Cold Cake


Biscuits 1 Pack (Any square or rectangle biscuits)
Butter 6 TBsp
Icing Sugar 1-2 TBsp
Cocoa Powder 1 TBsp


Beat the butter in two separate bowls.
Mix icing sugar in both.
Mix Cocoa powder in one bowl.
Spread white butter mixture layer on a plate. Fix 3 x 3 rows & columns of biscuits on it. Then spread the brown butter mixture layer. Put biscuits layer, then white butter & so on. Spread butter covering the sides too. When done decorate the top using the icing bag. Put it in the refrigerator to chill. Serve it cool.



2 ltr. Fresh Milk and one lemon juice - to prepare Paneer
2 ltr. Fresh Milk - to prepare Khoya (concentrated milk)
2 to 2½ cups sugar
1 cup pistachios - crushed

To Garnish:-

Silver Paper to decorate the Qalaqand


1: Place the 2 pans on stove and add 2 ltr. milk to each pan to prepare Paneer and khoya simultaneously.


In one pan, when the milk starts to boil, reduce the heat. Add the lemon juice and stir. Within minutes, you will see the water is separated like white curds floating on top. Wait till they get bigger. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer is ready.


In another pan, when the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourth of the original quantity. (While thickening, stir now and then, and care should be taken that milk may not be burnt.)

2: At this stage, to the khoya, add the freshly prepared Paneer and sugar. On low heat, simmer continuously mixing, until the khoya-paneer mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.

3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or the shape that you like and garnish with silver paper and pistachios.

Saffron Phirni

This ground rice pudding is flavoured with pistachios, vetivier and saffron.


Full cream milk 1 litre/4 ¼ cups
Rice 60 gm/ ¼ cup
Cardamom powder 5 gm/1 tsp
Pistachio silvers 25 gm/5 tsp
Saffron a few strands
Sugar 160 gm/ 2/3 cup
Vetivier (kewda) 2 drops
4 unglazed earthenware bowls


Wash earthen bowls under running water then soak in water overnight. Drain, wash, and keep aside. Wash the rice thrice and soak for 2 hours. Drain the rice and make a fine paste in a blender using a little water. Soak the saffron in 2 tablespoons of warm water then mash. Heat milk in a thick bottomed pan.
Once it boils, remove from heat and add the rice paste. Whisk continuously to prevent lumps. Return to heat and simmer for about 3 minutes. Add the sugar and continue cooking for 2-3 minutes. Remove from heat and strain, while hot, though a soup strainer.
Cool the strained rice pudding, stirring occasionally to prevent a skin forming on the surface. Add the cardamom powder, vetivier, saffron (reserving a little for garnish) and stir. Pour into earthenware bowls. Allow to set.
Time:Preparation: 2 hours
Cooking: 10 minutes
To Serve: Sprinkle with pistachio slivers and the reserved saffron. Chill in the refrigerator for at least one hour before serving.

Habshi Halwa


Milk 3 Ltrs
Khoya 250 gm
Sprouted Wheat 125 gm
Sugar 1/2 Kg
Ghee 1/2 Kg
Saffron 1/4 tsp
Kewra 1/4 tsp
small cardimon 4-5


Mix wheat in milk well & cook on low heat, constantly stirring.

When milk is reduced to half, gradually put khoya, keep stirring, otherwise lumps may form.

A smooth mixture will be formed.

Add sugar & cook.

When it is thick again, add ghee & cook.

After 20-25 minutes, it will not stick to the pan & it will leave the sides.

At this stage sprinkle kewra, saffron mixed in little water, ground cardimon. Mix & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.

Garnish with pistachios & almonds.

Delicious Sheer Khurma


1 kg milk
½ cup vermicelli
1 tbsp ghee
3 green cardamoms
4 dry dates
3 tbsp sliced pistachios
3 tbsp currents

3 tbsp sliced almond
½ tsp saffron
¾ cup sugar, levelled
1 tbsp khoya
grated coconut to garnish


Heat ghee and add cardamom. When it crackles, add vermicelli and fry till golden brown. Make sure the flame is not very high as the vermicelli may easily get burnt. Add milk with sliced dry dates and cook till the dates are tender. Add sugar and when the sugar dissolves add saffron, almonds , currents and pistachios.

