RABRRI

Ingredients
  2 ltr milk
  3/4 cup sugar
  25 grm each almonds and pistachio
  7 cardamom pods
  A pinch of saffron
  ½ teaspoon rose water





Method
1. Soak saffron in hot milk and crush to make a paste. In a heavy lidded pot or wok, pour milk and bring to boil on medium flame. 
2. Once milk comes to a simmer and cream sets on the top, gently move cream to a side and stir in the centre to ensure that the milk does not stick to the bottom.
3. Keep repeating the process until milk is reduced to one-third. Add sugar, cardamom and saffron and boil for 10 minutes. 
4. Peel and chop the soaked almonds and pistachio. 
5. Sprinkle the chopped nuts and turn off flame, stirring the pot to mix the cream on the side of the pot. 
6. Cool to room temperature, add rose water and chill in refrigerator. 
7. Serve chilled.

Chanay Ke Daal Ka Halwa

Halwa is a aromatic sweet pudding made from cereals, fruits or vegetables. In Pakistan, halwas are usually prepared for all festive occasions like Eid, Ramadan, Milad and so on. some special halwa recipes like suji halwa or banana halwa are made to be served as prasad for religious occasion too. there are many variations and style of halwa recipes made in Pakistan. Here i am sharing Chanay Ke Daal Ka Halwa recipes posted on my blog for your easy reference.

Ingredients
  2 cups chanay ki daal
  Milk
  Sugar
  Oil
  15 green cardamoms
  1/2 cup blanched almonds, chopped.
  ¼ cup pistachios

Method
There's a lot of stirring involved in the making of this halwa, but the effort will be worth it 

1. Soak daal 6 to 8 hours.
2. Drain and grind in a food processor until fine.
3. Pour the ground daal into a heavy based pan and cook on low heat, adding milk and stirring periodically.
4. Once the milk starts evaporating, add oil, cardamom and sugar to taste.
5. Now begins the heavy stirring, keep stirring and adding oil until the consistency is right.
6. As you keep stirring, the colour of the halwa starts changing to a golden brown. Do not lose heart, keep stirring, adding oil if required, and slowly but gradually the oil will separate.
7. Keep stirring until oil separates, and the colour is a rich beautiful golden.

Garnish with nuts, and serve. 

Kheer

Kheer is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert. It is also known in some regions as payesh, payasam, payasa, phirni, gil-e-firdaus and fereni.

Ingredients
  4 ltr full crème milk
  1 quart half and half (substitute for half and half, mix 2 2/3 cup skim milk with 1 1/3 cup heavy cream) 14 oz. can of condensed milk
  ½ cup sugar, or sugar to taste
  1 cup to 1 ½ cup boiled rice
  15 green cardamoms
  1/4 to ½ cup blanched almonds and pistachios for garnish

Method
1. Pour milk, half and half, and condensed milk in a large pot and let it simmer for 3 to 4 hours, stirring occasionally.
2. Blend rice, with a cup of hot cooking kheer mix in a blender, and pour into a pot.
3. Add sugar, cardamom pods and cook for another three to five hours, until milk mix is reduced to half and the colour is a light golden brown.
4. Pour out in dishes, garnish, chill and serve.

Enjoy!

DOODH DULARI

INGREDIENTS
2 litre Milk
1/2 cup Condensed Milk
1 tbsp Corn Flour
1 pack Cream
1/2 cup Colored Vermicelli
1/2 cup Rabri (optional)
1 Cocktail Fruit Tin
Cham Cham as required (small size)
Green Color Jelly as required
Red Color Jelly as required

METHOD
1. In a pan add milk and boil it till volume is reduced.
2. Now add vermicelli and cook till tender.
3. Now add corn flour (first dissolve 2tbsp in water then add in milk) and cook till it becomes thick.
4. Remove from stove and let it cool down.
5. Add cream, rabri, condensed milk and fruit ans mix all well.
6. Prepare jelly in one cup water (because we need hard jelly) then cut in cubes, keep in fridge and let it cool then add cham cham, serve chill

NOTE: Rabri can be replaced by adjusting sugar in milk up to your taste.

