Lab-e-shireen ~ Juicy colorful delight!

A famous Pakistani dessert served in weddings, dinners and parties.

It is made with milk, corn flour or flavoured custard, fruit cocktail, colored vermicelli, jellies and dry fruits.

Usually it is made of jelatin jellies but for now I use pumpkin jellies famously known as pumpkin murabba.

Here’s the recipe of Lab e Shireen!


  • 2 liter milk
  • 1 cup sugar
  • 4 tbsp custard powder (of any flavour)
  • 1 cup warm milk 
  • ½ pack colored vermicelli 
  • 1 cup heavy crean
  • fruits of your choice (3 bananas, 1 apple, 1 cup pineappple chunks)
  • raisins and almonds


First boil half pack of vermicelli and set it aside.

In a wide pot, heat milk, add sugar and dissolve. Let the milk boiled. 

Meanwhile  take custard powder in a mixing bowl, add 1 cup milk and stir well to make a smooth paste without lumps.

Keep the flame low and add custard paste in parts, stir quickly.

keep on stirring while the custard is cooking, so that lumps are not formed. Cook for about 2 to 3 minutes on a low flame.

Then turn off the flame and add boiled vermicelli, mix well and let it cool on room temprature for about 15 minutes.

After getting it cool add heavy cream, fruits, raisins and. almonds. Mix very well and refregerate it. Serve chilled.


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