Pakistani desserts are the star of every meal. They are rich in taste, texture and flavors. I love desserts of all kinds but our Desi Desserts are my favorite. From Gur walay Chawal (Jagger Rice) to Zarda (sweet rice), Ras Malai to Rass Gullah, Suji Halwa to Gajar Halwa, Firni to Rabri, Seviyan (roasted vermicelli) to Mithai (sweets) each dessert dish is unique and tastes delicious. Out of all the desi desserts my favorites are Shahi Tukda and Firni.
Firni or Phirni is a rice pudding made with ground rice. It’s infused with the flavors of cardamom and saffron. The creamy and smooth texture, speckled with slivered nuts, is what makes Firni and enticing dish. Firni however is different from Kheer (another rice dish) as kheer is made used whole Basmati rice whereas for Firni ground rice is used. In Pakistan, Firni is both an everyday and a a festive dish and is traditionally served in un-glazed terracotta bowls called “thoothi” which gives Firni a subtle earthy flavor.
I remember, whenever my mother used to ask what we’d like for dessert, my reply was either Shahi Tukda or Firni – I love it that much. So contuning with the Fun, Creative and Delicious Rice Recipes, this recipe was prepared using Reem ka Steam Basmati Rice. I have been really impressed with the quality of the rice. It’s long grain and fragrant rice, the quality everyone looks for in good quality rice. My family has already switched to Reem ka Steam Rice.
To make Firni look a bit fancy, I added Nutty Caramel Discs to top this delicacy. The caramel discs are made of nuts (cashews, almonds, pistachio) and caramelized sugar. It’s rich with nuts and adds a crunchy texture to the rich and creamy Firni. Everyone loved the addition of Nutty Caramel Discs to the traditional Firni, a great way to impress everyone with your culinary skills. It also made Firni look more festive and even more delicious.
Firni-Pkaistani Rice Pudding with Nutty Caramel Discs
by Hirra Pervaiz January-23-2018
Firni- Creamy and smooth rice pudding infused with flavors of cardamom, topped with slivered nuts and served with nutty caramel discs
Prep time: Cook time: Total time: Yield: serves 8-10
1 Cup Mixed Nuts, unsalted (Almond, Pistachio, Cashew, Peanuts)
1 tsp Poppy seeds (optional)
Soak Reem ka Steam Basmati Rice for 15 minutes. Then grind to very smooth paste
In a heavy bottom pan add milk, bring to a boil and let simmer for 10 minutes. Add ground rice to it stirring constantly to avoid any lumps. Reduce heat and let simmer for another 10 minutes. When it starts to thicken add cream, sugar, cardamom powder and saffron strands (if using)
The mixture will start to thicken. Taste check and adjust sweetness (sugar) according to your liking. The consistency of Firni shouldn’t be too thick or too runny. Take out Firni in serving bowls and chill refrigerator for 1-2 hours
In another pan, caramelize castor sugar (be careful not to burn it). Add chopped nuts and mix until well coated
Now pour the nutty caramel mixture on a silicon sheet and spread evenly. If you don’t have a silicon sheet, grease a baking tray with clarified butter and spread the nutty mixture on it. While the mixture is still hot, using a cookie cutter make round impressions on it so that it’s easier to shape the discs. Let it cool completely on room temperature and then take out the discs.
To Serve – Top Firni with Nutty Caramel Disc and serve
If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!
Happy INDEPENDENCE WEEK Y’all! I’m back on the blog and what an exciting month it is to start blogging again. Why an exciting month, you ask? Because, it’s my birthday month, it’s Pakistan’s birthday (Azaadi Celebrations) month and I have an exciting FOODIE CHALLENGE for you all, so it means there will be an exciting PRIZE!
Independence day excitement starts from the beginning of the month. There are stalls on road-side with national flags, banners, posters, buntings and everything green and white. The entire country looks so festive and the patriotic spirit is so high, it just feels so good. Every house and buildings goes green and white (in flag colors) and it’s so much fun being creative with food in the patriotic spirit.
Celebrating the Independence Week, here’s your FOODIE CHALLENGE, How creative can you be for Pakistan? It’s really simple, here’s what you need to do:
1. Celebrate Independence day and your love for food in a creative way by preparing a patriotic dish with Green and White Ingredients.
2. Take a picture of your creation and post it on my blog page here
3. The most creative and best entry will win an exciting Prize!
4. The contest closes on 19th August, 2016
Simple right? To get you started here is what I made to celebrate Independence day and my love for food, Azaadi Jelly-Pudding Shots. This is such an easy dessert, made with only 3 ingredients and served in a creative way – it’s an instant hit at holiday parties.
