Cherry Pineapple Kesari

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Cherry pineapple kesari.
A delicious aromatic pineapple and saffron flavoured halwa. Hint of cherry made this dessert more yummy.
Pineapple and cherry both are sweet so you don’t need much sugar to make it. I have used cherry, pineapple and dry fruits. You can add mango or any other fruit in it.
This beautiful and delicious kesari is a perfect dessert for festival. Saffron and little orange colour made this dish gorgeous. Isn’t it 😊

This easy to make yet delicious kesari is a famous dessert of South India.
Ganesh Chaturthi is around the corner. So this week our #Foodiemonday bloghop theme is Ganesh Chaturthi recipe. My humble contribution is this cherry pineapple kesari.
Ghee or clarified butter enhance the taste and flavour. You can add 1 – 2 tablespoon more ghee if you like. I have used little orange colour to make the dish attractive. But its optional, you can also make it without colour. And you can use milk instead of water or use half water half milk to make it.

Recipe

Semolina or suji – 1/2 cup

Sugar – 1/3 cup

Saffron – a pinch

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Cashew nuts – 1 tablespoon or 12 – 13

Raisins – 1 tablespoon

Ghee or clarified butter – 3 – 4 tablespoon

Pineapple – 1/2 cup, small pieces

Cherry – 1/4 cup, chopped

Pineapple essence – 2 drop, optional

Orange food colour – little, optional

Method

1. Chop the pineapple and cherry in small pieces.

2. Heat water and sugar in a pan. Add saffron and stir. Let the sugar dissolve completely. Add little orange food colour and pineapple essence if you are using. Mix well.

3. Heat ghee or clarified butter in a heavy bottom pan.

4. Fry the cashew till light brown and keep aside.

5. Now fry the raisins. When the raisins puffed up immediately remove from ghee.

6. In the same pan add suji/rawa or semolina. Stir and fry on low flame.

7. Fry till the semolina becomes fragrant. Don’t make it brown.

8. Add chopped pineapple and cherry. Mix well.

9. Add hot saffron mixed sugar syrup. Stir continuously to avoid lump. Add the syrup slowly and carefully. It may splutter.

10. Cook on low flame till rawa/semolina or suji absorbed all the water.

11. Add fried cashew and raisins. Reserve some for garnishing. Remove from heat.

12. Add cardamom powder and mix well. You can add a dollop of ghee. See notes.
Garnish with cherry, fried cashew and raisins. Serve hot.

Notes

1. You can use mango or any other fruit to make your kesari.

2. Ghee or clarified butter enhance the taste and flavour so you can add 1 – 2 tablespoon ghee at the end if you like.

3. You can use milk instead of water or use half water and half milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Hayagriva Or Hayagreeva Maddi Or Chana Dal Halwa

Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.

This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.

 

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Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.

Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.

We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.

Recipe

Chana dal – 1 cup

Jaggery powder – 3/4 cup

Ghee – 2 – 4 tablespoon

Cardamom powder – 1 teaspoon

Desiccated coconut – 1/4 cup

Almond – 2 tablespoon, sliced

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Water – 2 cup + 4 tablespoon

Method

1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.

2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.

3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.

4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.

5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.

6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.

7. Add mashed dal and desiccated coconut.
Mix well.

8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.

9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.

10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.

11. Garnish with fried dry fruits and serve hot or cold.

Notes

1. You can use more ghee if you like. Ghee enhance the taste and flavour.

2. You can add very little clove and nutmeg powder in it for flavour.

3. Dal must be cooked properly.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Paneer Kala Chana Kofta Curry

Paneer kala chana kofta curry or cottage cheese black chickpea dumpling in gravy.
A delicious and flavourful curry. You can serve it as a party side dish. Pairs well with any bread, pulao or steamed rice.

I always avoid to deep fry the kofta. So used my appe or paniyaram pan to make kofta. But you can deep fry or shallow fry if you want.
Along with paneer or cottage cheese used kala chana or black chickpeas to make kofta.

Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Gravy is rich creamy and superbly delicious. Used almonds to make the creamy texture. You can use cashew nuts if you like.

Recipe

For kofta

Kala chana – 1/2 cup

Paneer – 3/4 cup, crumbled

Potato – 1 large, boiled

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Cornflour – 2 tablespoon

For gravy

Onions – 2 chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Tomato – 3 medium

Almond – 2 tablespoon or 13 – 14

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Green cardamom – 3

Clove – 3

Cinnamon – 1 inch piece

Bay leaf – 1

Oil – 2 – 3 tablespoon

Ghee or clarified butter – 1 – 2 teaspoon, optional

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Next day drain the water and grind the kala chana with ginger and green chilli.

3. Peel and mash or grate boiled potato.

4. In a large bowl mix ground mixture, crumbled paneer or cottage cheese, mashed boiled potato, cornflour, cumin powder, garam masala powder, chopped cilantro or coriander leaves and salt. Mix well and make small balls.

5. Heat an appe pan and grease all the moulds.

6. Place the balls in the moulds. Cover with lid and cook on low flame till the balls becomes golden brown.

7. Now turn the balls upside down and cook until golden brown.

8. Remove the pan from heat and keep aside.

9. Soak the almonds in hot water or microwave for 1 minute with water.

10. Grind onions, garlic, ginger and green chilli.

11. Wash the tomatoes. Cut slightly on the top. Make 2 cuts like a cross.

12. Heat water in a pan. When it starts to rolling boil slide the tomatoes in it.
Boil for 2 – 3 minutes. You can microwave for 4 minutes on high power.

13. Remove from heat. Dip the tomatoes in cold water and when the tomatoes cool down, peel and grind into a smooth paste.

14. Peel the soaked almonds. And grind it into a smooth paste. You can also grind the almonds with tomatoes.

15. Crush cardamom, cinnamon and cloves in a mortar pestle.

16. Heat oil in a pan. Add bay leaf and crushed cardamom, cinnamon and cloves.

17. Stir and add ground onion, garlic ginger and green chilli. Fry till oil leaves the sides.

18. Add ground tomatoes and almond paste.

19. Add cumin powder, coriander powder, turmeric powder and garam masala powder.

20. Saute till the mixture dried up and oil leaves the sides.

21. Add salt and water as require for the gravy.

22. When the gravy starts to boil add all the kofta.

23. Simmer for 8 – 10 minutes.
Taste and adjust the seasoning. Add more water if require.

24. At last add a dollop to ghee or clarified butter if using.

25. Garnish with cilantro or coriander leaves and onion rings.
Serve with roti, paratha, naan, pulao or steamed rice.

Notes

1. You can add 1 – 2 tablespoon cream if you like.

2. You can add finely chopped onion and garlic paste in the kofta or dumpling mixture.

3. You can use cashew nuts instead of almonds.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Gulab Jamun

Gulab jamun.

Gulab jamun is a most popular dessert of India. Its a deep fried milk solid dumpling soaked in rose, cardamom and saffron flavourd sugar syrup.

No idea about why it called gulab jamun. Perhaps for rose flavour sugar syrup. Gulab is rose and jamun is round shaped Asian fruit black plum. What’s in a name. It tastes heavenly.

According to Wikipedia Gulab jamun are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal, Pakistan, and Bangladesh, as well as Myanmar.

Making of gulab jamun is so easy. Just mix milk solid and little cottage cheese with refined flour or semolina make small balls and deep fry. Then soak in flavoured sugar syrup. Refined flour or maida and semolina is used for binding. Sometimes it can be made without cottage cheese or with milk powder.

I am sharing the recipe of my mother. She was an excellent cook and loved to make different types of sweets. I remember those days when we kids entered the kitchen at afternoon attracted by the sweet aroma. Our house smell delicious.

