Monday, August 24, 2009

Petha halwa

Petha halwa

1 kilo petha, peeled and grated finely. 1 cup milk. 250 grams sugar. 25 grams each of almonds, pistachios, cashewnuts and walnuts. 50 grams ghee. ¼ tsp. Essence of kewda. 100 grams fresh thick cream. A few drops of orange yellow food colouring (optional).

Place petha with milk in a pan and cook on a slow fire till the mixture turns dry and thick. Put in khoya. Ghee and half of the nuts after grinding them. Add sugar and stir continuously until the mixture starts leaving the sides of the pan. Stir in essence and colour and remove from fire. Pour in a greased thali and level the surface with your hands. Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts. Cut into pieces and serve either hot on cold.

BASEN KI PINNI Speciality of Kasur

My native city kasur is famous for it mithai. One of them is basen ki pinni.
Big name is Tahir Sweets Kot Badar Din Khan.

a sweet made from gram flour

2 lbs gram flour
2 lbs sugar
1 lb khoya
8 tbsp ghee
½ cup each of almonds and pistachios, blanched and sliced

Heat ghee and put in gram flour.
Keep on stirring it on a low fire until the flour turns golden. Put in khoya and continue stirring until the khoya turns golden and the mixture turns very smooth.
Stir in sliced nuts, cardamoms and sugar. Mix thoroughly and remove from fire.
Cool it then form into round and flat balls or pinnis. Decorate on top with sliced almonds. Cool thoroughly and store in airtight container.

Wednesday, August 19, 2009

Shahi Tukre

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Shahi tukre is a very popular North Indian-Pakistani bread pudding which is a traditional sweet dish.The word 'Shahi' denotes that this dish is a part of Mughlai cuisine.Due to the influence of Mughals in Hyderabad,this dessert became so popular there .Eventually,Shahi Tukre became 'Double ka Meetha' in Hyderabad.'Double' here denotes Double baked bread and 'meetha' means sweet. Food Historians attribute the birth of bread pudding to frugal cooks who do not want to waste stale bread.Interestingly,bread pudding finds its way in many different cuisines.The Egyptian bread pudding which is similar to 'Shahi tukre' is called Om Ali.
This pudding is so sumptuous and is usually topped with a edible silver foil called 'varq' .
This royal dessert is easy to make and tastes divine.

You will need:

8 slices of bread
500 ml milk
75 gms Sugar
4 tbsp ghee
few strands of saffron
1 tbsp Cardamom powder
Raisins,Almonds,Pistachios and Cashews roasted in ghee

Remove the brown edges of the bread and half them diagonally.Toast them with ghee.It must get evenly brown and crisp.The original recipe calls for deep -frying in ghee.

Arrange the slices in a serving dish.

Boil the milk with sugar,cardamom powder and saffron.

Pour the milk over the fried bread slices.Garnish with roasted nuts and raisins.
Can be served chilled or hot.

Wednesday, August 12, 2009

Chamman Ice Cream

Jogi Babas having fun with Chamman

I have visited today Chamman Ice Cream. The famous ice cream that is very cheap that even bagger can afford. the ice cream one scoop is 25 rs and its available in varity of flavours

Tuesday, August 11, 2009

Habshi Halwa

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Recipie by

Habshi halwa recipes..


Milk 3 Ltrs
Khoya 250 gm
Sprouted Wheat 125 gm
Sugar 1/2 Kg
Ghee 1/2 Kg
Saffron 1/4 tsp
Kewra 1/4 tsp
small cardimon 4-5


Mix wheat in milk well & cook on low heat, constantly stirring.

When milk is reduced to half, gradually put khoya, keep stirring, otherwise lumps may form.

A smooth mixture will be formed.

Add sugar & cook.

When it is thick again, add ghee & cook.

After 20-25 minutes, it will not stick to the pan & it will leave the sides.

At this stage sprinkle kewra, saffron mixed in little water, ground cardimon. Mix & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.

Garnish with pistachios & almonds.

2nd recipe

Habshi Halwa

250 gm samnak (wheat extract)
5 litres milk
500 gm khoya
1 kg sugar
1 kg ghee
1 tsp saffron
1 tsp kewra jal
1 blade mace
1 pinch nutmeg
10 green cardamoms


In a kadhai, mix the wheat extract and milk and cook on a slow fire, stirring constantly. This process is important to obtain the right consistency. When the milk is reduced to half, add mashed khoya, stirring constantly to blend to a smooth mixture. Then add dissolved saffron in kewra jal and sugar. Keep stirring.

When the sugar is incorporated into the mixture and it becomes thick and difficult to stir, add ghee from the sides and stir well for about 20-30 minutes. When the halwa no longer sticks to the kadhai and becomes a cohesive mass, turn it out in a greased tray or thali. Finely grind the mace nutmeg and cardamom. Sieve and sprinkle on the halwa. Then mark out diamond shaped pieces and serve when set. This can be stored for even a month in a cool place.