Azaadi Jelly-Pudding Shots
by Hirra Pervaiz August-12-2016
These green and white, 14th August Jelly-Pudding shots will be a hit at your Independence Day celebrations. Simple layers of Jelly and Pudding to celebrate the patriotic spirit!
Prep time: Cook time: Total time: Yield: servings 5
1 Packet Pudding Mix
1 Packet Cream
1 Packet Jelly, Banana favored
Prepare the pudding mix, according to the packet directions
Beat the cream, until smooth and fold it in the pudding mixture.
Prepare the jelly according to packet directions.
For Assembling: pour some jelly liquid at the bottom of your serving glass. Keep in refrigerator until set. Then pour over it pudding mixture, again refrigerate until set. Now add another layer of jelly and again refrigerate until set
While others enjoy this super easy and delicious dessert, my cleaning buddy Vim Gel helps me get rid of those dirty dishes in no time at all!
Happy Independence Day! Don’t forget to participate.
Summers are in full-swing, temperature has risen to an extreme in this part of the world, it’s ranging between 42°C and 46°C which is literally making people melt. While it’s scorching heat, I’m still trying to find happiness and joys in what this season has to bring. The biggest of joys being fresh fruits, Peaches and Mangoes. And to beat that heat we made No-Churn Peach Ice Cream.
We get the best fruits in our country and Peaches are one of those fruits, that is flavorful, sweet, fresh and has a very tantalizing aroma, one of my favorites. It’s so good that one of the highest-makeup brands has come up with a peaches eye shadow palette which smells like peach too (this was totally irrelevant) but you see how good peaches are?
Fresh peach ice-cream is the perfect way to cool off this summer. I had been planning to make it for sometime now, but wanted to make it with less ingredients and also without any machine. So this recipe, is the simplest and the most delicious one because: It’s a no-churn recipe (you don’t need any machine) to make it, it’s prepared with a few ingredients, it uses fresh fruit and it’s really really smooth and delicious.
This simple and delicious homemade Peach Ice-Cream screams summer, so just get the most awesome fruit of the season and prepare this delicious summer treat right-away!
No Churn Peach Ice-Cream with Candied Peach Chunks
by Hirra Pervaiz May-22-2016
No-Churn Peach Ice Cream! A smooth, delicious and easy ice cream with candied peach chunks, that too without any machine!A delicious treat to cool off this summer
Prep time: Total time: Yield: serves 6
1 1/2 Cups Peaches, peeled and chopped
1/4 Cup Granulated Sugar
1 Tbsp Lemon Juice
2 Cup Whipping Cream
1/2 Cup Condensed Milk
1/4 Cup Milk
2 Tbsp Cornflour
1 tsp Vanilla Essence
In a prepping bowl, add 1/2 cup chopped peaches, sugar and lemon juice. Mix it all well, slightly press the peaches using the back of a spoon or fork. Place in the freezer until further use
Blend the remaining 1 Cup peaches in a blender until pureed. Keep aside.
In a bowl, whisk whipping cream, using an electric beater or a hand whisk until foamy. Add to it condensed milk and peach puree. Mix well
Mix milk and cornflour into a smooth paste, add this to the whipping cream mixture
Pour the prepared mixture in a plastic container or a loaf pan, cover and freeze for 1-2 hours
After 1-2 hours, add the candied peach chunks in the container and mix it well. Cover the container again and freeze for at least 6 hours or overnight
Indulge in the fruity goodness, your ice-cream is ready to serve
This recipe can be prepared with canned peaches. You can add almonds, pistachios or favorite nuts to it
For candied peaches, you can cook the chunks of peaches with sugar for about 3 minutes, cool and then mix in the cream mixture for softer chunks
If you’re using a loaf pan for preparing the ice-cream cover it with the plastic wrap (cling film). Keep it covered if you’re storing it after serving
It’s Celebration Season! And I’m back on the blog with another recipe that will definitely Tickle those Tastebuds!! Just look at those beautiful red toasts, stuffed with cream cheese and chocolate dripping, doesn’t it all look so festive? Why celebrate with lunch or dinner when you can have an amazing breakfast to start-off your love-filled day (hint: it’s February)
By now you all must know that I’m obsessed with French Toast and if you still don’t know check out these recipes that I’ve shared here(now you know it too!). Although I didn’t make these for Valentine’s Day but I thought its the perfect time to share the recipe, when everything goes red, why not breakfast? I’m sure everyone would love this Valentine’s Day Breakfast – it’s just perfect.