Mango Halwa

“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.

This halwa basically involves adding mango puree to a classic sooji halwa. 


Ingredients
  4 tbls ghee
  3 cardamom pods
  ½ cup sooji (semolina)
  2 cups water
  1 cup milk
  1¼ cups mango puree (2/3 mangoes)
  ½ cup sugar

Method
1. In a large cooking pan, heat the ghee.
2. Add the cardamom pods and fry until fragrant.
3. Add the sooji and fry on low heat until it turns light golden brown.
4. While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
5. When the suji has browned, add the hot water-milk-sugar mixture while stirring constantly.
6. Continue to cook the halwa on medium heat until the liquid is mostly absorbed.
7. Add the mango puree and continue to cook until you have a soft halwa consistency. The halwa is done when you see the oil separate from the halwa.

Serve warm or cold, garnished with nuts.

Mango Mousse Trifle

“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.

This trifle elevates the simple mango without much effort. I’ve left out trifle standards like custard and jelly here, but you can add more layers if you wish.

Ingredients
½ lb plain cake, cut into cubes
2 large mangoes, peeled and cut into large cubes
4 tablespoons caster sugar
1 cup mango puree, chilled 
1 cup whipping cream (heavy cream), chilled
½ to 1 cup icing sugar, sifted

Method
1. In a bowl, add mango and caster sugar. Mix well, cover, and leave for 20 minutes.
2. In a large glass serving bowl, add cake in an even layer and then top with mangoes.
3. Prepare the mousse: Using an electric beater, whip the cream until stiff peaks form (when you remove the beater from the cream, the peaks formed should hold their shape).
4. Add the chilled mango puree and ½ cup icing sugar, and continue to beat until well combined. taste the mousse and add more sugar if desired.
5. Spoon the mousse over the mangoes in an even layer.
6. Cover the trifle and refrigerate, preferably overnight.
7. Decorate with chopped or sliced mango and serve.

Snickers Cupcakes

Ingredients

For the cupcakes:
½ cup cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. Salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt

For the filling:
24 fun-size Snickers bars, chopped

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

Method
1.To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2.In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  
3.Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  
4.Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
5.Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
6.To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)
7.To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
8.To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat.
9.Drop a spoonful of the filling mixture into each cupcake.

Frosting
1.Add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  
2.Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
3.Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.


Yield: 20 cupcakes

Vanilla custard

Ingredients
3 egg yolks
50g castor sugar
¾ cup milk
¾ cup cream
1 vanilla pod, seeds scraped
300ml thickened cream, whipped to soft peaks

Method
1. Whisk egg yolks and sugar together in a bowl. 
2. Heat milk and cream in a small saucepan with vanilla seeds and scraped pod until just below boiling. 
3. Pour slowly into egg yolk mixture, stirring continuously. 
4. Strain mixture into a clean saucepan and cook gently, stirring, until custard coats the back of a spoon.
5. Enjoy!

Egg pudding

Ingredients
  1 egg
  1 cup milk
  3 tsps sugar

Method
1. Boil water in a large pot (degchi). 
2. Blend all the ingredients in a blender. 
3. Take a steel plate or a dish which fits firmly on top of the degchi. Cover it with a lid and cook until it is stiff. 
4. You may check by inserting a tooth pick in the pudding. If it comes out clean it means that your pudding is ready.

Walnut surprise

Ingredients
3/4th cup walnut (coarsely chopped)
1 can of condensed milk
1 cup biscuits
600 gms fresh cream (whipped and chilled)
15 walnut halves for decoration

Method
1. Boil the sealed can of condensed milk for four hours in plain water. Make sure the can is completely immersed in water. Cool and refrigerate. (This should preferably be done a day before cooking).
2. Now, open the can and take out the caramelised milk in a bowl and fold in the whipped cream gently.
3. Also, fold in your coarsely chopped walnuts and refrigerate for at least half an hour. Just before serving, fold in the crushed biscuits.
4. Serve in a bowl with swirls of fresh cream and walnut halves.

