Lab-e-Shireen Made Easy

Here is one of my most favorite sweet dishes of all time. It really does define the food philosophy of Pakistani cuisine as being rustic yet mouth-wateringly delicious. I hope you try the recipe out because the outcome is absolutely DIVINE!!! 

Lab-e-shireen can be categorized as one of the dishes of modern Pakistani cuisine. Although it has been made for many decades in this part of the sub-continent, it has been modified into newer versions which have incorporated some ingredients (like instant jelly, condensed milk, cocktail fruits) which make it a relatively "modern" dish. The oldest versions of this dish mainly included the making of a simple custard using milk and corn flour and then adding boiled vermicelli ("savayyeain") into this custard along with freshly cut fruits and ground nuts like almonds, pistachios etcetera. Now this dish is also made without the vermicelli and has a lot of variations. 

Lab-e-shireen is a close relative of the most popular of Pakistani sweet dishes i.e. Sheer Khurma, in which vermicelli is roasted and then cooked in milk. But over the course of time lab-e-shireen has become a most delectable desert in most Pakistani homes. With the addition of fresh ingredients like fruits, cream and jelly the dish reminds one of a peaceful holiday. The creamy textures are well balanced with the crisp fruits and nuts, and the smooth texture of jelly truly makes this dish, one to remember!!

One of the great things about this dish is the simplicity of its ingredients and also the wide variety of variations which are possible with it. Unlike most Pakistani dishes, there is absolutely no hard and fast rule about what should be added in it. It all depends on a person's mood and the available ingredients but despite this, this dish never fails to fulfill one's sweet toothed desires!

Although this dish apparently looks expensive, it certainly isn’t out of reach of the common man. This dish costs about the same money as any other Pakistani sweet dish, but in terms of taste, flavor and delicacy this is a dish "Fit for a King"!

Following is one of the most common recipes of Lab-e-shireen, one that I have personally made many times and every time the result is just superb. I can guarantee that if you eat this dish one time, you will never get enough of it!!        

                               

 

RECIPE: 

INGRIDIENTS:

·       White Milk – 750mls

·       Fresh cream – 400mls

·       Sugar – According to taste (around half to 3/4 cup)

·       Corn flour – 3 to 4 tablespoons

·       Vanilla Essence – Few drops (also can use vanilla extract, paste or pod)

·       Condensed Milk – 1 small tin

·       Cocktail Fruits -1 tin OR Fresh Fruits (Pineapple, Bananas, Cherries)

·       Fresh Eating Apples – 3 to 4 large sized ones

·       Instant Jelly Crystals (Banana, Strawberry, Orange flavors) – As Required

·       Boiled Vermicelli (optional) – 1 cup

METHOD:

Pre-Preparation:

a. Make instant jelly from the jelly powder/crystals (Instructions on the packet). Make sure to keep the water less so to get a thick and firm jelly.

b. Peel the apples and chop them into small pieces (but not too small). Put the chopped apples in a bowl of acidic water (lemon+water) to prevent discoloration.

c. Also cut down any other fresh fruits you wish to add.

Preparation:

1.    Whisk together the milk and about 380mls of the cream in a thick bottomed (if possible, non-stick) pan. Now put the mixture onto the stove and bring it to a gentle boil stirring occasionally. (use the whisk made for non-stick utensils as metal whisk can damage the non-stick pan)

2.    While the milk mixture is heating up, dissolve the corn flour in a few tablespoons of cold milk and put it in the fridge to chill.

3.    Once the milk mixture starts boiling add the sugar and mix it to dissolve it.

4.    After the sugar is dissolved add the vanilla essence and give it a stir.

5.    Now take the corn starch mixture from the fridge, give it a whisk before adding it into the milk mixture (corn starch tends to settle down).

6.    As soon as you add the corn flour, the milk mix will start to thicken fast so keep on whisking it to ensure uniform thickening.

7.    When it thickens considerably (thick custard consistency) remove it from the stove and allow it to cool.

8.    Now when the custard is still a bit warm add the chopped apples into it and mix well to incorporate the flavor of apples into the custard. Cool it down.

9.    Now into this mixture add condensed milk, other fruits or cocktail fruits tin etcetera.

10.        Optionally you can add 1 cup boiled vermicelli to make it truly traditional; however I prefer to make it without vermicelli.

11.        Finally put the mixture in the serving dish. Garnish it with the jellies, the left over cream, or anything else that you want. You can also add nuts (almonds, pistachios etc.) if you want.

12.        Chill it for a few hours in the fridge and Voila!! Your divine desert is ready!