Fullmeals

Dubai Viral Kishta - Dessert

Name: Dubai Viral Kishta - Dessert
Prep time: 10 min
Cook time: 52 min
Total time: 62 min
Yield: 6 People
Cuisine: Middle Eastern
Ingredients: 1 Liter Full-Fat Milk; 400 ml Fresh Cream; 2 pods Green Cardamom; 4 tbsp Sugar; 3-4 tbsp Corn Flour; 1/2 tsp Vanilla Essence; 1 tsp Rose Water; For garnish Honey; For garnish Pistachios

Recipe by Honey Kitchen

Ready in62 min
Prep10 min
Cook52 min
CuisineMiddle Eastern · Pakistani
Serves6 People
DifficultyEasy
Calories~400 kcal

Ingredients

Main Ingredients

1 LiterFull-Fat Milk
400 mlFresh Cream
2 podsGreen Cardamom
4 tbspSugar
3-4 tbspCorn Flour
1/2 tspVanilla Essence
1 tspRose Water
For garnishHoney
For garnishPistachios

Step-by-Step Instructions

1.Combine Milk and Cream
In a bowl, add 1 liter of fresh full-fat milk and whisk it. Then, add 400 ml of fresh cream and whisk until well combined. This mixture forms the base of the Kishta.
2.Boil Milk Mixture
Place the milk and cream mixture on high flame and bring it to a boil. Once it starts boiling, add 2 green cardamom pods (break them open slightly for more flavor). Continue boiling on high flame for 2 minutes.
3.Simmer and Stir
Reduce the flame to medium. Continue to boil the mixture for another 3-4 minutes, constantly stirring with a ladle to prevent burning and to ensure even cooking.
4.Add Sugar
Add 4 tablespoons of sugar to the boiling mixture and stir until it dissolves completely. Continue to boil for an additional 2 minutes.
5.Prepare Cornflour Slurry
Take half a cup of milk separately. Add 3-4 tablespoons of cornflour to this milk and mix thoroughly until there are no lumps, creating a smooth slurry.
6.Thicken the Mixture
While continuously stirring the boiling milk mixture, slowly pour in the cornflour slurry. Keep stirring and cook for 3-4 minutes until the mixture thickens to a rich, creamy consistency (as shown at 1:59).
7.Add Flavorings and Cool
Add 1/2 teaspoon of vanilla essence and 1 teaspoon of rose water to the thickened mixture. Stir well to combine. Turn off the flame and let the mixture cool down completely.
8.Bake the Kishta
Once cooled, pour the Kishta mixture into a baking tray. Preheat your oven to 140°C with both top and bottom heating elements on. Bake the Kishta in the preheated oven for 40 minutes.
9.Chill and Serve
Carefully remove the hot Kishta from the oven. Cover the tray with cling film or aluminum foil, ensuring it touches the surface of the Kishta to prevent a skin from forming. Refrigerate for a minimum of 6 hours, or preferably overnight, until it is thoroughly chilled and set. Once chilled, cut into desired portions and serve. Garnish with a drizzle of honey and chopped pistachios.

Ready in

62 mins

Cuisine

Middle Eastern · Pakistani

Prep Time

10 min

Cook Time

52 min

Serving

6 People

Difficulty

Easy

Calories / Serving

~400 kcal

Recipe by Honey Kitchen on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 9 ready

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Combine Milk and Cream
In a bowl, add 1 liter of fresh full-fat milk and it. Then, add 400 ml of fresh cream and until well combined. This mixture forms the base of the Kishta.
Boil Milk Mixture
Place the milk and cream mixture on high flame and bring it to a boil. Once it starts boiling, add 2 green cardamom pods (break them open slightly for more flavor). Continue boiling on high flame for .
Simmer and Stir
the flame to medium. Continue to boil the mixture for another , constantly stirring with a ladle to prevent burning and to ensure even cooking.
Add Sugar
Add 4 tablespoons of sugar to the boiling mixture and stir until it dissolves completely. Continue to boil for an additional .
Prepare Cornflour Slurry
Take half a cup of milk separately. Add 3-4 tablespoons of cornflour to this milk and mix thoroughly until there are no lumps, creating a smooth slurry.
Thicken the Mixture
While continuously stirring the boiling milk mixture, slowly pour in the cornflour slurry. Keep stirring and cook for until the mixture thickens to a rich, creamy consistency (as shown at 1:59).
Add Flavorings and Cool
Add 1/2 teaspoon of vanilla essence and 1 teaspoon of rose water to the thickened mixture. Stir well to combine. Turn off the flame and let the mixture cool down completely.
Bake the Kishta
Once cooled, pour the Kishta mixture into a baking tray. Preheat your oven to 140°C (approximately 285°F) with both top and bottom heating elements on. Bake the Kishta in the preheated oven for .
Chill and Serve
Carefully remove the hot Kishta from the oven. Cover the tray with cling film or aluminum foil, ensuring it touches the surface of the Kishta to prevent a skin from forming. Refrigerate for a minimum of , or preferably overnight, until it is thoroughly chilled and set. Once chilled, cut into desired portions and serve. Garnish with a drizzle of honey and chopped pistachios.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)

AllergensThis recipe contains dairy.

Dairy

Plan Ahead

Complete this step earlier to save time later.

Chill and Serve6 hours or overnight
Carefully remove the hot Kishta from the oven. Cover the tray with cling film or aluminum foil, ensuring it touches the surface of the Kishta to prevent a skin from forming. Refrigerate for a minimum of 6 hours, or preferably overnight, until it is thoroughly chilled and set. Once chilled, cut into desired portions and serve. Garnish with a drizzle of honey and chopped pistachios.
View Step 9

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

RefrigerateAt least 6 hours
Refrigerate for a minimum of 6 hours, or preferably overnight, until it is thoroughly chilled and set.

Variations

Simple ways to adapt this recipe.

You can use vanilla custardIngredient swap
You can use vanilla custard powder instead of cornflour for a slightly different flavor and texture.

Helpful Tips

Small details that can improve the final result.

Cooking tipContinuously Whisk the Milk and
Continuously whisk the milk and cream mixture to prevent it from sticking to the bottom and to ensure a smooth consistency.
Cooking tipWhen Adding the Cornflour Slurry
Pour it slowly while continuously stirring to avoid lumps.
PreparationChilling the Kishta for at
Chilling the Kishta for at least 6 hours or overnight is crucial for it to set properly and achieve the desired texture.
TipHandle the Baking Tray with
Handle the baking tray with care when removing from the oven as it will be very hot.

Was this recipe helpful?

Comments (0)

Loading comments...

Dubai Viral Kishta - Dessert

62 mins

Middle Eastern · Pakistani

10 min

52 min

6 People

Easy

~400 kcal

Main Ingredients

Combine Milk and Cream

Boil Milk Mixture

Simmer and Stir

Add Sugar

Prepare Cornflour Slurry

Thicken the Mixture

Add Flavorings and Cool

Bake the Kishta

Chill and Serve

Comments (0)

You might also like

Besan Modak - Quick & Easy

Banana Badam Paal Payasam

Instant Pot Coconut Halwa

Mango Lassi – Indian Style

Homemade Monkey Bread (No Bundt Pan, No Double Proofing)

Easy Delicious Monkey Bread