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Explore No Oven Qishta Recipe 😍 | Creamy & Rich Dubai Viral Dessert | Make It Without Oven on Tawa/Kadhai with 423,093 views, 3,528 likes, and 209 comments. Experience the impact of this video content that has captured audience attention.

#Qishta #DubaiViralQishta #QishtaRecipe #DubaiViralDessert #NoOvenRecipe #QishtaWithoutOven #NoBakeDessert #ArabianDessert #CustardDessert #CreamyDessert #EasyDessert #GasStoveRecipe #DessertRecipe #ViralRecipe #HomemadeDessert #SweetRecipe #DubaiDessert #EasyRecipe #Foodie #CookWithLubna https://youtu.be/uJWzP_ysOqY?si=ECMIaGYrTBR8DO_j OTG SETTING:- Upper and lower both rod on! Fan bhi on! 130°C for 45 min. Ingredients – Dubai Viral Qishta Without Oven Milk – 2 cups (500 ml) Fresh cream – 1 cup (250 ml) Custard powder – 3 tbsp, levelled or cornflour – 3 tbsp Sugar – 3 tbsp Rose water – 1 tsp Vanilla essence – ½ tsp (optional; not needed if using vanilla custard powder) Honey – for drizzling Dry fruits – for garnishing Serves: 6–7 people Setting time: 2–3 hours in the refrigerator Stovetop cooking: 50–55 minutes on lowest flame Air Fryer Method – Dubai Viral Qishta Preheat the air fryer to 150°C for 5 minutes. Transfer the Qishta mixture into an oven-safe dish, keeping the thickness around 1–1¼ inches. Place the dish in the air fryer and cook at 130°C for 35–45 minutes. Cook until you see a light golden crust on top. Do not over-brown it. If the top is browning too quickly, reduce the temperature to 120–125°C. Let it cool to room temperature, then cover and refrigerate for 4–5 hours or overnight. Serve well chilled with a drizzle of honey and chopped pistachios. Tips: Use cold or room-temperature milk to dissolve the custard powder. Do not use hot milk. Mix the custard powder thoroughly to make a lump-free slurry. You can use either custard powder or cornflour. If using cornflour, add vanilla essence for extra flavour. Cook the mixture on medium flame for 2–3 minutes, stirring continuously until thick. The Qishta mixture should be 1–1¼ inches thick in the mould. Always place a stand or ring inside the kadai so the mould does not touch the bottom. Preheat the covered kadai for 4–5 minutes on high flame. Cook for 2 minutes on medium flame, then cook on the lowest flame for 50–55 minutes. Let the Qishta cool completely before covering and refrigerating. Refrigerate for 2–3 hours or overnight for the best results. For quicker chilling, keep it in the freezer for about 1 hour, but do not let it freeze. Always cover the Qishta before refrigerating to prevent it from absorbing other food smells. Drizzle honey on top and garnish with dry fruits before serving.

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