Tag Archives: Milky

Gaajar Ki Kheer (Carrot & Rice Pudding)

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Another winter sweet dish from Pakistan. We get really good, juicy, red carrots there in winter season and they are used in various sweet dishes, pickles and Murabbas (sweet pickle) and here I am gonna tell you a beautiful recipe with is made of carrots, ground rice and milk scented with cardamom and kewra. This dish is also very popular in Pakistan, specialy when it comes to home cooking. People make it as sweet dish after dinner. It is very nutritious but a bit fattening but anything taken in moderation is not bad for you….. Lets get started!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice
  • 2 litres of full cream milk
  • 4 carrots (peeled and grated)
  • 1 cup raw sugar
  • 1 cup white sugar
  • 1 cup Khoya
  • 4 – 5 cardamom pods (crushed in mortar and pestle)
  • 4 tbspns kewra water
  • Some sliced almonds and pistachios

FOR KHOYA

  • 250 gms full cream milk powder
  • 150 ml full cream

Procedure:

-For khoya combine the two ingredients and microwave for 2 minutes without mixing.

-Take the bowl out stir and make a paste. Microwave the paste for 2.5 minutes. Take it out and allow to cool.

-Khoya is ready

-Take ¼ of khoya and put it in fridge for garnishing the final product.

-In a thick bottomed deep pan, pour some milk and let it half boil on medium heat. Stir occasionally; we don’t want milk to stick to the bottom.

-Meanwhile take 1.5 cups of water and 1 cup of basmati rice and microwave for 4 minutes. This will speed up the process of soaking the rice in water for 30 minutes or 1 hr. Take out the rice and crush them in mortal and pestle or in a blender with some cold milk.

-When the milk is about to boil add carrots, sugar, cardamom and ground rice. Stir.

-Let everything cook on low – medium heat with occasional stirring.

-When it gets thick and rice is fully cooked add khoya and mix. Cook for 10 more minutes and remove from heat.

-Spoon the mixture in a deep serving bowl and let it cool down a bit on your kitchen counter. Then refrigerate for 6 hours.

-When it is time to serve garnish with some almonds, pistachios and reserved khoya and there you go! You are ready to delight your guests.

Khoya is a traditional ingredient of South Asia which is widely used in South Asian sweets (gulaab jaman, barfi, Peda, etc.) and sweet dishes (gajar ka halwa, kheer, rabbri Milk, Zarda, etc.). It is basically milk solids which is mainly obtained by boiling and cooking milk to an extent when all the water is evaporated and only dough like thick milk solids are left. This method is mostly used by Halwaii (the person who make sweets for shops). As this method is very time consuming so just to cut down some time I have this easy and less time consuming method for you (which i mentioned above). The taste and quality is almost the same. Hope you guys like it 🙂

Gulab Jaman (Semolina free)

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Semolina free gulab jaman…. all milk & extremely easy to make ………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 cups full cream milk powder
  • 2 tbspns self raising flour
  • 1 tspn baking powder
  • 2 eggs
  • 2 – 3 tbspn ghee
  • Some almonds, pistachios and silver edible foil for garnishing
  • Oil for deep frying

FOR SHEERA (SUGAR SYRUP)

  • 3 cups water
  • few cardamo seeds
  • 3 cups raw sugar
  • ½ cup brown packed sugar
  • 1 tspn kewra essence

Procedure:

-In a saucepan put everything given for sheera and stir to a boil.

-In a mixing bowl combine all the ingredients (except eggs) given for gulab jaman and mix.

-Now whisk two eggs and gradually add them to the dry ingredients and knead. Knead the dough and if it is sticky leave it for 5 -minutes.

-Heat oil to the point where you drop a small ball of dough, it rests at the bottom for some seconds and then rise to the surface of the oil with a little bit of hissing. To get this temperature you may have to repeat this temperature test twice or thrice.

-Now with clean hands roll 12 – 14 balls or ovals from this dough and drop 4 – 6 at a time (depending on the size of your pan) to fry. When they come up to the surface of the oil keep moving the balls gently to get even colouring. When you get the desired color take the balls out of the oil and put them in hot sugar syrup.

-Dish out, garnish with pistachios, almonds and edible silver foil, and serve.

 

Panna Cotta

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Italian Dessert …… Very creamy, rich, smooth, sexy and silky!

I don’t like creamy sweet stuff much but this dessert is OK. My family loves it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 500ml full cream (300 mL cream + 200 mL full cream milk – lite version)
  • 10g gelatine (You can easily find gelatine at any grocery store, baking isle. In Australia, you can get Halal gelatine from Coles baking isle. The brand name is “Davis” and it is certified Halal.
  • 40g Sugar (I use raw for flavour)
  • 1 tbspn vanilla extract or vanilla pod
  • Some fruits and berries to serve
  • 125 ml hot water

Procedure:

-Pour the cream and sugar into a saucepan. Slice open vanilla bean and remove the pulp. Add both the pulp and shell to the cream and sugar, and bring it to boil for 10 minutes. Take saucepan off the heat and let it cool slightly.

