Maal pura by Chef Shireen Anwar

Ingredients
Sugar                                                   1 cup
Flour (Maida)                                         2 cups
Water                                                   1 to 1 1/2 cup
Eggs                                                    4
Rose water                                           2 tbsp
Cardamom powder (ilaichi powder)          1 tsp
Semolina (sooji)                                    3 tbsp heaped
Yellow color                                          1/2 tsp
Baking soda                                          1/4 tsp

Method:

-         Make sugar syrup with sugar and water, cook for 10 minutes, remove and cool.

-         Now take a bowl add in flour, semolina, yellow color, eggs, rose water and green cardamom powder, mix them well. Then add sugar syrup in it and make a smooth batter.

-         Keep batter aside for few hours, just before frying add baking soda.

-         Heat about 5 tbsp of ghee in a frying pan and pour a little mixture, fry on both sides till golden.

Malai Qulfi Falooda by Chef Shireen Anwar

Ingredients 
Milk                                              1 liter or 4 1/2 cups
Sugar                                          1 cup
Tetra pack cream                      1 packet (or you can also use Malai 1 cup)
Khoya                                          250 gm or 1 pao
Bread slices                               2 large
Kewra water                               1 tsp

Ingredients for Falooda
Corn flour                                          1 cup
Water                                                 2 cup
Yellow color                                      a pinch (if you don’t want color don’t add it)
Almonds and pistachio sliced      1 tbsp

If khoya is not available, you can use full cream powder milk 1 cup, dilute this powder milk with some milk (save 1/2 cup milk from 1 liter), and then add it instead of khoya.

Method for Falooda:

-       Mix together corn flour, water and few drops Yellow color  in a pan, cook stirring till thick and glossy,(mixture will gather in center, will form a lump)

-       Remove and pour in a falooda mold, take very chilled water in a bowl, now press the mold over chilled water bowl, to get falooda strips, (dropping falooda in chilled water)

Falooda mold (mold also used for making nimco) can easily be purchased from Bori bazaar, in Karachi Pakistan. In America, Canada, it is available in Indian stores.

Murukku maker

Method for Qulfi:

-       Cook 1 liter milk till reduced a bit (cook for about 15 minutes), and it become a little thick (1 liter remains 3 pao, means it lessen around 3/4 cup), then add 1 cup sugar; continue cooking over medium flame for about10 minutes.

-       When sugar water is dried, add khoya in it, also add 2 bread slices and cook for 5 minutes, it will get thick.

-       Now remove from flame, cool the mixture, then add tetra pack cream (or balai) and put it in blender and blend it well.

-       After blending, add kewra water and almonds and pistachio.(save some blended qulfi mixture, it will serve as "Rubri") now put the remaining qulfi mixture in qulfi molds and freeze it till firm

To Serve:
In serving bowls, put crushed ice, Falooda strips, sliced Qulfi and Rubri.

Trifle Cups by chef Shireen Anwar

Ingredients
Red jelly                      1 packet
Green jelly                   1 packet
Yellow jelly                  1 packet
Vanilla custard           3 cups
Fruit cocktail                1 medium can
Cake Rusk                  125 gm
Fresh cream               200 gm
Strawberry sauce       as required

Ingredients for Custard
Milk                                      3 cup
Sugar                                  4 tbsp
Vanilla custard powder    2 tbsp


Method:
-        Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
-       Coarsely chopped 125gm cake Rusk and place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled.
-       Decorate with fresh cream and strawberry sauce.

Method for Custard

Boil milk, add sugar and vanilla custard powder, cook till thickens, remove from fire and keep it aside. 

Lab e Shireen by Chef Shireen Anwer

Ingredients 
Milk                                                                8 cup
Sugar                                                            12 tbsp
Sliced pistachios                                        2 -3 tbsp
Strawberry jelly                                            1 pack set in 1 cup of water
Pineapple tit bits                                         1 tin (without syrup)
Gulab Sharbat                                             4 tbsp mix with 1/2 cup of cold milk
Cream                                                           2 packets
Strawberry custard powder                       3 tbsp dissolved in 1/4 cup of cold milk
Handful of colored vermicelli (siwaiyan)

Method:

-       Cook strawberry jelly, set it and cut in cubes. Boil milk and sugar. Add dissolved custard powder stirring till milk thickens.

-       Add colored vermicelli. Cook till done.

-       Remove, cool custard completely. Add in cream. Mix it well; also fold in the pine apple pieces, pistachios and set jelly cubes. Lastly fold in gulab sharbat mixture. Serve very chilled.

