lab e shireen, its just a must have in festive season. Enjoy with family
Bubbling water as required
Hued vermicelli 50 gms
Doodh (Milk) 1 litre
Cheeni (Sugar) ½ Cup
or to taste Vanilla custard powder 3 tbs
Doodh (Milk) ¼ Cup
2 tbs Badam (Almonds)
2 tbs Pista (Pistachio)
2 tbs Fruit mixed a drink or occasional new organic products
1 Cup Cream chilled
200 ml Red jam Yellow jam Dry nuts Cream
In bubbling water, place strainer, add hued vermicelli, mix and bubble for 5 minutes then strain, rinse with water and put aside.
In a pot, add a drain and convey it to bubble.
Include sugar, mix well and cook until the point that sugar is broken up.
In vanilla custard powder, add a drain and blend well.
Slowly include break down custard, stir consistently until smooth and cook until wanted consistency.
Include bubbled shaded vermicelli, mix well and cook for 2 minutes.
Include raisins and blend well.
Include almonds, pistachios and blend well.
Give it a chance to chill off.
Include organic product mixed drink or occasional new fruits, cream and blend well.
Cut jams fit as a fiddle.
In serving the dish, add red and yellow jelly, lab e Shireen and embellish with red jelly, yellow jelly, dry nuts, cream and serve.