Serve in bowl. Put it in the refrigerator to settle down.

Garnish with grated coconut, almonds & pictachios.

Serve cold.

Special Kulfi


5 cups canned evaporated milk
3 eggs whites
3 cups sugar
1 tbsp rose water
1 cup pistachios, chopped
plus some extra to decorate
½ cup almonds
1 tsp ground cardamom
5-8 candied cherries to decorate (optional)


Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Put water to come about three-quarters of the way up their sides and boil.

Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let it cool, then let chill for at least 24 hours. Then place a large bowl in the refrigerator to chill.

The next day, beat the egg whites until all spotlessly clean & soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds and cardamom.

Cover the bowl with plastic wrap or put in the kulfi pans if you have it and freeze for 4 hours, or preferably overnight, until set.

Scoop the ice cream into serving dishes if frozen in a bowl,
or take out the kulfi sticks as it is in a serving dish.

Decorate with chopped pistachios and candied cherries to serve.


Serve with boiled china grass & condensed milk.

Delicious Orange Cake


2 medium (480g) oranges

2/3 cup blanched almonds, toasted

1 cup castor sugar

1 tsp baking powder

6 eggs

2 cups almond powder

2 tbsp flour


Place unpeeled oranges in a medium saucepan, cover with cold water. Bring it to boil, covered with lid, for 30 minutes and then drain. Repeat process with fresh water, boil for an hour or until the oranges are tender, leave it to cool. Preheat the oven to moderate 180°C.

Grease a deep 22cm round cake pan. Line the base with baking paper. Grind the toasted blanched almonds with two tablespoons of the castor sugar until finely chopped. Trim the ends off the oranges and discard. Halve the oranges; remove and discard the seeds. In a blender process the oranges, including the rind, with baking powder until the mixture becomes pulpy.

Beat the eggs and remaining sugar in a medium bowl with an electric mixer until fluffy and pale in colour. Fold in the almond mixture, ground almonds, flour and then the orange pulp. Pour the mixture into the prepared pan; bake in a moderate oven for about an hour or until cooked. Cool in the pan. Take out cake on a serving plate and dust with icing sugar before serving.

Mango Milk Shake


Mango 1
Milk 1 Glass
Sugar 1 TBsp


Blend Mango pulp with sugar, Add milk & ice cubes.
Serve cold & chill.

Instead of Mango you can use 2 bananas.

Loki Ka Halwa


Loki 1 ½ kg- grate and cook without water till liquid evaporates.
Cream 2 cups
Sugar 1 ½ cup

Ghee 1/2 cup

Cardamoms 8,
Khoya 1 Cup
peeled and seeds crushed
pistachios as required, chopped for garnish


In boiled Loki add cream & cook until water dries. Cook stirring constantly. When Loki begin to change color add ghee if needed, otherwise cream is enough. Add sugar stir continually while cooking. When the ghee separates from Loki halwa is ready. Add khoya & Mix. Spinkle cardamoms freshly crushed. Sprinkle with chopped nuts. Serve hot or cool, as you like. Stores like the Gajar ka halwa.

Gajar Ka Halwa

Carrots 1 ½ kg- grate and cook without water till liquid evaporates.
Milk powder 2 cups
Sugar 1 ½ cup
Ghee 1 cup
Cardamoms 8, peeled and seeds crushed
Almonds, pistachios as required, chopped for garnish
Walnuts ½ cup shelled, finely chopped

Cool the cooked carrots and lightly crush them. Heat ghee in a pan, add cardamoms when hot. Then add carrots, cook stirring constantly. When carrots begin to change color add milk, sugar and walnuts stir continually while cooking.
When the ghee separates from carrots halwa is ready. Apply a little ghee to a platter and spread halwa in it. Sprinkle with chopped nuts. Cut when cool. Stores like the chanay ka halwa.

Gulab Jamun

Dried milk dumplings, deep fried and soaked in sugar syrup make a favourite sub-continet sweet.


