Dunkin' Donuts Home Made گھر پر تیار کئے گئے ڈونٹس

Here are Dunkin' Donuts prepared at home. Similar taste and decorations.

Donuts Home Made

Doughnuts Home Made

Ingredients:

• Maida (all purpose flour)   2 cup
• Luke warm milk 3/4 cup
• Butter  salted lukewarm melted  1/4 cup
• Sugar 2 teaspoon heaped
• Dry Yeast 1 teaspoon
• Icing sugar for coating
• Dark Brwon Chocolate melted to pouring consistency  100 -200 g for glazing
• White Chocolate  melted to pouring consistency  100-200 g for glazing
• Sprinkle of various colours and shapes as desired

Procedure:

• Add sugar and yeast to the maida.
• Then add butter and mix well.
• Now add luke warm milk in portions, mix, and dough well until a soft a dough is obtained.
• Make round ball like shape then flatten to a 1/2 inch thick with the help of roller pin and board.
• Now cut 3 inch round shape disks with the help of a glass or mould. Also, cut holes in the centre.
• Apply oil on top of each doughnut.
• Keep in warm place for 2 hours to puff in double size.
• Then fry in oil to a golden colour on both sides at low to medium flame.
• Roll in icing sugar while hot.
• Donuts are ready for glazing.
• Apply melted chocolate glazing and decorate with the sprinkle.
• Delicious and mouth watering Donuts are ready.

Falooda فالودہ

Falooda is one of the most popular drink in summer. It is very sweet, chilled and mouth watering dessert cum drink. In Karachi Dhoraji Gola Ganda Street  near Times  Medicos and opposite to Aga Khan hospital is  famous for its Gola Ganda and Falooda varieties.

Falooda

Falooda Ingredients:

Ingredients:

• Condensed Milk  as desired
• Crystal jelly as desired
• Rooh Afza Syrup as desired
• Coloured sevian cooked in milk with sugar  as desired
• Vanilla Ice cream as desired
• Falooda Sev (sevian) if  available as desired
• Tukm Balanga  soaked in water for 3-4 hours  as desired
• Gond Katira   soaked in water for 5-8 hours

• Procedure:
• In a glass  place condensed milk at bottom of glass,  then add crystal jelly cubes.
• Then add rooh afza syrup, cooked coloured vermicelli, soaked gond katira, soaked tukm balanga, Falooda Sev and at top scoops of vanilla ice cream. 
• Sprinkle nuts and serve with straw and spoon.

Moong Dal Halwa دال مونگ حلوہ

Dal Moong Halwa is a delicious halwa. It takes some time to cook.

Dal Moong Halwa

Ingredients:

• Dal Moong 250 g
• Semolina (suji) 2 tablespoon
• Sugar  1 cup
• Ghee 2-4 tablespoon
• Cardamom small broken 2
• Pistachio soaked and chopped 1 tablespoon
• Raisin soaked  1 tablespoon

Procedure:

• Wash and soak dal moong for 2 hour.
• Drain and crush coarsely then keep aside.
• Now dry roast semolina in a frying pan. Keep aside.
• Now in a pan heat ghee add cardamom, when cardamom fragrant add dry roasted semolina and crushed moong dal.
• Cook for a while then add ghee and cook and stir on medium low heat till dal is done.
• Add sugar and keep cooking for 5 more minutes.
• At last sprinkle raisin and pistachio , mix and remove from heat after 1-3 minutes.
• Delicious Dal Moong Halwa is ready.

Punjabi Mathiyan پنجابی مٹّھیاں

Punjabi Mathian are the oldest dessert in Punjabi culture. It is prepared on ceremonies, wedding religious festivals. Rabi ul Awal is the start of wedding season in Muslims of Punjab (Pakistani and Indian) so it is the good days for Mathian preparation. Today is the 1st day of Rabil awal  in Pakistan the celebration start for Birth of Prophet Muhammad (peace be upon Him). The below recipe is my mother's recipe.

