Doodh Jalebi دودھ جلیبی

Doodh Jalebi Khao Gay.......

Doodh Jalebi

Ingredients and Procedure:

Buy prepared Jalebi or Amarti, place in a bowl then add hot milk wait for 3-4 minutes.
Remove in a serving bowl and serve.

Barfi برفی

Barfi is a very popular methai. It can easily be prepared at home.

Barfi

Ingredients:

• Milk powder (Nido) 2 cup
• Sugar icing  1 cup
• ButterDesi ghee 1 cup
• Milk 1 cup
• Khoya  1/2 cup (optional)
• Kewra essence few drops
• Chopped pista for garnish
• Silver foils (Chandi ke warq) for decoration

Procedure:

• In a pan, take milk and butter , heat at low flame.
• Then add khoya and cook for few minutes.
• Then add milk powder, stir vigorously on low flame.
• At last add sugar and mix well.
• Cook to a thick paste on low flame.
• Add kewra essence , mix and remove from flame.
• Set in a pre-lubricated deep pan.
• Sprinkle pistachio. Keep in a cool place to set and cool.
• Cut into pieces and apply chandi ke warq.
• Delicious Barfi is ready.

Balushahi بالو شاھی

Balushahi is a mouthwatering sweetmeat. It requires extra care and time to make. The recipe is simple every ingredient is already in your kitchen.

Balushahi

Ingredients:

• Maida  (all purpose flour)   3 cup
• Ghee   3/4 cup
• Yoghurt  1/4 cup
• Baking soda 3/4 teaspoon
• Ghee for frying

Procedure:

• Add baking soda, ghee, and yoghurt to maida.
• Mix roughly, then at a very little water to make a medium soft dough.  Do not work more on dough only rough dough is ok.
• Keep aside for 20 minutes.
• Then make small round ball, flatten it and thump press in the centre.
• Then fry in oil on a very low flame (Just above simmering heat).
• It will take 15-20 minutes.
• Do not stir during frying. When to double in size, invert and fry to golden colour.
• After frying dip into the sugar syrup.
• (Sugar syrup is prepared by adding 3 cup sugar into a 1/2 -  3/4 cup of water and boil to make syrup, cool down 50 degrees C before adding fried balushahi).

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.

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.

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.

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.

Gujia /Gujhia گُجیا गुजिया

Gujia is a sweetmeat very popular in Punjab and Northern India. It is prepared on wedding, celebrations. One of our neighbours belongs to Gujranwala, Punjab. Their daughter Nimra was a friends of my daughter and her mother and my wife was also friends. Whenever they go Punjab for wedding, on return they bring this sweet and share with us. So we dedicate this recipe to family of Nimra now settled in Guranwala Punjab.

Make this sweet treat this Eid ul Fitr  " Happy Eid Mubarak"

Gujia /Gujhia  گُجیا  

Ingredients:
 For Crust/Cover

• Maida  1/2 kg
• Baking soda 1/2 teaspoon
• Melted ghee  2 tablespoon
• Cardamom powder 1/4 teaspoon
• water as required

For Filling/Stuffing:

• Suji (Semolina/Rava)  250g
• Sugar 1/3 cup
• Ghee 1/2 cup
• Khoya 100g
• Raisin   2 tablespoon
• Almonds chopped 1 tablespoon
• Coconut chopped 1 tablespoon
• Pistachio 1 tablespoon
• Fennel seeds 1 teaspoon
• Ajwain 1/4 teaspoon
• Cardamom seeds 1/2 teaspoon

• Oil for Frying

Procedure:

For filling:

• Roast suji in ghee on low to medium flame till golden.
• Then add khoya , nuts , sugar and spices , remove immediately from flame. Mix well and cool. 
• Filling for Gujia is ready.

For crust/cover:

• Add baking soda, cardamom and ghee to the maida.
• Add little water in portion to make a hard dough.
• Keep aside.
• Make walnut size ball from the dough.
• Flatten it with the help of roller pin to 4 inch diameter circular shape.
• Now place little quantity of  filling on it and fold to a semicircular shape.
• Seal the open ends with the help of fingers or spoon or fork.
• Repeat this step for all dough balls.
• The prepared Gujia are ready to fry.

• Now heat oil in a wok (Karahi), Add 3-4 four prepared gujia at a time. Fry till golden in colour.
• Mouth watering Gujia are ready.
• Serve as you wish.
• Gujia can have a life upto 15 days.

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.