Khoya 300 gm/1 ¼ cups
Cardamoms, peeled 5
Paneer (Chhena) 60 gm/ ¼ cup
Clarified butter (ghee) to deep fry
Flour 45 gm/3 tbs
Rosewater 2 drops
Saffron 1 gm/2 tsp
Soda bi-carb a pinch
Sugar 960 gm/4 cups


Knead khoya and chhena gently together. Dissolve soda bi-carb in 1 teaspoon water. Add flour and soda to the khoya and chhena mixture. Knead to a smooth, soft, dough-like consistency. Make 24 balls and smoothen by rolling between your palms. Boil sugar in 480 gm/2 cups water for 5-7 minutes till the syrup turns golden brown.
Pound saffron. Mix with cardamom seeds and rosewater concentrate to form the filling. Flatten balls. Place a pinch of this filling in the centre, seal and roll into balls again. In a kadhai heat ghee to medium heat. Slide the balls, a few at a time, into the ghee then gently shake the pan till the balls rise to the surface. Remove with slotted spoon and immediately immerse in syrup.

Time: Preparation: 30 minutes
Cooking: 1 hour
To Serve: Remove to a bowl along with syrup and serve hot.

Khubani Ka Meetha Recipe

Khubani Ka Meetha is a famous Hyderabadi sweet dish made of apricots. Learn how to make/prepare Khoobani Ka Meetha by following this easy recipe.


• 300 gms Dried apricots (khubani)
• 150 gms Sugar
• 1 tbsp Lemon juice
• 1/4 Cup almonds (blanched & roasted)
• Fresh cream or ice cream (as required)
• Water (as needed)

Cooking Instructions:

Wash the apricots and soak them in water for 4-5 hours.

Deseed and chop well.

Pour two cups of water in a pot and add chopped apricots, sugar and lemon juice.

Cover the pot and cook at low heat until apricots turn soft & pulpy and sugar gets dissolved.

Now take off heat and transfer the mixture into a serving dish.

Garnish with almonds and serve hot or cold with cream or ice cream.


Milk 1 Ltr.
Cornflour 1 to 1-1/2 Tbsp (as required to make it thick).
Rose Water 2 tsp.
Sugar 3/4 Cup
Fruit Cocktail 1 tin
Coloured Sawayyan 1/2 Cup
Pistachios to garnish
Raisans to garnish
Cream 2 Cups
Boil milk, adding sugar. When it comes to boil, add cornflour dissolved in water. Mix thoroughly so that lumps may not be formed. Mix rose water & put it aside to make it cool.Put it in a serving bowl, adding fresh cream. Mix well to make it smooth. Mix boiled coloured Sawayyan (Vermicilli), some raisans & pistachios, mixed fruit cocktail.To Serve sprinkle raisans & pistachios & put a silver foil on top.Decorate with well washed rose petals.
Instead of Fruit Cocktail, you can take:-
Grapes 1/2 Cup
Banana slices 4-6
Peach slices 1/2 Cup

China Grass


5 g china grass
1 kg milk
250 g sugar
Few drops food colouring
¼ tsp cardamom, coarsely ground


Cook the china grass with a little water on low heat till it melts. Separately, boil together sugar and milk, add the melted china grass (which by now has become transparent) and cook for 5 minutes. Cool and add food colouring and cardamom.
Beat the mixture vigorously with electric beater and when it begins to froth, scoop the froth into a bowl. Repeat this process until all the mixture has been beaten. Place in the refrigerator to set and chill.
Alternatively, this dessert can also be made without beating the mixture into froth. Instead simply mix and chill. However, the dessert will not be light and fluffy.
Serves 6 - 8
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Delicious Rasmalai


Milk Powder 1 Cup

Baking Powder 1 tsp.

Oil 1 TBsp

Egg 1

For Liquid Milk:-

Fresh Milk 1Ltr.

Sugar 3/4 Cup.

Illaich ground 2-3

Pistachios to garnish


Boil liquid milk with sugar & illaichi.

In a bowl knead milk powder, baking powder, oil & egg to a soft dough. make balls & put in the hot milk. Cook till the balls become double. Cool them in the refregrerator.

Serve cool.

Sprinkle pistachios.

Shahi Tukray

A dish made out of bread slices.