Chocolate Soufflé by Chef Shireen Anwer

Ingredients:
Eggs                                        4
Sugar                                       3 + 3 ounce
Fresh cream (whipped)       8 ounces
Milk                                           1 cup
Water                                       1/4 cup
Cocoa powder                        1 tbsp heaped
Vanilla essence                      1/2 tsp
Gelatin powder                       2 tbsp

Method:

-       In a pan mix  egg yolks with 3 ounces of sugar, cocoa powder and 1 cup milk, cook over low flame, stirring continuously till the mixture is thick,

-       Remove from flame, add in dissolved gelatin and vanilla essence,

-       Now beat egg white with reaming 3 ounces of sugar till fluffy and stiff  and very lightly fold in the chocolate custard, also fold in whipped cream, mix all very lightly (do not use beater, use wooden spoon or spatula)

-       Set in a mold (plastic bowl) for 2 hours in freezer. Remove in a serving platter, decorate with fresh cream.

Black Forest Ice Cream Roll by Chef Shireen Anwar

For sugar:  1 ounce = 2 tbsp leveled

For flour :    1 ounce = 2 tbsp heaped.

Ingredients for Roll

Eggs                                           4
Caster sugar                             4 ounces
Flour                                           3 ounces
Cocoa powder                          1 ounce
Vanilla essence                        1 tsp

For Filling:
Vanilla ice cream                       1 liter

For Icing:
Fresh cream(whipped)               8 ounces
Sugar                                             1 ounce
Chocolate syrup                          1/2 cup
Cherries                                        as required

Method:

-       Beat eggs and sugar till light and fluffy, then add vanilla essence

-       Sieve flour and cocoa powder; fold in the sieve flour and cocoa mixture very slowly to the beaten egg mixture (with wooden spoon or spatula)

-       Put butter paper in the Swiss roll tray and grease it. Spread all the mixture on the butter paper lined in tray. Bake in a pre heated oven of 200 degrees for 10 minutes,

-       Remove on an icing sugar sprinkled napkin, roll the sponge with napkin and leave it for 4 to 5 minutes, then open roll, spread the ice cream. Again roll it and keep it in fridge for 12 hours

-       Decorate (cover the whole roll) with whipped cream, chocolate sauce and cherries. Freeze till you require using.

Strawberry charlotte by Chef Shireen anwar

Ingredients:

Swiss rolls                          (refer to the recipe of swiss roll by chef shireen anwar)

Egg yolks                             2

Corn flour                             1 tbsp

Milk                                       3/4 cup

Sugar                                   3 ounce (6 tbsp)

Strawberry                           1 cup

Fresh cream (whipped)    2 cup

Gelatin powder                   1 tbsp

Vanilla essence                 1/2 tsp

Method:

-       Take a transparent bowl , grease it very well then arrange the swiss roll pieces in this bowl, cover the whole bowl, and arrange in such a manner that the pieces get stick to each other. Soak the cake with syrup; keep in the fridge till you prepare the filling.

-       Take egg yolks in a pan, add corn flour, milk and sugar and whisk it, then place the pan on low flame to cook custard, continuously whisk it other wise the custard will curdle because of eggs yolks. When it starts to get thick turn of the flame.  Add vanilla essence, dissolve gelatin with 1/4 cup water and add to the custard, beat 1 cup cream and add to the cooled custard.

-       Fill the mold (bowl in which swiss rolls are set), chill it till it is set and firm.

-       Dip the mold in hot water, quickly turn over in a serving plate. Garnish with 1 cup whipped cream and strawberries.

Gulab jamon by chef shireen anwar

 Ingredients:

Powder milk                               2 cup

Egg                                              2

Refined flour (maida)               1 tsp

Baking powder                          2 tsp

Banaspati                                   2 tbsp

Banaspati                                   for frying

For sugar syrup:

Sugar                                         2 cups

Water                                         3 cups

Green cardamom (ilaichi)     4

Orange color                            2 drops

Method:

-        Take a bowl, mix milk powder, baking powder and flour, add in melted banaspati and mix well.

-       Then add eggs in it and knead it to form dough. If required add 1 or 2 tsp of milk. Now make small balls.

-       Heat banaspati in a pan and deep fry balls on low flame. Continuously stir them with spoon, so that they get cook evenly.

Method for sugar syrup:

-       In a pan cook water, sugar, green cardamom also add orange color, and cook until sugar gets dissolve, (cook for about 10 minutes).

-       Add your fried jamuns in the sugar syrup. Cover and cook for 10 minutes on very low flame.

