Lab-e-shireen

This is my most favourite dessert! I wish there was a healthy version of it that I could eat everyday. But since there isn’t till now, I make it only on Eid, and I can never get enough of it! The name comes from persian which literally means “The Sweet Lips” and it sure makes your lips sweet! I can eat loads of it and not feel guilty because I keep my mind on the fruits and nuts in it, not on the sugars =D

Some people use canned fruit cocktail for a quick version of this recipe, but in my opinion it’s still not quick because it needs chilling time, and I love the flavours, aroma and texture of fresh fruits. I also don’t believe in short-cutting of recipes to save time and sacrifice flavours and health, I’d rather spend some more time in the kitchen and make a healthier, tastier dish than save time. So here is my most treasured dessert and recipe, shared with you all!

16663_208893714814_2685067_n Image0269

Image0914

Image0915

DSC_0022

Yum yum! I want to dig into it right now, don’t you?

Ingredients:
Oil/ Ghee: 3 tablespoons
Coloured seviyan (vermicelli): 1 cup {Note: Vermicelli is not the kind used for decorations on cake etc, it’s the kind which is similar to spaghetti but very fine. You can use regular vermicelli if you can’t find colored. Looks like this:
colored: rainbow vermiccli
regular: 
Milk: 4 cups
Sugar: 5 tablespoons (or to taste)
Vanilla Custard powder: 4 tablespoons (dissolve in a little cold milk)
Cream: 200 ml
Condensed milk: 1 tin (397 grams)
Bananas (finely sliced): 1 cup
Grapes (halved): 1 cup
Apples ( finely chopped): 1 cup
{or pineapple, strawberry, mango etc. any soft fruit you like, total fruit should be approx 3 cups. I like to use as much fruits as I can}
Pistachio and almonds, silvered (or any nuts): 1/4 cup (or as desired)
Jelly: 1 packet (If you want to use more than one color then adjust quantity accordingly)
Rosewater: 1-2 tablespoon

Method:
Fry vermicelli in oil, for a few seconds, don’t let it turn golden. Add milk and boil until vermicelli turns soft then add sugar and custard powder (dissolved in cold milk) and whisk till it becomes thick. Remove from heat and keep stirring occasionally until it is cooled to room temperature, whisk in cream and condensed milk. Add in the prepared fruits and nuts (save some for garnish of desired) and refrigerate until chilled.
Prepare jelly according to directions on package and chill until set. Cut in small cubes and refrigerate until serving time.
When chilled well, stir in rosewater and mix in a few jelly pieces. Garnish with nuts, jelly shapes, extra fruits and serve immediately.

P.S.If it feels too sweet, add a little chilled milk to lessen the sweetness, taking care not to thin it down.

Advertisements

4 thoughts on “Lab-e-shireen

  1. If you love it so much, then why not make it every Friday? As Friday is a weekly celebration for we Muslims!
    In that way you need not wait till Eid to have a taste of it!

    • If I started making it every Friday, I’d get double the size I am now =P
      it’s also somewhat of an expensive dish for me. And I think if I started making it every Friday it wouldn’t be so special then, don’t you think? =)

  2. Pingback: Sweet milk with vermicelli | Foodieblog

Leave some feedback

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s