Bread slices 8
Condensed milk 1 tin
Almonds 15, finely chopped
Cardamoms 4, crushed
Sugar ½ tbsp
Corn flour 1 tbsp
Ghee for frying


Heat ghee in a karahi and deep-fry the bread slices till a dark golden. Drain on absorbent kitchen paper. Heat a shallow frying pan. Mix the corn flour, cardamom and sugar with the condensed milk and cook in the frying pan till it thickens.
Cut the fried slices in the shape you prefer, rounds, squares etc and spread the condensed milk mixture on each piece.

Sprinkle with chopped almonds. Serve as a dessert or with tea. Maybe served warm or cold.
Serves: 10

Chocolate Cake


Butter 125gm or 1/2 Cup
Sugar 1 Cup
Flour 1-1/2 Cup
Baking Powder 3 tsp
Cocoa Powder 1/3 Cup
Fresh Cream 3/4 Cup
Egg 1


Mix baking powder & cocoa powder in flour.

Grind Sugar.

Beat butter. Continuously beating add all the ingredients one by one i.e. add sugar, egg, fresh cream & finally flour mixed with baking powder & cocoa powder. A thick mixture will be formed.

Put it in the cake pan.

Bake it in preheated oven at 200 degrees.


This cake is very tasty as it is.
If you like, melt the ready made chocolate, mixing a little fresh cream. Spread it on cake with a flat knife. Garnish with cherries or fresh cream.

Cold Cake2


1/2 tsp vanilla essence
1 packet Marie biscuit
2 eggs
4 tbsp butter
4 tbsp cocoa powder
8 oz sugar


Mix all the ingredients except the biscuits. Cook over low flame till a smooth paste is formed. Cool the mixture and add crushed biscuits. Mix well and pour in a greased cake pan. Chill and cut into square pieces.

Instant Kulfi


1/2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk

Whip the cream till it forms a peak. Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well. Pour into kulfi moulds and freeze for at least six hours or till frozen well. Serve as it is or de-mould and serve in a dessert bowl with any topping. For a larger gathering, use a large bowl and cut pieces out to serve.

Mango Falooda


1/2 kg mangoes
1/2 litre milk
5 tbsp sugar
2 tbsp custard powder
100 gms fresh cream (optional)


Peel and cut the mangoes into small pieces and squeeze out the pulp from the seeds. Put aside. Boil milk and sugar together. In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed. Slowly, add to the milk mixture, stirring constantly.

Turn the heat to low and cook the custard until thick. Remove from heat and cool. Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring that the mango pieces should not break. Chill at this point or after pouring into tall serving glasses. Garnish with mango pieces.

Mango Ice Cream


1 litre milk

2 1/2 tsp cornflour
1 tsp gelatin
3/4 cup sugar
1 cup fresh cream

1 tsp mango essence
1/2 cup cold milk (additional)
1 cup mango pulp

1/2 cup fresh beaten cream

1/4 cup ground sugar


Boil milk for 10 minutes, stirring occasionally. Mix cornflour in half a cup of cold milk and keep aside. Add sugar to milk and stir. Then, add cornflour paste very slowly, stirring continuously. Boil for five minutes and take it off. Sprinkle gelatin over three tbsp water in a small pan. Allow to soak for five minutes and warm over gentle heat, till dissolved. Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well. Cool before freezing in a bowl. When it is set, remove from freezer and beat until it is soft and creamy. Add one cup cream with essence and beat. Now add the mango pulp, half cup beaten cream and ground sugar. Transfer back to container and freeze till well set. Serve when set.



2 cups khoya
1 cup sugar
4 tsp rose-water
1/2 tsp cardamom powder
1/2 cup coconut powder
1/2 cup butter


Heat butter in a pan, add khoya and cook on low flame. Stir continuously, adding rose-water, sugar and cardamom powder until it is dry and comes together as a single mass. Place on a greased tray and flatten the top. Sprinkle coconut powder and cut into pieces.



