Lab e Shireen, a traditional Pakistani dessert, is a creamy custard with significant cultural value. This delectable treat is commonly enjoyed during the holy month of Ramadan and the festive period of Eid. It is mixed with vermicelli, cream, and jelly, as well as various fresh and dried fruits. Renowned for its delightful combination of flavors and textures, Lab e Shireen remains a beloved staple in Pakistan’s contemporary culinary scene.
Ingredients for lab e shireen
Custard or instant pudding
The base of this dessert is vanilla flavor custard. To prepare the custard take 1 liter/4 cups of milk in a pot and warm it up over medium heat, reserve about half a cup on the side to mix the dry custard powder. In the reserved milk add custard powder and mix it well. Once milk is about to boil, slowly add 1 cup of sugar, custard, and milk mixture to avoid any lumps. You can also use instant vanilla pudding if you don’t want to make traditional custard.
Sugar
Use 1 cup of sugar per 4 cups of milk, if you are using instant pudding then you don’t have to add any sugar.
Milk
I used whole full-fat milk to make the custard. I didn’t try this recipe with any other substitute milk product but if you wish to then let me know how it turned out.
Heavy cream
I used 2 cups of heavy whipping cream toward the end while mixing everything. You can add less if you prefer a thicker consistency for lab e shireen.
Jelly Crystals
I used cherry and apple flavor jelly crystals to make the jello. I used 1 cup of boiling water per packet. Mixed the jelly crystals in it with the help of a whisk transfer it to a bowl and let it rest for 30 minutes to set. Use more or less according to your preference. I used contrasting colors because they look pretty.
Dry fruit
I used almonds and pistachios. You can use more or less it’s up to you just make sure to use the unsalted version.
Mixed fruit
Any firm fruit such as grapes, strawberries, apples, and pears will work for this recipe. I used 1 can of mixed fruit after draining all of the water.
Vermicelli
For this recipe, I used colored vermicelli, boiled them until they were soft, and then cooled before mixing with the rest of the ingredients. Sometimes, I also use clear noodles for this recipe the one we use for falooda.
How to serve lab e shireen
Lab e shireen is served cold, it is usually left in the refrigerator for a couple of hours to be chilled. Add a layer of colorful jelly and some more fruit before serving. If you prefer a thicker consistency then add more vermicelli.
Lab-e- Shireen (Custard with Jello and Vermicelli)
Ingredients
- 4 cups milk or 1 liter
- 6 tbsp custard powder or use 2 packs of instant pudding (vanilla flavor)
- 1 cup sugar
- 2 packets jello I used apple and cherry flavors
- 1/2 cup colored vermicelli
- 1 can mixed fruit
- 20 almonds optional
- 20 pistachios optional
- 2 cups heavy cream
Instructions
Prepare custard
- Heat milk in a pan, reserve 1/2 a cup to mix the custard powder. Let it come to a simmer, add sugar. In the reserved milk add custard powder and mix it well. Now slowly pour it in the warm milk while stirring to avoid any lumps. Keep cooking on medium heat until thickened. Let it cool down.
- You can also take two packets of instant pudding instead and make it according to the package instructions.
Prepare Jelly and Vermicelli
- Boil vermicelli and let it cool down.
- Prepare jello according to the package directions, use a little less water for better taste. let it set.once set cut into cubes with the help of a knife.
Prepare fruits and nuts
- Meanwhile chop your almonds and pistachios and drain your can of mixed fruit.
Mix everything
- Once everything is cold, add vermicelli, jelly, mixed fruit, nuts and heavy cream into the custard, Mix gently. Decorate with some jello and nuts.
- Let it chill for 3-4 hours in the fridge before serving.