-Pour 125mL hot water into a container and add 1 sachet or 10g of gelatine. (Every package has different style of making gelatine, follow your package instructions)

-Stir briskly with a fork until dissolved.

-Remove the vanilla bean from the mixture and add the gelatine. Mix well and transfer to your dessert bowls. Refrigerate for 4 hours at least and serve.

Rabri Kheer

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Try it and tell me how you go with it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 cup basmati rice (soaked for 4 hrs.)
  • 2 litre full cream milk
  • ½ cup sugar (brown/ raw/ white) ( I use 50% raw and 50% brown)
  • 1 tin condensed milk
  • ½ tspn crushed cardamom
  • 1 tbspn kewra essence
  • 250 gms. Khoya (250 gms full cream milk powder, mixed with 250 ml full cream, microwave for 1 minute, take out stir and again microwave for 2 minutes)
  • 2 tbspns almonds
  • 2 tbspns pistachios

Procedure:

-Put soaked rice in blender with ½ cup of milk and blend to paste.

-Warm milk to a simmer and add blended rice into it. Now stir constantly until the rice is cooked and milk is thick.

-Add sugar, condensed milk and cardamom. Mix.

-When it gets a little bit more thick add kewra essence, khoya, almonds and pistachios.

-Cook for 5 more minutes on constant stirring. Dish out. Cover with cling film in such a way that film touches the surface of the kheer. Refrigerate for 8 hrs.

-Take off the cling wrap, garnish with almonds, pistachios and khoya crumbs and serve.

Gaajar Halwa (Ayesha’s Kitchen Way) (The BEST)

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Gajar Halwa is one of the most popular and favourite desserts of South Asia, specially in winters as it is served hot rite from the wok and garnished with dry fruits. People serve this on special occasions like Eid, Diwali, Birthdays, Weddings, Home Dinners, Parties, etc.
It  is also known as “Mausam – e – Sarma ki Saughaat” (The Gift of Winter Season) in Pakistan. Mums make this for their children so they can consume the nutrients of seasonal vegetable, Carrot, which is also very good for eyesight and health.

Just imagine! In cold month of December, you and your friends are gathered in open air canopy for BBQ dinner and you get this hot, milky, sweet, cardamom scented carrot dessert………… wow!

Anyway, Its Summer in Pakistan and people are waiting for mangos so lets dedicate this recipe to our Australian mates! How about “Mausam-e-Sarma ki Saughaat forAussies”………….. 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Give it a go and let me know how you go with it.

Ingredients:

  • 250 gms home made khoya (recipe given below)
  • 1lt. full cream milk
  • ½ tspn cardamom seeds
  • ½ cup slivered almonds
  • ½ cup chopped walnuts (optional)
  • ½ cup chopped pistachios
  • ½ cup cashew nut halves (unsalted)
  • 250 gms butter/ ghee
  • 1kg grated carrots
  • ½ cup sulatana
  • 250 gms sugar

Procedure:

-Take a thick bottomed deep pan and cook grated carrots in sugar and milk until the water of carrots and milk gets dry. This process will take around 20 – 30 minutes on medium heat.

-Meanwhile, for Khoya combine 250gms of full cream powdered milk and 250gms (1 cup) of thick cream and microwave for 1 minute. Take it out, mix and microwave for 2 more minutes. Allow to cool. Khoya is ready to put in stuff like kheer, gajar ka halwa, kajrela, etc.

-Now getting back to our Gajar ka Halwa, melt butter in a frying pan and fry sulatana until it is puffed up. Sauté other dry fruits and add this mixture to the carrot mixture. Mix and cook for 5 minutes on medium high heat.

-Now crumble khoya with your fingers and add it to your dish. (reserve 3 tbspns of Khoya for garnishing). Mix and cook for another 5 minutes.

-Take it out in your serving dish, garnish with some crumbled khoya, dry fruits, etc. and serve hot.

Ayesha’s Kitchen Special Kheer

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Ayesha’s Kitchen Special Kheer is a refined recipe. I have created this recipe after listening to many people. Try this at home and treat yourself with the most indulging and rich taste of kheer ……

Ayesha's Kitchen

Ingredients:

  • 1 cup basmati rice (rinsed and soaked in water)
  • Water for boiling rice
  • 1 ½ litre. Milk
  • 1 cup water
  • 6 – 8 tbspns raw sugar/ sugar
  • 8 small green cardamoms (crushed)
  • ½ cup almonds (slivered)
  • ½ cup pistachios (slivered)
  • 2 – 4 chaandi ke warq

Procedure:

-Boil water and add rice. Strain and discard the water and keep the boiled rice aside.

-Boil milk and add crushed cardamom, rice, sugar and half of the almonds and pistachios.

-Cook covered on low heat for about 2 – 3 hours. Use non-stick pan.

-When the rice is mixed with milk and it gives a pinkish orangish colour, it means your kheer is ready.

-Dish is out and refrigerate for about 6 hours. Garnish with some chaandi ka warq, almonds and pistachios. Serve.