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dessert

dessert Desserts & Sweets Pakistani Pakistani desserts

Qawami Seviyan – Vermicelli laced with sweetness

  • By
  • January 12, 2015
Qawami-Seviyan-Recipe

Cravings for desserts intensifies in winter season and that too for home-made warm halwas and desserts. While Gajjar ka halwa (Carrot Halwa) is the ultimate winter treat, so is the other variety of halwas and desserts, and in that variety of desserts comes the very royal Qawami Seviyan

Seviyan is a sweet prepared by roasting seviyan or vermicelli and cooking it with sugar and milk. Normally seviyan are associated with celebrations of Eid in the Muslim community but if you have a sweet-tooth every day is a celebration 😉 and you don’t need a reason to satisfy that seviyan craving of yours 😀 (Well, that’s how I am – and not guilty)

 Out of all the varieties of seviyan, Qawami Seviyan are a favorite. Qawami Seviyan has its origin from the culinary rich heritage of Lucknow – a cuisine of royalty and the name Qawami is derived from Qawam meaning Sheera in Urdu and Sugar Syrup in English. While mostly seviyan are prepared with thickened milk and are milky, Qawami Seviyan are prepared a bit dry and are laced with sweetness.

Qawami-Seviyan-Recipe-2

I was first introduced to this Royal Lucknowi Dessert in my childhood, when our next door neighbor aunty sent us Qawami Seviyan on Eid day. I had one spoon of it and was in love with it instantly. Her family had migrated to Pakistan from Lucknow in India,so the authenticity of flavors and richness of culinary traditions were there in the seviyan – and the flavors did their magic. Our family loved it so much that on Eid days we’d wait for her Qawami Seviyan and she knew it too how much we loved it :). She also shared her recipe with my mother and that’s how we started making it in our home too. Having good neighbors is a blessing – no doubt! Although my neighbor aunty is no longer among us, May her soul rest in peace (Amen)  but to this day I am so very thankful to her for introducing me to this amazing dessert.

The procedure for making Qawami Seviyan is very simple and it has a very unique flavor, as its laced with sweetness so the sugar content is high but to balance it out, it is eaten with whipped cream or fresh cream (balai). You can always adjust the sweetness according to your taste. When decorated with silver leaf (chandi ka warq), chopped nuts and topped with dollop of cream this dessert surely is a complete Royal Treat!

Qawami-Seviyan-Close

I could not find the silver leaf so the pictures are without it. But just look at that, don’t you feel like grabbing a spoon and indulging your sweet tooth with Royal Treat?

Try it out and let me know by commenting below. I’m sure you’ll love it too!

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Qawami Seviyan
by January-12-2015
Qawami Seviyan – vermicelli laced with sweetness and topped with chopped mixed nuts and fresh cream (balai)

Prep time: Cook time: Total time: Yield: serves 4-6

Ingredients

  • 250 grams Vermicelli (Seviyan)
  • 1/2 Cup Clarified Butter (Ghee)
  • 3-4 pods Green Cardamom
  • 4 1/4 Cups Milk
  • 1 Lemon, juice
  • 1 tsp Kewra Water (Panadanas Water)
  • 1/4 cup slivered almonds
  • 1/4 cup slivered pistachios
  • 1/4 cup desiccated coconut

Sugar Syrup

  • 1 1/4 Cup Water
  • 2 Cups Sugar
  • 1/4 tsp Yellow food color

Instructions

  1. In a pan add all the ingredients of sugar syrup and cook until the sugar dissolves. Let simmer for 3-4 minutes and turn off the heat
  2. In an another heavy bottom pan add clarified butter (ghee) and pods of green cardamom, split open to begin tempering. When it gets aromatic, add vermicelli to the pan and roast it until dark brown in color. keep stirring so that they don’t burn
  3. Now add milk to the pan along with lemon juice,turn the flame to high and cook until the milk is absorbed.
  4. Add to it the prepared sugar syrup and kewra water. When it starts to bubble, turn the flame to low and cover with a lid. Cook until the milk is absorbed and vermicelli is cooked completely
  5. Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
  6. Serve warm with whipped cream or fresh cream (balai)

Notes

  1. This can be stored in freezer for a month and can also last long in the refrigerator too
  2. Pakistani/Indian vermicelli works best for this recipe but it can be substituted with any vermicelli variety

Tags: Desserts & Sweets, Pakistani Desserts

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breakfast brunch dessert quick breakfast recipe

Orange Chocolate French Toast Roll-ups

  • By
  • December 31, 2014
Orange-Chocolate-French-Toast-Roll-ups
There is something about this classic orange and chocolate combination which never fails to delight you and is surely a winter treat. And what better holiday flavors can you get without orange and chocolate isn’t it?

