• Doodh (Milk) 2 Litre
  • Doodh (Milk) 1 Cup + Makki Ka Atta (Corn Flour) 100 Gram
  • Cheeni (Sugar) 1/2 Kg
  • Elaichi Powder (Cardamom Powder) 1 Tsp
  • Saviyan (Vermicelli) 1 Packet
  • Akhrot (Walnut) 100 Grams or To Taste
  • Kaju (Cashew Nut) 100 Grams or To Taste
  • Badam (Almonds) 20-22 or To Taste
  • Kishmish (Raisin) Optional
  • Anjeer 8-10
  • Saib (Apple) 2 Medium
  • Aam (Mango) 1 Medium
  • Ananas (Pineapple) 3 Slice
  • Angoor (Grapes) 1 Cup
  • Kelay (Banana) 2


In pot, 2 liter milk and bring to boil.

In bowl, 1 cup milk, 100 grams corn flour, mix it properly and set a side

Once milk bring to boil, add sugar, cardamom powder and bring to boil.

Add vermicelli and cook until vermicelli is done.

Add gradually milk/ corn flour mixture, stir with spoon and cook for 5-10 minutes.

Add cooking cream and cook for 5 minutes.

Add chopped apples, mix it, turn off stove and let it cool down for 5 minutes.

In big bowl or pot (bigger than you are cooking in), add ice cubes and put small over it.

Keep stir until lab e shireen chilled (do not keep in fridge as it can ruin the taste).

Keep in ice bowl, add mangoes, grapes, banana, pineapple and mix it.

Remove pot from ice, add almonds, anjeer, cashew nut, raisin, walnut and mix it.

Now you can keep in fridge if you want to serve later.


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