Showing posts with label Eid Special. Show all posts
Showing posts with label Eid Special. Show all posts
Labe Shireen || Labe Shireen Recipe || How to Make Labe Shireen with step-by-step photos
Lab-e-Shireen is a rich Pakistani 'custard and fruit' based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus it cooks quickly.
It is most enjoyable because it is served mostly on any special
occasion, such as Eid. etc, This is Prepared from milk, custard, vermicelli, dry
fruits, cocktail fruits jelly
This is my hot favorite dessert, I must prepare it for any
special occasion, so let me the go-ahead to know how to make this yummy dessert
First, take a saucepan place it on the stove add 1 cup water bring to a boil, remove from flame, and add jelly powder mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour
In a big pan/pot add milk and bring it to boil, add sugar and stir it for 2 minutes until sugar is dissolved
Meanwhile, take a bowl pour some warm milk and custard/cornflour mix it until well combined keep aside
Now add custard mixture and keep stirring on low flame, allow to cook another 1 minute, add 3 drops kewra essence and food color and mix them
Once the custard is thickened, remove it from the flame, transfer it to the serving bowl
Now add all ingredients, stir to mix them then, add the remaining ingredients, and mix them together
Kulfi Falooda Recipe
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 of kulfi and 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
My Latest Video Kulfi Falooda:
Kulfi,falooda sev and dry fruits as its main
ingredients of this recipe_by the time I didn’t have dry fruits enough for
garnishing on top of kulfi falooda I had just that I could use in making kulfi
that’s why I didn’t use 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 the 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 food recipe in my previous post kindly follow the given link in the ingredients list
For more Delicious Desserts:
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!
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
Tips:
- Full-fat milk is essential for the authentic flavour of kulfi.
- If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.
- Kulfi expands on freezing, so do not fill to the brim.
- If you do not have falooda sev on hand or cannot make it at home, you can replace it with cooked vermicelli that has been placed in cold water for a few minutes.
- You can use store-bought kulfi instead of homemade kulfi.
- You can add more toppings like jelly, rabri or fresh-cut fruits
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 like a very thick milk
Turn off the flame and allow it to cool, 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 unmold 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
Serve and Enjoy!
To prepare this recipe 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 chopped 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 it well_Pour the mixture into the plastic container 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
Scoop it out onto the serving plate/bowl and serve!
Shami Kabab Recipe
Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...
Shami kabab is a very traditional and popular Pakistani recipe, typically every household in Pakistan prepares shami kebab, it can be cooked with mutton, beef, lamb, and chicken
But I wouldn't prefer to make Shami kabab with chicken, the real taste of shami kebab only comes with mutton and beef
In most houses, shami kebab is made with mince, but I did use beef boti(meat) if you want reader kebab so you will have to make it with small pieces of meat
A perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, is cooked all together in water, and then blended well right after giving it to kebab shape, dip it in egg batter then fry. egg dipping is an optional choice for you.
I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani
Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them then flip them…and they will not break.
You can do one more variation and trick with shami kebab to bring smoky flavor to kebab, after blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat then put coal in it and drizzle some ghee over charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs
Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it so let the go-ahead to learn how to make tasty Shami kababs
In a pot put beef meat pieces with spices_Stir, them well and bring to a boil then cover the lid and let it cook for about 1/2 hour
Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down
In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices
Blend them till turn to a fine paste, Repeat the same process with the all remaining kebab meat, and take it out in a large bowl/plate
If seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together
Divide equal portions of the meat Take one ball flatten it between your palms and place it on the tray one by one
Now place tawa/frying pan on the stove add oil/ghee heat it, and slide shami kebabs in the oil/ghee, shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side 3 to 4 minutes or until nicely golden brown color from both sides
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 takes 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 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 guests, friends, or family, So let’s begin
For more Dessert recipes:
Lauki
ka halwa
Tips:
Tips:
- You can make variations by adding fruits, jelly, chocolate chips, or condensed milk
- If you are adding condensed milk then not need to add sugar
- 2 tbsp custard is enough for 1 liter of milk but if you are making more than 1 liter then increase the amount of custard accordingly
- Keep the thick or runny consistency of the dessert it is up to you
- If you want to make it thick then keep the quantity the same as per the ingredient list
- Or you like to keep a 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!
Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
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 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 and pour dissolved custard milk into the vermicelli pot
And rapidly stir the spoon to prevent lumps
Toward 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 almonds and pistachio on top
Keep in the refrigerator for an hour
Serve chilled, enjoy, and share!
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