White chocolate trifle

Ingredients for custard
Milk 4 cups
Caster sugar ½ cup
Corn flour 3 tbsp
Vanilla essence 1 tsp
White chocolate 4 ounce
Fresh cream whipped 4 ounce
Plain cake 1 pound
Strawberries chopped 2 cups
Any fruit syrup ½ cup
Fresh cream whipped 4 ounces
Pistachio to decorate
Milk chocolate to decorate
Method for custard
Boil milk for caster sugar, add in corn flour stirring till custard thickens, remove add white chocolate mix well, cool mixture and fold in the whipped cream, keep stirring the custard from time to time, cut cake in the small cubes, in a bowl place cake, moist with syrup, top with strawberries, white chocolate custard, repeat layer, cover and refrigerate for 2 hours, decorate with whipped cream, chocolate and pistachio.

Toffee brownie trifle

Ingredients
Chocolate brownies 4
Ceramal chocolate bars 8 ounces chopped
Ingredients for cheese mixture
Cream cheese 8 ounces
Fresh cream whipped 1 packet
Caster sugar 4 tbsp
Vanilla essence ½ tsp
Ingredients for custard
Milk 2 cups
Vanilla custard powder 2 tbsp
Sugar 4 tbsp
Fruit cocktail 1 can
Method for custard
Put sugar in a pan and caramelize add milk to it, cook thicken with custard powder, remove and cool.
Method for cheese mixture
Beat cheese well with caster sugar and vanilla fold in beaten cream.
To assemble
Cut the brownies into 1 inch cubes, place half brownies in trifle bowl, moisten them with fruit syrup, pour the custard over brownies, repeat by putting brownies, fruit syrup, cream cheese mixture, fruit and chopped ceramal chocolate, decorate with whipped cream. Serve chilled.

Pina Colada Pie

Ingredients for the base
Coconut cookie crumbs crushed 3 cups
Butter 100 gm
Pina colada filling
Cream cheese 200 gm
Whipped cream 200 gm
Pineapple tidbits 2 cups
Coconut milk powder 5 tbsp heaped
Caster sugar 2 tbsp
Pineapple essence ½ tsp
White chocolate chips and glazed cherries to decorate
Method
Crush the cookie, mix with butter and press in the base of a 9 inch pie plate, bake for 10 minutes on 180 degree.
Method for filling
Whipped cream to soft peaks, add in coconut milk powder, beat cream cheese till smooth, add caster sugar and pineapple essence, fold in whipped cream with pineapple chunks, fill the mixture in pie dish, chill until firm, garnish with white chocolate chips and glazed cherries.

Fried bread trifle

Ingredients
Milk 1 liter
Sugar 1 cup
Corn flour 3 tbsp
Cream 1 packet (200 gm)
Bread slices 6 cut in small rounds and deep fried
Jell-o 1 packet green
Jell-o 1 packet red
Mixed fruit cocktail 1 can
Chocolate chips ½ cup
Method
Fry bread golden brown arrange in a dish, spread with fruit cocktail, make custard with milk, sugar and corn flour when thick remove, cool and mixed with cream, pour hot custard over fried bread, leave for 30 minutes, top with green and red set jelly cubes and chocolate chips. Serve chilled.

Mango pudding

Ingredients
Evaporated milk 1 tin
Condensed milk 1 tin
Eggs 4
Bread 2 large slices
Mango chopped in tiny cubes 2 cups
Mango essence ½ tsp
Yellow color pinch
Method
Put all above in blender, blender until smooth, put in a oven proof dish, bake on 180 degree C for 40 minutes, remove and serve cold.

Mango cheese ring

Ingredients
Curd cheese 8 ounce
Mango jelly 1 packet
Mango juice 1 cup
Mango finely chopped 1 cup
Caster sugar ½ cup
Mango essence ½ tsp
Whipped cream 200 gm
Gelatin 1 tbsp heaped soaked in mango juice
Method
Dissolve jelly in 1 cup mango juice, also dissolve gelatin in mango juice, mix both together, beat curd cheese with caster sugar, mango essence, gradually add in jelly and gelatin mixture, whip cream fold in the mixture with chopped mangoes, turn into a wetted ring mould, chill until set. Unmold decorate with whipped cream and mango balls.

