Recipe of Homemade SHAHI SHEER KHURMA (Ramdan recipes)

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shahi sheer khurma (ramdan recipes). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

SHAHI SHEER KHURMA (Ramdan recipes) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. SHAHI SHEER KHURMA (Ramdan recipes) is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook shahi sheer khurma (ramdan recipes) using 15 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make SHAHI SHEER KHURMA (Ramdan recipes):

1. Take 2 liters Milk
2. Get 250 gm Sugar (I prefer less sweet u can add more)
3. Prepare 6 Green cardamom powdered
4. Take 60 grams Cashew nuts
5. Prepare 60 grams Wall nuts
6. Get 60 grams Pistachios (unsalted)
7. Take 5 Dates
8. Take 150 grams Thin vermicelli
9. Get 50 grams Chiraunji
10. Prepare 30 grams Pumpkin seeds
11. Get 10 grams Golden Raisin
12. Get 1 whole Coco nut
13. Prepare as needed Desi ghee
14. Prepare as needed Fresh cream
15. Make ready 2 drops Food colors

Instructions to make SHAHI SHEER KHURMA (Ramdan recipes):

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

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