Lab-e-Shireen | Labe Shirin
Servings 6
Ingredients
- 3/4 cup vermicelli
- 425 gm pack fruit cocktail 250 gm drained
- 1/3 cup mixed nuts
- 2 packs jelly I used lime and strawberry
FOR CUSTARD BASE
- 350 ml milk
- 2 heaped tbsp custard powder
- 3 tbsp sugar
- 2 tbsp rose syrup
- 170 gm tub cream
Instructions
- First let us prepared the jellies. Whisk the jelly in one cup of boiling water till melted. Pour into a square container, allow to cool and refrigerate till set. You will have two jellies prepared this way.
- To prepare the custard, whisk the milk, custard and sugar and cook till thickened. Take off the heat.
- Whisk in the rose syrup and cream into the custard till homogenous. Allow to cool.
- Keep a deep dish washed and cleaned.
- Cook vermicelli in boiling water till done and drain. Spread immediately onto the prepared dish.
- Strain the fruits from the can and spread onto top of the vermicelli.
- Roast the nuts for a few minutes and coarsely crush them. Sprinkle on top of the fruit layer.
- Now spread the prepared rose custard layer on the top. Close with cling film and cool for around a couple of hours till the dessert is set and cold.
- Just before serving, slice up the jelly into pieces. Place on top of the custard layer and serve immediately.