Sandesh سندیش सन्देश

Sandesh is a mouth watering sweetmeat. Its preparation is very simple everybody can easily prepare it at home.  When I was working for Ahmed Food Industries. I was dealing with QC of Freshwell brand of Sweetmeats of Ahmed Foods.   

Sandesh Real Recipe

Sandesh with khoya

Ingredients:

• Milk full cream   2 litre
• Cardamom powder 1/4 teaspoon
• Icing sugar 1/3 cup
• Citric acid 1-2 teaspoon
• Vanilla essence  few drops
• Pistachio chopped for garnish

Procedure:

• Boil milk in a pan.
• At boiling point add citric acid to curdle (coagulate) the milk with constant stiring.
• Drain water retain solids, solids are known as Chaina چھینا (cottage cheese). Cool and keep aside.
• Now add icing sugar, cardamom powder and vanilla essence and dough well by rubbing.
• Make small balls, decorate with chopped pistachio.
• Cool in refrigerator and serve.

Note:

• Cow's milk is best for Sandesh making.
• For more taste some khoya can be added during rubbing.
• Citric acid can be replaced with 1-2 tablespoon of lemon juice.
• 2 tablespoon full cream dry milk powder can also be added during rubbing.

Namak Paray نمک پارے

Namak Paray is a very simple snack to be served with evening tea. Its recipe is simple and easy to prepare.  Today is the evening of  second day of Eid ul Fitr. You have enjoyed many sweet desserts like Sheer Khurma, Firni, Kheer , Lab e Shireen during these two days. Now you can try this simple recipe.  Enjoy  Meethi Saloni Eid holidays.



Ingredients:

• Maida  1 cup heaped
• Salt 1/3 teaspoon
• Cumin seeds 1 teaspoon
• Ghee Molten 3 tablespoon
• Water as required

Procedure:

• Add salt, cumin and ghee to the maida, then add enough water for a slightly hard dough.
• Make a dough, then roll on rolling board to a thin and smooth chapati shape. 
• Cut into diamond shapes and fry in hot oil till golden.
• Delicious Namak Paray are ready.
• Serve with hot Tea.

Ras Malai رس ملائی

Ras Malai

Ras Malai is a delicious sweetmeat liked by all ages. Purely milk based sweetmeat.




Ingredients for Malai (Milk doughnut):

• Milk  full cream   2 litre
• Baking powder 1/2 teaspoon
• Lemon juice  1-2 teaspoon or tatri 1-2 pinch
• Corn starch 1-2 teaspoon
• Sugar 2 kg

Ingredients for Ras ( Sweetened and flavoured Milk)

• Milk  1 litre
• Pistachio  chopped   20
• Almonds slices and chopped 20
• Cardamom seeds 1/8 teaspoon
• Sugar 1/2 - 1 cup
• Rose essences few drops

Procedure:

• Boil milk in a pan, after few boils add lemon juice 1 teaspoon at once and stirr, the milk will start coagulating if does not start add more lemon juice.
• Instead of using lemon juice the tatri (any food acid like Citric acid, Tartaric acid or Malic acid is a better choice if available, it will not impart flavour to milk)
• When milk fully coagulated add one glass cold water and sieve through muslin cloth (malmal cloth).
• You will get 200-250 gram of Shaninna (cottage cheese).
• Now add  baking powder and corn starch to it and dough well to a smooth texture. Then made small balls or patty shaped dumbles from it and keep aside.
• In a separate pan take  one glass water add sugar  and cook on medium flame to make sugar syrup (chashni or sheera) when boiling started add prepared balls to it and cook till balls doubles in size.
• Remove from sugar syrup in a pan fill 3/4th  with tap water. After 5 minutes squeeze carefully to remove excess water.
• Add these to sweetened and flavoured  milk with pistachio, almonds , cardamom seeds and few drops of rose essences.
• Delicious Ras malai is ready, cool in refrigerator and serve.

Preparation of Sweetened and Flavoured Milk

• Heat Milk then add Pistachio, almond, sugar, cardamom seeds and rose essence, then cool.

Ras Malai From Karachi

Gulab Jaman گلاب جامن

Gulab Jaman

Gulab Jaman is a very popular sweetmeat, liked by all ages. Are you ready to eat....Pick one only....you want two...three.....ok take and enjoy.....every child...asking his/her  mother for more.....Child ages from 2 years to  70 years.