Punjabi Mathian

Ingredients: 

• Flour (atta)    3-4 cup
• Gurr (jaggery)   1 cup finely crushed by beaten
• Fennel  1 teaspoon
• Ghee/Butter/Desi ghee   2 teaspoon
• Baking soda one pinch
• Water as desired
• Oil for frying

Procedure:

• Add all ingredients to atta except water.
• Mix well by rubbing and kneading.
• Now add water in little portion and knead well to a hard dough.
• Make round patties of 3-4 inch in dia and biscuit size thickness.
• Fry in hot oil on medium flame one by one.
• Delicious Punjabi Mathian are ready.
• Serve on cool or store and use as desired.

Note: If Mathiyan starts broken/disintegrate during frying reduce the quantity of Gurr.

Date Balls / Khajoor Ke Ladoo کھجور کے لڈ و

Dates Balls are sweet and healty snack. It is simple to make and can be used in any weather. Try this at Iatar or Sehar of this Ramadan for extra energy for fasting and Salat ul Taraveeh.

Date Balls

Ingredients:

• Dates (pitted/seeds removed)  2 cup
• Diced almonds   2 tablespoon
• Diced pistachio  2 table spoon 
• Desiccated coconut  1/2 cup
• Sprinkles 2-3 tablespoon

Procedure:

• Mash dates well.
• Add nuts and mix well.
• Make table tennis ball size balls
• Then roll into desiccated coconut or sprinkle.
• Serve as desired.

Gulatti گلتّی

Gulatti was a very popular sweet dish in weddings some 20-30 years back in Karachi.
It is a very tasty and mouth watering sweet dish.

Gulatti

Ingredients:

• Saila Chawal (Pakki Basmati Rice/Parboiled Rice) 1/2 kg
• Sugar  1-2 cup  
• Khoya 50 g
• Ashrafi or Sliced Petha sweetmeat  50 g
• Ghee 1/2 cup
• Almond soaked in water 1 tablespoon
• Pistachio soaked in water  1 tablespoon
• Raisins soaked in water 1 tablespoon
• Cardamom seed 1/4 teaspoon
• Cloves  5
• Kewra water 1/4 cup

Procedure:

• Soak rice in water for 1/2 hour.
• Wash and drain. 
• Then boil in 2 liter water, drain and keep aside.
• Now heat ghee in a pan.
• Add cardamom seeds fry for 2-3 minutes.
• Then add sugar, almond, pistachio, raisin, cloves , kewra water and boiled rice.
• Mix well, then sprinkle Ashrafi or Petha Sweet meat slices and khoya on top.
• Simmer for 8-10 minutes.
• Delicious Gulatti is ready.
• Mix well and serve.

Pomegranate Kheer / Anar Kheer انار کھیر

Anar Kheer is a very delicious kind of kheer. You can not forget its taste once you licked it.

Pomegranate Kheer

Anar Kheer

Ingredients:

• Milk full cream 1 litre
• Rice crushed  1/2  -  3/4 cup
• Sugar  1/2 - 3/4 cup
• Pistachio chopped  1 tablespoon
• Green cardamom seeds 1/4 teaspoon
• Kewra essence few drops
• Pomegranate seed fresh  1 cup

Procedure:

• Add all ingredients to the milk except pomegranate seeds.
• Cook on medium flame till thick (20-40 minutes)
• Remove in a large bowl to refrigerate.
• Add pomegranate seeds to chilled kheer and mix well just before serving.

Gajrela (Punjabi Winter Dessert) / گجریلا

Gajrela is a very delicious Winter Dessert from Punjab. It is a very nutritious and energetic dessert. It provided extra energy to fight chilly weather in winter. Almost ever household in Punjab prepare it during cold weather. Children are fond of Gajrela. Only 3-4 table spoon are eaten up in the morning and evening. Here is my mother's recipe of Gajrela.

Gajrela (Carrots in Milk)

Ingredients:

• Full Cream Milk  2 litre
• Carrots grated   1 kg
• Sugar 1 cup
• Desi ghee/ Butter  100 g
• Pistachio chopped 1 tablespoon
• Almond chopped 1 tablespoon
• Rasin  1 tablespoon
• Coconut slices  1 tablespoon

Procedure:

• Place milk and grated carrots in a large pan.
• Continue to cook on low flame with occasional stirring till most of the water is evaporated. It will take 2-3 hours.
• When thick mass is obtained, add sugar,  desi ghee/butter and nuts.
• Then cook on medium to high flame with vigorous stirring to avoid sticking to the bottom and walls of the pan.
• Delicious Gajrela is ready.
• Serve hot/cold.

