or chocolate chip cookies.

This salad is a very refreshing and tasty choice for your coming party. Combination of fruits and jelly will attract everyone.


Vanilla instant pudding mix1 packet
Cream 1 packet/1 cup
Fruits(pineapple,apple,bananas,oranges,strawberries)as needed
Orange jelly1 packet


  • Make pudding according to the direction given on box, pour in a bowl and keep in refrigerator till hard.
  • Now beat pudding with a whisk until soft and smooth in texture.You can add sugar on this stage according to your taste .I have not mentioned in my ingredient’s list but if you want to add then feel free to add icing sugar in it.Even you can add prepared jelly(in liquid form) in pudding and mix well.
  • Mix whipped cream and all fruits ,fold .
  • Decorate with orange jelly and keep this in refrigerator for 1 hour  before serving.
  • Enjoy this simple but delicious salad .Even this can be your dessert as well.

Shahi Zarda
I was so excited when a very good friend of mine, Rafeeda asked me for a  guest post on her blog “The Big Sweet Tooth“. I took it as an honor, she asked me to share Pakistani Traditional recipes and I selected a very popular sweet of Pakistan “Zarda”. Sweet rice dish with a lots of nuts and dried fruits. There are several variants of Zarda, but this I have learned recipe in Punjab. Colored Zarda or Rainbow Zarda here is a popular festive and celebratory sweet. So give it a try hope you will like it.

Click the link below and check out the recipe …:)

In the end I would like to thank Rafeeda for her kind invitation.
“Merci mille fois”…

Shahi ZardaShahi Zarda

I am sending this to Recipes Passion Event

pak_india event

This recipe is an inspiration from Chef Noureen (Masala channel). I saw her recipe of Loki Qalakand and because carrots are in season so I decided to swap loki(bottle gourd) with carrot. The basic recipe is the same. I am thankful to the chef whose sweets recipes I am trying (thou twisting her recipes a bit in my style…lolz) and always get a very good result.


Khoya1/2 kg
Carrots(shredded)1 cup
Sugar (caster)3/4 cup
Cardamom powder1/2 tsp
Clarified butter/ghee 2 tbsp
Red food colorpinch
Nutsfor garnishing


  • Boil shredded carrots with red food color and drain water .
  • In a pan add carrots and half sugar stir it till well cooked. Set a side.
  • In the same pan add ghee and khoya, stir constantly and add cardamom powder. Mix well, add remaining sugar and mix well. Set aside for few minutes.
  • Mix both carrots and khoya. Pour in greased tray and leave it overnight or in summer keep it in fridge for 5-6 hours.
  • Cut pieces of your choice.

I first made this pudding when I was just 13-14 years old. My mother was Kokab Khuaja’s recipe follower and I, with her help made this for the first time. Kokab Aunty is my first inspiration after my mother. She used jaleebi which is a traditional sweet of Pakistan. I experienced different colors of jaleebi in different cities, light golden in Karachi, mostly orange in Punjab and red in Peshawar. But one thing is common in all, TASTE… 🙂


Milk2 cups
Jaleebi5-6 pieces
Vanilla essencefew drops


  • Beat eggs with hand beater then add sugar and milk ,beat again then mix vanilla essence in it .
  • now in a mold pour the mixture ,in the original recipe its mentioned that we need to soak jaleebi in this mixture for 15 minutes.I am not following this because i do not like very soft jaleebi in pudding ,what i am doing after making mixture of eggs transfer it in mold and then add broken pieces of jaleebi in it .
  • Now place the mold in oven at 160c and bake till knife comes out clean.
  • You can place mold on griddle /tawa and cover with steel plate place any heavy thing on plate and cook on very low flame till perfectly done.

Gulab Jamun
A very easy sweet dish. You just need few ingredients and within 10 minutes you can make super easy and dooper delicious jamuns. I will tell you the recipe of bread jamun with sugar syrup as well, but today enjoy my favorite snack time recipe.


Bread slices4
Sugar (grind it)as needed/to taste
Dessicated coconut1/2 cup
Cardamom powder1/4 tsp
Mixed nuts(chopped)1/4 cup (optional)
Oil for frying
Milk1-2 tsp


  • Remove the corners of bread and crumble this first. Now add all ingredients and mix well.
  • Dough should be soft and pliable so you can easily make small balls. You can use milk if your dough is a bit dry .
  • Fry these on medium flame because bread cook so quickly and turn their side constantly.
  • Roll them in dessicated coconut and serve hot.

My mother used to make these makki sweet tikkias. I always loved the sweet taste of jaggrey/shakar. These are very easy to make and very nutritious .In Pakistan you can easily get maize flour from any shop.


Maiz/ makki flour2 cups
Jaggrey / shakar1 cup
Water1 cup
Cardamom (crushed)2-3
Dessicated coconut 1/4 cup
Nuts (almonds,pistachio,walnuts)as needed
Oilfor frying


  • Sieve maiz/makki flour and set aside.
  • In a pan add shakar in 1 cup of water, let it dissolve and strain this as well.
  • Add cardamom, coconut, nuts and knead flour with shakar water, set aside.
  • Now roll the dough to make a thin flat circle/roti and cut with doughnut cutter.
  • I made small balls and then roll them and fried using 2 tbsp oil.
  • Fry on medium flame and when become crispy and golden place on paper towel, serve hot.
  • You can add powder sugar if you want to increase sugar according to your taste

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