Doodh Dulari Recipe
Ingredients for doodh dulari:
4 cup milk
1 & ½ cup evaporated milk
½ cup vermicelli
½ cup sugar
1 tsp Rose water
2 tbsp pistachios (crushed)
2 tbsp almonds (crushed)
1 cup fruit cocktail
1 cup rass gullay
1 Cup colored jelly (green & red)
1 tsp banana slices
2 tbsp pistachios (for topping)
2 tbsp almonds (for topping)
Jellies (for topping)
Directions for doodh dulari:
1. Add milk in a cooking pan.
2.Then add evaporated milk, vermicelli, sugar, rose water, pistachios, almonds, & cook it for few minutes to prepare a mixture.
3.Now take it off from the stove, add fruit cocktails, Rass Gullay , banana slices in this mixture.
4. Spread some crushed pistachios all around the bowl.
5.Add topping with the help of crushed almonds and jellies.
6.Serve it
Cooking Time: 15 Minutes
Serve: 2-3 persons
Khobani Ka Metha Recipe
Ingredients for vanilla custard
4 cups Milk
3 tbsp Sugar
¾ cup Condensed milk
6 Tbsp Vanilla custard (mixed with milk)
Ingredients Apricot (Khobani) Mixture
½ KG Dried Apricot (Soaked overnight)
½ cup sugar
Topping Ingredients
Apricot Seeds
½ cup whipping cream
Direction for vanilla custard:
In a cooking pan add milk, sugar and cook for a while
Now add condensed milk vanilla custard and keep stirring until custard thick
Direction for Khobani Mixture
In a cooking pan add Soaked apricot, sugar and cook for 10-12 minutes
After that blend well
For Topping:
Whisk the Whipping cream until soft peak are formed.
Assembling:
In a bowl place the layers of apricot mixture and Custard and used whipping cream and apricot seeds.
Now refrigerate and serve.
Cooking Time: 50 Minutes
Serve: 6-8 persons
Cream Caramel Pudding
Ingredients:
1-litre Milk
1&1/4 cup Sugar
8 Eggs
1 tsp Vanilla essence
Caramel:
1 cup sugar
1/4 cup water
Directions:
- In a pan add milk, sugar and mix it. Let the sugar dissolve, stir continuously and cook for 5-8 minutes on high flame. (Let it cool).
- Beat eggs well for 2 minutes, add milk mixture and vanilla essence then mix it well.
- Take another pan add sugar and water. Let it cook on medium high heat until turns in golden color. (Don’t stir) Caramel is ready.
- Grease the mold with butter & pour caramel into the mold and let it set. Refrigerate for 15 minutes.
- Now pour milk & egg mixture into the caramel and cover it with aluminum foil, prick with fork and place the mold in a large pot & fill the pan half inch with hot water.
- Bake in a preheated oven at 170’C for 40-45 minutes or until the skewer comes out clean.
- Refrigerate for 4-5 hours or overnight.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Bhuni Seviyan Recipe
Ingredients:
1/2 cup Ghee
1 packet Seviyan
3-4 Elachi
1 & 1/4 cup Water
3/4 cup Sugar
2 tbsp Almonds
2 tbsp Pistachio
1 tbsp Kishmish
2 tbsp Coconut Sliced
1/2 cup Khoya
Directions:
-Heat ghee in a pan, add Elachi, Seviyan and roast on low flame until golden brown. Keep aside.
-Add Water & sugar in a pan and let the sugar melt and cook for 2 minutes.
-Add roasted Seviyan in sugar syrup mix it well. Cover the lid it cook on medium low flame until water dried out.
-Add dry fruits & khoya and mix it well.
Serve hot.
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes
Serve: 3-4 persons
Basbousa (Semolina Cake) Recipe
Ingredients:
3 Eggs
1 ½ cup Semolina
½ cup Sugar
1 tsp Baking powder
½ cup Cream
1 cup Oil
1 tsp Vanilla essence
1/3 cup Milk
Cream ingredients:
2 cups Milk
4 tbsp Corn Starch
4 tbsp Sugar
½ cup Cream
½ tsp Vanilla essence
2 cups Sugar Syrup
Sugar syrup:
1 & ½ cup sugar
2 cups Water
- Directions:
- In bowl add eggs and beat well. Add sugar mix it well for few minutes. Then add oil, mix it well.
Now add cream, vanilla essence, semolina, crushed coconut, baking powder and mix it well. Add milk, mix it well. Divide batter into two equal portions.
- Grease the baking pan and pour one part of the batter then bake it for 13 minutes at 180°C.