Orange Ring

  My most favorite dessert ever,it tastes like orange ice cream citric and delicious.I made this dessert with fresh orange juice but you can substitute it with canned juice.Simple ingredients but taste is great.Enjoy this yummilicious recipe :)                   

RECIPE

Evaporated milk chilled 1 tin

Caster sugar 6 ounces

Fresh cream 8 ounces

Fresh cream for decoration 2 ounces

Egg whites 2

 Orange jelly crystals 1 packet

Orange juice ½ cup

Gelatin powder 2 tbsp

Method

Dissolve 2 tbsp gelatin in ½ cup orange juice, beat chilled evaporated milk very thick, add in 1 packet orange jelly crystals and dissolved gelatin mixture, beat 8 ounces cream with 3 ounces of caster sugar, beat 2 egg white stiff with 3 ounces of caster sugar, fold cream lightly in the beaten milk mixture, also fold in the egg white, pour mixture into a ring mold and chill till set, decorate with whipped cream and orange segments.

Mango Biscuit Trifle

Ingredients:
Digestive biscuits 200 grams
Mango jelly 2 packets
Mango chopped 2 cups
Fresh cream whipped 400 grams
Ingredients for custard:
Milk 3 cups
Sugar 4 tbsp
Corn flour 2 tbsp
Mango essence ½ tsp
Method:
Put milk, sugar, corn flour and mango essence together in a sauce pan and cook until thick.
Cool, fold in cream.
Arrange biscuits in a serving bowl, spread with 1 packet mango jelly soaked in 1 cup water.
Spread with ½ custard, mango pieces, remaining custard.
Decorate with jelly cubes and whipped cream and chopped mangoes.
Serve chilled.

China grass

Ingredients
Milk 1 kg
China grass powder 1 ½ tsp
Vanilla essence ½ tsp
Pink color few drops
Sugar ¾ cup
Almonds and pistachio chopped 2 tbsp
Method
Soak china grass powder in 1 cup water, cook until dissolved, mix in milk, cook for 10 minutes with sugar add dissolved china grass, remove in a bowl, beat well, top with badam pista, color essence, leave to set until firm. Serve chilled.

Mango custard shahi tukrey

Ingredients
Bread slices 8 cut into rounds with cutter
Water 1 cup
Sugar ½ cup
Mango chopped 2 cups
Coco powder to dust
Ingredients for custard
Milk ½ kg
Condensed milk ½ tin
Mango Custard Powder 2 tbsp heaped
Method
Cut bread with cookie cutter into rounds and deep fry golden, cook water and sugar into a thin syrup, dip fried bread rounds in sugar syrup and spread in a dish, make custard with milk, condensed milk and Mango Custard Powder, custard should not be thick, spread little custard in a platter, top with fried soaked rounds, mangoes chopped, cover with custard, dust with coco powder, serve chilled.

Jaleebi pudding

Ingredients
Jaleebi ½ kg
Milk 1 kg
Eggs 6
Sugar ¾ cup
Elachi powder 1 tsp
Method
Beat eggs and sugar add milk, elachi powder, grease oven proof dish, spread with jaleebi, pour prepared mixture, bake on 180 degree C for 40 minutes, serve warm or cold.

Blueberry rice crispy flan

Ingredients
Rice crispy cereal 2 ½ cup
Melted chocolate 100 gm
Vanilla custard prepared 2 cups
Blueberry pie filling ½ tin
Fresh cream to decorate
Method
Melt chocolate stir in rice crispy, press into a greased Pyrex dish, leave to set, pour custard over rice crispy, top with blueberry pie filling, decorate with fresh cream serve chilled.

Biscuit custard surprise

Ingredients
Marrie biscuits crushed 2 cups
Melted butter 4 ounce
Vanilla custard prepared 2 cups
Mango cubes 2 cups
Chocolate sauce as required
Grated chocolate ½ cup
Method
Crush biscuit, mix with melted butter, press into a shallow pyrex dish, spread with prepared custard, top with mango cubes, drizzle chocolate sauce, serve chilled.

