Sheer Khurma Recipe:

Ingredients
1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence
Instructions:
Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
Can be served hot or chilled.

Serving: 4-5 persons

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Mango Icecream...
Ingredients
Mango pulp 1- 1/2 cups
fresh cream 1-1/2 cups
milk 1-1/2 cups (boiled and cooled)
milk powder 1/-1/2 cups
sugar 1 cup (powdered)
(you can take 1 tin of condencsed milk and skip milk powder and sugar)


Method : In A blender put all the things and mix on low speed for 1-2 minutes.
pour in kulfi moulds or in a plastic container.
keep in freezer for 4-5 hours or over night.
ENJOY....

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Ingredients

1 cup fresh or frozen strawberries, chopped
½ cup plus 2 tbsp sugar (preferably grinded)
1 cup water
2 cups whipping or double cream
1 tbsp. halal gelatin dessert powder (plain, vanilla or strawberry flavored) or agar agar powder
1 tsp. vanilla essence
chocolate shavings or sprinkles for garnishing

Tip: If you use a flavored gelatine powder, your mousse will have a more vivid/brighter color than the mousse made with plain or vanilla flavored. I have used the flavored kind.

Instructions

Place the chopped strawberries in a pan with the cup of water, add the half cup of sugar and bring to a simmer. Let this boil until the strawberries become soft and mushy and the sugar is dissolved. Give it a taste, if needed you can add more sugar as per your taste. If the strawberries are sweet you will not need much, if they are tart you will need a bit more.

Once satisfied with the sweetness, turn off the heat and immediately add the gelatine powder and mix it in well whilst it is still hot. Then place this pan in a bowl of cold/icy water to help begin to cool it down quickly. This mixture should be cool but do not allow it to set.

Whilst it cools, whip the cream with 2 tbsp of sugar and the vanilla essence over a dish of icy water until soft peaks form. Do not over-whip.

Set aside or refrigerate for a while.

Check on the strawberry pulp. If it has cooled completely, blend the mixture properly, then pour it back into a bowl. Add the whipped cream gradually whilst folding with a spatula until well combined. You can reserve some whipped cream for decoration.

Serve into individual bowls, cover and refrigerate. Allow the mousse to set, preferably overnight.

When ready to serve, decorate with a dollop of whipped cream, some chocolate shavings, sprinkles, sliced strawberries...anything you like!

Enjoy! :)

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Pineapple Phirni...

Ingredients: milk 1 litre
pineapple chunks 1 cup ( blend them in a blender)
condensed milk 1 tin ( 400 gms )
pineapple essence 1/2 tsp
rice flour 2 tbsp (soak in 1/2 cup of milk)
few pineapple slices or chunks for garnishing
Method: In a non stick wok boil milk, add soaked rice flour to the boiling milk,stir constantly till it thickens. cook on low heat.add pineapple puree, pineapple essence,let it cook for 4-5 minutes more ,add condensed milk and cook altogether till phirni is thick and done. garnish with pineapple chunks or slices .serve chilled.

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Cashewnut Halwa : 500 gms unsalted cashew nuts( grounded ) , 1 cup vegetable ghee , 2 cup sugar , 3 cup water , 1 cup dried shredded coconut , 3 cup nido , 6 cardamom pods . Mix sugar and water and cook to make the syrup . Heat the ghee and add cardamom , let it fry for a bit , now add the grounded cashewnuts and let it fry . Keep on stirring and let it fry till it changes colour to brown . Now add nido and stir vigorously . Now add the syrup and coconut and cook on med flame , keep on stirring . Let it cook for 7-10 mins . Enjoyyyy !!!

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Black Forest Delight

Ingredients:

Brownies
Fresh Cream
Sugar
Chocolate
Barfi

Directions:

Melt chocolate in microwave and transfer to a mixing bowl with fresh cream. Add icing sugar, Whisk till smooth and thickening.
Take a piece of brownie in serving glass. Top it with whipped cream, crumbled barfi & brownies with chocolate chunks. Then finished with fresh cream and chocolate. Keep refrigerated.
Serve with wafers.
Enjoy!!!

