Tag Archives: ramzan special

Jul1

Sheer Khurma

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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.

Sheer Khurma

Sheer Khurma

Ingredients:

  • 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
Getting cooked
With dates
With saffron and about to thicken
With cardamom and nutmeg powder
With roasted cashew nuts and raisins
Almost done
Sheer Khurma

Preparation:

  • 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.

Serve hot.

For more Ramazan/Ramadhan and Iftar recipes, Click here.

Jun29

Ramadhan Special / Ramzan Recipes / EID Recipes

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Confused what to cook for Ramzan or Ramadhan or Iftar, here are few delicious and heavenly dishes – Ramzan recipes, collected from most of Muslim friends who lives here in India, Saudi Arabia, UAE … Give a try, wish you all a Happy Ramzan.

Bunch of yum, delicious, easy and simple Ramzan/Ramadan/Iftar recipes –

Do subscribe and stay connected with our youtube channel for more recipes – CLICK HERE and for Video Ramzan recipes – CLICK HERE.

 

Ramadan Recipes

Ramadan Recipes

Dessert

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Beverages

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Hot Drinks / Snacks

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Rice / Pulav

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Biryani

 

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Biryani (Gravies)

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Soup / Dip

 

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Curries:

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Rasam –

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Gravies:

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Fry

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Jun28

Basbousa / Basboosa / Eggless Semolina cake – Ramzan recipes

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Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.

Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…

For more Ramzan/ Ramadan / Iftar recipes – Click here.

Basbousa

Basbousa

Ingredients:

  • Semolina – 2 cups
  • Desiccated coconut – 1 cup
  • Sugar – ½ cup
  • Yogurt/Curd – ¾ cup
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Rose essence – 2 tsp
  • Butter (melted) – ½ cup
  • Lemon juice – 1 tbsp
  • Almonds/Badam or Cashew or Pistachios – 15 nos

Making of Basbousa –

Preparation:

  • Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
  • Preheat oven to 18o degree C.
  • In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
  • Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
  • Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
  • Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
  • Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
  • Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
  • Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
  • Gently remove the pieces.

Serve it.

For my other desserts recipes, click here.