Swiss roll (jam Rolls) by Chef Shireen anwar

Ingredients:

Egg                                    3

Sugar (grounded)           3 ounces or 6 tbsp heaped (first measure the sugar then grind it)

Refined flour (maida)     6 tbsp heaped

Baking powder               1/2 tsp (leveled)

Vanilla essence             1/2 tsp

Strawberry jam               1/2 cup

Method:

-       Beat the eggs with electric beater till they become fluffy

-       Now add the sugar slowly and gradually and beat it. Then add vanilla essence and gain beat it.

-       Mix baking powder in refined flour and strain it

-       Add refined flour and baking powder mixture spoon by spoon in egg and sugar mixture and fold it with wooden spoon (do not use beater)

-       Take a swiss roll tray (8 x 13). Place butter paper over it and also grease the butter paper.

-       Preheat your oven at 200 oC.

-       Pour the mixture on the greased butter paper, and bake it at 180 oC for 10 minutes.

-       Now take a cloth, dust it with icing sugar (or grounded sugar), then place the cake on this cloth and roll it with napkin. (keep it for 4 minutes then open it, this is done so that after applying jam it can be turned easily into a swiss roll).

-       Spread the jam over the whole sponge and roll it (without cloth)

-       Cut 1 inch thick slices.

Coffee and cream sweet dish

Ingredients:

Rusk biscuits (Paapay)              8,10

Milk                                         1 Mug

Coffee                                      1 tsp

Sugar                                       6 tbsp

Tetra pack Cream                     1 packet

Method:

Mix sugar and coffee in milk and heat a little bit, so that sugar mixes well, then dip Rusk biscuit one by one and place them in a tray like forming a complete layer of it.

Then mix sugar(as required) in cream and beat it, then place this cream on top of that rusk biscuit layer, in the same manner again place rusk biscuit(dipped in coffee milk)  and then cream layer. You can make as many layers as you want (when I tried this recipe I made two layers).

Then on top layer sprinkle some coffee or spread some chocolate sauce.Place it in freezer so that it get stiff and pieces (if cut) can come out smoothly.

Badami shahi tukray by chef shireen anwar

Ingredients:

Bread slices                              10

Milk                                          2 cups

Sugar                                        150 grams or 3/4 cup

Tetra pack cream                       1 cup

Saffron  (zafraan)                        1/2 tsp 

Kewara essence (kewra)             1 tsp

Whole dried milk (Khoya)            1/2 cup

Almonds and pistachio               as required

(cut in slices)

Method:

-         Make four pieces of each bread slice, then fry it in little ghee or oil in frying pan

-         Now take one dish and place these bread slices like forming a layer of it.

-         Now cook 1 cup milk with sugar and on the other side blend 1 cup milk, whole dried milk (khoya), cream, kewara essence and saffron in a juicer. Now also add that cooked milk and sugar in it and blend it well.

-         Then spread this mixture over the bread slices, sprinkle almonds and pistachio, and bake for about 20 minutes in preheated oven at 180 oC.

Cake jelly

Ingredients:

Milk                                                      1 liter

Sponge cake                                         1 (small size) (cut thin slices)

sponge cake

Custard powder (vanilla flavor)                  4 tbsp (flat)

Sugar                                                    6 tbsp

Crystal jelly                                           1 packet

(strawberry flavor)                                  

Fruits                                                    as required

(banana, apple, pineapple, grapes)

Method:

 -        Heat milk in a wok and add sugar in it and cook for some time. Then add custard powder.

-         Then in one dish place all the slices of sponge cake like forming a layer of cake. Cut small pieces of all fruits, then spread them over cake layer. Now pour custard on it forming a layer of custard. Then keep it in fridge so that it gets set.

-         In the mean time prepare crystal jelly. Then take out your dish and pour the crystal jelly over the custard forming a layer of red crystal jelly. (Your crystal jelly should not be hot) then again keep it in fridge, enjoy this delicious sweet dish chilled.

Gajar ka halwa

Ingredients:

Carrot (grated)                           2 kilo

Milk                                          1 1/2 liter

Sugar                                        1 1/2 cup

Ghee                                        1 cup

Cardamom powder                     1 tsp

(elaichi powder)

Almonds and pistachio               for garnishing

Method:

-      Put milk in a pan. Grate the carrots and put it in milk, cook until the milk gets dry, and carrots get soft.

-      Then add sugar and again leave it, till water gets dry.

-      Add ghee and cardamom powder and cook for 10 minutes. (you should continuously stir it till ghee leaves the sides of the pan.)

-      When done, take out it in a dish and garnish with almonds and pistachio.