Colourful jelly cubes, soft vermicelli, juicy fruit and a thick vanilla custard, all chilled together in one bowl: lab-e-shireen is the dessert that turns up at almost every Pakistani Eid, wedding and family dawat. This lab-e-shireen recipe shows you how to build it so the custard stays creamy, the jelly holds its shape and the fruit stays fresh.
The name means sweet lips, and it is easy to see why it is so loved. Every spoonful brings something different, and it is made almost entirely from pantry staples. The trick is in the timing: let each component cool properly before combining, and you avoid the watery, melted-jelly bowls that disappoint so many cooks.
Why This Version Works
- Thick, silky custard made with a little extra powder and cream so it coats every piece.
- Firm jelly cubes set with slightly less water than the packet suggests.
- Crunchy contrast from nuts and roasted vermicelli.
- Make-ahead friendly: assemble a few hours before guests arrive and let it chill.
The Building Blocks
Lab-e-shireen is really a set of components that come together. Here is what each one does and what you can swap.
- Custard powder: Vanilla is classic; banana or strawberry flavours also appear at many tables. Cornflour with vanilla extract and a pinch of yellow food colour from turmeric can stand in.
- Full-cream milk and cream: Full-fat milk gives body. A little cream or a few spoons of condensed milk at the end make the custard richer and silkier.
- Jelly: Two contrasting colours, usually red and green, make the dessert look festive. Choose halal jelly crystals or agar-based jelly.
- Vermicelli (sewaiyan): Fine, roasted vermicelli is boiled briefly so it softens but does not get mushy.
- Fruit: Bananas, apples, grapes, pomegranate seeds, and tinned fruit cocktail. Add bananas and apples at the last moment so they do not brown.
- Nuts: Almonds, pistachios and sometimes cashews, chopped.
- Cream: A pack of cooking or whipping cream folded in at the end gives a luxurious finish.
Lab-e-Shireen Recipe: Creamy Eid Fruit Custard with Jelly
Pakistani · Dessert · Easy
Ingredients
- 1 litre full-cream milk
- 4 tbsp vanilla custard powder
- 1/2 cup (100 g) sugar
- 1/4 tin (100 g) condensed milk (optional)
- 1 pack red jelly crystals
- 1 pack green jelly crystals
- 1/2 cup (30 g) roasted fine vermicelli
- 200 ml whipping or cooking cream, lightly whipped
- 1 tin (400 g) fruit cocktail, well drained
- 1 cup seedless grapes, halved
- 1 banana and 1 apple, diced (add just before serving)
- 2 tbsp pomegranate seeds
- 2 tbsp almonds and pistachios, chopped
Method
- Make each jelly with about three quarters of the water stated on the packet, set in flat dishes in the fridge and cut into cubes.
- Mix the custard powder with 1/2 cup cold milk until smooth.
- Heat the remaining milk with sugar until bubbling, whisk in the custard paste and cook on low for 3 to 5 minutes until thick.
- Stir in condensed milk, cover the surface and cool, then chill completely.
- Boil the vermicelli for 2 to 3 minutes, drain and rinse in cold water.
- Whisk the cold custard, then fold in the whipped cream, vermicelli, fruit cocktail, grapes and most of the jelly.
- Just before serving, fold in banana and apple and top with remaining jelly, pomegranate seeds and nuts.
Putting It All Together
Set the jellies first
Planning matters with this dessert because each part needs time to cool. Make the jellies a day ahead or at least four hours before. Dissolve each pack in hot water, using about three quarters of the water stated on the packet so the jelly sets firmer. Pour into flat dishes, chill until set, then cut into small cubes.
Cook the custard
Mix the custard powder with half a cup of cold milk until smooth. Heat the remaining milk with sugar until it starts to bubble, then pour in the custard paste, whisking all the time. Cook on low heat for 3 to 5 minutes until thick. Turn off the heat and stir in the condensed milk, if using. Cover the surface with cling film or a plate to stop a skin forming, and let it cool, then chill.
Prepare the vermicelli
Boil the roasted vermicelli in water for 2 to 3 minutes until just soft, then drain and rinse with cold water so the strands do not stick together.
Assemble
Whisk the chilled custard briefly to loosen it, then fold in the whipped cream, vermicelli, fruit cocktail, grapes and most of the jelly cubes. Add chopped bananas and apples just before serving. Top with the remaining jelly, pomegranate seeds and nuts.
Tips for a Perfect Bowl
- Never mix jelly into warm custard. It melts and stains the custard. Both must be fully cold.
- Drain tinned fruit well. The syrup thins the custard; save it for drinks.
- Do not overcook the custard after it thickens, or it can become gluey.
- Keep the custard a little thicker than you would serve it alone, because fruit releases juice as it sits.
- Taste for sweetness after adding fruit and jelly, as both add sugar.
These details are what separate an ordinary bowl from a truly memorable lab-e-shireen recipe that guests ask you about.
Ideas for Variations and Serving
For a lighter version, swap half the custard for thick yogurt sweetened with honey. Some families add soaked basil seeds (tukh malanga) for extra texture, or layer the dessert in a glass trifle bowl so all the colours show. A mango lab-e-shireen, with fresh mango cubes and mango-flavoured custard, is a summer favourite, and a few spoons of rabri folded in make it even more festive.
For children’s parties, a version with only jelly, custard and banana is often the biggest hit, while adults tend to appreciate extra nuts and a hint of cardamom stirred into the custard while it is still warm.
Serve it well chilled in a large glass bowl or individual cups. It is especially welcome after spicy dishes like biryani, karahi or haleem.
Storage
Lab-e-shireen keeps covered in the fridge for up to 2 days. Add banana and apple only when serving, as they soften and brown overnight. Do not freeze it; the custard splits and the jelly turns watery. As it contains dairy, keep it refrigerated and do not leave it out for long, particularly at summer gatherings.
Frequently Asked Questions
Why does my lab-e-shireen become watery?
Usually because the fruit was not drained, bananas were added too early, or the jelly started to melt in warm custard. Keep everything cold and drain the fruit well.
Can I make this lab-e-shireen recipe without vermicelli?
Yes. It is simply a fruit custard with jelly then, and still delicious. Some people replace vermicelli with cubes of sponge cake.
How far ahead can I make it for Eid?
Make the jelly and custard the day before, and assemble on the morning of Eid. Add fresh fruit just before serving.
Can I use agar instead of jelly crystals?
Yes. Boil agar with fruit juice and a little sugar, set it in a tray and cube it. Agar jelly holds its shape even better in custard.
A Festive Favourite
This lab-e-shireen recipe is generous, colourful and endlessly adaptable, which is exactly why it has become a celebration staple. Prepare the parts ahead, put it together with care, and enjoy watching the bowl empty.
