Rasmalai Cake رس ملاۂی کیک recipe by morEwish

 

Rasmalai cake - soft sponge soaked in cardamom infused milk and served with chopped pistachios and dreid rose petals. It's a fusion dessert which consist of desi dessert Rasmalai flavor in a form of cake which is inviting and can be serve at any occassion. To understand it better it's Rasmalai meets Tres Leches cake. 

Now if you are not fimiliar with Rasmalai pronounced as Rus-ma-lai, it's a dessert from Indian sub-continent consists of flattened balls of cheese curds (very similar to ricotta cheese) soaked in malai (clotted cream) flavoured with cardamom and cooked in milk with  pistachios and served chilled! Rasmalai itself is a delicious dessert and loved by many but I decided to fusion it and turned it into a cake.

When I thought of turning Rasmalai into cake, Three milk (Tres leche) cake came to my mind and thats how I curated it!  I first baked a sponge cake with cardamom powder for that kick, then poked holes and let the sponge soak in cardamom infused milk for overnight to achieve that same curd balls kind of taste and texture. Pakistani Rasmalai doesnt have saffron so I omit that but I would love you to add saffron threads into milk to make it cardamom, saffron infused milk. To keep it light and airy, I topped it off with whipped cream frosting to bring this cake together, if you prefer you can add cardamom or saffron in frosting as well, but for me garnishing of chopped pistachiosand dried rose petals were enough to think about this cake all day! 

Basically, this cake is the best of both worlds - cake and rasmalai together hence it is a crowd pleaser! I served at a party by cutting into small pastries, served some cardamom infused milk (which we use as a soak) in a creamer on the side, so it doesnt only taste like Rasmalai it will look like one too! 

Today  I am collaborating with two other talented youtubers as well for Eid dessert collab, first is Nadia from channel Nadia Tariq and she is making date filled cookies and we have Falak from The homemaker baker and she is making classic instant sheer khurma, after checking my recipe go and checkout their recipe as well and show them some love! 

Video in Urdu:

Video in English:

Ingredients: 

1 cup all-purpose Flour
1-1/2 teaspoon baking Powder
1/4 teaspoon salt

1/2 teaspoon cardamom powder
5 whole eggs, separted
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk

Tres Leches (Milk Mixture)

1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream

1 teaspoon cardamom powder
**Combine all three milks and cardamom powder  just take 3/4 to 1 cup of liquid out. It's a little much for cake but goes well if you serve on side.


For Frosting:

2 cups Heavy Cream, For Whipping
4 tbsp Confectioner Sugar

Chopped pistachio and dried rose petals for garnishing

Caramel Crunch Kulfi کرنچ قلفی recipe by morEwish

 

Everyones favorite desi dessert kulfi with more enhanced flavour. Caramel Crunch Kulfi is same creamy kulfi with caramel crunch bits, melt in your mouth heaven

This is no churn, and no cooking required Kulfi recipe with no compromise on taste at all! You can drizzle some caramel syrup or some nuts or with the rabri milk on the side. Or just devour it as it is, it has all the authentic flavor palatte to enjoy on chilly fall nights while binge watching or to beat the heat in summer! 

I recently shared homemade caramel crunch recipe with a promise that I will share recipes using it, so here it is! You can make nutty caramel crunch as well using same recipe with finely chopped almonds, walnuts or peanuts.

Video in Urdu:

Video in English:

Ingredients: 

Evaporated milk 1 can
Condense milk 1 can
Heavy whipping cream 1 1/2 - 2 cups

Cardamom powder 1 tsp

Bread slices - 2

Caramel crunch 1/4 - 1/2 cup

 

 

Lab-e-Shireen لب-ے- شیرین recipe by morEwish | Eid 2020

Lab-e-Shireen is a delicious Pakistani dessert. Creamy custard base, with fruits, vermicilli, nut and jello, all deliciousness in one dish! It is light and refreshing dessert that's quick to make and impressive to serve

This Lab-e-shireen looks like a professional made it, but its actually so easy to put together. In vanilla flavored custard I cooked vermicili, when it cooled down completely, you can add any fruit you like to add in like bananas, mangoes, grapes, pineapple chuncks and fruit coaktail with any nuts of your choice. End this dessert with colored jello cubes.