If you have been reading my recipes and posts you must have known by now that whenever it comes to breakfast I want something interesting, flavorful and one that tickles those tastebuds ;)and that’s when I came up with amazingly delicious recipe for Orange Chocolate French Toast Roll-ups. Okay I’ve to confess that I simple Love .. LOOVVEE… LOOOVVVEEE French toasts! There was a time when I used to have only French Toasts for breakfast and I never got tired of having them (can you just believe that? well, that’s true) even today I love having them.
I posted a recipe for Nutella Stuffed French Toasts some time ago and I must admit it had been an amazing recipe discovery and everyone enjoyed having those French Toasts. This time I wanted to do something different with the french toasts and that’s when I came across this recipe for Strawberry Nutella French Toast Roll-ups on Nagi’s blog and that’s when it struck me why don’t I try this with Oranges.

Orange-Chocolate

Fortunately fresh Oranges are in abundance these days and when you have home-grown oranges what better thing can you ask for. So this is how this recipe came into existence. When it comes to flavors it already has that classic combination of chocolate and orange but when the chocolate is Nutella it definitely enhances its flavor. Secondly, the cinnamon sugar coating on the top makes it a close cousin of cinnamon rolls and it tastes just like doughnuts!

In short, this is not just a breakfast it’s BREAKFAST DESSERT!

So if you are looking for a fancy breakfast or want to treat your loved ones with that special breakfast try out this recipe and impress everyone. This also makes an amazing item for brunch as well and that too in just no time at all.

Also if you want to make those perfect french toasts, learn all about it here

Try it out and share your views by commenting below or sending us your pictures on our Facebook Page 🙂

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Orange Chocolate French Toast Roll-Ups
by December-31-2014
The classic orange chocolate combination and a perfect breakfast/brunch item that has both sweet and citrus flavor with a kick of cinnamon spice and crunch from the sugar, I call it a breakfast dessert and it tastes just like doughnuts!

Prep time: Cook time: Total time: Yield: serves 4 Roll-ups

Ingredients

  • 4 Slices White Sandwich Bread, crust removed Chex
  • 4 Orange Segments, diced small Chex
  • 4 Tbsp Nutella
  • 2 Tbsp Butter

Egg Mixture

  • 1 Egg
  • 2 Tbsp Milk
  • 1/4 tsp Salt, or less

Cinnamon Sugar Mix

  • 1 Tbsp Ground Cinnamon
  • 1/4 Cup Caster Sugar

Instructions

  1. In a bowl whisk together egg, milk and salt until combine. Use a bowl that has a flat base so that its easy to coast the rolls with Egg Mixture
  2. In a small dish mix together ground cinnamon and caster sugar
  3. Now Flatten the bread slices using a rolling pin. This will help making rolls easily
  4. Spread about 1 Tbsp of Nutella on each slice of bread. Nutella will help in holding the ends of roll together
  5. Add the diced orange segments along the bottom of each slice
  6. Roll the bread up and keep aside making sure the sealing side is faced down so that it seals perfectly, until all slices are rolled up
  7. In a pan melt butter on medium high heat
  8. Roll each roll-up in the egg mixture until fully coated, shake off excess and place in the buttered pan
  9. Cook for about 5 minutes, turning sides so that it cooks evenly
  10. Remove from pan and coat with Cinnamon Sugar Mix immediately. Repeat with all other roll-ups
  11. Serve immediately with a mug of hot chocolate, coffee or even orange juice

Notes

  1. This can be made with your choice of fruit such as strawberries or even without fruit
  2. Recipe adapted from RecipeTin Eats

Tags: Breakfast, Brunch,Dessert,Quick Breakfast Recipe

Orange-Chocolate-French-Toast-Roll-Ups-Recipe

 

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Bread breakfast dessert

Banella Bread with Cream Cheese Swirl

  • By
  • October 15, 2014
Banana-Nutella-Cream-Cheese-Bread-ticklethsoetastebuds

I’m so excited, over-joyed and extremely happy *screams out loud* We’ve reached 1000 Likes on Facebook! YAAYY!! *Happy Dance*. A BIG THANK YOU to all you awesome people who are appreciating and liking my recipes!
Today, as we’re celebrating 1000 Facebook Likes, I decided to do something different and hence came up with the idea to do a Step-by-Step Pictorial Recipe. Aren’t you excited? I’m sure you are, I’m too 😀

So here goes my First step-by-step pictorial recipe of the Blog “The Banella Bread with cream cheese swirl” Did the name Banella just confuse you? No worries it’s my name for Banana+Nutella = Banella (aww… isn’t that cute J ). This is so delicious and so so easy to make.
Come on Foodies, grab your tools, IT’S BAKING TIME!
First things first, Preheat oven to 180° C or 350° F. Grease a 9” x 5” loaf pan with butter and line it with parchment paper
Mash the bananas using a potato masher or with the back of the spoon. Don’t mash completely let it have some small lumps in it.  
 
