Yummy Traditional

Special Shireen Chai Recipe ( Flavoured Tea )

shireen-tea-recipe-with-step-by-step-photos

Shireen Chai | Flavor Tea Recipe || How to Make Milk Tea at Home with step-by-step photos....

Flavour Milk Tea is an aromatic, delicious, and sweetened chai, a bit different than typically other chai types. The speciality of this tea is adding dry fruits along with some whole garam masala like green cardamoms, cinnamon sticks, and cloves.s

Mainly, this chai is my family's version and can be said that traditional tea came from our culture, where this tea is made on any special occasions, such as a wedding, Milad birthday party,aqiqa, etc. This tea is very unique in comparison with other types of tea,

Personally, I love to have this chai always due to its delicious and flavoured taste, you must try it once,e I am definitely sure you'd also love it and will make it again and again :) So
So let the go-ahead know how to make such a flavoured tea by an easy method with step-by-step photos...

Note:

The best measure for adding tea leaves
for 1 small cup tea = 1 tsp full tea leaves
for 1 big cup tea = 2 tsp full tea leaves

If you have tried this Flavour Tea, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Pictorial:
Take a large-sized saucepan

Add sugar to the milk, mix well,l and keep aside.

Make a muslin bag to put all the essential ingredients for tea.

First, pour water into the saucepan.

Bring it to a boil, then pour milk

Mix well together

Heat them together and put a mus.lin bag.

Let them cook on a medium flame for 10 minutes until the chai is fragrant.

Constantly keep stirring until you get the nice chai colour with flavour.r

Keep stirring by adding crushed dry fruits.

Stir well for a minute.

Simmer it for another 2 minutes.

Discard the muslin bag by squeezing it well.

Pour into the serving chai kettle.

Now ready to hot serve with cookies, pakora kebab

Kulfi Falooda Recipe

Sana Rasheed Add Comment

Kulfi Falooda || Falooda Kulfi || How to Make Kulfi Falooda at Home with step-by-step photos

Kulfi Falooda is one of the easiest Pakistani desserts that you can make at home. There are many variations of kulfi falooda that I have eaten off the street. I have already shared another recipe for kulfi and a falooda sev recipe.

Kulfi Falooda is mainly a rich and delicious frozen dessert with kulfi topped with falooda, rose syrup, and dry fruits. It is one of the popular summer desserts equally loved by kids and adults alike. Many street hawkers make a killing selling popular summer desserts like kulfi falooda, absolutely refreshing, cooling, and outright delicious.

Kulfi,falooda sev, and dry fruits as its main ingredients of this recipe. By the time I didn’t have enough dry fruits for garnishing on top of kulfi falooda, I had just that I could use in making kulfi; that’s why I didn’t use it on top for garnishing

Kulfi falooda is not a drink but rather a creamy frozen dessert accompanied by chewy falooda, which has been flavoured with rose syrup

Here I prepared kulfi falooda besides mango kulfi as well- nothing had no intention of making mango kulfi, but I prepared it without planning of recipe; this is the reason I am sharing this also. As I mentioned above, I have shared a food recipe in my previous post. Kindly follow the given link in the ingredients list.

For more Delicious Desserts:

Almond stuffed dates

Besan halwa

Lauki halwa

Falooda ice-cream

Lab-e-Shireen

If you have tried this Kulfi Falooda Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips:

Full-fat milk is necessary for achieving the authentic flavor of kulfi. If you don't have kulfi molds, you can use stainless steel glasses or small katoris instead. Keep in mind that kulfi expands as it freezes, so avoid filling the molds to the brim.

If you don't have falooda sev or cannot make it at home, you can substitute it with cooked vermicelli that has been soaked in cold water for a few minutes. Additionally, you can use store-bought kulfi in place of homemade kulfi. Feel free to add extra toppings such as jelly, rabri, or freshly cut fruit.