Saat samandar par(Dessert)

Ingredients
Plain cake 1 pound
Fruit cocktail 1 tin
Plain vanilla custard 4 cups
Cream 2 packets
Chocolate syrup as required
Ingredients for custard
Milk 1 kg
Sugar ½ cup
Shan vanilla custard powder 4 tbsp
Method
In a transparent dish spread cake cubes, spread with fruit cocktail with syrup, spread custard on top, top with cream, covering the dish, decorate with chocolate sauce, serve chilled.

Khobani ka Meetha

Ingredients
Water 1 cup
Fresh tetra pack cream 1 packet
Dried apricots 250 gm
Almonds to decorate
Sugar 3 tbsp heaped
Ingredients for custard
Milk 1 liter
Sugar ½ cup
Milk ½ cup
Shan Vanilla custard powder 4 tbsp
Method for apricots
Soak 250 gm apricots for 6 hours, remove seeds and cook apricots in 1 cup of water and 3 tbsp of sugar till tender.
Method for custard
Boil 1 liter milk and ½ cup sugar, when boiling add in the dissolved 4 tbsp Shan custard powder with ½ cup of milk, stir continuously till custard thickens, remove and cool. In a transparent bowl spread a layer of apricot mixture topped with custard then a layer of fresh cream. Garnish with almonds on top. Serve chilled.

Lab-e-Shireen

Ingredients
Milk 8 cup
Sugar 12 tbsp
Sliced pistachios 2—3 tbsp
Strawberry jelly 1 packet
Water 1 cup
Pineapple tit bits 1 tin
Gulab Sharbat 4 tbsp
Cold milk ½ cup
Cream 2 packets
Strawberry custard powder 3tbsp
Cold milk ¼ cup
Colored vermicelli a handful

Method:
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, also fold in the pine apple pieces, pistachios and set jelly cubes. Lastly fold in gulab sharbat mixture. Serve very chilled

Trifle Cups

Ingredients
Red jelly 1 packet
Green jelly 1 packet
Yellow jelly 1 packet
Prepared 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 into 4 pieces each, 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 3 cup milk, add 4 tbsp sugar and 2 tbsp vanilla custard powder, cook till thickens, remove from fire and keep aside.

Besan ka halwa

Ingredients
Besan(gram flour) 250 gm
Milk 250 gm
Ghee(clarified butter) 250 gm
Green cardamom 6
To make sugar syrup
Water 125 gm
Sugar 125 gm
Method
Make 2 taar syrup
Method
Heat 1 cup ghee add green cardamom with besan, bhunno on low flame for 10 minutes adding little little milk and keep frying when all milk has been added add prepared 2 taar sugar syrup, mix well immediately add in a greased taar, level well with spatula, sprinkle sliced almonds and pistachio, silver waraq and cut into pieces

Home made Frozen Yogurt

Yogurt 2 cups
Nestle Dessert Cream ¾ cup (whipped)
Strawberry Jam 2 tablespoons
Strawberries 1 cup (frozen)
Sugar powder ¼ cup
Method :
Place these all ingredients in a food processor or a blender
Run until desired consistency.
Freeze and then serve.

Loki ka Halwa

Ingredients
Loki 2 kg
Khoya 500 – 750 grams
Milk 1 liter
Sugar As per taste
Condensed Milk 1 tin
Ghee 4 tablespoons
Small Cardamom Powder 2 teaspoons
Rose Water 2 tablespoons
Green Food Color As per preference
Sliced Almonds For garnishing
Sliced Pistachios For garnishing
Chandi ka Waraq For garnishing
Rose Petals For garnishing

Method
Grate loki and boil. Once boiled, completely drain all the water. In a separate saucepan, gradually add loki and add milk, sugar, condensed milk and khoya to cook in ghee till the desired consistency is achieved. Once cooked, add the food color, rose water and cardamom powder. In the end garnish with sliced almonds, sliced pistachios, chandi ka waraq and Rose petals.