Lab-e-Shireen Recipe | Chef Mehboob
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 422.6
- Total Fat: 10.3 g
- Cholesterol: 22.5 mg
- Sodium: 32.4 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 0.9 g
- Protein: 6.4 g
View full nutritional breakdown of Lab-e-Shireen Recipe | Chef Mehboob calories by ingredient
Introduction
https://www.masala.tv/lab-e-shireen-recipe-by-chef-mehboob/ https://www.masala.tv/lab-e-shireen-recipe
-by-chef-mehboob/
Number of Servings: 5
Ingredients
-
1 serving Fruit: Mixed Fruit (No Sugar Added) (1 Pack) (Delmonte Mixed )
0.25 cup Dole Pineapple Chunks in 100% Pineapple Juice
1 cup fresh whipped cream (by TIMMCGEARY)
0.5 serving Hartley's Sugar Free Strawberry Jelly (by REETAK)
0.25 serving Mallo-Licious Green Apple Jelly Filled (serving=3peps) (by CELLIS818)
1.25 cup Milk full fat 1 cup woolworths
0.5 cup Granulated Sugar
40 gram Bird's Custard Powder (by MERRYBLACKCAT2)
0.25 cup whole kernels Almonds, dry roasted
10 tsp Roohafza (by HALAIN)
100 gram(s) vermicilli (by UMMJUNAYD)
Vanilla Essence 1 tbspn
Tips
Add few drops of vanilla essence
Serve with vanilla icecream
Directions
First, prepare the custard.
Mix the custard powder separately in a small bowl with about 2 tbsp. of milk.
Pour the remainder of the 300ml in a pan with the sugar and a few drops of red narus (to turn the custard pink) and bring it to almost boiling point then lower the heat.
Add the custard mixture and keep stirring until the mixture thickens (for about 2-3 minutes) then turn off the heat.
Set the custard aside to cool.,add the liquid cream and naurus sherbat and mix well.
Then add the drained fruit cocktail, crushed nuts and boiled vermicelli. garnish with jelly.
Chil in refrigerate and chill to serving.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ALL_SMILES_4U.
Mix the custard powder separately in a small bowl with about 2 tbsp. of milk.
Pour the remainder of the 300ml in a pan with the sugar and a few drops of red narus (to turn the custard pink) and bring it to almost boiling point then lower the heat.
Add the custard mixture and keep stirring until the mixture thickens (for about 2-3 minutes) then turn off the heat.
Set the custard aside to cool.,add the liquid cream and naurus sherbat and mix well.
Then add the drained fruit cocktail, crushed nuts and boiled vermicelli. garnish with jelly.
Chil in refrigerate and chill to serving.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ALL_SMILES_4U.
