Lab E Shireen Recipe
A vegetarian Arab recipe with liter milk, semiya (vermicelli) - (colourful-optional), khoya (mawa). Ready in 50 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making Lab E Shireen Recipe, get prep with all the ingredients
- 2
Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies)
jello - (assorted colors)(3 tablespoon) - 3
Bring the milk to a rolling boil in a heavy bottomed saucepan
liter milk(1) - 4
Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit
liter milk(1)sugar - (adjust to taste)(3/4 cup) - 5
In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside
liter milk(1)rasgulla - drained(12) - 6
Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat
liter milk(1)sugar - (adjust to taste)(3/4 cup) - 7
Let it boil for another 5 minutes or till the vermicelli is cooked
- 8
When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low
tablespoons custard powder(4) - 9
Add the grated Khoya to it too and keep stirring well at all times
khoya (mawa)(1/2 cup) - 10
The mixture thickens considerably very soon now
- 11
Once it is thick, switch off heat and let the mixture cool to complete room temperature
- 12
Chill for 4 hours
- 13
Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it
jello - (assorted colors)(3 tablespoon) - 14
We need thick firm pieces which will hold their shapes when cut, when the jelly is ready
- 15
Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside
- 16
AssemblingWhen custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy
fresh cream(1 cup)tablespoons custard powder(4) - 17
Add all the cut fruits to the custard mixture and stir to combine
tablespoons custard powder(4)mixed fruits - cubed(200 grams) - 18
(you can used canned fruits too, but make sure you drain the syrup before adding)
mixed fruits - cubed(200 grams) - 19
Fold in the whipped cream to the mixture along with roohafza , and fold to combine
rooh afza sharbat(2 tablespoon)fresh cream(1 cup) - 20
Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas
liter milk(1)rasgulla - drained(12)mixed fruits - cubed(200 grams) - 21
Serve Lab E Shireen Recipe as a party dessert after a one pot meal of Arabian Chicken Mandi Recipe or Awadhi Style Chickpea Kofta Biryani Recipe
Rate this recipe
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Lab E Shireen Recipe
A vegetarian Arab recipe with liter milk, semiya (vermicelli) - (colourful-optional), khoya (mawa). Ready in 50 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Lab E Shireen Recipe, get prep with all the ingredients
- 2
Make fruit based and flavour based jello of assorted color and keep aside (i used watermelon, pineapple and kiwi jellies)
jello - (assorted colors)(3 tablespoon) - 3
Bring the milk to a rolling boil in a heavy bottomed saucepan
liter milk(1) - 4
Then add sugar and keep stirring continually on a medium heat, for another 10 minutes till all the sugar is dissolved and milk is condensing a bit
liter milk(1)sugar - (adjust to taste)(3/4 cup) - 5
In a bowl, remove a cup of milk from the boiling mixture, add drained rasgullas to it and keep aside
liter milk(1)rasgulla - drained(12) - 6
Now to the boiling milk and sugar mixture, add colorful (optional but traditionally used) vermicelli and keep stirring on medium heat
liter milk(1)sugar - (adjust to taste)(3/4 cup) - 7
Let it boil for another 5 minutes or till the vermicelli is cooked
- 8
When the vermicelli is almost done, dissolve the custard powder in about half a cup of water and add the mixture to the saucepan and turn the heat to medium low
tablespoons custard powder(4) - 9
Add the grated Khoya to it too and keep stirring well at all times
khoya (mawa)(1/2 cup) - 10
The mixture thickens considerably very soon now
- 11
Once it is thick, switch off heat and let the mixture cool to complete room temperature
- 12
Chill for 4 hours
- 13
Now make jellies as per package instructions (if you are using homemade jellos but add only half the amount of water to each of it
jello - (assorted colors)(3 tablespoon) - 14
We need thick firm pieces which will hold their shapes when cut, when the jelly is ready
- 15
Once the jelly is cooled or chilled you can chop it into big chunks or small bits as per preference and set aside
- 16
AssemblingWhen custard is chilled, in a hand mixer, beat the fresh cream in a mixing bowl till it is light and fluffy
fresh cream(1 cup)tablespoons custard powder(4) - 17
Add all the cut fruits to the custard mixture and stir to combine
tablespoons custard powder(4)mixed fruits - cubed(200 grams) - 18
(you can used canned fruits too, but make sure you drain the syrup before adding)
mixed fruits - cubed(200 grams) - 19
Fold in the whipped cream to the mixture along with roohafza , and fold to combine
rooh afza sharbat(2 tablespoon)fresh cream(1 cup) - 20
Place the dessert in your serving bowls, decorate it with the mixed chunks of jellies, milk soaked rasgullas
liter milk(1)rasgulla - drained(12)mixed fruits - cubed(200 grams) - 21
Serve Lab E Shireen Recipe as a party dessert after a one pot meal of Arabian Chicken Mandi Recipe or Awadhi Style Chickpea Kofta Biryani Recipe
Rate this recipe