This Eid is not same for all of us. But we can make this Eid memorable as well for our family and kids by satying home and making delicous Eid spread. Stay home, stay well and Eid mubarak to you all! 

Video in Urdu:

Video in English:

Ingredients: 

Milk 8 cups (2 litre)
Custard powder 4 tbsp

Sugar 3/4 cup

Colored vemicili 1/2 cup

Pistachio 4-6 tbsp, chopped

Almonds 4-6 tbsp, chopped

Raisin 3 -4 tbsp

Whipping cream 2 cups

Red colored jello 1 pack

Green colored jello 1 pack

Pineapple chunks 1 tin, syrup drianed

Fruit coaktail 1 tin, syrup drained

Kulfi Falooda 🍨 | Rabri Kulfi Falooda recipe by morEwish

Kulfi is another desert like ice cream from South Asia.  Primarily like ice cream it is also made by ingredients like milk and sugar. The main difference between ice cream and kulfi is the texture, which also brings difference in taste. Although Kulfi is creamier than ice cream

Rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at almost every buffet counter. Where this one is QUICk to make instant kulfi recipe and  no cooking is required. Just mix the ingredients that will take only 10 minutes .. Ideal for hot summer months but Kulfi falooda is so very delicious that you can enjoy it throughout the year.

This creamy, no churn, and no cooking required Kulfi I made this for a party other day, and everybody thoroughly enjoyed it and I got lot of compliments. Best part is, you can make this desert ahead of time and one thing out of list for party preps.




Video Tutorial:

Ingredients: 

For Kulfi: 

Evaporated milk 1 can
Condense milk 1 can
Heavy whipping cream 1 1/2 - 2 cups
Cardamom powder 1 tsp
Bread slices - 2

Rabri: 

Whole milk 2 litre
Condense milk 1 can
Cardamom powder 1 tsp

Rose Syrup for garnishing
Pistachios, chopped for garnishing

Kalakand Recipe 🎁| Instant version for Eid 🎉 by morEwish

Updated on April 3rd, 2025

Whenever I see the word instant, it immediately grabs my attention! Any recipe that cuts down on cooking time without sacrificing taste is a blessing. After all, the less time spent in the kitchen, the more time we can enjoy with family at the dinner table.

With Eid just around the corner, I’m excited to share an easy and instant Kalakand recipe with you all!

What is Kalakand?

Kalakand is a traditional South Asian dessert made with milk and sugar, known for its rich, moist, and melt-in-the-mouth texture. While the authentic method takes hours of slow cooking, my version gives you the same delicious taste in a fraction of the time—with just three basic ingredients!

Why You’ll Love This Instant Kalakand

✔ Quick & Easy – No long hours of stirring!

✔ Minimal Ingredients – Only 3 key ingredients.

✔ Perfect for Eid & Special Occasions – A crowd-pleaser!

✔ Rich & Creamy – Just like the traditional version.

  

How to Make Instant Kalakand

1. Prepare Paneer: Boil the milk, add lemon juice, and stir until the milk curdles. Strain and rinse with cold water to remove the lemony taste. Squeeze out excess water.

2. Cook the Mixture: In a pan, heat ghee and add the prepared paneer. Pour in condensed milk and mix well.

3. Add Flavor: Stir in cardamom powder for a traditional aroma.

4. Set & Cool: Cook until the mixture thickens, then spread it evenly on a greased tray. Let it cool completely before cutting into pieces.

5. Garnish & Serve: Optionally, top with chopped nuts for added crunch. Enjoy!

Watch the Instagram Reel:

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A post shared by morewishcuisine by Mahwish (@morewishcuisine)

Full Video Tutorial:

Ingredients:

Milk 2 litre
Lemon juice 1/2 cup
Condensed milk 1 can (397 grams)
Ghee 1 tablespoon
Cardamom powder (elaichi) 1 tsp or Cardamom -  8-10

Eid Mubarak from morEwish & Family!

