how to make sheer khurma

cooking time : 40-45 minutes  
preparation time : 15 minutes
serve:6-8














ingredients :

milk               2 liters 
sugar              1/2 cup
condense milk       1 tin 
evaporated milk      1 tin 
green cardamom powder   1/2 tsp
saffron strands                 few
fried chopped almonds           1 tbsp
fried chopped pistachio            1 tbsp
fried vermicelli                       2 tbsp
clarified butter                   1 /2 cup
mava                             1 cup 



method :  

• heat clarified butter in a pan add mava and sauté continuously till mava get nice golden color , fry on slow flame .  add milk , 1/2 of fried pistachio , fried almonds , green cardamom powder , sugar and boil   for 10 minutes . 
• add vermicelli  saffron strands condense milk , evaporated milk and boil on slow flame till butter comes out . that process take 1/2 hour . 
• remove in a serving bowl and garnish with left of almonds and pistachio . best to serve when it is little hot . 

dry fruits k laddu ( badam ke laddu )

cooking time : 10 minutes
preparation time : 15 minutes
serve: 6-10












ingredients :
chopped almonds            100 grams 
chopped pistachio              100 grams 

raisins                                            50 grams
cashew chopped                     100 grams 
green cardamom powder               1/2 tsp
sesame seeds                                  1/2 cup
clarified butter                              1/2 cup
dates                                           1 cup seeds removed 
roasted flour                                  3 tbsp
jaggry                                      250 grams       
               
method :  

• heat 1/2 cup of clarified butter in a pan add chopped almonds chopped raisins , chopped dates and chopped cashew and fry it and remove in a bowl . 

• in the same pan with left over (clarified butter )ghee add jaggry and melt it add cardamom powder . when jaggry totally get dissolved in butter close the flame and add roasted flour and fried nuts . mix immediately before cooking down . 

• set aside and let it to cool down at room temperature . now make balls out of the mixture . and coat it with sesame seeds . 
• serve . 

note :

the dessert or this laddu usually initiates in india during the festival known as makar sankranti ( kite flying day ). how ever it is healthy to eat this dessert during winter season. as it contain jaggery , and nuts which are too rich in vitamins and minerals ,  how ever besides all these benefits we have some drawbacks pregnant women please don't eat it much . 

semolina and fox nut dessert (sooji ke laddu)

cooking time : 15 minutes preparation time : 15 minutes
serve: 6  









ingredients :
semolina                 2 cup 
sugar                       8 tbsp
fox nut ( makahne )       1 cup
raisins                               1/2 cup
cashew nuts                    12-15
clarified butter                  3 tbsp 
melon seeds                    2 tbsp  peeled 
grated coconuts             2 tbsp
almonds                        chopped 
water                          3 cups 
cardamom powder         1/2 tsp


method :

• dry roast fox nut  , cashew nuts , almonds , and melon seeds , and grated coconuts separately . 
•  heat up 2 tbsp clarified butter ( ghee ) in a pan and stir semolina until it get nice golden color then remove in a bowl . 

• now in pan take 3 cups of water , put raisins , cardamom powder  and 1/2 cup sugar and allow it to get a boil . then add all roasted semolina , fox nut, almonds , cashew , melon seeds and stir till it get dry . and all mixture get soaked by water . 

• now allow it to get on room temperature then make fine balls by using palms . 
• this is awesome recipe for winter season . 

double roti ki kheer /bread pudding /Kheer

cooking time : 20 minutes
preparation time : 15 minutes

ingredients :
full cream milk                       1 liter
condensed milk                       1 cup
sugar                                        2 tbsp
dry milk powder               1 cup
 rice                            1/2 cup
cardamom powder             1/2 tsp
edible silver leaf/chandi ka warak     to garnish 
bread slices                                         5
clarified butter                    1 tbsp
dry nuts                                    1 cup
almond powder                                 2 tbsp
rose petals                       to garnish 




preparation :

