Sheer Khurma or Sheer Kurma means dates with milk. It is a traditional festive breakfast and a dessert for celebrations. This is dish is served on the breakfast of the Ramadhan and throughout the day to all the visiting guests. Let me share the recipe…
In partying mood, taking it to Fiesta Friday #126 hosted by Angie@thenovicegarderner.
- Vermicelli/Semiya – 1 ¼ cup
- Sugar – ½ cup
- Pistachios – 15 nos
- Cashew nuts – 10 nos
- Almonds/Badam – 15 nos
- Black Raisins – 5 nos
- Yellow Raisins – 5 nos
- Cardamom powder – ½ tsp
- Nutmeg powder – ½ tsp
- Dried Dates – 8 nos
- Ghee/Clarified butter – 2 tbsp
- Milk – ½ litre
Vermicelli getting roasted
Cashew nuts and Raisins getting roasted in ghee/clarified butter
Vermicelli, pistachios and almonds in milk
Finely chopped dates
Dates in milk
With saffron and about to thicken
With cardamom and nutmeg powder
With roasted cashew nuts and raisins
- Boil 2 cups of water in a vessel, add in 10 nos of almonds/badam and pistachios. Drain the water and peel the skin of the nuts, chop them into small pieces and keep it aside.
- Finely chop the dried dates and keep it aside.
- Heat 2 tsp of ghee/clarified butter in a kadai, add in the vermicelli and cook until it turns golden brown.
- Boil ½ litre of milk in a heavy bottomed sauce pan.
- Pour a cup of milk to a bowl and add in the finely chopped dates and keep it aside.
- Add in the finely chopped almonds and ¾ th portion of pistachios along with saffron strands to the milk and cook in medium flame.
- Add in the roasted vermicelli and cook in medium flame, until it’s cooked.
- Add in the sugar along with the saffron strands, cardamom powder and nutmeg powder, continue cooking in medium flame, until the milk thickens.
- Pour in the dates milk and continue cooking in low flame.
- Heat the leftover ghee/clarified butter in a kadai, add in the cashew nuts and cook until they start turning golden brown.
- Add in the raisins (black+yellow) and cook until they double in size. Remove from fire and pour it to the milk and cook for 5 mins in low flame.
- Chop the pistachios and the leftover almonds, dates along with the skin. Garnish over the Sheer Khurma.
For more Ramazan/Ramadhan and Iftar recipes, Click here.
Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.
Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…
For other summer recipes, click here and for grapefruit squash recipe click here.
- Mangoes – 2 nos (medium size)
- Sugar – 5 tbsp
- Lemon juice – 2 tbsp.
Mango juice getting filtered
Mango juice to sugar syrup
Mango squash almost done
Mango squash with water and falooda seeds
- Peel and chop the mangoes roughly to small pieces.
- Blend them well to a fine paste with ¼ cup of water.
- Bring a litre of water to boil in a sauce pan.
- Add in the sugar, stir well until it dissolves and cook for 10 mins.
- Pour in the lemon juice and cook in medium flame for 10 mins.
- Meanwhile, filter the mango juice in a bowl.
- Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
- Remove from the fire, leave it aside and bring it to room temperature.
- Transfer the squash to a sterilized bottle and refrigerate for months.
How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.
Recently I got to taste this combination in one of the restaurant, it was delicious. And so thought of preparing it at home, it came out well. I have accompanied it with steamed rice and sambar. Let us move on to the recipe…
Aloo Spinach Stir-Fry
- Palak – 1 bunch
- Aloo / Potato – 4 nos (medium sized)
- Onion – 1 no (medium size)
- Mustard seeds – ¼ tsp
- Split Blackgram – ¼ tsp
- Curry leaves – a sprig
- Turmeric powder – a pinch
- Chilli powder – ¾ tsp
- Salt to taste
- Oil – 3 tbsp.
Spices and curry leaves getting tempered
Palak getting cooked
With potato and other spice powders
All together getting cooked
Aloo Spinach Stir-Fry
- Take out the palak from the stalks, wash them in running water, drain the water and keep it aside.
- Peel and finely chop the onions, keep it aside.
- Pressure-cook the potatoes for 2 whistles, remove the lid when the pressure subsides.
- Drain the water, rinse the potatoes in running water and roughly chop them. Keep it aside.
- Heat oil in a kadai, add in the mustard, split black gram and curry leaves. Wait until they crackle.
- Add in the onions and cook until they turn transparent.
- Add in the palak leaves and cook for few mins, sprinkle little water, cover and cook until the palak is cooked.
- Add in the potato pieces, along with salt, turmeric powder and chilli powder. Cook until the raw smell goes off.
- Cook until the masala gets blend well with the veggies.
Serve hot. Goes out well as side dish for lunch or as side dish with chapathi or roti for dinner.