SHAHI SHEER KHURMA (Ramdan recipes)

Name: SHAHI SHEER KHURMA (Ramdan recipes)
Total time: 2280 s
Yield: 16 servings
Cuisine: Indian
Ingredients: 2 liters Milk; 250 gm Sugar (I prefer less sweet u can add more); 6 Green cardamom powdered; 60 grams Cashew nuts; 60 grams Wall nuts; 60 grams Pistachios (unsalted); 5 Dates; 150 grams Thin vermicelli; 50 grams Chiraunji; 30 grams Pumpkin seeds; 10 grams Golden Raisin; 1 whole Coco nut; as needed Desi ghee; as needed Fresh cream; 2 drops Food colors

Shridhar G Chalawadi @cook_12360010

Hubli_Banglore_Manglore

What comes on your mind when you hear the wors Ramdan? My school days in Old-Hubli hits on my mind, school holiday and we were used to leave in muslim society. Obviously we were offered lot and lot of “ SURKUMBHA “ that’s what we call it here in Uttarakarnataka…… A rich milky, creamy, protein and fiber enriched a delightful Eid-dessert which was part of my child hood…. I want to share this SHAHI(Royal) SHEER(Milk) KHURMA with you…. #selflearnt #happytoshare

Shridhar G Chalawadi @cook_12360010

Hubli_Banglore_Manglore

Saved

Ingredients

38minutes

16 servings

2 litersMilk
250 gmSugar (I prefer less sweet u can add more)
6Green cardamom powdered
60 gramsCashew nuts
60 gramsWall nuts
60 gramsPistachios (unsalted)
5Dates
150 gramsThin vermicelli
50 gramsChiraunji
30 gramsPumpkin seeds
10 gramsGolden Raisin
1whole Coco nut
as neededDesi ghee
as neededFresh cream
2 dropsFood colors

Saved

Steps

38minutes

1

Soak all the seeds and dry fruits in warm water over night except raisins. And uncover there mantels(skin). Chop in slices including dates without seeds.
2

Grind coconut to the finest paste and just extract it's milk content and keep it aside.
3

Pan Fry the thin vermicelli with desi ghee till it takes colour of golden brown.
4

Pan fry the all soaked and chopped dry fruits in ghee sauté for 3-4 minutes. Keep some dry fruits for garnishing.
5

Boil 2 liters of milk in a vessel (16 servings since my bhukkad gang is large) and make it boil maintaining the flame.
6

While boiling add green cardamom powder, sugar and give a smooth mix.
7

Add fried vermicelli to the boiling milk and stir it.
8

Add coconut extract and fresh cream (cream is optional I add it to get it thick and creamy).
9

Give continuous smooth stir. For 2-3 minutes.
10

Let it boil uncovered for 13-15 minutes on average flame.
11

Turn of the flame and let it simmer and cool down for 10 minutes.
12

Garnish: Dip the skin out almonds in food colors chop them in fine slices and use other dry fruits as well and decoreit. But wait till the colored water drains out from the contents else colour will splits out in milk.
13

So asked with multiple people and took a look out at all other parts of india so I finally got that it's not “SURAKUMBHA” it's “SHAHI SHEER KHURMA” a classic Ramdan festive dessert. Try it and enjoy…..
#inspiredchef
#wings2cooking_simiZkitchen