In this Eid special dessert recipe video, Mayelas Kitchen demonstrates how to make a mouthwatering Lab-e-Shireen. Lab-e-Shireen is a popular Pakistani dessert made with milk, cream, vermicelli, fruits, and nuts. With step-by-step instructions and clear explanations, Mayelas Kitchen shows you how to prepare this delicious dessert easily at home. Whether you're celebrating Eid or just looking for a sweet treat, this Lab-e-Shireen recipe is sure to delight your taste buds. So, get your cooking tools ready and follow along with Mayelas Kitchen to create this decadent and delightful dessert.
Boil the Milk and when it is boiling then stir it and add Sugar. Let the sugar melt. After that add Custard powder in cup and mix it so no solid part remains in it.
Add Custard Milk in the main cooking pot of Boiling Milk and stir well. When another boil comes just turn off the flame and let it cool down.
While the custard cool prepare you jelly and cut it in to small cubes. The size of the cube depends on your choice but we recommend the size we have shared in the video.
After the Milk cools down add Boiled Colorful vermicelli in it and mix it well. Make sure the vermicelli spreads thoroughly. Now add fruit cocktail can and mix it well.
After fruit cocktail, it is turn of Dried whole milk to go in the cooking pot. Make sure that you turn the dried whole milk in to liquid format by stirring it well. Now add Cream Packs and mix them well too.
The recipe is in final stage, Now just add jellies and stir it with light hand so they do not break and then dish out. Add Ras Gullas in it after dishing out or you can add it while adding the jellies but for a better presentation it is good to add them at the end after dishing out.
Enjoy this recipe with your friends and family. Enjoy.
Halwa Poori recipe is one of the most favorite Desi Breakfast worldwide. Halwa makes it sweet and combination of Chana Masala gives it a salty touch. Our Halwa Poori is made with Desi Ghee so even after being a heavy breakfast, it is healthy.
Blend of spices - 1 tsp - Garam Masala Nigella Seeds - 1 pinch - Kalonji Chicken Cubes - 2 cubes (As per choice- Can be skipped) Water - Pani
Ingredients of Halwa (Pudding)
Semolina - 1 cup - Suji
Sugar - 1 cup - Cheeni Cardamom - 5 pcs - Ilayachi Raisins - To Garnish - Kishmish Boiled Almonds - To Garnish - Ublai Badam Pistachio - To Garnish - Pista
Water - 2.5 cups - Pani
Ingredients of Poori
White flour - 4 cups - Maida
Salt - 1 tbsp - Namak Yogurt - 2 tbsp - Dahi Warm Water - 1 cup - Neem Garam Pani Cooking Oil - Tael
MAKING
Making Channa Masala
Put Chickpea in water overnight and do not forget to add baking powder in that water.
Next day rinse them and add these chickpea in a pressure cooker and add three glass water along with 1 tbsp salt. Pressure cook these ingredients for 10 minutes.
After 10 minutes take out a chick pea and mash it between your fingers to know if it is well cooked or not. When they are well cooked move them in a strainer and save the boiled water in kettle.
Now take a pressure cooker and put it on the stove. Add oil in it and Chopped onions. Cook the onions until they become lite brown. When the color changes add Ginger Garlic paste in it and cook until the rawness turns in to well cooked.
Now we will pressure cook it again for 10 minutes. After ten minutes my chickpea are ready. Now Garnish them with sliced Ginger and green chilies.
Making Halwa (Pudding)
First we will prepare treacle. Add water, cardamom and sugar in a kettle and put it on flame. Stir it until the sugar melts completely. After it melts keep cooking it for 3 to 4 minutes.
When the Semolina is ready then add Treacle that we prepared earlier but with great caution. Add it slowly and carefully otherwise you can have its splash that can cause burns. After adding treacle keep stirring it. Now cover it with a lid and let it rest for 2 to 3 mins on medium flame.
Open the lid now and your pudding is ready to serve. You can garnish it with almonds, pistachio and raisins. The choice on garnish is all yours.
Making Poori
Take a bowl and add white flour in it along with the salt and mix it to blend them together.
Take a cup of warm water and add two tbsp yogurt in it and mix it well. Add some of the water mixture in the flour and mix it with your hand. After the material turns a bit solid add rest of the water mixture in it.
Now if you need liquid to knead the flour, You can use simple warm water. When the white flour turns in to the dough, Grease it and cover it with lid. Give it rest for at least 10 minutes.
After 10 minutes take out the dough and put it on a clean but oil greased counter / base. Divide the dough in two pieces by cutting it with a knife. Stretch the dough on the counter and cut smaller doughs out of it. Now shape the cut piece in to a round dough piece as like a dough of Roti.
Now grease roller pin with cooking oil before rolling the Dough. Take a dough and press it with your hands then roll it under roller pin. It is better to keep the size of the Poori medium
Put the rolled dough in the preheated Oil in fry pan. Use spoon to pour preheated oil on the poori, this will make it well protuberated.
Now change the side and pour oil on the other side as well. We will make it well cooked this way.
When your poori changes it color to golden brown that means it is ready to serve.
Enjoy your Halwa Poori and Channa Masala with your family and friends. Enjoy
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