Ingredients -
Milk - 1 ltr full cream
Sewai laccha (fine seawai) - 60 gm, around 1 cup broken
Sugar - 3 -4 Tbsp
Cardamom - 3-4 crushed
Saffron strands - 4-5 soaked in 4 tbsp warm milk
Condensed milk - 2-3 Tbsp
Almonds - 10- 12
Cashews - 8-10
Raisin - 3- 4 Tbsp
Dry dates - 5-6
Pistachio - 4-5
Charoli nuts - 1 Tbsp
Dry coconut - 3-4 Tbsp
Ghee - 2 Tbsp
Method -
1. Take a heavy bottomed Karahi and heat 1 tbsp ghee in it.
2. Break sewai into small pieces and fry in karahi
in a low heat for 5 minutes until it turns golden brown
colour, keep it aside,
3. Chop all almonds, raisins, pistachios and cashews into
small pieces and dates and coconut into long thin strips.
4. Put remaining ghee and lightly fry the almond, cashews
and coconut, taking great care not to burn it.
5. Take a heavy bottomed pan and boil the milk in it.
6. Let it boil for 3-4 minutes, put sugar and dry fruits after
saving some dry fruits for garnishing.
7. Let it boil for 5-7 minutes on a low heat until the dates are
tender and the milk is slightly reduced.
8. Add fried sewai, crushed cardamom, saffron strands,
condensed milk and let it cook on a very low heat for
7-8 minutes without covering the pan.
9. Transfer it into serving bowls and garnish it with the
remaining dry fruits.
10. Serve it warm, it can be chilled also if you like to eat
it that way.
11. It tends to get thicker when it comes to room temperature,
add some milk if the sheer khurma gets too thick.
12. If you want to turn this dessert into creamy and heavenly
delight, use of full fat milk is a must.
13. As the dates and raisins increase the sweetness of sheer
khurma be careful with sugar, first put 2-3 tbsp only
then increase according to your taste.
Ingredients -
Chicken boneless - 250 g cut into bite size cubes
Curd thick - 2 tbsp
Cream - 3 tbsp
Garlic paste - 2 tsp
Ginger Paste - 1 tsp
Lemon juice - 2-3 tbsp
Garam masala - 1 tsp
Red chili powder - 1/2 tsp
Coriander leaves - 1/2 cup + Green chilies - 2 (make a paste)
Chili flakes - 1/4 tsp
Salt - 1/2 tsp
Egg - 1 beaten
Bread crumbs - 1 cup
Oil - for frying
Skewers - few dipped in water to prevent burning
Method -
1. Wash and clean chicken, dry it in a kitchen towel.
2. Replace it in a big dry bowl.
3. Marinate the chicken by first putting
lemon juice in it then followed by all the listed
ingredients, except cream .
4. Mix it nicely and keep it for 4-5 hours or overnight
in fridge. If using chicken breasts, it needs a longer
marination time, preferably overnight.
5. Take it out and mix it again, adjust the salt, Mix the
cream in it nicely until incorporated well.
6. Thread the chicken pieces into wooden skewers, 3 to 4 pieces.
7. Take a non stick frying pan and heat oil in it.
8. Cover the chicken into bread crumbs and with the help
of a knife pat it to bring it in shape.
9. Dip it in beaten egg and put it in the frying pan, cover for
a while and shallow fry it in a medium low heat, tossing
and turning in between until cooked well from both the
sides and turns a golden brown colour.
Ingrdients -
Gram Flour ( besan ) - 1 cup
Curd - 2 cups
Fresh ginger garlic paste - 2 tsp
Cumin powder - 1 tsp
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking Soda - a pinch
Oil - for frying
Sugar granulated - 1 tbsp
Salt - 1/2 tsp or to taste
Black Salt - 1/4 tsp
for tempering
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Whole red chilies - 2
Clarified butter ( ghee) - 2 tsp
Method -
1. Sieve the gram flour in a bowl, add ginger garlic paste,
turmeric, little cumin powder and chili powder and salt
to taste. Beat it with your hands for five minutes, so that
it's light and fluffy, check by putting 1/2 tsp batter into
water, if it floats, its good to go, add a pinch of baking
soda and give it a good mix.
2. Heat oil in a karahi. Deep fry all the pakoras, till light
golden brown, little at a time in two - three batches.
3. Take a bowl half filled with normal water, dip the pakoras
in it just for a minute as soon as they are fried, squeeze
the water out of it, and keep it aside.
4. Mix the curd nicely to avoid any lumps, mix little water
if it's too thick. Add sugar, salt, black salt, 1/4 tsp of
cumin powder and red chilli powder in it, saving some
for the garnish.
5. Take a serving bowl, arrange all the pakoras in it, pour all
curd over it, sprinkle cumin and red chili powder, garnish
with coriander leaves.
6. Take a small frying pan, heat ghee in it, add cumin seeds,
whole chilies and asafoetida, temper it, spreading it all
over the dahi fulk. Chill it before serving.
Ingredients -
Milk full cream - 1 ltr
Sugar - 100 gm
Lemon juice - 1/2 tsp diluted in 1 tsp water
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp
Method -
1. Heat a heavy bottomed karahi or pan, preferably an
iron karahi.
2. Pour the milk in it and let it come to a boil on a medium
high heat, stirring it continuously.
3. Put the flame on a medium low and keep simmering
and stirring until it is reduced to half and is thickened.
4. Pour the diluted lemon water into the milk, keep it on
low flame, stirring it at the same time as the milk will
start curdling at this point.
5. Simmer it for few more minutes, add sugar in it.
6. Keep cooking and stirring as the sugar is dissolved, add
ghee, keeping it on low flame as the milk splutters a lot.
7. keep working on it until milk thickens completely
and leaves the sides of the pan.
8. Add cardamom powder and let it cook for 2 minutes to
let it turn into light golden brown.
9. Grease a loaf tin and transfer the mixture into it, wrap the
loaf tin with a heavy kitchen towel so that the heat is trapped
into it. It will ensure a golden colour when cooled down.
10. Let it remain like that for 3-4 hours until it is cooled and
comes to a room temperature.
11. Separate the sides with a knife and unmould it into a plate,
cut it into pieces and serve.
