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Wednesday, March 23, 2011

Lab e Shireen by Chef Shireen Anwer

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)

-       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.
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