Firni

Ingredients
1 liter of milk
a small tin condensed milk
3-4 tbs. sugar
½ cup rice flour
1 tsp. Kewra essence
dry fruit –pistachio, almonds
4 green cardamom (Chhoti Ilaichi) seeds

Method
- In a deep pan add milk and Ilaichi seeds, rice flour and sugar.
- Leave on a very low flame to cook and keep stirring.
- When the mixture thickens add Kewra essence and remove from heat.
- Garnish with dry fruits.

Serving: 4-6 persons

Walnut Burfi

Ingredients
    2 cups of walnuts 
    2 cups of whole milk
    3/4 cup of sugar

Method
- Lightly roast walnuts in an iron skillet and let them cool down. Keep one fistful of nuts aside and grind the remaining walnuts into powder.
- Boil milk and sugar until they come together into very thick mass almost like the final stages of pala kova. It takes about 30 minutes. 
- At this stage, stir in powdered walnuts. Mix thoroughly and keep stirring until, the walnut-kova mixture leaves the sides of the pan and comes together into one big lump. Takes about 10 to 15 minutes. 
- Sprinkle the whole walnuts and mix once and remove the mixture into a pan. 
- Allow it to cool and make small laddus with it or press the whole mixture evenly and tightly in a greased pan to cut squares. 

Potato Fudge

Ingredients
Potatoes Boiled and Mashed 3 cups
Coconut Grated (Fresh/Frozen) 12 oz pkt (approx 3 cups)
Sugar 5 cups
Mawa/Milk Powder 2 cups
Cardamom Powder 1 tsp

Method
- Mix the mashed potatoes, grated coconut and sugar in a non stick pan
- Under medium flame, heat the pan and keep stirring occasionally so it doesn't get burnt. After about 30 min, add the mawa/milk powder and mix well. 
- Continue stirring until the whole thing becomes a single mass. It took me about 50 min.
- Prepare a greased plate and pour the mixture and level it with a greased rolling pin.
- Make dents in the leveled mixture in whichever shape desired. Let it cool for an hour or so and then break into pieces as marked and store in an air tight container!

Peanut Coconut Burfi

In the world of Pakistani sweets, Burfi is a very common dessert consumed during Indian festivals and to celebrate special occasions. The preparation and ingredients can vary–mango, chocolate, pistachio, walnut, saffron, rosewater, cashew are all popular flavours.

Burfi is fudge-like made with sugar, nuts, coconut, ghee, spices and sometimes chick pea flour or condensed milk, depending on the recipe. Downing a piece of Burfi usually leaves me feeling heavy.

Ingredients
1 cup organic peanut butter
1 cup dry unsweetened coconut
½ cup raw peanuts, finely chopped
¼ cup raw honey
¼ cup dried cranberries
¼ cup raisins
1 tsp. Arvinda’s Chai Masala

Method
In a bowl, combine ingredients. Press firmly into pie plate. Refrigerate for 10-15 minutes. Cut into diamonds or squares.

Churma Ke Laddu

Ingredients
1½ cups gehun ka atta
2 tbsp til
¼ cup grated dry coconut
¾ cup gur, grated
2 tbsp ghee
Ghee for deep frying
Khus Khus for coating the laddus


Method
- Make a stiff dough of the gehun ka atta by adding ½ cup of water, Knead properly.
- Divide the dough into 8 equal parts.
- Shape the parts into the shape of your fist and press with your fingers in the centre of each part.
- Heat ghee in a kadhai and deep fry the dough parts on a very slow flame for 25 to 30 minutes until they becomes golden brown in colour.
- Drain on absorbent paper and keep them to cool.
- Pound in a mortar and pestle to coarse pieces.
- Grind the pieces further in a mixer to get a fine powder (churma).
- Heat 1 tbsp of ghee in a pan, put the grated coconut and sesame seeds and fry for about 2 minutes.
- Take out and keep aside.
- Heat the gur with the remaining tbsp of ghee and 1 tbsp water on a medium flame till the gur get dissolves. Cool slightly.
- Mix the ground churma, coconut and sesame seeds with the melted gur.
- Allow the mixture to cool slightly.
- Divide into 10 parts and shape into rounds. Roll each laddu in khus khus.
- Keep the laddus in an air-tight container.