Sift together flour, salt and baking soda in a bowl. In a separate bowl combine sugar and butter using a beater, until smooth. Add egg to it, beating after every addition. 
Add mashed bananas to it then milk and vanilla essence and mix to combine. 
Combine all the dry ingredients with the sugar-butter mixture, until smooth.
In a microwave safe bowl put in Nutella and microwave for about 15 seconds. Mix it with a spoon so that its softened. In a separate bowl, take one cup banana bread batter add Nutella to it. This is now Nutella batter
In a bowl combine cream cheese and egg until smooth.

Carefully add the three batters prepared into the pan. First the banana batter, then Nutella batter, then cream cheese. Give it a nice swirl with the back of the spoon. Then again cover with the banana batter and Nutella batter until finished.
 
Swirl on the top of the batter and bake it for 50 to 60 minutes or until a tooth pick inserted comes out clean
Allow it to cool in the pan for 15 minutes (This will allow it to set). Remove and allow to cool on wire rack for 10 minutes.
 

Slice it up and serve while it is still warm. Serve it with some melted Nutella.

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Banella Bread with Cream Cheese Swirl
by October-15-2014
The Best Banana Bread with good tasting foods Banana, Nutella and Cheese – Bread Perfection!

Prep time: Cook time: Total time: Yield: 1 Loaf

Ingredients

  • 2 cups Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup butter, softened
  • 1 cup Sugar
  • 1 1/4 cup Mashed Bananas
  • 1 tsp Vanilla Essence
  • 1/3 cup Milk
  • 3 Eggs
  • 3/4 cup Nutella
  • 1/4 cup Cream Cheese

Instructions

  1. Preheat oven to 180° C or 350° F. Grease a 9” x 5” loaf pan with butter and line it with parchment paper
  2. In a bowl sift together flour, salt and baking soda
  3. In a separate Large bowl, cream sugar and butter together. Add 2 eggs (one at a time), beating well after each addition. Add mashed bananas, milk and vanilla essence and beat until combined. Add dry flour ingredients and beat on low until combined. (don’t over beat)
  4. In a small microwave safe bowl, melt Nutella for about 15 seconds. Mix so its evenly heated and softened. Add Nutella to 1 cup of banana batter and mix well
  5. In a separate small bowl beat egg and cream cheese together until combined
  6. Spoon carefully all there batters in the pan alternating banana batter, nutella batter, cream cheese. Swirl it with the back of a spoon
  7. Bake for about 50-60 minutes. Cool in the pan for 15 minutes remove from pan and let cool on a wire rack for 10 mintues
  8. Slice and serve while warm. Serve with additional melted Nutella.

Tags: Bread, Dessert, Breakfast

1 Comment
breakfast brunch dessert french toast nutella quick breakfast recipe

Nutella Stuffed French Toast

  • By
  • September 16, 2014
Breakfast Recipe

French toasts are my ultimate breakfast meal. I remember as a kid, I used to have french toast for breakfast every day and I never got tired of eating them. Yes, daily. Although, I’m not that regular at having french toasts for breakfast, but hey! you don’t need a reason to have french toasts.

So, this time the French Toast recipe went from being classic to something special and became Nutella Stuffed French Toast. Now, this is not just a breakfast it is a breakfast dessert, so utterly, buttery, nuttely DELICIOUS!

You’ll love this as much as I do, try this stuffed french toast recipe!

Nutella Stuffed French Toast Recipe

Hirra P
Published 09/16/2014

The gooey Nutella in between crispy and golden bread slices is definitely a breakfast treat and this is so utterly butterly nuttely DELICIOUS!

Yield: Serves 2
Prep Time: 10 mins. Cook time: 20 mins.
Total time: 30 mins.

Ingredients

  • 1 Egg
  • 1/4 Cup Milk
  • 4 Slices of Bread
  • 4-6 Tbsp Nuttela (or as required)
  • 2 Tbsp Butter
  • A few drops of Vanilla Essence
  • 2-3 pods Green Cardamom (Crushed)
  • Powdered Sugar for serving

Instructions

  1. In a prepping bowl whisk egg and milk together. Add to it the crushed green cardamoms and vanilla essence, whisk again
  2. Spread 2 slices of bread with Nutella (depending upon how much you require, 2-3 Tbsp per slice should be enough). Place the other slice on top of Nutella spread slice and press it gently
  3. Heat the pan and melt the butter. Carefully dip each side of the sandwich in the egg mixture until its coated well
  4. Put the french toast sandwich in the pan and cook on medium heat until golden from both sides
  5. Cut the sandwich in to half diagonally and transfer to serving plates and dust with powdered sugar
  6. Serve immediately

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Almond breakfast Comfort Food dessert Festive Kid Friendly Quick Fix Semolina Sooji Suji Sweet Traditional

Semolina (Suji/Sooji) Halwa

  • By
  • September 15, 2014

As the monsoon season begins and the temperature starts to drop, the rain is pouring an instant craving for something warm and sweet begins. In times like those Semolina (Suji/Sooji) halwa is one dish you need to know.