• Serving:  8

Anday Ka Halwa انڈے کا حلوہ

Anady Ka Halwa is a dessert made with eggs in winter to provide warmness and nutrition to the body. This years winters are reaching try it on a cool night or day.
Its recipe is simple.

Anady Ka Halwa

Ingredients:

• Eggs beaten   6
• Ghee/butter    2 tablespoon
• Sugar 2-3 tablespoon
• Cardamom green seeds 1/6 teaspoon
• Pistachio  chopped 1 tablespoon

Procedure:

• Thoroughly beat the eggs.
• Heat ghee in a non stick frying pan.
• Add cardamom seeds, then add beaten eggs and sugar.
• Fry with constant stirring till eggs are fully done.
• Sprinkle pistachio and remove from heat.
• Delicious Anady Ka Halwa is ready.
• Cool and serve. 

Khajoor Ka Halwa (Dates Halwa) کھجور کا حلوہ

Khajoor Ka Halwa is a very nutritious dessert to be served at Iftar or Sehar in Ramadan. 

 کھجور کا حلوہ

Ingredients:

• Dates (Stones removed)   1/2 kg
• Sugar 3 tablespoon
• Butter 2 tablespoon
• Khoya  2 tablespoon 
• Almonds skinless and soaked in water 20 nos.
• Pistachio, soaked in water 1 tablespoon
• Dry coconut slices 1 tablespoon
• Saffron few threads

Procedure:

• Melt butter in a non stick frying pan.
• Add nuts fry for 1 minute, then add dates fry for another  2-3 minutes on medium flame.
• Add sugar and stir, add a little water and quickly stir to dissolve sugar.
• Garnish with khoya and saffron and turn of flame.
• Mix well.
• Delicious and Nutritious Khajoor Ka Halwa is ready.

Coloured Zarda Chawal /Rainbow Zarda / رنگین زردہ چاول / ست رنگے زردہ چاول

This Coloured Zarda Chawal have many childhood memories for me, it was regularly cooked by my  aunt (Mummani/Mami) for our cousins numbering more than 20 when ever their is a festival of Eid or Shab e Barat or when ever she is happy with childs. She was then lives in Karachi now settled in Faisalabad. So I acknowledge this recipe to her (Mami Jamila) .

Sat Rangay Zarad Chawal

Ingredients:

• Rice parboiled (saila/Pakki basmati)   1/2 kg
• Sugar   1 heaped cup ,(200-300g)
• Khoya  50g
• Ghee 1/2 cup
• Almonds soaked and skin removed 20 
• Raisin  1 tablespoon
• Dry Coconut slices  1 tablespoon
• Cloves 5
• Cinnamon sticks 2
• Cardamom small 4
• Food Colour Red 1 little pinch
• Food Colour Green 1 little pinch
• Food Colour Yellow 1 little pinch
• Food Colour Orange 1 little pinch
• Food Colour Blue 1 little pinch

Procedure:

• Soak rice in water for 1 hour, wash and drain.
• Now boil soaked rice with added cloves and cinnamon,  in 6-8 glass water till tender.
• Drain and keep aside.
• Now heat oil in a pan add cardamom green fry for 2 minute, then add almonds, coconut, raisin and sugar.
• Mix well, sprinkle khoya at top.
• Add coloures in spots at top dissolved in little water.
• Simmer for 10 minutes.
• Delicious Coloured Zarda Chawal is ready.
• Serve aside with Punjabi Pulao.

Lauki Ka Halwa / Bottle Gourd Halwa لوکی کا حلوہ

Lauki Ka Halwa is a very tasty and nutritious dessert.