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Kulfa

Ingredients:

1.5 ltr Milk
Sugar to taste
Almond & Pistachio - Chopped
1 cup Khoya
1/2 cup Dry Milk powder
1/2 tsp cardamom powder
2 bread slices
50g Butter
2 drops of kewra essence
1/2 tsp Rose water

Directions:

Heat milk until just below boiling point.. Add sugar, cardamom powder, dry milk powder and butter, while stirring continously for about 1 min. Cook on medium fire for 15 mins. Now add khoya, almond & pistachio, kewra essence and rose water, stir thoroughly until the mixture thickens. Allow to cool, add bread slices in small pieces and mix then put in a blender and run for about 30 sec to 1 minute. Pour in qulfa mould or in a suitable plastic, aluminium conatiner/tray and freeze. Serve with strawberry syrup, noodles & jelly.

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STRAWBERRY SHORTCAKE:

Ingredients

1 1/2 kg strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups cream
Whipped Cream

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minute.

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DELIGHTFUL TRIFLE:

4 cups banana custard
1 tin fruit cocktail
strawberry sauce (as required)
chocolate sauce (as required)
1 pack cream
rainbow cake cut in circles

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CHOCOLATE BERRY YOGURT DESSERT:

INGREDIENTS:

1 1/2 cups chocolate cookie crumbs
½ cup butter, melted
1 1/2 cups strawberries
2 cups yogurt
1 cup cream
2 tablespoons fudge sauce
1 cup nuts and fruit, to top
Mix crushed biscuits with butter and press in base of dish and freeze till set. Fold 1/2 cup strawberries into yogurt; spread evenly over crust. Add some more crumbled cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan. Drizzle 1 tablespoon fudge sauce over dessert. Top with remaining strawberries and nut. Drizzle with remaining fudge topping. Freeze.

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گاجر کی کھیر

اجزائے ترکیبی اور اشیائے ضروریہ

گاجر ۔ دو کلو گرام ۔ اچھی طرح دھو کر کش کی ہوئی

چاول ۔ ایک پاؤ

دودھ ۔ ڈیڑھ کلو گرام

بادام حسب ذائقہ۔ بادام کو بھگو کر ان کے چھلکے اتار لیے جائیں

پستہ ۔ حسب ذائقہ

الائچی ۔ باریک پسی ہوئی آدھا چائے کا چمچ

برفی ۔ ایک پاؤ

کیوڑا ۔ ایک چوتھائی چائے کا چمچ

شکر یا چینی حسب ذائقہ

بنانے کا طریقہ اور تیاری کے مراحل

کھیر پکانے سے تقریبا ایک گھنٹہ قبل چاولوں کو اچھی طرح صاف کر کے پانی میں بھگو کر رکھ دیں۔ ایک پتیلے میں دودھ ڈال کر ہلکی آنچ پر چڑھا دیں۔ جب دودھ اچھی طرح ابلنے لگے تو اس میں بھیگے ہوئےچاول ڈالتے جائیں اور چمچے کی مدد سے دودھ کو ہلاتے جائیں۔ چاول ڈال کر تھوڑی دیر پکنے دیں اور پھر اس میں کش کی ہوئی گاجریں شامل کر کے اسے تقریبا پون گھنٹے کے لیے پکنے کے لیے چھوڑ دیں، پون گھنٹے کے بعد کھیر گاڑھی ہونا شروع ہو جائے گی ۔ اب اس میں چمچ چلانا شروع کریں اور برفی اور شکر اس میں شامل کر دیں۔ شکر یا چینی آخر میں شامل کرنے کا فائدہ یہ ہو گا کہ کھیر دیگچی کے پیندے میں نہیں لگے گی کیوں کہ چینی کی یہ خاصیت ہے کہ وہ جلد جل جاتی ہے۔ اب اتارنے سے کچھ دیر قبل اس میں بادام، پستے اور پسی ہوئی الائچی کے ساتھ تھوڑ سا کیوڑا ڈالیں اور ڈھکن اچھی طرح بند کر کے آگ بند کر دیں۔

پیش کرتے وقت ثابت بادام اور پستے سے بھی سجایا جا سکتا ہے۔ تاہم اگر پستے اور چینی کو بلنڈر کی مدد سے تھوڑا سا پیس لیا جائے اور اس کی مدد سے کھیر پر خوبصورت نقش و نگار بنا لیے جائیں تو ذائقے کے ساتھ ساتھ منظر بھی دلکش ہو جاتا ہے ۔

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