Show some breakfast love, prepare this decadent and delicious breakfast dessert and celebrate.
Happy Valentine’s Day Everyone!
Red Velvet French Toast stuffed with Cream Cheese
by Hirra Pervaiz February-3-2016
Red Velvet French Toast stuffed with cream cheese and drizzled with chocolate. A perfect breakfast for Valentine’s Day!
Prep time: Cook time: Total time: Yield: serves 2
Red Velvet French Toast
1/2 Cup Milk
1-2 Tbsp Sugar
1/2 tsp Vanilla Extract
1-2 Tbsp Cocoa Powder (Unsweetened)
2 tsp Red Food Coloring
4 Bread Slices (halved)
Butter for frying
Cream Cheese Filling
250g Cream Cheese (at room temperature)
1/4 Cup Powdered Sugar
1 Tbsp Milk
2 Tbsp Nutella
Whisk together all the ingredients for French Toast in a shallow dish, until smooth.
Dip each bread slice in the French Toast mix and press it gently so that it soaks some mixture. Flip and repeat on other side, until evenly coated.
Melt butter in a pan over medium heat. Fry the bread slices, flip over and fry until cooked through.
While the bread is frying, prepare cream cheese by whisking together cream cheese, sugar and milk until smooth.
In a microwave safe bowl, add Nutella and heat it for about 30 seconds. Remove from microwave and stir
To assemble the Red Velvet French Toast, spread a generous amount of cream cheese on the toast, sift some powder sugar on top and drizzle chocolate on it and serve!
I used Chocolate Syrup on top, but the bread soaked it immediately. So using Nutella or melted chocolate chips work best
This can also be served with strawberries, raspberries or any of your favorite fruit too.
Before the summer ends an insanely delicious drink had to be made and posted here on the blog and why not, Weekends are meant for having such loaded drinks, indulging in deliciousness and never coming out of it! (not literally) You already know what goes in the making of it (hint: cookies & cream) but what you don’t know is the secret of making it. So today, you’ll learn to make the most ridiculously, insanely delicious milkshake The Overload Cookies & Cream Milkshake
This mouth-watering, eye-pleasing, calorie-overload, dribbling and indulgent dairy dessert has all of my favorite things combined: Oreos+Ice-Cream+Nutella. Mix it all up and you have an AMAAYY-ZIINNGG Treat! (wait for the secret to be revealed)
This dessert milkshake will make you forget everything in this world, your worries, your friends, your kids, your dog, I mean literally everything and you definitely won’t share this goodness with anyone.
It’s time to reveal the secret, be ready to get your hands on this bad-boy and treat yourself to dessert therapy!
Overload Cookies & Cream Milkshake
by Hirra Pervaiz September-21-2015
Treat yourself to a dessert therapy with this mouth-watering, eye-pleasing, calorie-overload, dribbling and indulgent dairy deliciousness!
Prep time: Total time: Yield: serves 1
1 1/4 Cup(300ml)Milk
2 Tbsp Nutella
2 Scoops Vanilla Ice-Cream
1 Whole Pack Oreo Cookies
Whipped Cream (store bought)
Twix Chocolate (Optional)
Using a spoon or spatula, cover the rim of the Mason jar with 1 Tbsp Nutella. Break up some Oreos and stick them to the coated rim
Add one scoop of ice-cream in the jar and drizzle some Chocolate syrup on the inside of the mason jar glass. Keep in freezer
In a blender, mix 1 tbsp Nutella,Oreos, Milk and vanilla ice cream until thoroughly combined
Pour the milkshake into the glass until it is halfway full. Sprinkle some Oreo crumbs and drizzle chocolate syrup into the glass, and then continue pouring the milk shake until the glass is full
Top with whipped cream, Oreo bits and more Chocolate syrup until you are satisfied
We all LOVE Ice-cream! We might have different choice in ice-cream flavors but everyone loves ice-cream (And if you’re someone who doesn’t – I will totally judge you on this). Generally there’s no specific time to have ice-cream you can have it whenever, wherever you want it. And when you can prepare delicious treats with it – it becomes a delicious indulgence. With Peek Freans Butter Puff Crackers you can actually make these frozen treats that’ll make you so so so HAPPY!
