Tag Archives: Sweet dishes

Ayesha’s Kitchen Special Kheer

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.

Ayesha’s Kitchen Special Sevayyan (with khoya)

This is Ayesha’s Kitchen special recipe for vermicelli…… It is a Pakistani dessert which is often served on Eid – ul – Fitr and other occasions……

Ayesha's Kitchen

Ingredients:

  • 160 gms vermicelli (Bareek Sevayyan)
  • 4 tbspns sugar
  • 4 tbspns raw sugar (Shakkar/ gur)
  • 2 ltrs. Milk
  • 1 cup raw khoya (unsweetened Barfi/ Kalakand) (Easily available at South Asian Mithai shops)
  • 1 tbspn cardamom seeds (crushed)
  • ¼ cup almonds (slivered) (for garnishing)
  • 2 tbspns crushed pistachios (for garnishing)
  • Chaandi ka warq (Edible silver foil)

Procedure:

-Boil 1 litre milk and add cardamom seeds. Add vermicelli and mix well. Now add khoya and sugar. Mix well. Now when you notice that the mixture is getting thick, add rest of the milk and let it cook on medium heat until you get the desired consistency.

-Take it out in a bowl. Garnish with some pistachios, almonds and chandi ka warq. Serve hot ot refrigerate for at least 6 hrs for serving it as dessert.

Soojhi Halwa (Semolina Sweet)

Soojhi halwa is a pakistani delicacy which is widely served with pooris (fried bread) and parathas in breakfast. This is a popular dish of Lahore and people over there are crazy about it on weekends and other holidays. It is also very popular during the Month of Ramadan as it is very energetic, filling and nutritious but if you are on diet please dont eat it, it is very fattening, but trying this lavish dish once a month does not make any difference…… Enjoy!

Ayesha's Kitchen

Ingredients:

FOR HALWA

  • 1 cup soojhi/ semolina
  • Few slices of coconut (thin slices)
  • 6 – 8 sultanas (kishmish)
  • 1 cup desi ghee

FOR SHEERA/ SUGAR SYRUP

  • Few strands of saffron
  • 1 cup sugar
  • 2 cups of water
  • 4 – 5 green cardamom

FOR GARNISHING

  • Few almonds, pistachios and sliced coconut

Procedure:

-Melt ghee and fry sultanas until they are puffed and dark in colour. (do not burn them).

-Add semolina/ soojhi and stir fry it until the soojhi is dark in colour. Do not left it unattended because soojhi get black very quickly.

-Now strain and ad sheera (sugar syrup) to it and mix well.

-When halwa is of rite consistency dish it out and garnish with some slivered almonds and other nuts.

-Serve hot with pooris, parathas or as a sweet dish.

Gajar Halwa (Carrot Halwa) (Ayaz Recipe)

Gajar Halwa (Carrot Halwa)

Gajar Halwa or Carrot halwa is a Pakistani Sweet dish made of grated carrots and full cream milk scented with cardamom and garnished with nuts, its a wonderful recipe and probably the easiest recipe on this planet for this South Asian yummy and nutritious sweet dish …

Ayesha's Kitchen

Ingredients:

  • 1 cup sugar
  • 1 kg carrots (peeled and grated)
  • 2 litre full cream milk
  • 1 tspn cardamom powder
  • Some almonds for garnishing

Procedure:

-Boil milk and add cardamom powder in it. After 2 minutes, add carrots and let it cook on medium heat for 15 minutes. Now add sugar and cook it for 40 minutes on low medium heat or until the milk is evaporated and “khoya” (milk solids) is made.

-Now stir well on medium heat and after simmering it for 5 minutes, take it out in a serving dish and garnish with some almonds, pistachios and other nuts.

-Serve hot as sweet dish.

Tips:

-Keep an eye on it and make sure that it does not stick to the bottom of the pan.

-It is a bit time consuming recipe…… so be patient.

Serving:

Serves 6.

Pista Kulfa

Pista kulfa is like an ice cream dessert which is very famous in Pakistan. Pakistanis love this dish and always miss it when they are away from their country … Try this lovely and easy recipe and I am sure you are not going to believe your cooking skills … LOL

 

Ayesha’s kitchen

Ingredients:

  • 0.5 litre blue top milk/ fresh full cream milk
  • 1 tin sweetened condensed milk
  • 200 gms cream
  • 1 ½ tbspn Rice flour
  • 1 ½ tbspn corn flour
  • ½ cup chopped pistachios
  • Some green food colour (OPTIONAL)
  • 1 tbspn rose water or kewra essence

Procedure:

-Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.

-Now add condensed milk and stir well. Add pistachios, food color and kewra essence.

-Cook for 15 minutes.

-Now in ¼ cup of milk mix rice flour and corn flour and add this mixture to the cooking mixture and stir well.

-Add cream and turn off the flame.

-Now take it out in a mould and freeze over night or for 12 hours.

Servings:

This will serve 8 people.

Sevayyan (Sawayyan) (Vermicelli Pudding)(without Khoya)

This is a traditional sweet dish which is made up of nuts and milk and is speciaaly served on Eid – Ul – Fitr in South Asia. Eid – Ul – Fitr is a religious Muslim Event which is celebrated on 1st Of Shawwal according to the Islamic Calendar. Its joyous and a Festive event. My grandma always make this For us on Eid …

Ingredients:

  • ½ pk of thin sevayyan (Vermicelli)
  •  ¾ cup sugar or to taste
  • 10 cups milk
  • 1 cup sliced pistachios and almonds
  • 4 sultanas
  • ½ tspn cardamom seeds
  • Some sliced pistachios and almonds For garnishing

Procedure:

-Boil cardamom seeds and sultanas in milk and add vermicelli and nuts.

-Stir Frequently until the vermicelli is boiled and mixed in milk.

-Pour this in a deep bowl and garnish with some pistachios and almonds.

-Refrigerate.

-Scoop and serve.

Outcome:

Tasty and traditional sweet dish For Eid (a Muslim Event) is ready.

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Tips:

-Stir well and do not let it stick to the bottom of the pan.

Servings:

This will serve 4 – 6 persons easily.