Historical recipe by LinkUp. Original quantities and method are preserved; the marked pasteurized-egg requirement is a current food-safety addition.

Food-safety update: This historical dessert folds in egg whites without cooking them. Use commercially pasteurized shell eggs and follow their storage instructions; ordinary raw eggs are not suitable for this uncooked method. The original egg quantity is unchanged. If pasteurized eggs are unavailable, do not prepare this uncooked version. Keep the dessert chilled while preparing and serving it. FDA guidance on eggs in uncooked recipes.

Ingredients

  • Milk – 750ml
  • Gelatine powder – 2 tbsp
  • Corn flour – 2 tbsp
  • Sugar – ½ cup
  • Eggs – 4 (food-safety update: use commercially pasteurized shell eggs)
  • Whipped cream – 500g
  • Icing sugar – 5 tbsp
  • Banana jelly – 1 packet
  • Pistachio or vanilla essence – ½ tsp
  • Green food colouring – few drops
  • Chopped pistachio – ½ cup

Making Pistachio Nut Cream English Recipe

Directions:

First we need to take a pan, now add milk,  sugar, vanilla or pistachio essence, egg yolks, gelatine powder and corn flour. Now Mix and cook until it becomes thick custard. Take it off of the stove and let it cool. Now Mix 2 ½ tbsp icing sugar in egg whites and beat until it becomes a white foam. Then add 2 ½ icing sugar in cream and beat. Now add cream, egg whites, chopped pistachio and green food colouring in custard, and mix with light hands. Now cook jelly, and pour in a big bowl or in several small bowls. When the jelly has cooled down, pour custard mixture on top. Decorate with cream and cherries, and serve when it’s settled. Enjoy and serve with tastymaza.com/ fans..

Pistachio Nut Cream Urdu Recipe

Restoration note: The original Urdu recipe illustration remains unavailable; the recovered English recipe is preserved above.