125 gms gram flour
3-4 cups castor sugar
1/2 tsp cardamom powder
1 cup oil
1 tbsp almond powder
1 tbsp pistachio powder


Sieve flour. Heat oil in a pan and add gram flour. Stir continuously using wooden spoon till it starts giving aroma. Turn off heat and transfer the mixture to a tray. Mix sugar, cardamom powder, almonds and pistachio powder. Make small round balls and roll in coconut powder.

Chocolate Chip Cake

Ingredients :-

1 oz cocoa powder
1 tsp baking powder
3 oz flour

4 eggs
4 oz sugar

For icing:-

1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugar
Chocolate chips

Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c. For icing Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.

Chocolate Brownies


1/2 cup oil

1/2 cup cocoa powder
1/4 cup walnuts
1cup flour
2 eggs
2 tsp baking powder
3 tsp milk
3/4 cup sugar


Sieve flour, cocoa powder and baking powder and add walnuts. Beat oil, sugar and eggs till light and fluffy. Gradually fold in the mixture in the flour. Grease pan and sprinkle cocoa powder. Pour the mixture evenly and bake in a pre-heated oven for 20-25 minutes at moderate temperature.

Marble Cake

Ingredients :-

1cup sugar

1 tbsp drinking chocolate

1 tsp vanilla essence
2 cups flour

2 tsp baking powder
3 tsp milk

3 eggs
3/4 cup oil


Beat oil, sugar and egg, and add vanilla essence to the mixture. Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it. Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers. Bake in a pre-heated oven for 40 to 45 minutes.

Chocolate Mousse

1 tbsp cocoa powder
1/2 tsp vanilla essence
1/2 cup fresh cream

1/4 cup milk
1 tbsp gelatin powder (dissolved in 1/4 cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar


Melt butter in a pan; add chocolate, milk and cocoa powder. Stir till it becomes thick. Beat eggs with castor sugar till stiff, add essence. Fold it with the chocolate mixture, dissolved gelatin and whipped cream. Freeze and decorate with chocolate chips.

Black Forest Cake


1 tsp baking powder
1 oz cocoa powder
2 oz butter
2½ oz flour
3 eggs
4 oz sugar

For icing

1 tin cherry
1 tin pineapple (optional)
1 packet cream
1 bar of bitter chocolate
4 tbsp icing sugar


Melt butter and allow it to cool. Sieve flour, cocoa powder and baking powder. Beat eggs and sugar till thick and creamy.

Fold half the flour in the mixture and the remaining flour with melted butter. Grease pan and pour the mixture in it. Bake for 25-30 minutes in a pre-heated oven at 180°c.

Beat cream with icing sugar until thick and fluffy. Cut the cake into half horizontally, pour cherry syrup on it and then spread the cream. Place a few cherries and pineapple pieces. Cover the cake and decorate with cream and grated chocolate.

Piracy is a Big Problem

Many of my Recipes R copied by people, who R displaying my recipes & my pictures without permission & without showing my name, pretending my recipes as their own. This site is using my recipes in almost all its links. Check the links below using my Recipes & many more:- (Chicken Drumettes,Chicken Potato Cutlets, Chicken Koftay, Chicken Pizza,Chicken Stick Boti, Chicken Hara Masala, Chicken Ginger, Chicken White Karahi, Tandoori Chicken, Chicken Chargha, Chicken Nuggets, Chicken Pakoray, Chicken Karahi, Chicken Alakeer, and many more on other links)

(Shahjahani Biryani, Hyderabadi Chicken Biryani) (Prawn Curry Masala)
(Dahi Wali Hari Mirch)
(Habshi Halwa) (Hot n Spicy Pizza, Chicken Pizza) (Chicken Alakeer, Bihari Kabab, Dum k Kabab....)
(All most all recipes in this link r mine from chicken Drumettes, chicken Pizza ....... to )

Another site & many more sites R using my recipes & pictures without my permission, without displaying my name. I tried to comment, but no use.
All recipes titled Paki & Pakistani recipes are mine:-

(I tried to comment, but no use, in response they change some pictures, but not all of them).

It is funny that if I made a typing mistake, that website has copied as it is & not correcting my mistake, pretends the recipe as theirs hahaha.

I tried to contact that site people, but the comments & contact is not working.

My Recipes


Copyright © 2009 Moon's Delicious Desserts.
All rights are reserved.