Out of all the Halwa desserts that I know, this is one of my favorite halwa recipe. Just imagine, rain is pouring down, the weather is cool, and you get this warm Semolina Halwa with its sweetness tempered with the spiciness of cardamoms and those chunky bits of almond and pistachios.. aah..mazing! It sure is very comforting and takes less time too.

Besides being a dessert, it can be served as a festive dessert, or even a breakfast delicacy with puris. The tricky thing here is the ratio of Semolins (Suji):Water:Sugar and the ratio I use is 1:2:1  where water is divided as (1 part water and 1 part milk). For more tips & tricks see the end of the recipe

Semolina-Sooji-Suji-Halwa
Cook time: 20 mins.
Total time: 20 mins.
Yield: Serves 6
Ingredients

  • 1 Cup Semolina (Suji/Sooji)
  • 1 Cup Granulated Sugar
  • 1 Cup Water
  • 1 Cup Full Cream Milk
  • 1/2 Cup Ghee
  • 5 Pods Green Cardamom (Split open)
  • 2-3 drops Kewra Water (Essence)
  • 1/4 Cup Almonds (sliced) for garnishing
  • 1/4 Cup Pistachios (sliced) for garnishing

Method

  1. In a heavy bottomed pan add ghee and let it melt over medium heat. When it melts add Semolina (Sooji/Suji) and mix.
  2. Roast the semolina on low to medium heat, stirring occasionally until it turns light golden in color and gives off a faint aroma
  3. While semolina is being roasted, in a separate pan bring mixture of milk, water, sugar and cardamom to a boil, stirring often
  4. While the Semolina has been roasted, and you’ve achieved your desired color (not too dark) gradually add the milk-water mixture into the pan stirring constantly so that lumps are not formed and the mixture is absorbed
  5. Keep stirring on low heat until the mixture is thick, semolina swells and the mixture pulls away from the walls of the pan
  6. Turn off the heat, add the drops of Kewra water (essence) mix the mixture and partially cover the pan for about 10 minutes.
  7. Let it cool to a warm temperature, serve warm garnished with sliced almonds and pistachios. 

Tips & Tricks

  • If you want that very soft consistency to go with puris increase the amount either milk or water in the recipe according to your desired consistency
  • You can be creative with your serving by using different shaped molds to serve your halwa
  • Garnish it with cashew nuts , raisins or coconut
  • This simple halwa can be made flavorsome as Pineapple Semolina Halwa or Orange Semolina halwa too (will post these recipes soon)

~Happy Cooking and Keep Tickling those Tastebuds~

    2 Comments
    biscuit cream dessert jelly quick

    Jelly Slice

    This is the best quick dessert ever. I made this for my younger sister who has this love for jelly and cream and she LOVED it!! Again, there are several variations to this recipe and it involves different stages to prepare but it’s not difficult at all!

    Ingredients

    For Base:

    •  Candi Biscuits – 1 Packet ( you can substitute with any plain sweet biscuits e.g. Marie – I like Candi better)
    • Butter – 170g melted

    For Filling

    • Cream – 1 Packet
    • Pudding Mix  – 1 Packet
    • Jelly – 2 packets ( flavor of your choice – I used banana and strawberry)

    For Topping

    • Jelly
    • Sugar crunch

    Method 

    1. Blend or process biscuits until its texture resembles crumbs. Pour in butter and blend until combined
    2. In your serving dish, press the biscuits mixture evenly on the base. Refrigerate until required
    3. Meanwhile, prepare the pudding mix, according to the packet directions.
    4. Beat the cream, until smooth and fold it in the pudding mixture.
    5.  Prepare your jellies according to packet directions. Allow it to cool and set. When set, cut it into squares.
    6. For Assembling: On top of the biscuit crumbs, add jelly squares (keep some for topping), now pour over it the pudding mixture
    7. Carefully place in the refrigerator to set and chill
    8. Sugar Crunch: In a heavy based pan, add sugar, melt it until it turns golden brown. Pour this mixture on aluminum foil and let it cool. Place in a plastic bag and break the bits with a can.
    9. Topping: Before serving, add the toppings: sugar crunch and jelly 
    10. Serve Chilled!

    Serves:  6

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