To prepare this recipe, heat the milk in the wide-bottomed wok/pan on medium flame. Then add sugar and crushed green cardamom.

Stir to mix well until sugar is dissolved. Let the milk cook on low-medium flame till it reaches half its original quantity, stirring in between

Then add khoya and roughly chopped almonds and pistachio into the milk. Stirring until it further reduces to almost one-third of its original quantity,y like a very thick milk.

Turn off the flame and allow it to cool. ol, Once cool, place the mixture in the fridge for two hours.

Next, take the mixture out of the fridge and whisk it well. Pour the mixture into the kulfi moulds and close the lids. Place the kulfi moulds in the deep freezer and allow to set overnight or at least 8 hours.

Once the kulfi sets, place the kulfi moulds in lukewarm water for a few seconds to help them unmould easily.

Now at this stage, you can insert an ice cream stick in the kulfi and serve

Secondly, cut the kulfi into pieces, then put some falooda sev. Drizzle some rose syrup over the kulfi falooda and sprinkle some chopped nuts if available.e

Serve and Enjoy!

To prepare this recipe, pe peel and cut the mango into chunks and make it puree in a hand blender or grinder jug

Mango puree is ready.

Heat the milk in the wide-bottomed wok/pan on medium flame. Then add sugar. Stir to mix well until sugar is dissolved. Let the milk cook on low-medium flame till it reaches half its original quantity. Keep on stirring in between; add khoya.

Roughly chop almonds and pistachio into the milk

Keep on stirring till it reduces further. Towards the end, add mango puree to the mixture. Stir to mix up very well.

Turn off the flame and allow to cool. Once cool, place the mixture in the fridge for two hours

Next, take the mixture out of the fridge and whisk well. Pour the mixture into the plastic container, then sprinkle some chopped nuts, and close the lid

Place the kulfi container in the deep freezer and allow it to set overnight or at least 8 hours.

Once the kulfi sets, take it out of the freezer_and put it in lukewarm water for a few seconds.s

Scoop it out onto the serving plate/bowl and serve!

Imli Ki Chutney Recipe (sweet and Sour)

Sana Rasheed Add Comment

Sweet And Sour Tamarind Sauce | Imli Ki Chutney | How to Make Imli Chutney with step-by-step photos and video

Imli Ki Chutney is a thick, flavored, and sweet and sour sauce of tamarind, an easy and quick recipe that can be served with all types of fried food, bun kabab, and stuffed paratha. This is traditional in Pakistani/Indian kitchens. Here I will share two types of sauces, sweet and sour, with a bit of difference.

You can store them for a month or weeks, and you can also make bun kabab chutney and green chutney from this tamarind sauce. Thus, you will need yogurt, mint, and coriander leaves. Just add an instant sauce ready for bun kabab, and green sauce, so let's begin.

If you have tried this Imli Chutney, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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My Latest Imli Ki Chutney Video:

Firstly, soak tamarind in the hot water overnight, strain the tamarind water, and extract the seeds from the pulp. Now transfer to the saucepan.

Place on flame, then add all ingredients to the saucepan, stir to mix well on medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now, it can be preserved in a glass container for up to one month.

Note: Don’t use any plastic or metal jars for preserving the sauce

Imli Chutney is ready to serve with pakora, samosa, fried fish, roll, and kabab.

Firstly, soak tamarind in hot water overnight. Strain the tamarind water and extract the seeds from the tamarind pulp and dry palm dates.

Now transfer both ingredients to the saucepan, place on the flame, then add all spices to the pulp.

Stir to combine well on a medium flame, bring it to a boil, and keep stirring until the sauce thickens.

Then remove it from the flame and let it cool down completely. Now transfer it to the glass container.

Sweet tamarind sauce is ready to serve with chana chaat, laddu path.

Special Shireen Chai Recipe ( Flavoured Tea )

Kulfi Falooda Recipe

Imli Ki Chutney Recipe (sweet and Sour)

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