Samnak: Take germinated wheat made from 1 kg wheat. Wash and grind the germinated wheat using some water. Then pass through muslin cloth to obtain the extract.

Sharaqpurs Gulab jaman

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Sharqpur is a small city near lahore. Gulab Jamman is a special methai of the place.

Thursday, August 6, 2009

Basen Halwa Winters: Excellent for Growing Children

Picture by Vani's


0.1 1 cup gram flour
1. 1 cup milk
2. 3/4 cup sugar
3. 1/2 cup ghee
4. 1 tsp cardamom powder
5. Handful of finely sliced
6. almonds and pistachios


1. Heat ghee, fry the gram flour until until the flour turns golden
brown in color and a nice aroma comes from it.
2. Add cardamom powder, milk, sugar and keep stirring until the
mixture turns thick
3. Serve it hot, decorated with nuts

Wednesday, August 5, 2009

Jalabi: A rich tradition of Melas in Pakistan

Recipe by

Ingredients :

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying

Method :

1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
4.Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5.Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
6.Deep fry them until they are golden and crisp all over but not brown.
7.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
8.Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot

Ras Malai


A less favourite but very cool mithai is Ras Malai. Butt Sweets makes its best but Gourmet is not up to the mark.


2 cups milk cheese
11/2-cup sugar
500 Gms fat free milk
a pinch of saffron
10-15 cardamom seeds (grind)
1 tsp rose water
Almond 3-4 tsp
Pista 1tsp

How to make the Ras boil the milk to make it thick. Boil until it becomes half to half. Now add sugar rose water cardamom saffron and heat for some time. Now for making the bowls of Malai, take the cheese and mix 2 cups sugar in it than grind it in the mixer and now bake it for 350 degrees for 35 min so that it become hard. Now make the bolls of it pore Ras (liquid sugar) in it and serve the chilled Ras Malai.

Suji Ka Halwa: Tradition of Lahoris

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Suji Halwa: a rich tradition of Lahore. There are lot of Halwais that make this of highest quality. One is sadiq sweets Gawal Mandi. There is Khalifa in inside old lahore makes it brilliant.

Recipe by

½ cup Ghee
1 cup Semolina
1 cup Sugar
1½ cup Water
¼ cup chopped Almonds
1 teaspoon Green Cardamon Seeds

Heat the Ghee on low heat.
Fry Semolina until golden brown.
Add water and cook on low heat until all water is absorbed.
Add chopped almonds and Cardamon seeds.
Add sugar and cook on low heat.
When it leaves the sides of the pan, serve hot.

Channa Dal Halwa

Viedo by

Recipe by

Ingredients Of Chana Dal Halwa

1/2 kg chana dal,
washed and soaked (gram lentil)
1 cup ghee 1tsp grinded cardamom
250 gm khoya Sugar according to taste
1 tsp nutmeg
100 gm Almonds
100 gm Pistachios
50 gm Crushed coconut
1 tsp saffron strands,
dissolved in 3tbsp water

Method Of Chana Dal Halwa

Boil the chana dal till it is soft and done.Grind the chana dal in chopper with 5 cardamoms till it forms a paste. Heat ghee in pan and add grinded cardamom in it. Put grinded dal in it and cook it on low flame for half an hour or more. Stir continually otherwise it will burn. Now add sugar and stir it. Add nutmeg and saffron in it. Add khoya and almonds, pistachios and crushed coconut in it. Settle it in tray and when it cool down cut it into diamond or square pieces. Or you can serve it as it is. You can store this halwa foe many days. Garnish it with nuts and serve hot or cold. Tip: Use non-stick pan to make this halwa.

Tuesday, August 4, 2009

Multani Sohan Halwa

Multani sohan halwa is great sweet which emerged some 75 year ago. The tradition was started by Hafiz family in Hussain Agahi Multan. The name is Hafiz Habib ur Rehman.

The recipe of this is

• 1 kg Corn flour
• 1 kg Sugar
• 1 kg Ghee
• 1 Cup milk
• 100 gms Almonds
• 100 gms Pistachios
• 1 tsp Saffron
• Mix corn flour in 1 cup of water
• Allow it to dissolve properly.
• Dissolve saffron in water.
• Mix 3 cups of water in sugar and boil for it for sometime.
• Add milk and boil it for 5 minutes.
• Mix corn flour and saffron mixture to it.
• Cook the mixture over medium heat.
• As the mixture turns thick, start adding oil.
• Continue adding oil and stirring till the mixture gets separated.
• Add almonds and pistachios.
• Place this mixture on greased plate.
• Keep it for cooling for a while.
• Cut into square pieces.
• Crunchy Sohan Halwa is ready.

Recipe is from