- In a pan add milk, bring to boil then add corn starch, stir continuously & bring it to boil until thickens.
Off the flame then add cream and vanilla essence. Mix it well. Divide cream mixture into two equal parts as well.
Add coco powder in one part of the cream batter and pour it immediately over the baked cake, then pour remaining cake batter. Bake it again for 18-20 minutes at 180°C OR until the skewer comes out clean.
- In a pan add sugar and water let it cook until thickens. Sugar syrup is ready.
- Pour it on baked cake and refrigerate it for 4-6 hours.
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Serve: 08-10 persons
Bread Pudding Recipe
Ingredients:
15 Bread slices
Raisins as required
Walnut as required
Black currant as required (optional)
Custard mixture:
6 eggs
1 & 1/4 cup Sugar
2 cups Milk
2 cups Cream
1 tsp Vanilla essence
1/2 tsp Cinnamon powder
Cream cheese frosting ingredients:
40z Cream cheese
2 tbsp. Melted butter
2 tbsp. Milk
1 tsp Vanilla essence
1 cup Powder sugar
Directions:
In a bowl add eggs, sugar and beat until sugar dissolves, and the mixture is fluffy.
Add in cream, milk, vanilla essence and cinnamon powder then whisk it well.
In a baking dish add bread cubes, raisins, walnut and custard mixture. Add black raisins if you like.
Rest it for 30 minutes.
Pre-heat oven then bake at 160°C until skewer comes out clean.
For cream cheese frosting add cream cheese, milk, vanilla essence, melted butter and whisk all well.
Pour it over backed bread pudding.
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serve: 6-8 persons
Afghan Sheer Pira Recipe
Ingredients 2 cup Sugar
2-1/2 cup Water
1 tsp Cardamom powder
4 tbsp Milk Powder
½ cup Almond (Chopped)
½ cup Pistachio (chopped)
½ cup Walnut (chopped)
Instruction:
1. In a pan add sugar & water and cook for 15-20 minutes on low flame. Sugar syrup is ready.
2. In another bowl add milk powder, cardamom powder, almond, pistachio, sugar syrup (1 cup) and mix it well.
3. Now pour in a grease pan and top with almonds, pistachio, walnut and keep in the refrigerator for 1-2 hours.
4. Now cut the slices.
Cooking Time: 15 minutes
Serve: 3-4 persons
Chanay Ki Daal Ka Halwa Recipe
Ingredients:
Split Chickpeas 2 Cups
Milk 3 Cups
Ghee 1 Cup
Condensed Milk 1 Cup
Almond 2 Tbsp
Pistachio 2 Tbsp
Crushed Coconut 2 Tbsp
Yellow Food Color 1 Tsp
Cardamom Powder 1 Tsp
Directions:
1- Add milk in a pan and soaked split chickpeas. Bring it to boil and cover the lid. Cook it until the split chickpeas gets tender. Set it aside and let it cool. The split chickpeas paste is ready.
2- In another pan, add ghee and wait until the oil separates. Add the split chickpeas paste that was made earlier. Stir and cook the paste in the oil for 20-25 minutes. Later, add condensed milk to the concoction.
Stir and cook for another 15-20 minutes. Do add a cup of milk in the mixture during the stir.
3- Add yellow food color and stir for few moments until the color changes.
4- Pour cardamom powder, almonds, pistachio and crushed coconut in the mixture and stir and cook until the mixture do not stick to the sides of the pan.
5- Spoon the mixture from pan into a well-rounded dish. Shape the mixture to the dish by pressing the mixture with the help of a spoon or spatula.
6- Garnish the mixture with almonds and pistachio.
7- Put the dish into the refrigerator for 2-3 hours.
8- Cut into any shapes you like and serve it well.
Preparation Time: 25 Minutes
Cooking Time: 15 Minutes
Serve: 3-4 Persons
Suji Halwa Recipe
Ingredients for Suji ka Halwa:
1 & ½ Cup Desi Ghee
1 & ½ Semolina
½ Cup Sugar
2 Cups Milk
15 gm Almond,
15 gm Pistachio,
15 gm Cashew
Instructions for Suji Ka halwa:
First of all, add Desi in a pan. Then add semolina, fry it until it turned into golden brown
Now mix it by adding sugar, add milk and cook it until it thickened
After this, add desi ghee (1 Cup) & cook it for 10 minutes at low flame until it left the ghee. Cook it again for the 5 minutes.
It’s time for garnishing. Use the Almonds, Pistachios, Cashew for the garnishing.
Your Tasty Suji ka halwa is ready to serve.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serve: 2 Persons