Here is a very simple and easy recipe of our all time favourite gulab jamun.
Our this week’s 154 #Foodiemonday bloghop theme is #filmyFoodies.
Sharing this recipe inspired by the movie ‘Gulab Jamun’.
Read a news that entire Bachchan family to star in Anurag Kashyap’s film Gulab Jamun. But Abhishek Bachchan said that they are still in early talks regarding filmmaker Anurag Kashyap’s upcoming production. Let’s wait.
Till then enjoy the Marathi movie gulab jamun and this delicious gulab jamun 😀

I have shared some more fried dessert here. Click on the name below to get the recipe

Pantua

Malpua

Gokul pithe

Its very easy to make. I have used homemade khoya and paneer in it. You can use store bought. If you are using store bought, grate before mixing. But homemade is always best.

Recipe

Khoya or dried milk/milk solid – 1 cup

Paneer or cottage cheese – 1/4 cup

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Maida or refined flour – 2 – 3 tablespoon

Black Cardamom – 1

Mishri/rock sugar or pistachio – as require

Oil for deep frying

For sugar syrup

Sugar – 1 & 1/2 cup

Water – 1 & 1/2 cup

Cardamom powder – 1/4 teaspoon

Saffron – a pinch

Rose water or essence – 1/2 teaspoon

Method

1. In a pan heat water and sugar. Add cardamom powder and saffron.

2. Let it boil. When sugar dissolved completely, simmer for 3 – 4 minutes.

3. Remove from heat. Add rose water or essence. Mix and keep aside.

4. Take out the seeds of black cardamom. Keep aside.

5. Mix khoya or dried milk, paneer, baking soda, 1/4 teaspoon cardamom powder and 2 tablespoon maida or refined flour. Mix well and make a smooth dough. If require add 1 tablespoon more refined flour.

6. Make small balls. Flatten the ball with your palm. Place one black cardamom seed and one mishri/rock sugar or pistachio in the middle. Bring the edges together and make a smooth ball again. There should not be any crack. Make all the balls this way.

7. Heat sufficient oil in a pan or wok. Fry the balls on low flame. Don’t overcrowd. Stir gently to fry all the sides.

8. Don’t increase the heat. Fry on low flame to fry well from inside.

9. When the balls become golden brown, remove from oil and place on paper towel.

10. Heat the sugar syrup again. Add the fried balls in sugar syrup. When it starts to boil switch off the flame.

11. Keep the balls in sugar syrup for 3 – 4 hours.

12. Serve hot. Before serving boil again or microwave on high power for 1 minute.
Garnish with pistachio.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Cottage Cheese Or Paneer Stuffed Parwal Mithai Or Pointed Gourd Sweet

Cottage cheese or paneer stuffed parwal mithai or pointed gourd sweet.
Yes sweet again. My last post was a sugar free sweet.
But no its not sugar free. Sugar syrup soaked parwal or pointed gourd stuffed with cardamom flavored paneer/cottage cheese, almond and pistachio mixture. You can imagine the heavenly taste.
I have shared some savoury pointed gourd recipes in this blog.

Pointed gourd with poppy seeds

Stuffed pointed gourd or potol dolma

Pointed gourd with poppy seeds and coconut

And now a sweet one. Contributing this post to 154 #Foodiemonday bloghop #Stuffedveggies theme.

Normally this parwal mithai is stuffed with dried milk or khoya/mawa. But I have used paneer or cottage cheese for stuffing. And taste is better than khoya stuffed parwal mithai. Paneer is easy to digest than khoya.
And this high protein paneer or cottage cheese is a richest source of healthy nutrients.

This sweet is very easy to make. I have used homemade paneer or cottage cheese for stuffing. You can use store bought, just grate or crumble the paneer before cooking. Food colour is optional. I have used it to get bright green colour.