Lauki Ka Halwa/ Lauki ka Halva

Ingredients:

• Lauki/Bottle Gourd  4
• Sugar  1 cup
• Ghee/Desi Ghee/butter  3/4 cup
• Cardamom green seeds 1/2 teaspoon
• Coconut slices 1 tablespoon
• Almond soaked and peeled   1 tablespoon
• Raisin 1 tablespoon
• Pistachio 1 tablespoon
• Green Food Colours 1 small pinch
• Khoya 1/2 cup
• Silver Foils for garnish

Procedure:

• Prepare lauki by peeling and then grating.
• Cook in a pan on medium flame and occasional stiring to remove most of the water, 1-2 hours.
• When most of the water evaporate, add ghee and stir and fry for 5-10 minutes.
• Then add sugar and colour and cook for 10-15 more minutes.
• Add nuts and stir and cook for 2-3 minutes then add khoya and remove from flame.
• Remove in serving bowl/plate and decorate with silver foils.
• Delicious Lauki Ka Halwa is ready to serve.
• This dessert is for 5-6 serving

Churi/Choori/Choori Kay Laddu چُوری / چُوری کے لڈّو

Choori Kay Laddu is a very traditional and mouth watering Childhood sweetmeat of villages of Punjab.  Every old or young remembers his childhood and his/her mother when he listen Choori name. He wants to eat at the age of 80 too. Mian Mithou Choori Khani Aey (Oh  my loving parrot do you like to eat choori )   .

 میاں مٹّھو چُوری کھانی ا ے

It is very very easy and simple ingredients to make choori.

Choori/Churi

Ingredients:

• Prepared/baked Roti  2
• Desi Ghee/Butter     2-3 tablespoon (25-40 g)
• Sugar 2 tablespoon

Procedure:

• Make very small pieces of roti.
• Add melted desi ghee/butter.
• Also add sugar.
• Start rubbing against palms and fingers for 10-15 minutes or till material is easily converted into 1 inch diameter balls (laddu).
• Delicious Churi/Choori  is ready.
• Make Laddu for your Toddlers if desired.

Umm Ali (Arabian Dessert) أم علي

Umm Ali is one of the most famous dessert from Arab world. It is a very nutty and creamy dessert, very sweet and liked by all ages.

Umm Ali after Baking

Umm Ali Before Baking

Ingredients:

• Milk  full cream 1/2 litre
• Puff Pastry (Baqar Khani is best suit for Pakistan)   6-8
• Fresh Cream 1-2 cup
• Sugar 3-4 tablespoon
• Icing sugar 1 tablespoon
• Green Cardamom powder  1/2 teaspoon
• Cinnamon powder 1/2 teaspoon
• Vanilla or rose essences  few drops
• Almonds  1 tablespoon
• Pistachio 1 tablespoon
• Pine nuts 1 tablespoon
• Raisin 1 tablespoon
• Coconut sliced 1 tablespoon
• Saffron few threads
• Baking dish round medium size
• Unsalted butter for glazing

Procedure:

• Take milk in a pan, add sugar, essences, cinnamon powder and cardamom powder and boil on medium flame keep aside.
• Now glaze baking tray/dish with unsalted butter, spread broken puff pasties at bottom and spread evenly.
• Pour over boiled milk carefully.
• Sprinkle nuts and saffron over it.
• Then spread fresh cream on top layer. Dusting the top with icing sugar and sprinkle.
• Bake in an pre-heated oven at180-200 degree centigrade  for 20-30 minute.
• Delicious Umm Ali is ready.
• Cool and serve.

Doodh Dulari دودھ دلاری

Doodh Dualri is a very very sweet and delicious dessert.  It is prepared on special occasions like wedding and anniversaries.

Doodh Dulari  دودھ دلاری

Ingredients:
 Stage 1:

• Milk  1 litre
• Vanilla custard 5-6 teaspoonful
• Sugar 5-6 teaspoon
• Fresh cream 1 cup
• Khoya 1/2 cup

Stage 2:

• Coloured vermicellies 100g
• Milk 1/2 litre
• Sugar 3-4 teaspoon

Ingredients for Decoration:

• Crystal jelly Banana
• Crystal jelly Strawberry
• Coloured baby Chamcham 10
• Baby gulab jaman 5-6
• Pomegranate seeds fresh  1/2 cup
• Banana diced 2
• Apple diced 1 cup
• Grapes 1/2 cup
• Pineapples chopped  1/2 cup

Procedure:
Stage 1:

• Add custard powder and sugar to the milk , dissolve and cook on medium flame till thick, add fresh cream and khoya during cooking. Cool and keep aside.

