Desserts Recipes

Desserts Recipes

Special Zafrani Zarda Rice Recipe

• 2 cup Sela Rice (soaked for 2 to 3 hours)
• 1 ½ cup Sugar
• 6 to 8 Pistachio (chopped)
• 6 to 8 Almond (chopped)
• Few Ashrafis (candy fruit) murabba
• 3 Cloves
• Oil or Ghee
• 4 to 6 Green cardamoms (Choti Ilaichi)
• ½ cup Milk

Zarda is a traditional Pakistani sweet dish, made by boiled rice with (orange) food coloring, milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian and Urdu ‘zard’ meaning ‘yellow’, hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served during a meal or distributed during special religious occasions like Nisf-e-Shaban. In Pakistan, zarda was and still remains a popular dessert on weddings.

Special Zafrani Zarda Rice Recipe for Eid

How To Make Zarda Boil water then put rice in it for 15 minutes rice in the boil water and let it and add 2 to 3 cloves cook for 5 to 8 mins. When the rice is boiled, drain all the extra water.

Now take a big bowl or dish and put boiled rice, milk, food colour, sugar,dry fruits and ashrafies ( murabba )as well and mix it well.

In a pan, put ghee and fry cloves and cardamom, when they turn brown and an aroma starts to come, add rice and mix it well and then put on dum for 5 min on high heat. Then put it on slow heat and then serve

Simple CheeseCake Recipe

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped walnuts
• 3 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 tablespoons butter, melted
• 24 ounce cream cheese
• 1 cup white sugar
• 1 cup sour cream
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs

Cheese cakeis a decadent and delicious dessert, indulged by many. Smooth and creamy, it is the tastiest and most elegant way to end a meal. If you planning a gathering; why not surprise someone with this Simple Cheesecake? You may attract the crowd coming to you asking for more…

How To Bake Simple Cheesecake Recipe

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust.

Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Gulab Jamun

• Ghee for deep-frying
• For the sugar syrup
• 3 cups sugar
• a few saffron (kesar) strands (optional)
• For the gulab jamuns
• 2 cups (250 grams) haryali mava (khoya), grated
• 5 tbsp plain flour (maida)
• 1/4 tsp cardamom (elaichi) powder

Gulab Jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made by reducing low fat milk and is slightly yellowish in colour and is also loose and sticky in consistency. Frying these gulab jamuns is an art in itself.

MethodIn a large pan, dissolve the sugar in 1.5 cups of water and boil.
Simmer over slow flames till the syrup is of a string consistency.
Remove any impurities which float on top of the syrup using a slotted spoon.
Add the saffron and keep the syrup warm.

How To Make Gulab Jamuns

In a bowl, combine the khoya, flour and cardamom powder and mix well. Knead to a firm dough without using any water.
Divide this mixture into 25 equal portions and roll into rounds. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying. Refrigerate for 10 to 15 minutes.
Deep fry in ghee over a slow flame till the jamuns are golden brown in colour (approximately 10-12 minutes).
Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

Khoya is a milk food widely used in the Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.

Dry Sawaiyan (Dry Vermacellies)

• 1 cup Sawaiyan (Vermacellies)
• 4 tablebspoon of ghee or butter
• 3 to 4 green cardamom (Chhoti Ilaichi)
• 4-5 tbs. sugar
• 1 cup water
• Dry fruit

How To Make Sookhi Sewaiyan

• Add ghee or butter, a cup of Sawaiyan, roast them on very low flame till their color changes to a darker shade in a pan.
• In another pan, add sugar, water and cardamom seeds and bring them to a boil.
• Then add the Sawaiyan to this sugar syrup.stir constantly. Add dry fruits.
• Cover and let cook for 5-6 minutes till the water has dried and the Sawaiyan have become tender.