The Butter Puff Crackers are so light yet crisp that it’s perfect to use for a sandwich with a big scoop of ice cream in between and to enjoy your favorite ice-cream in a fun and creative way.
There are many are so many other ways you can use Butter Puff and you can gain inspiration from Peek Freans Butter Puff pagefor delicious treats. But these ice cream sandwiches are my favorite of all the recipes I’ve tried/ shared, because it has ice cream and it looks so gawgeaous! You cannot stop yourself from having it.
Prepare it for kids, guests, parties, celebrations or to curb your late night ice cream cravings. Having it this way will bring you so much of Happiness that you won’t believe how much you missed this in your life (that’s an exaggeration) but you’re totally going to love it.
Butter Puff Ice Cream Sandwiches
2 Half-roll Packs Butter Puff Original Crackers
Ice Cream, of your choice
Sprinkles, to decorate
Chocolate Sauce, to decorate
Top one cracker with a small scoop of ice cream. Place another cracker on top of the ice cream and press gently to form a sandwich.
Roll the edges in sprinkles or top them with chocolate sauce
Freeze for at least 1 hour before serving
Enjoy this fun, easy and delicious frozen treat! Next up will be a snack idea for a picnic, don’t miss that delicious snack.
This Independence day weekend I wanted to try a different breakfast. The French Toast addict in me wanted to have French Toast for breakfast but not the classic one. It had to be creative, glorious, delicious and something that’s absolutely gluttonous, and that’s when I came up with this spectacular Cheese stuffed French Toast with Ice-Cream recipe.
When all kinds of cravings combine you have this spectacular breakfast-dessert (as I call it) that is a beautiful composition of personal favorite combinations, cheddar and toast, ice-cream and pancake syrup, milk, sugar and cornflakes. This Cheese stuffed French Toast with Ice-Cream is not just another french toast recipe, its Restaurant Quality! (you’ve got to believe this when I say it, as if you have a choice)
Imagine the contrast of flavors so pleasantly presented: hot and cold, sweet and savory, crunchy and soft, all together in front of you one fine morning, the look of it will brighten your day and once you’ll start eating, it’ll be your best day ever! (OK that’s an exaggeration but it is awesomely delicious)
It’s super easy to make and is packed with deliciousness. And the secret ingredient for it is of course Ice-Cream! You’ve got to trust me when I say this is the BEST French Toast recipe ever. Don’t look any further for a perfect, restaurant style French toast recipe because you’ve found one and it’ll become your favorite too.
I have other french toast recipes too, which you can find here, here and here but this one turned out to be the best for me.
Have it for breakfast or make yourself a quick dessert, add in your favorite fruits and ice-cream flavors and indulge in deliciousness. So you’ve got to try this soon and that literally mean do it Now!
Cheese stuffed French Toast with Ice-Cream
by Hirra Pervaiz August-18-2015
Wake up your tastebuds with cheesy, crispy and a glorious breakfast-dessert served with ice-cream and pancake syrup
Prep time: Cook time: Total time: Yield: serves 1
2 slices White Bread (or any bread)
1 slice Cheddar Cheese
2 Tbsp Sugar
4 Tbsp Milk
1/4 tsp Vanilla extract (optional)
1/4 tsp Ground Cinnamon (optional)
1/2 Cup Cornflakes, coarsely crushed
3-4 Tbsp Butter (or as needed)
1 scoop Praline Ice cream (or any other) for serving
Pancake Syrup or Maple Syrup for serving
In a shallow dish whisk together egg, sugar, milk, vanilla extract and cinnamon. Set aside
Put the crushed cornflakes in another shallow dish
In a non-stick skillet melt butter over medium-low heat
Arrange the cheese slice between two bread slices, making a sandwich. Dip this sandwich in the egg mixture allowing the bread to soak up some of the mixture,turning sides to coat
Then coat the sandwich with crushed cornflakes gently pressing while coating so that it sticks together and coats it completely
Transfer the sandwich to the skillet and cook until golden brown and crisp (make sure the cornflakes coating doesn’t burn)
Transfer to the serving plate, slice it diagonally. Drizzle pancake syrup over it and serve with a scoop of ice-cream
Serving Ideas:Butter, berries, seasonal fruits, confectioners’ sugar, your choice of ice-cream
It’s Eid time .. we are still in the Eid break mode and this will continue throughout this week too, which is completely fine with us. We are having all kinds of delicious treats and totally loving it. This year around for Eid I wanted to make something different, not a traditional sweet dish (though I made one too) so I made this amazingly delicious Mango Mousse Tart
This recipe of Mango Mousse Tart is a No Cook and No Bake version, so you can imagine how simple it is to make and just look at it doesn’t it scream delicious? I know it does, because it is!!! If you want to make a dessert that’s really really simple and would earn you a lot of praise then you’ve got to make this Mango Mousse Tart and enjoy everything about it. Pssst… this is a great dish to impress your family, hubby or your in-laws 😀
Eid this year came in the summer season which happens to be a mango season as well and I couldn’t think of a better combo than this, Eid + Mangoes = Mango-licious Eid! Also, this Eid is known to be Meethi Eid (Sweet Eid) and generally a lot of sweet dishes are prepared, the sweetness just got doubled with the mangoes. We’ve been feasting on Mangoes and still can’t get enough of it. Everyone in my family LOVES mangoes. I thought of treating my family with this dessert and they all loved it.