Stage 2:

• Add coloured vermicellies and sugar to the milk and cook on medium flame till tender. Cool and keep aside.

Stage 3:

• Prepare crystal jellies separately according to the packet instructions. Set and cool. Keep aside.

• Now in a large bowl take cooked and cooled vermicellies and cooked and cooled custard. Mix together.

• Now cut firmed jellies according to your desired shape and size. Add some to the above vermicellies and custard mixture. and retain some for decoration on top.
• Also add fruits to the above  bowl of custard and vermicellies and mix.

• Now level the top layer, decorate with coloured chamcham and gulab jaman and remaining crystal jellies and fruits.

• Refrigerate to cool.

• Delicious , mouth watering and eye appealing Doodh Dulari is ready to serve.

Vermicelli Muzaffar سوّیوں کا مزعفر/مظافر

Vemicelli Muzaffar is a sweet dish made with vermicelli in a different style which is not a common cooking procedure of vermicelli. But taste is good and  look is different.

 سوّیوں کا مزعفر/مظافر

Ingredients:

• Vermicelli Broken   100 g
• Ghee 1/2 cup
• Cardamom green broken 2
• Sugar   1 cup
• Water 1/2 cup
• Khoya   25 g
• Almonds sliced  10
• Pistachio sliced 10
• Saffron threads 10

Procedure:

• Heat ghee in a pan, add cardamom fry for 2 minutes.
• Then add vermicellies and fry  till golden.
• Add khoya fry for 2 minutes the add nuts and saffron.
• Keep aside.
• In another pot add water and sugar, heat till a thick sugar syrup is obtained.
• چینی اور پانی گو ایک پتیلی میں تیز آنچ پر چڑھا دیں اور گاڑھا ایک تار کا شیرہ بنا لیں۔
• Now add prepared fried vermicelli to it. Mix well. Turn off flame.
• Delicious  Vermicelli Muzaffar is ready.

Double Ka Meetha (Hyderabadi Treat) حیدر آبادی ڈبل کا میٹھا

Double Ka Meetha  is a sweet treat from Hydeabad Deccan.  Many friends of mine  Ahmed Rao, Tariq Rahim (Chacha Piyaray), Zaki uddin Qureshi (bubban) were my Class fellows at Karachi University  Applied Chemistry belong to Hyderabadi community of Karachi. Dedicate goes to my these friends for this recipe. Today we are celebrating our Independence Day.  

Pakistan Zindabad

Happy Independence Day

 حیدر آبادی ڈبل کا میٹھا

Ingredients:

• Bread Slices    8-12 nos.
• Oil for fry
• Milk full cream 1 litre 
• Khoya  50g
• Sugar 1 cup

• Almonds  sliced  25 nos.
• Pistachio chopped    25 nos.
• Raisin   1 tablespoon
• Cardamom green seeds  1/4 teaspoon
• Kajoo   15 nos.
• Saffron 10-15 threads
• Kewra Essence few drops
• Silver foils to decorate

Procedure:

• Prepared bread slices by trimming sides, and cutting into desired shape.
• Then fry bread slices in oil till golden.  Keep aside.
• Now boil milk , adding saffron, cardamom seeds, kewra and sugar.
• Now arrange fried bread slices in a platter, pour over hot milk.
• Sprinkle and decorate with almonds, pistachio, raisin, kajoo, khoya and silver foil.
• Mouth watering and eye appealing Double Ka Meetha is ready.
• Cool and Serve.

Suji Ki Meethi Tikkian سوجی کی میٹھی ٹکیاں

Suji Ki Meethi Tikkian are very tasty homemade sweetmeat snack. It is very easy to prepared and can be stored in an air tight container for more than 15 days.

Suji Ki Meethi Tikkian   سوجی کی میٹھی ٹکیاں

Ingredients:

• Suji (semolina/rava) 1 cup
• Maida (wheat starch)  2 cup
• Icing Sugar 1 cup
• Cardamom small crushed 10-12
• Ghee (melted) 3 tablespoon
• Ghee for deep frying as required

Procedure:

• Mix together all ingredients (suji, maida, sugar, cardamom and ghee), add little water (1/8 -1/4 cup) to make a hard dough.
• Now spread  on a pre-glazed roller-pin, 5-8 mm thick.
• بیلن کی مدد سے پھیلا کر گلاس کی مدد سے گول کاٹ لیں اور گرم گھی میں سنہرا تل لیں
• Cut round shapes with the help of glass or cup.
• Now deep fry in a pre-heated ghee to a golden brown colour.
• Delicious Meethi Tikkian are ready.
• Serve with hot tea.