• wash the rice with water and drain the water . and set the rice side for 15 minutes . 
• put the rice in grinder jar and run for a while (do not over grind just make it crushed)
• now heat 1 tsp of clarified butter in a pan and put the rice in it . sauté for  4 to 5 minutes . or until l rice get separate from each other . 
• take bread slices and crush it in chopped machine (do not over grind please ). and fry it in the same pan by adding 1 tbsp clarified butter . 
• place it in a platter and set aside .

method :

• in the same time put the milk in a pan and boil it . add fried rice and fried bread crumbs in it and continue cooking . stir occasionally . 
• add sugar , condensed milk , cardamom powder . and stir and cook on slow flame .
• add milk powder , and almond powder and stir . 
• remove in a platter and garnish it with nuts and sliver leaf .

khichda

cooking time : 40 minutes  
preparation time : 15 minutes

ingredients :

mutton                    1 kg
ginger garlic paste        2 tbsp
bay leaf                        2
red chilly powder           1 tbsp
turmeric powder           1 tsp
gram masala powder        1 tsp
green chillies                10
oil                                  1 cup
yogurt                       1 cup
rice                              10 grams (boiled and mashed )
yellow lentil               50 gram (boiled and mashed)
white lentil                     50 gram (boiled and mashed)
gram lentil                     50 grams (boiled and mashed)
red lentil                       50 gram(boiled and mashed)
oats                           25 grams (boiled and mashed)
wheat                              50 grams (boiled and mashed)
onion                              2
fried onion                    1 cup
salt to taste
mint leaf                             1 bunch
kewra essence                     few drops 
lemon                           4
Julian chopped ginger              to garnish

method :

• boil yellow lentil , red lentil , rice, wheat oats , white lentil , and gram lentil separately . set aside . 
• in a pan heat oil put bay leaf , ginger garlic paste and sauté for 1 minute. 
• add turmeric powder , coriander powder , cumin powder , red chilly powder and sauté for a minute. then add beef or mutton and sauté for 3 to 5 minutes .add curd and sauté . 
• add chopped green chillies and cover and cook till mutton get fully cooked . (you can add 1 cup water if you need )
• in a large pan take boiled yellow lentils,red lentils,oats, wheat,white lentils and mix well .
• now pour the cooked mutton with its gravy in it and mix well .add 1/3 of fried onion , 1 lemon juice ,garam masala powder, few drops of kewra essence/water .and stir and cook on slow flame till oil get totally mix with other lentils . allow it to get a boil .
• remove in a platter and garnish it with mint leaf , coriander leaf , fried onion and lemon slice . 

khichda ( bombay khichda mohurram special )

cooking time : 49-60 minutes
preparation time : 20 minutes 


ingredients :


mutton                        2 kg with bones 
dalya  (wheat porridge)                         1/2 kg  
Barely   (jao )                     1/4 cup
red lentil  (masoor daal )                    1/4 cup
split gram lentil(chana daal )           1/4 cup
yellow lentil  (arhar daal )         1/4 cup
rice                                             1/4 cup
oil                                   1 cup
ginger garlic paste                    2 tbsp
onion choped                             2 finely chopped 
red chilly powder                    2 tbsp
coriander powder                     2 tbsp
cumin powder                          1 tbsp
turmeric powder                        1 tsp
garam masala powder               1 tbsp
green chilly paste                     1 tbsp
green coriander paste             1 tbsp
bay leaf                                           2
curd                                     1 cup
coriander leaf                          1 cup
tomato finely chopped             3 to 5 

to garnish :

lemon slices                3
mint leaf fresh           1 cup
coriander leaf              1 cup
fried onion                      1 cup 

preparation :

step 1 

• soak dalya , barely , gram lentil , yellow lentil ( arhar daal ), rice  separately  in bowl for 4 to 5 hours . 
• then add water and boil all individually .and set aside . 

method :

step 2

• in a pressure cooker heat oil add chopped onion , bay leaf , chopped onion and ginger garlic paste and sauté for 3 to 4 minutes . 
• add cumin powder , turmeric powder , coriander powder red chilly powder and salt sauté for 2 minutes then add green chilly paste , and fresh coriander paste sauté again for 2 minutes . 

• add chopped tomato stir for a while then cover for 2 minutes till tomato get soften . add mutton and sauté for 5 minutes on high flame . 