Pakistani mangoes are known all around the globe for their distinct flavor, exquisite taste and sweetness. This is one fruit that is known to be The King of Fruits and is the best of its kind. We’re lucky to have all the variety of mangoes here in Pakistan and enjoy having it too. Love Mangoes!
You must have tried making Mango Mousse before too, since mangoes are in season everyone tries making all kinds of dishes with it and mango mousse is one them. But you might not have tried this recipe for Mango Mousse Tart. It has mango mousse but with a base of biscuits. Yes! that’s why we’re calling it a tart and that too a no cook and no bake one.
Just look at it, its creamy, light, fluffy, fruity and delicious! You’ve got to try it to believe it and trust me you’ll have all the ingredients for this recipe in your kitchen already so go ahead and give it a try and enjoy this mango deliciousness!
And oh! I couldn’t find a loose bottom tart pan in my grocery store and since it was planned in the Eid break so wasn’t able to find it elsewhere too so I used 8 1/2 inch springform pan instead and the results were pretty amazing.
Mango Mousse Tart (No Bake – No Cook)
by Hirra Pervaiz July-22-2015
Mango Mousse Tart! A fruity, creamy and delicious combination of mangoes and a biscuit crust that’s absolutely mango-licious and its no bake and no cook too
Prep time: Total time: Yield: serves 10
For Tart (Biscuit Base)
2 Packs digestive biscuits/graham crackers
6 Tbsp Butter, melted
For Mango Mousse
1 1/2 Cups Mango Puree
2 Tbsp Granulated Sugar
1 Tbsp Lemon Juice
2 Tbsp Gelatin, unflavored
1/4 Cup Water
1 Cup Heavy Cream
1 cup Fresh Mango Cubes
Fresh Mango Slices
Break the biscuits/crackers, add them to a blender or a food processor and blend until fine crumbs. Mix melted butter with the biscuit crumbs to a wet sand like consistency (add more butter if crumbs are too dry)
Evenly press the biscuit mixture to bottom of the tart pan covering the bottom and up to the sides. Refrigerate it until further use.
Peel and chop around 2 mangoes. Blend into a smooth paste using a blender. Now add sugar and lemon juice to the mango puree
In a small bowl add water and microwave for 20 seconds, add gelatin powder to it. Mix and dissolve completely. Now add gelatin to the prepared mango puree, mix and refrigerate for 30 minutes
Whisk the cream and 2 Tbsp castor sugar, until it forms soft peaks. Add the mango mixture to a bowl and fold the cream to it gently until its mixed well and no cream/ mango streaks are seen
For the mango topping, peel 2 mangoes or more to cover the entire tart, make two large slices as close to the pit as possible. Then cut very thin mango slices length wise
The tart should be set by now. Add mango mousse to the center of the set tart crust and then begin to spread out evenly across surface, leaving a small perimeter around the crust untouched by mango mousse
Line the sides of the crust with mango slices, letting the edges slightly overlap so that the slices stand up and stay curved. Then start the next row of mangoes, placing mango slices in the spots in between two mango slices from the previous outer row. This overlapping pattern will make a rose like pattern
For the center simply roll up a mango slice and form the center of a rose. Squeeze some lemon juice on the top mango slices to prevent oxidation of mangoes
Refrigerate for at least 1-2 hours or more to set it completely.Serve chilled
Mousse can be prepared without gelatin as well. For a Gelatin free version you can use china grass (agar-agar) or can completely avoid using it
You can use store bought canned mango puree instead of making your own
Spring is here and I’m so happy to see my little garden in full bloom, filled with floral scents, its all green and fresh. Nature always inspires me and brings a smile on my face with its creations be it a budding flower or seeing the clouds make different shapes. Today’s recipe is inspired from the Spring season and is my inspiration to look at the positive things life has to offer. It’s my Mini Chocolate Donuts … yes Donuts!
