Wednesday, June 14, 2017

Doodh Dullaari

Doodh Dullaari is a Pakistani fruit custard, perfect dessert for  Ramadan and Eid  as well as cool summer treat.


For custard

Milk – 1/2 ltr

Custard powder – 1 1/2tbspn
Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened condensed milk  90 ml


Chiquita – 1
apple - chopped 1/4cup
pomegranate - 1/4 cup
green and black grapes - each 5 nos

for Granishing

small gulab jamoon - 5 nos
small rasagulla or big- 5 nos

Agar agar - Jelly or any jelly

saffron - few

for agar agar jelly  preparation

Agar Agar  -  10 gram
Sugar – 75 gram
Essence  - Red or  green or both
Water – 400 ml


Powder the Agar agar and dissolve in the water

Add sugar and stir it.
After the water reduces to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in  another plate  mix the red essence.

Let it cool for few minutes and cut into desire shape.

This recipe was last year published in kungkumam thozi monthly magazine 2016 - Ramadan Recipes

Custard Preparation 


 In a wide pan,   add milk and custard powder.

 Mix without any  lumps and boil for.5mins

Add sugar, badam flakes and  again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes.add apple, grapes and pomegranate into  prepared  custard.
add gulab jamoon , rasagulla and prepared agar agar jelly and mix well

sprinkle saffron. Let it cool. 
Enjoy colourful dessert

Note: Here i used white rasagullla you can use mini colourful rasagulla.

Pineapple flavor Custard with agar agar

One my  Friend from Singapore Apsara
Tried my recipe and send this below picture

Monday, June 12, 2017

Sweet Mango Agar Agar

Ramadan Special Agar agar 

 In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.

It cures mouth ulcer and stomach ulcer.  Its great to have it during summer time.

Sweet Mango Agar Agar


Agar Agar  -  20 gram
Sugar – 50 gram
Mango essence – 2 drops
Water – 400 ml
Milk – 200 ml
Mango puree 100 m


Powder the Agar agar, soak it in a 400 ml water
Add sugar and. boil for 10 minutes
After the water reduced to ¾ , strain the content. Add milk and boil for another 5 minutes now add mango essence and mix well.
Let it cool little (outside3 minutes) and add the mango puree and stir it continuously and pour it in a thali plate.

 Let it cool For 15 minutes and keep it in the fridge , leave it to cool for about 2 hrs. While serving cut the mango agar agar into  desire shape and sprinkle with pistachio flakes

Note don’t add mango puree into the hot milk otherwise it will curdle
Instead of mango puree you can use Strawberry  puree, dates and banana puree and anything of your taste.

Instead of water or milk you can add coconut water.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.

Linking to Food 52

Saturday, June 10, 2017

Pumpkin Pola - Pumpkin Pudding

Pola is a keralite traditional Ramadan (Sweet) Pudding Recipe which is cooked in a  tawa on slow flame
Mostly they cook many variety of pola like carrot pola, thari pola,bread pola,chicken pola . I prepared it with pumpkin and the taste was amazing.

Yellow Pumpkin Pola (Puddding)

Kerala Special Ramadan Recipe


Yellow pumpkin –  ¼ kg grated
Egg – 4 nos
Cardamom powder –  1 tspn
Sweetened Condensed milk (milk Maid) – 4 tbspn
Milk – ¼ cup
Maida (plain flour) 2 tbspn
Ghee 2 tbspn
Cashew nuts  - 50 gram
Pistachio flakes – 1 tbspn

Roast and cook grated yellow pumpkin in a ghee.In a mixie add yellow pumpkin sweetened condensed milk (milk maid) egg, cardamom, maida blend together to thick consistency
In a wide pan roast the nuts in golden brown and keep separate
In the same pan add ghee and pour the blended mixture ....close the lid and cook on slow flame for 10 minutes
Now sprinkle the roasted cashew nuts and cook again for 5 minutes

Now very carefully flip it into another pan and cook the other side in a slow flame 5 minutes.transfer into serving plate and sprinkle with pistachio flakes

My first post for MFB Challenge