Hope you give this instant Kalakand a try and add a sweet touch to your Eid celebrations. Let me know in the comments if you make it!

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Sooji Ka Halwa | Semolina Pudding | Halwa Poori Recipe by a Surprise Guest 💓on morEwish

Sooji ka halwa (Semolina Pudding) is famous in Pakistan & India at Sundays with pooris for breakfast or on festivals like Eid. It can also be used as a dessert!

It's commonly used as a baby semi solid food as well in our culture.


Video Tutorial:

Ingredients:

Semolina (Sooji) 1 cup
Oil 1/2 cup

Cardamoms 3/4
Orange color a pinch
Sugar 2 cups

Water 3 cups
Silvered almonds and grated coconut for garnishing

Panjeeri: A Nourishing Delight recipe by morEwish

Updated on January 15th 2025

Discover Panjeeri: The Ultimate Winter and Postpartum Superfood

Ever wondered what keeps South Asian mothers energized post-delivery? Meet Panjeeri, the secret to their strength! This age-old recipe not only aids recovery but also provides warmth and energy during the cold winter months.

I made this for my friend who just delivered a baby with some DIY Onesie cupcakes and some goodies.

What is Panjeeri?

Panjeeri is a traditional sweet dish from the Indian subcontinent, deeply rooted in cultural practices, especially during postpartum care. It is made with semolina, ghee, nuts, and seeds, offering a perfect balance of nutrition and flavor. This wholesome treat is also a winter favorite, providing much-needed warmth and energy during the cold season.

Nutritional Benefits:

Content:

Semolina (Sooji): Rich in carbohydrates for sustained energy.

Ghee: Aids digestion and provides healthy fats.

Nuts: Packed with protein, vitamins, and minerals.

Gondh: Strengthens joints and enhances recovery.

Makhanay and Seeds: Full of antioxidants, essential fatty acids, and fiber.

Instagram Reel:

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A post shared by morewishcuisine by Mahwish (@morewishcuisine)

Ingredients:

Semolina (Sooji): 250 gm

Sugar: 200 gm or to taste

Ghee/butter: 1/2 cup + extra for roasting

Almonds, Pistachios, Cashew Nuts: 1/2 to 3/4 cup each

Herbal Gum (Gondh): 1/2 cup

Makhanay: 1 cup

Mixed Seeds: 1/2 cup

1. Roast semolina in ghee until golden brown.

2. Separately roast nuts, makhanay, and seeds in ghee.

3. Fry gondh in ghee until puffed; crush into small pieces.

4. Combine all roasted ingredients in a large bowl.

5. Add sugar to taste, mix well, and store in an airtight container.

YouTube Video

(Old video) 🫣

How to Serve Panjeeri

Panjeeri can be enjoyed in various ways. One popular method is to mix a few tablespoons with warm milk in the morning, creating a hearty and nutritious breakfast. You can also eat it as a dry snack or add it to yogurt for a quick energy boost.

How do you prefer your panjeeri?

We’d love to hear from you! Have you tried making panjeeri? Share your variations, experiences, or questions in the comments below. Don’t forget to post your creations on social media using the hashtag #PanjeeriPower.

Additional Tips

Source fresh ingredients for the best flavor.

Store panjeeri in an airtight container to extend shelf life.

For a child-friendly version, reduce the amount of nuts and seeds.

Panjeeri is not just a dish; it’s a tradition filled with health benefits. Whether you're a new mother or looking for a warming winter snack, panjeeri is the perfect choice. Subscribe to our blog for more traditional recipes and health tips.