I must have gotten you all confused on what’s the connection between donuts, spring and positive thinking right? Well, it’s pretty simple, have you heard that quote:
“Between the optimist and the pessimist, the difference is droll.
The optimist sees the doughnut; the pessimist the hole!” – Oscar Wilde
This is the lesson learned from the donuts – to look at the positive things life has to offer. Inspiration is from Spring since my donuts are sprinkled with rainbow sprinkles, it has the color and feel of spring, it all connects, you see 🙂 Here’s a picture of my Spring Garden.
I had this mini donuts pan from Prestige, from quite some time now and had planned to make donuts on my 1st Blogiversary in June this year, but I couldn’t wait this long and made these cute little donuts out of it. This recipe is the best recipe for baked donuts, its soft, moist, easy-to-make and delicious! Oh, did I tell you its dairy free? Well.. yes it is, no eggs, milk or butter. Simple ingredients and oh-so-awesome donuts in 15 minutes. Don’t believe me? Try it yourself.
Wave good-bye to fried donuts and welcome these baked mini chocolate donuts in your home. The rich chocolatey glaze on the top gives this moist donuts the texture and makes them melt in your mouth.
The rainbow sprinkles on the top give it the oomph. But you can decorate with anything you fancy. Do check out the notes below, I’ll be giving the Nutella Version of this recipe.
When you make these, make an extra batch because these little cuties will be snapped in just no time at all. Believe me they’re that good.
Baked Mini Chocolate Donuts
by Hirra Pervaiz April-09-2015
Mini Chocolate Donuts – a moist, chocolatey and delicious little treat, easy-to-make, topped with rich chocolate glaze and rainbow sprinkles, its dairy free! The best baked donuts recipe. Prep time: Cook time: Total time: Yield: 8 donuts
1/4 Cup + 2 Tbsp Flour
1/4 Cup Castor Sugar
2 Tbsp Cocoa Powder
1/4 tsp Baking soda
1/8 tsp Salt
1/4 tsp Instant Coffee
2 1/2 Tbsp Vegetable Oil
1/2 tsp Vanilla essence
1/4 Cup Water
1 Tbsp Corn Syrup (optional)
1/2 Cup Castor Sugar
1 Tbsp Vegetable Oil
1 Tbsp Water
2 Tbsp Cocoa Powder
1/4 tsp Vanilla Essence
Pre-heat oven to 180 degrees celsius and prepare the donuts pan by lightly greasing it with oil
In a prepping bowl sieve together flour, sugar, cocoa powder, coffee, baking soda and salt. Whisk together to combine.
Add vegetable oil, vanilla, water and corn syrup and continue to whisk until smooth and well combined.
Pour into 8 donuts pan molds, filling each mold until about 2/3 full and put it in the oven to bake
Donuts will take 10-14 minutes to bake. Remove from oven and let cool in the pan for 10 minutes. After 10 minutes release from molds on to a cooling rack and let cool completely.
Prepare the frosting by whisking together sugar, oil and water until smooth. Add cocoa powder and vanilla essence and continue to whisk until creamy.
Once the donuts are cool, dip them in the chocolate glaze to cover the top and sprinkle some rainbow sprinkles – Enjoy!
If you’ve prepared the Chocolate Glaze and Donuts are not yet cool, cover the glaze with a damp tea towel to prevent it from drying out.
For the Nutella Version Donuts: Add 4 Tbsp Nutella in the donuts batter along with the rest of the ingredients mentioned.
For the Nutella Version Glaze: 1/2 Cup castor sugar, 1 Tbsp Water and 2 Tbsp Nutella (melted). Mix all the ingredients together, slowly add water until the glaze has the right consistency
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.
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!
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!
by Hirra Pervaiz 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
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
1 1/4 Cup Water
2 Cups Sugar
1/4 tsp Yellow food color
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
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
Now add milk to the pan along with lemon juice,turn the flame to high and cook until the milk is absorbed.
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
Take out in the serving dish, sprinkle with nuts, desiccated and decorate with silver leaf
Serve warm with whipped cream or fresh cream (balai)
This can be stored in freezer for a month and can also last long in the refrigerator too
Pakistani/Indian vermicelli works best for this recipe but it can be substituted with any vermicelli variety