Tag Archives: Sweet dishes

Shahi Khoya Firni/ Shahi Mawa Firni

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Shahi Khoya Firni/ Shahi Mawa Firni is my favourite dessert. If you know me, I dont drink milk but I can definitely eat milk in this form 😀

Ayesha’s Kitchen

Ingredients:

  • 2 litre full cream milk
  • 1 cup rice flour (mixed with 2 cups lukewarm milk)
  • 1 tbspn cardamom powder
  • 1.5 cups raw sugar
  • Few drops of kewra
  • 1 cup crumbled khoya (2 cups full fat powder milk, 1 cup full cream, 1 tbspn sugar and a pinch of cardamom powder mixed and microwaved for 4 minutes. Cool down for 10 minutes and crumble with hands)
  • Almonds and pistachios for garnishing
  • 1 chandi ka warq (silver edible foil)

Method:

  1. Make khoya according to the instructions given above.
  2. Mix rice flour, cardamom powder and kewra with milk. Avoid lumps and keep aside until needed.
  3. Boil milk in a thick bottomed, non-stick pot and add sugar. Stir well.
  4. Give milk and rice flour mixture a stir before adding in the milk and then add to the milk with constant stirring.
  5. Cook on low medium heat with frequent stirring until the milk gets to a thick paste consistency. Add half of the khoya, give a gentle last stir and remove from flame.
  6. Let it cool for 30 minutes in the pot.
  7. Transfer into the serving dish, cover it with a cling wrap with wrap touching the firni to avoid the film that comes of the milk dishes. Refrigerate for atleast 4 hours.
  8. Take off the wrap, tidy up the dish and garnish with the left over khoya, nuts and chandi ka warq.
  9. Serve.

 

Sooji Halwa (Semolina Sweet) (Soojhi Halwa)

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This is my very basic recipe of Suji Halwa. It is quick and easy to make for small gatherings, religious purpose, breakfast and family lunch or dinner…. My mum loves it and when I made it first time for my family, they all appreciated y effort but to be honest it is just technique. There is not much effort involved. lets look at the ingredients and get started ❤

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Ingredients:

  • 1.5 cup semolina (soojhi)
  • 1 cup desi ghee
  • 4 cardamoms (cracked)
  • 1.5 cup sugar
  • 5 cups water
  • Few raisins (kishmish)
  • Few slivered almonds
  • Sliced coconut (optional)

Procedure:

  • Heat water and add sugar.
  • Melt ghee in wok and stir fry cardamoms for a few seconds. Add semolina and stir fry until its roasted and golden in color. Be very careful, it burns really quickly. Add raisins.
  • Now add sugar water and cook on medium heat. Be careful, do not burn yourself.
  • Cook with constant stirring until the ghee starts to separate from Halwa.
  • When halwa is all gathered in the centre of the pan and ghee is on the sides, take it out in the serving dish and garnish with some almonds. Serve.

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 🙂

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.

Zarda (Recipe 2 with Meva, Rasbharis and Kalakand)

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This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

  • ½ cup ghee
  • 4 cloves
  • Few strands of saffron/ few drops of yellow food colour
  • 4 glass water
  • 1 cup sugar/ sugar to taste
  • 2 big cardamoms
  • 2 small cardamoms
  • 2 cinnamon sticks
  • 2 glass basmati rice (rinsed and soaked at least for 20 minutes)

FOR MEWA AND TOPPING:

  • 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
  • ½ cup pistachios
  • ½ cup sliced coconut
  • 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
  • ¼ cup kalakand (cut into small cubes)
  • ½ cup petha (sliced)
  • ½ cup ghee
  • ½ cup sultanas
  • 2 cardamoms
  • ¼ cup orange peel (sliced thin)

Procedure:

-First we will prepare zarda rice.

-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.

-When rice is cooked and tender, remove from flame.

-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.

-Add it on the top of the zarda rice and mix.

-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.

Ayesha's Kitchen

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.