Chawal Ki Pinni (Pure Punjabi Dessert) چاول کی پِنّی

Chawal Ki Pinni is an oldest sweetmeat of wedding in Punjab. Desi Ghee or Butter was used in its preparation and was very popular. Nowaday my mother made this pinni and I asked this recipe is my mother own.

Rice Flour Pinni

Ingredients:

• Rice  2 cup
• Icing sugar  1 cup
• Butter/Desi ghee/Margarin 50g
• Cardamom powder  1/2 teaspoon
• Kishmish (raisins)  1/2 tablespoon
• Almond chopped 1/2 tablespoon

Procedure:

• Thoroughly wash the rice , then soak for 1/2 hour.
• Drain and dry in sunlight, or in a large pan kept on tawa (Iron skillet) on medium flame with constant stirring. Cool, when drying on flame.
• Grind the dried rice, then mix with sugar, cardamom powder, kishmish, almond and butter.
• Mix and rub again and again with hand in a large thaal (platter).
• Now made 2 inch round ball from this mixture.
• Delicious Chawal Ki Pinnis are ready.
• Serve as you wish.

Note: a little hot/warm milk can be added as a binder if facing problem with round ball making.

Chanay Ki Dal Ka Halwa چنے کی دال کا حلوہ चना दाल हलवा

Chanay Ki Dal Ka Halwa is a very popular halwa dessert made from chickpea dal. Tonight is Shab-e-Miraj when Prophet Muhammad peace be upon him visited Allah on seventh sky. Here in Pakistan and India in the next month of Shaban, Muslim cooks dessert like Chanay Ki Dal Ka Halwa, Suji Ka Halwa and many other sweet dishes. So I am posting here the recipe of Chany Ki Dal Ka Halwa on the holy night of Shab-eMiraj  for the Shab-e-Barat, celebrated on 15th of Shaban,  the Muslim Calender Month before Ramadan when peoples are Cooking Dessert Dished and sharing with their neighbours and relatives.
I dedicate my this recipe to my mother in law Mrs Fahmida Begum, who send each years this halwa to her daughter (my wife) regularly on Shab-e-Barat.

Chanay Ki Dal Ka Halwa    چنے کی دال کا حلوہ

Ingredient:

• Chanay Ki Dal (Chickpea Dal)  2/3 kg (3 pao)
• Sugar  1/2 kg
• Ghee 1/2 kg
• Cardamom green cracked 5-6
• Raisins 1 tablespoon
• Pistachio chopped 1 tablespoon
• Almonds chopped 1 tablespoon

Procedure: 

• Wash and soak dal for 2 hours. 
• Boil soaked dal in enough water.  Drain, cool and keep aside.
• Then grind the boiled dal to a fine texture.
• Now roast the grinded dal in a pan on medium flame to evaporate excess water. 
• Now in another pan melt ghee, add cardamoms and fry for 1-2 minute.
• یعنی الائچی ڈال کر کڑکڑا لیں
• Add sugar  and 1 cup water and with constant stirring make thick sugary syrup.
• At this stage add roasted dal and nuts , mix quickly and stirr quickly, 3-5 minutes.
• Remove in a pre-glazed platter (Thaal).
• پہلے سے تیل لگے تھال میں نکال لیں
• Cool and cut into pieces of your desired shape.
• Delicious Chanay Ki Dal Ka Halwa is ready.
• Enjoy and Distribute among neighbours and relatives.

Simplified Procedure:

• The above mentioned procedure can be made easy by reducing Dal quantity to 1/2 kg and in procedure after melting and adding cardamom you can add roasted dal and continue to cook for 15-20 minutes.
• Then add sugar and nuts and stirr fast.
• Remove in pre-glazed thall and cool and cut in desired shape.