Shrikhand

Ingredients
1 kg. thick curds
¾ cup powder sugar
a few saffron strands
1 tbsp warm milk
2 tsp elaichi powder


For garnishing
Silvers of pistachios and almonds


Method
- Hang the curds in a muslin cloth in a cool place for about 3 hours until all the liquid had drained off.
- Rub the saffron into the warm milk until it dissolves.
- Combine together the hung curds, sugar, saffron mixture and elaichi in a bowl and churn using a hand blender.
- Decorate with slivers of pistachios and almonds.
- Ready to serve.

Cocoa barfi

Ingredients
1/2 cup cocoa powder
2 cups milk
1 cup sugar
2 tsp butter
4-5 drops chocolate essence
50 gms khoya
1/2 cup fresh cream


Method
- Dissolve cocoa powder in half a cup of milk, making sure there are no lumps. 
- Melt butter in a pan and cook khoya in it. Add milk with cocoa powder and stir till the mixture is thick and dry. Remove from fire and transfer to a tray. 
- Decorate with fresh cream; put in refrigerator for 10 minutes to set.

Yummy Laddoo

Ingredients
125 gms gram flour
3-4 cups castor sugar
1/2 tsp cardamom powder
1 cup oil
1 tbsp almond powder
1 tbsp pistachio powder


Method
- Sieve flour. Heat oil in a pan and add gram flour. Stir continuously using wooden spoon till it starts giving aroma. 
- Turn off heat and transfer the mixture to a tray. Mix sugar, cardamom powder, almonds and pistachio powder. Make small round balls and roll in coconut powder.

Jalebi

Ingredients
1/2 kg sugar
2 cups water
1/2 tsp yellow colour
125 gms gram flour
2 tbsp self-raising flour
1/4 tsp baking soda
cooking Oil for frying


Method
- Prepare the syrup by boiling water, sugar and yellow colour. Let it simmer for some time. 
- In a bowl, mix flour, gram flour, baking soda, yellow colour and water to make a thick paste. 
- Heat oil in a pan. Place the batter in a cone made of polythene bag, and make circles of the batter in the frying pan. When crisp, remove and dip in the sugar syrup.

Anjeer Halwa

Dried anjeer is truly delicious even when eaten by itself. Here is a recipe of a scrumptious anjeer halwa that uses loads of almonds. Milk powder is used in this recipe improving its texture and adding a unique flavour. Adjust the sugar content based on the sweetness of the figs and the milk powder used.


Ingredients
15 to 20 almonds - blanched and peeled
24 (200 grams) dried figs (anjeer)
5 tbsp ghee
1/3 cup milk powder
4 tbsp sugar
1/4 tsp cardamom powder
2 tbsp almond slivers for the garnish


Method
   1. Pat-dry the peeled almonds on a towel and then blend in a mixer to a fine powder.
   2. Heat 2 cups of water in a pan, add the figs and cook for about 3 to 5 minutes.
   3. Drain and blend in a mixer to a smooth purée. Keep aside.
   4. Heat the ghee in a deep heavy-bottomed pan, add the powdered almonds and sauté over a medium flame for about 2 minutes.
   5. Add the puréed figs, milk powder, sugar and ½ cup of water and cook for about 5 minutes till the sugar is completely dissolved, while stirring continuously.
   6. Add the cardamom powder and mix well.
   7. Serve hot garnished with almonds.