• add curd and 1 cup of water and cover and cook till mutton get cooked .

step 3 :

• in a large pan take all the boiled lentils ( daals ie yellow lentil, rice , gram lentil, dalya )and mix well ).
• then pour prepared cooked mutton with its gravy . and sauté .add fresh coriander leaf , 1 lemon juice , garam masala powder , and give a nice stir till all gets mixed well . allow it to get a boil . then slow down the flame and cook for 3 to 10 minutes more .
• remove in a serving platter and garnish it with fried onion , lemon slices fresh coriander , and mint leave . serve . 

matar &pitsachio ki kheer / Peas pudding

cooking time : 20 -30 minutes 

preparation time : 5 minutes 










ingredients :


milk full cream               1 liter 
milk powder                    1 cup
khoya                             1 cup
green peas blanch          1 cup crushed 
sugar                             1/2 cup
cardamom pods             6 
pistachio                        1/2 cup roughly chopped 
almonds                       20/ 25 chopped 
corn flour                    1 tbsp

to garnish :
silver balls               1 tbsp
peas                           3 
almonds                  4 to 5 pealed 




method :

• in a deep bottom pan boil milk and stir occasionally cook 10 minutes add milk powder , and 6 cardamom seeds . 

• add 20 -25 chopped and fried pistachio , add 1 cup khoya , .

• in a small bowl take corn flour and add boiled (room temperature ) water and make fine paste . stir continuously and cook about 10 more minutes.
  
  
  

• remove in a platter and garnish with silver  balls , almonds and peas 

lucknowi sheer khurma

cooking time : 40-45 minutes
preparation time : NIL 










ingredients :


milk                                                                                         2 liter 
seeds removed roughly chopped dry dated  (chohara )              10 - 12 
chopped coconuts                                                            2 tbsp
sugar                                                                        1 cup 
chopped and roasted almonds                                     10-12
chopped and roasted  cashew                                       10-12
charoli (chronji)                                                       2 tbsp
chopped  pistachio                                                2 tbsp
fox-nuts   (makhana)                                            50 gram
black cardamom powder                                   2 pods
ghee                                                                    4 tbsp
siwaiyan         (vermicelli )                                        1 tbsp roasted 
kewra drops                                                           few 


method :

• in a heavy bottom pan take chohara(dry dates ) and cook on slow heat till milk get light golden color .stir occasionally to oviod burning )
• add roasted siwaya (vermicelli , sugar , kewra water , chopped nuts , and cook .again for 10 minutes .
• remove in a serving bowl .
• in other pan heat up ghee and roast makahana (fox-nut ) and chronji (charoli).
• pour this roasted makhana(foxnuts) over prepared sheer khurma(milk pudding) . spread pinch of cardamom powder , few drops of kewra water and fried nuts . 
• serve hot .

plum sponge cake

baking time : 50 minutes 
preparation time : 30 - 35 minutes 












ingredients :


custard powder                          2 tbsp
eggs                                                2
caster powder                                1 cup
melted butter                                  125 gram
refined flour                                    1 cup
milk                                                3/4 cup
vanilla essence                               1 tsp
plum                                                1 cup chopped (seeds removed )
cherry                                               10 -12


preparation :

•  grease a baking tin with butter then sprinkle some flour over it . 

• take plum in a platter and sprinkle flour on it . mix well that flour get stick with plum set aside .
• put half of the plum in baking tray finely .

• cut the cherry into two parts and coat it with flour mixture too .set aside 

• pre heat oven at 180 degree centigrade

method :

• in a large mixing bowl break two egg and with the help of beater beat well till egg get fluffy , add caster sugar and again run beater  .

• add melted butter an beat , then slowly spoon by spoon add refined flour and beat well .

• add custard powder and beat again , now add vanilla essence , milk and beat .

• pour half of this mixture into plums baking tray .then place layer of flour coated plums followed by prepared egg and flour mixture and coated cherry .

• bake it into preheated oven at 180 degree for 50 minutes .

•  with the help of knife remove it from baking tray .

 


 

• 
  

cut into pieces and serve  .