Metha Time!!! Yummyyyyyyyyyyyyyy

Lab-E-Shireen

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Ingredients:

 milk 1 liter

sugar 1 cup
cornflour 3 tbsp
cream 1 cup
Bananas 610
can fruit cocktail
kishmish(raisins) half cup
pista(pistachio) half cup
Arqe gulab(rose water) 1 tsp

Vermicelli (swayan) 2 and a half cup

Jelly (strawberry,banana,pineapple) Flavor 

Preparation:

First of all mix cornflour, milk and sugar on a medium flame and let it cook until it has dripping consistency add vermicelli and stir frequently.

Remove it from the flame then let it cool for 15 min and add Arqegulab and all nuts.

Now add fruits and jelly pieces 

On the top spread  remaining jelly and nuts.

Then put it in the refrigerator for half an hour.

Fruits and Cream Dessert

Ingredients:

 

1 Fruit Can (Prefer mix fruits)
1 Condensed Milk (White)
4 Milk Creme (Thicken/not fresh)
1 Cup Crushed Nuts

Shredded Pineapple

Preparation:

Place creme in a flat glass bowl whip it for 2 min. 

Add condensed milk with creme and add fruits and nuts.

Mix it for 2 min  properly that the creme layer should cover the fruits. 

Sprinkle the shredded pineapple and place it in freezer to cool for 2 hours.

Jelly is optional to add for better taste and look.

Serve it cold.

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Gur Walay Chawal

Ingredients:

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 8 green cardamom seeds,
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins

 

Methods:

1. Boil rice untill half done(1 kanni)drain and place aside.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat.
3. In another heavy based pan heat ghee, add cardamom and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, and green raisins. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

 

Special Coconut Burfi

Ingredients:

Coconut powder 600 gm/2 ½ cups
Cardamom powder 5 gm/1 tsp
Pistachios/Silver leaf for garnishing a few
Saffron a few strands
Sugar 60 gm/ ¼ cup
Kewra Water 1 drop
Water 80 ml/ 1/3 cup

Method:

 

Put sugar and water to heat in a pan. Stir continuously till the sugar is completely dissolved.
Bring to boil. Add coconut powder, kewra water, saffron and cardamom powder. Mix well. Remove from fire and spread evenly on a greased baking tray. Cool and cut into 8 pieces.