Yummy Traditional

Instant Khoya Recipe

instant khoya recipe with step by step photos

Instant Khoya || Easy Mawa Recipe || How to Make Instant Khoya with step-by-step photos

Instant Khoya has a very special place in both savory and sweet recipes in Pakistan, khoya is concentrated whole milk, with its rich nutty flavor is an important dairy product that can be made at home

Originally khoya emerges from Gujrat India but is today found in homes all across the country. Khoya actually is traditionally made from fresh milk, to squeeze lemon drops in fresh milk then cook on the stove until lumpy texture, right after cook on the stove till turns to dry up, but here I will tell you a bit different method to make at home in 5 minutes
instant khoya recipe

khoya is an essential part of the dessert and sweet items which are incomplete without khoya, in Pakistan is easily available all over the places but the people who are living abroad cant find out so I brought a solution for them to make, require ingredients are available at any grocery or supermarket
instant khoya

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In a bowl put milk powder and two spoons of condensed milk Mix well then again add 1 tbsp further mix them 


Keep continuously this method until comes to dough shape Keep in the refrigerator for 3 hours 


Now ready to use in the recipe, You can preserve it in a ziplock bag. whenever you want you can use it 


In a bowl put all the powder milk and cream together 


Mix very well until well combined, If  you seemed milk powder is not properly mixed with the cream, then at this time you can add more cream in it give it to good Stir to mix and combine well


Now you keep it in the microwave and let it cook for 2 minutes


Take it out and stir to mix well again. Put it again in the microwave then allow to cook another 2 minutes


Mix it well again you will see it’s getting a turn to crumble texture 


Further, Repeat the same method for 1 minute, Finely mix them well, and let them cool down completely Then keep them in the refrigerator for 2 hours


Now Khoya is Ready to use, you preserve it the same last khoya recipe


Mince Stuffed Peppers Recipe


Stuffed Mince Peppers | Mince Stuffed  Peppers || How to Make Stuffed peppers with step-by-step photos 

Stuffed Mince peppers are one of the most delicious and spicy curry-long green peppers stuffed with roasted keema and cook in flavoured gravy to make it juicier and lip-smacking_ These stuffed  green chillies make the perfect appetizer or aside dish

Trust me if you will try it out once at home your family members wouldn’t live without praising this curry
Long green chillies are a lot milder than the smaller bird’s eye chillies used in a lot of Pakistani cooking. They are mildly spicy but not numbingly so.

If you still want to reduce the heat, remove the seeds. That is where most of the heat is. If there is one Pakistani street food recipe you need to try, this is it!_in my previous post I also shared a stuffed cheese chilli fritter recipe_i stuffed beef minced and you can stuff any chicken, lamb or mutton mince as well
The version of This stuffed pepper is a bit similar to stuffed keema karela_the only difference of the spices the rest of the cooking method is the same

For more Delicious Curries:

If you have tried this Mince Stuffed Peppers Recipe 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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To make this recipe prepare all veggies

Rinse the mince in the colander 


Marinate the mince with 2 teaspoons of ginger garlic paste, lemon juice and approximately 1/2 teaspoon of salt or to taste,1/2 tsp black pepper or red chilli flakes


Stir to combine well and 

Keep aside till required.

Wash the chillies and pat them dry. Leave the stalks intact. Place them on a flat surface/chopping board to steady them (since chillies have uneven sides you need to place them on their most flat side. Slit the chillies lengthwise starting from just below the stalk all the way to the end. Stop just ahead of the end – don’t slit them completely.

Carefully scoop out the seeds and pith from the peppers taking care to see that you don’t tear them too much, especially near the stalk where maximum seeds are found. Lightly sprinkle each chilli with salt, inside out. Keep aside till required 

In a pan/non-stick kadhai heat, the oil on a medium flame and Then add the onions and fry them until they turn golden_ Add the marinated mince 

And fry till the water evaporates, then add the remaining black pepper

Mix well and stir on low heat for about a minute_When the mince is cooked add chopped green chillies and ginger Do a quick taste check and add lime juice if required

Mix up well

Let the mince cool down a little before you stuff the peppers. Assemble and fry

Divide the mince stuffing into two portions keep one for the stuffing and another one will be used in gravy

When the mince is cool enough to handle, stuff it into the peppers taking care not to overstuff as the filling will spill out while frying.

Carefully tie the peppers with pieces of string and secure the ends with a knot

Prepare all peppers and place them on the plate

Heat oil in a large frying pan and place the peppers in a row. Ensure that you don’t overcrowd the pan as flipping the peppers to cook on all sides will be quite a task

The skin of the peppers is a little wrinkled, it's done.


Heat the oil in another pan and sauté the onion for 3-4 minutes on medium heat_Add the tomatoes along with ½ tsp ginger garlic paste and add salt to taste if required 

Once the tomatoes release their water start adding powder spices like red chilli powder, Kashmiri red chilli powder, coriander powder and garam masala

Stir to mix up well and keep roasting the masala till oil is separated, Add the reserved cooked mince to the masala

Mix everything and add ½ cup of water_bring it to boil then


Cover the pan and let cook for 3-4 minutes on medium flame

Remove the lid 

And place all stuffed and fried peppers over mince
Cover the frying pan with a large lid and cook on medium heat for 3-4 minutes before flipping. The heat should be maintained on a medium-high

When the peppers have changed in colour to a pale green_Stuffed chillies are ready

Transfer to the serving dish/tray

Delicious mince stuffed mince peppers serve hot with plain rice, chapatis or pulao

Custard Seviyan Recipe


Custard Seviyan | Sweet Vermicelli | How to Make Seviyan with step-by-step photos......

Custard Seviyan is a rich and sweet that is the most popular dessert in Pakistan, this is a really wonderful
easy and quick vermicelli dessert recipe_ hardly take 15 minutes to cook, as well as only 5 ingredients, are used to make this dessert

You can add fruits and jelly of your choice_here I just used banana slices and in additional ingredients sprinkle some chopped almond and pistachio after preparing the dessert

This is the best dessert regarding eid that you can serve to the guest, friends, or family, So let’s begin 

For more Dessert recipes:
Lauki ka halwa


  1. You can make variations by adding fruits, jelly, chocolate chips, or condensed milk 
  2. If you are adding condensed milk then not to need to add sugar 
  3. 2 tbsp custard is enough for 1 liter milk but if you are making more than 1 liter then increase the amount of custard accordingly 
  4. Keep the thick or runny consistency of the dessert it ups to you 
  5. If you want to make it thick then keep the quantity the same as per the ingredient list
  6. Or you like to keep runny consistency then increase the amount of milk to around 250 ml

If you have tried this Custard Seviyan Recipe 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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Boil the milk first

Then take out 4 tbsp into the small bowl_Let the milk warm then mix the custard powder in the warm milk till dissolved keep aside

Add sugar to the milk

Stir to mix until dissolved the sugar

Then add vermicelli to the milk

Cook the vermicelli on medium-low flame for 5 minutes

Once the vermicelli is cooked then lower the heat to low_Now pour dissolved custard milk into the vermicelli pot 


And rapidly stir the spoon to prevent lumps

Towards the end add banana slices to the custard

Turn off the flame_Custard seviyan is done

Transfer the custard seviyan to the serving bowl

Sprinkle some chopped almond and pistachio on top


Keep in the refrigerator for an hour

Serve chilled, enjoy, and share!