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Ingredients
Milk - 750 ml or 3 cupsVermicelli/seviyan - 3/4 cup
Ghee - 1 tablespoon
Condensed milk - 4 tablespoon
Almonds Cashew nuts, Pistachios - 10 to 12, sliced
Soft Dates - 10 de-seeded, chopped
Cardamom powder - 3/4 teaspoon
Kewra essence or rose water - 1 teaspoon
Saffron strands for garnish
Instructions
- Heat drawn butter into a pan, add seviya (vermicelli) and roast until it reaches to gentle brown color. Then keep Aside.
- Roast cashew kooky, almonds and pistachio within the same pan while not adding additional drawn butter. Then keep aside.
- Place a sauce pan over medium heat and add milk to that. Let the milk return to a boil.
- once milk starts boiling, add milk and keep the flame to low. Keep stirring in between for avoiding from sticking out all the way down to the pan.
- once the milk gets to almost 3/4 rth of its amount, add seviya into it and cook for eight to ten minutes or until they get soften.
- Add the roast kooky, soft dates, cardamom powder. Cook for two minutes on low by stirring unendingly.
- close up the gas. Add kewra essence or rose-water. Then take it come in a dish and garnish with dry fruits and saffron strands.
- Sheer khurma is prepared to serve. you'll be able to serve it heat or chilled.
source http://recipetocooking.blogspot.com/2019/05/sheer-khurma-recipe.html
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