Ingredients:

• Milk powder full cream  2 Cup
• Maida 2 teaspoon
• Suji  1/2 teaspoon
• Saffron threads a few
• Baking powder 1/4 teaspoon
• Egg beaten 1
• Ghee/Butter  2 teaspoon
• Khoya  4 teaspoon (optional)
• Oil for deep frying
• Sugar 2 cup for sugar syrup
• Water 1 cup for sugar syrup
• Rose essences a few drops
• Pistachio chopped for decoration
• Silver foils (Chandi key warq) for decoration (optional)

Procedure:

• In a pan add water and sugar and heat till boil. After few boils turn off flame add rose essences and keep aside this sugar syrup.
• Now add maida, suji, baking powder to the milk powder and mix well. Then add khoya, butter/ghee, egg and saffron threads and mix well to make a thick batter. Make small balls from this batter (malli in urdu). and keep aside.
• Now heat oil in a flat bottom pan on low flame, introduce prepared balls and continue to cooking on low flame till colour turns to golden dark brown, stirr balls continuously with the help of a stick or spoon so as balls cooked from all sides.
• Remove cooked balls from oil and introduce in the prepared sugar syrup. The balls will absorb sugar syrup in 2-4 hours and Gulam Jaman will be rady to serve.
• Remove prepared Gulab Jaman is a serving plate or bowl sprinkle chopped pistachio and apply silver foils and serve.

Karachi Sohan Halwa/Halva سوہن حلوہ

Karachi Sohan Halwa/Halva

Karachi Sohan Halwa is a crunchy sweetmeat, very tasty and popular.

Samnak

Ingredients:

• Samnak (Sprouted/germinated wheat flour)   25 gram
• Maida   50 gram
• Sugar 500 gram
• Ghee (to be added in portions during cooking)  200-300 gram
• Cardamom green powder 1 pinch
• Butter flavour (optional) few drops
• Almond/Pistachio/Walnut   (partially chopped) 50 gram

Procedure:

• Add Samnak, Maida and 2 tablespoon Ghee in 1-2 cup water and boil for few minutes then add sugar and cook . This is known as pateel.
• Now cook this pateel on low heat , add remaining ghee in portions during cooking. Vigorous stirring is required  during cooking. When material is thick enough, check for taar (thread) by picking little material up in the air, if it goes up like a thread, stop further cooking. Add Cardamom green powder and flavour and mix well. Then pour in mould (ring or cube or diamond shape).  Place nuts in mould at bottom before pouring the mixture.   If moulds are placed on a chilled surface it will ready in 15 minutes.
• Mould holding tray can be placed on an ice filled pan.
• Delicious Karachi Sohan Halwa is ready .
• Serve to your children and enjoy yourself.
• How To Prepared Samnak:

• Samnak is available in wholesale grain market. It can be prepared at home as well. Spread  the wheat grains on a gunny cloth placed in a tray. Moist with water and keep under sun shade, The wheat will start germinating within 1-3 days. Remember to sprinkle water daily for moisture. When all the grains germinated , dry them under sun light and grind. This is Samnak (Germinated or Sprouted wheat).

Mood: cheerful

Bhashani Cham Cham بھاشانی چم چم

Caramel Cham Cham

Every one likes sweetmeat and Caramel cham cham is more popular. You can prepared it at your home, very simple method.



Ingredients:

• Milk  full cream   2 litre
• Baking powder 1/2 teaspoon
• Lemon juice  1-2 teaspoon or tatri 1-2 pinch
• Corn starch 1-2 teaspoon
• Sugar 2 kg
• Caramel colour 1 pinch
• Dry milk powder for coating

Procedure:

• Boil milk in a pan, after few boils add lemon juice 1 teaspoon at once and stirr, the milk will start coagulating if does not start add more lemon juice.
• Instead of using lemon juice the tatri (any food acid like Citric acid, Tartaric acid or Malic acid is a better choice if available, it will not impart flavour to milk)
• When milk fully coagulated add one glass cold water and sieve through muslin cloth (malmal cloth).
• You will get 200-250 gram of Shainna (cottage cheese).
• Now add  baking powder and corn starch to it and dough well to a smooth texture. Then made small balls or oval shape dumbles from it and keep aside.
• In a separate pan take  one glass water add sugar and 1 pinch of caramel color  to it and cook on medium flame to make sugar syrup (chashni or sheera) when boiling started add prepared balls to it and cook till balls doubles in size.
• Remove from sugar syrup and cool, roll in dry milk powder for coating. Delicious Caramel Cham cham are ready. Cool and serve.