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morewishcuisine by Mahwish (@morewishcuisine) • Instagram photos and videos

Gulab Jamun

Gulab Jamun, similar to dumpling very famous and common sweet in sub-continent. Basically milk solids which is known as khoya are kneaded into a dough, sometimes with a flour, and then shaped into small balls and deep fried at a low temperature. The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron 

Homemade style is bit similar yet simple, you need

Whole Milk Powder 1 cup
All purpose flour 1 tbsp
Oil/ghee 1 tbsp
Egg 1
Baking powder 1 tsp
Semolina (Sooji) 1 tbsp
Oil for deep frying

Sugar Syrup:
1 cup water
1 cup white sugar

First make sugar syrup, mix sugar with water cook till sugar melts and syrup gets one boil, simmer

mix powder milk with flour,semolina, egg, baking powder and oil...

knead and make a dough (For softer gulab jamuns dont over mix it, otherwise you with get rubbery kind jamuns)

make same size balls

deep fry them on lower heat, don't use spoon to rotate at first 

when they are golden brown from all sides take it out and soak them in pre-made sugar syrup

garnish as desired, serve and enjoy!

Sheer Khurma

Updated on July 5th, 2016

Sheer khurma is a festival vermicelli pudding prepared by Muslims on Eid Festivals ... It is a traditional Muslim festive breakfast, and a dessert for celebrations....

Sheer is Persian for milk and khurma is Persian for dates...This dish is made from dried dates.... This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests....

every family has their own recipes... today I am sharing my recipe...

milk 12 cups (3 liter)

vermicelli 1/2 cup 

sugar 1 cup

almonds, pistachio 1 cup (chopped) 

dried dates (chuwaray) 1/4 cups (soaked in water for few minutes) 

green cardamons 2 -3 

oil/ghee 2 -3 tbsp  

first of all chop all nuts, i like little bit big sized ... and for dried dates i keep them like around 2 cm size 

then, heat ghee/oil... and fry all nuts for 3 -5 minutes... and take them out

then, in that same ghee fry cardamons for minute then add vermicelli and fry till it start changing its color

separately boil milk and cook until it get reduced and only 8 cups of milk if left (approx)..  add vermicelli and cook for few minutes

add all fried nuts... and cook till you get your desired consistency... some people have it thick.. i keep it runny kind

transfer in serving bowl and serve warm or chilled... and enjoy your Eid :)

Ras Malai

Ras Malai is a very famous Desi Sweet.... chilled milky balls yum yum... this is my moms recipe.... never fail recipe Alhumdulilah ... ras malai is bit technical but if you follow steps inshAllah you will get good soft malai balls... :)

nido milk powder 1 cup

baking powder 1 tsp

cardamon powder 1/2 tsp + 1/2 tsp

egg 1

oil 1 tbsp

milk 4 cups

sugar 6 tbsp

pistachio chopped for garnishing  

Boil milk with sugar and 1/2 tsp of cardamon powder.... after first boil... let it simmer

in mixing bowl, add nido milk powder, with baking powder, egg, oil and 1/2 tsp cardamon powder (that is optional)

mix well with hand and gather at one place

from the dough start making small balls... size is totally up to you

make same size balls with the remaining dough

now add these balls in boiling milk... your flame should be medium low.... and don't mix it with spoon.... hold the sides of pot and turn round... if you touch them with spoon there is a chance of breaking

as soon as you realize they are cooked through... (they will change their color) pick each ball one by one carefully and put it in serving bowl.... pour cooked milk over the balls...

garnish with chopped pistachio... and keep it in fridge for 4 -6 hours... and serve chilled

Creamy Fruit Chat | Street food from back home

Variation of Fruit chaat, refreshing yummy dish for your iftaar table, very famous these days at back home.

Video Tutorial..

Select fruit of your choice... Avoid citrus or tangy fruits... I used

melon 

apple

pear

strawberries

cherries 

plump

banana 

If all together they are around 1 1/2 to 2 cups, you need

cream 1/2 cup

sugar 4 tbsp

salt a pinch

black pepper 1/2 tsp - 1 tsp

first chop all fruits and add them in a mixing bowl,  

then add cream, sugar, salt and black pepper, mix well and transfer it into serving bowl

serve chilled and enjoy :)