Recipe

Pointed gourd or parwal – 6

Paneer or cottage cheese – 1 cup, crumbled

Milk powder – 3 tablespoon

Sugar – 1 cup + 1/4 cup

Cardamom powder – 1 teaspoon

Rose water or essence – 1/4 teaspoon

Baking soda – a small pinch

Almond – 2 tablespoon

Pistachios – 2 tablespoon, sliced

Little green food colour, optional

Saffron and pistachio to garnish

Method

1. Wash the parwal or pointed gourd well. Peel and cut off the tips from both ends.

2. Cut lengthwise from one side. Parwal should be intact from other side.
Scoop out the pulp and seeds.

3. Grind the almonds into a coarse powder.

4. Heat a nonstick pan. Add Paneer or cottage cheese and 1/4 cup sugar.
Cook on low flame till it dried up.

5. Add 1/2 teaspoon cardamom powder and remove it from heat.
Let it cool down.

6. Mash with hand or blend in mixer grinder to make smooth. I have use my grinder to make it smooth.

7. Add milk powder, ground almond and sliced pistachios. Mix well. Stuffing is ready. Keep it aside.

8. Heat sufficient water in a pan with a small pinch of soda. When it starts to rolling boil add peeled parwal or pointed gourd. Let it boil for 3 – 4 minutes.

9. Switch off the flame.
After 5 minutes drain the water.

10. Heat 1 cup sugar and 1 cup water in a wok or pan. Add green food colour if using. I have used colour to get bright green colour but you can skip it.

11. Stir and when sugar dissolved add the parwal, 1/2 teaspoon cardamom powder and rose water or essence. Cook for 10 – 15 minutes or until the parwal changes it’s colour and becomes soft.

12. Let it cool down completely.
If you want more sweet soak the parwal in sugar syrup for 1 hour.

13. Take out the parwal from sugar syrup and place on a plate.
Be careful, parwal shouldn’t be break.

14. Stuff cottage cheese mixture in the sugar syrup soaked parwal.

15. Garnish with saffron and sliced pistachio.

16. Keep in refrigerator to serve chilled. Or you can serve it immediately.
You can keep in refrigerator for 7 – 8 days.
Enjoy….

Note 

If you want you can make the stuffing with khoya/mawa or dried milk. Just replace khoya with paneer. And follow the same method.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Sugar Free Date Sandesh

Sugar free date sandesh.
A delicious sweet sweetened with dates. No sugar or artificial sweetener added.
But I repeat diabetic people should take only one piece in a day not too much. Its necessary to eat a balanced diet and just moderate your intake.

Diabetes usually means a big “NO” to sugar intake. But how far is this true?

Most studies show that it is not.

Diabetes is the fastest growing disease in the recent times. Although diabetics are not required to abstain from sugar entirely, they are advised to limit its intake.
So, what do you do when you need to satisfy your sweet tooth? Eat dates, of course!
Dates are small and sweet fruits and have a surprisingly low glycemic index. Studies have been done to determine the effects of consuming dates on blood sugar levels. They concluded that eating dates does not cause a spike in the blood glucose levels.
In fact, they are extremely healthy – packed with an array of vital nutrients.
Source

You can get some more sugar free sweet recipe here.

Sheer khurma or vermicelli pudding

Coconut raisins almond laddu

Sugar free mawa nariyal peda or dried milk date and coconut peda

Sugar free pineapple sandesh

Sugar free carrot bottle gourd fudge or barfi

Sugar free carrot cake

Recipe is very easy. You need only few ingredients to make it. Just blend everything and cook. I have used homemade paneer or cottage cheese and khoya or milk solid. You can also use store bought.

Recipe

Paneer or cottage cheese – 3/4 cup

Khoya/mawa or dried milk – 3/4 cup

Dates – 1/2 cup, chopped

Cardamom powder – 1 /2 teaspoon

Hot water – 1/4 cup

Method

1. Soak chopped dates in 1/4 cup hot water.

2. When it cool down, blend with the water used to soak. Make a smooth paste.

3. Add Crumbled cottage cheese or paneer and khoya or milk solid in the blender. Blend again.

4. Heat a non stick or heavy bottom pan. Add date, cottage cheese and khoya or milk solid mixture in it.

5. Cook on low flame. Stir continuously to avoid sticking to the bottom.

6. When the mixture dried up and becomes like a dough, remove from heat.

7. Add cardamom powder and mix well.

8. Let the mixture cool down.
Make small balls and shape with a mould. If you don’t have mould then you can make ball shaped laddu with it.

