Indulge this Eid in an exquisite mango delight as you rejoice the event with a delectable mango Lab-e-Shireen, perfect for a delightful summer Eid conclave. #happycookingtoyou #foodfusion #Olpers #OlpersMilk #digitalammi
Written Recipe: https://bit.ly/3Nu9iSv
Serves 8-10
Recipe in English:
Ingredients:
-Mango Chunks 1 Cup
-Water 1 & ¼ Cup
-Instant Jelly Strawberry Flavor 1 pack (80g)
-China Grass Powder 1 tsp
-Water 1 & ¼ Cup
-Instant Jelly Mango Flavor 1 pack (80g)
-China Grass Powder 1 tsp
-Olper’s Milk 1 & ½ litre
-Sugar ½ Cup or to taste
-Vanilla Flavored Custard Powder 5-6 tbs or as needed
-Olper’s Milk ½ Cup
-Ice Cubes as required
-Olper’s Cream 200ml
-Colored Vermicelli (Sawaiyan) boiled ½ Cup (60g)
-Mango Chunks 1 Cup
-Strained Mixed Fruit Cocktail 1 Cup
-Red Jelly Cubes
-Yellow Jelly Cubes
-Chopped Almonds ¼ Cup
-Chopped Pistachios ¼ Cup
-Mango Puree
-Diced Mango
-Sliced Dry Nuts
Directions:
-In a blender jug, pour mango and blend thoroughly to make a puree (approximately ½ Cup) and set aside.
Perfect Jelly Cubes:
-In a saucepan, bring water to a boil, add Strawberry Jelly Powder and China Grass Powder, and whisk well.
-Transfer to a flat dish and allow it to cool at room temperature until set.
-Cut into cubes and set aside.
-In a saucepan, bring water to a boil, add Mango Jelly Powder and China Grass Powder, and whisk well.
-Transfer to a flat dish and allow it to cool at room temperature until set.
-Cut into cubes and set aside.
-In a wok, combine milk and sugar, mix well and bring to a boil.
-In a bowl, mix custard powder with milk and whisk thoroughly.
-Add the dissolved custard to the boiling milk, mix well, and cook on low heat until thickened.
-In a large bowl, place ice cubes and another bowl on top of it.
-Pour the prepared custard into the bowl and allow it to cool while stirring over the ice cubes.
-Add the prepared mango puree and cream, whisk until fully incorporated.
-Include boiled colored vermicelli, mango chunks, mixed fruit cocktail, red jelly cubes, yellow jelly cubes, almonds, pistachios, and fold gently.
-Garnish with mango puree, mango cubes, red and yellow jelly cubes, dry nuts, and serve chilled!
Recipe in Urdu:
Ingredients:
-Mango Chunks 1 Cup
-Water 1 & ¼ Cup
-Instant Jelly Strawberry Flavor 1 pack (80g)
-China Grass Powder 1 tsp
-Water 1 & ¼ Cup
-Instant Jelly Mango Flavor 1 pack (80g)
-China Grass Powder 1 tsp
-Olper’s Milk 1 & ½ litre
-Sugar ½ Cup or to taste
-Vanilla Flavored Custard Powder 5-6 tbs or as needed
-Olper’s Milk ½ Cup
-Ice Cubes as required
-Olper’s Cream 200ml
-Colored Vermicelli (Sawaiyan) boiled ½ Cup (60g)
-Mango Chunks 1 Cup
-Strained Mixed Fruit Cocktail 1 Cup
-Red Jelly Cubes
-Yellow Jelly Cubes
-Chopped Almonds ¼ Cup
-Chopped Pistachios ¼ Cup
-Mango Puree
-Diced Mango
-Sliced Dry Nuts
Directions:
-In a blender jug, add mango and blend thoroughly to make a puree (approximately ½ Cup) and set aside.
Perfect Jelly Cubes:
-In a saucepan, bring water to a boil, add Strawberry Jelly Powder and China Grass Powder, and whisk well.
-Transfer to a flat dish and allow it to cool at room temperature until set.
-Cut into cubes and set aside.
-In a saucepan, bring water to a boil, add Mango Jelly Powder and China Grass Powder, and whisk well.
-Transfer to a flat dish and allow it to cool at room temperature until set.
-Cut into cubes and set aside.
-In a wok, combine milk and sugar, mix well and bring to a boil.
-In a bowl, mix custard powder with milk and whisk thoroughly.
-Add the dissolved custard to the boiling milk, mix well, and cook on low heat until thickened.
-In a large bowl, place ice cubes and another bowl on top of it.
-Pour the prepared custard into the bowl and allow it to cool while stirring over the ice cubes.
-Add the prepared mango puree and cream, whisk until fully incorporated.
-Include boiled colored vermicelli, mango chunks, mixed fruit cocktail, red jelly cubes, yellow jelly cubes, almonds, pistachios, and fold gently.
-Garnish with mango puree, mango cubes, red and yellow jelly cubes, dry nuts, and serve chilled!
Credit: YouTube/Food Fusion