Serve or keep in refrigerator and serve chilled.
You can keep these in refrigerator for 5 – 6 days.

Enjoy the delicious guilt free sandesh.

Notes –

1. You can make it with only cottage cheese or only khoya or milk solid if you want.

2. You can give any shape of your choice.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Sugar Free Sheer Khurma Or Vermicelli Pudding

Sugar free sheer khurma or vermicelli pudding.
Ramadan Mubarak to all my Muslim friends and readers.
May this Ramadan bring joy, health and wealth to you. May this festival brighten up you and your near and dear one’s lives.

Sheer khurma is a rich, creamy and aromatic dessert made of milk, fine vermicelli, dates, sugar and lots of dry fruits and flavoured with cardamom, rose water or essence and saffron.

Sheer stands for milk and khurma stands for dates in Persian language.
According to Wikipedia
Sheer khurma or Sheer khorma literally “milk with dates” in Persian, is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, Indian subcontinent and parts of Central Asia. It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from dried dates.
This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is very popular throughout the Indian subcontinent and Central Asia.

You can get some more pudding or Kheer recipe here

Rasgulla kheer

Khajur gur kheer or date palm jaggery pudding

Chhena/paneer kheer or cottage cheese pudding

Rice kheer or pudding

Chakhao kheer

Our this week’s 148th #Foodiemonday bloghop theme is Eid special recipe.

My humble contribution is this sugar free sheer khurma.
I have made it without sugar or any artificial sweetener. Its naturally sweetened with dates and raisins. You can call it a guilt free treat. You will love it’s divine taste and aroma.
You can serve it hot or warm but I love it chilled. You can make it thick or thin as per your taste. I like it thick but if you want to make it thin just add little more milk to get your desired consistency.

Recipe

Milk – 4 cup + 1 tablespoon

Fine vermicelli – 1/2 cup, broken

Khoya or dried milk – 1/4 cup, optional

Ghee or clarified butter – 2 tablespoon

Chopped Dates – 1/2 cup, tightly packed

Cashew nuts – 2 teaspoon, sliced

Almond – 2 tablespoon sliced

Pistachio – 2 tablespoon, chopped

Chironji or charoli – 1 tablespoon

Saffron – a pinch

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Method

1. Soak Saffron in 1 tablespoon hot milk.

2. Heat 1 tablespoon ghee or clarified butter in a pan. Fry the raisins till puffed up and keep aside.

3. Now fry sliced cashew nuts, almond, pistachio and chironji or charoli. Fry till the dry fruits become light brown and keep aside. You can saute chopped dates too, I didn’t.

4. Add 1 tablespoon ghee in the same pan and fry the vermicelli on low heat. Stir continuously and fry till it becomes golden brown.
If you are using roasted vermicelli like me still fry them in ghee for a minute to get the flavour.

5. Heat the milk in a heavy bottom pan. When it starts to rolling boil simmer the flame. Simmer for 15 minutes.

6. Now add Crumbled khoya or dried milk and mix well. Add chopped dates, fried dry fruits, soaked Saffron and vermicelli.

7. Stir and cook until vermicelli becomes soft.

8. Switch off the heat. It will become thick when cool.

9. Add cardamom powder and rose water or essence. Mix well.

10. Garnish with fried cashews, pistachio, Saffron strands and date.
Serve warm or chilled.

Enjoy the delicious rich, creamy and aromatic sheer khurma or korma.

Notes

1. Sweetness is perfect for me but if you like more sweet you can add 1 – 2 tablespoon sugar in it.

2. If you like the consistency thin add some more milk at the end.

3. If you are using dried dates soak the dates overnight. Or boil with milk.

4. If you are on a restricted diet and don’t want to use ghee or clarified butter then you can fry the dry fruits in oil and add only one teaspoon ghee to fry the vermicelli for flavour and taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Please visit my facebook page and hit the like button to get the latest update.

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