Name: SHAHI SHEER KHURMA (Ramdan recipes) recipe by Shridhar Chalawadi at BetterButter
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 10
Ingredients: 2 liters Milk; Sugar 250grams(I prefer less sweet u can add more); 6 Green cardamom powdered; 60 grams Cashew nuts; 60 grams Wall nuts; 60 grams Pistachios; 5 Dates; 150 grams Thin vermicelli; 50 grams Chiraunji; 30 grams Pumpkin seeds; 10 grams Golden Raisin; 1 whole Coco nut; Desi ghee; Fresh cream; Food colors

ABOUT SHAHI SHEER KHURMA (Ramdan recipes) RECIPE

What comes on your mind when you hear the word Ramdan? My school days in Old-Hubli hits on my mind, school holiday and we were used to live 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

Ingredients Serving: 10

2 liters Milk
Sugar 250grams(I prefer less sweet u can add more)
6 Green cardamom powdered
60 grams Cashew nuts
60 grams Wall nuts
60 grams Pistachios
5 Dates
150 grams Thin vermicelli
50 grams Chiraunji
30 grams Pumpkin seeds
10 grams Golden Raisin
1 whole Coco nut
Desi ghee
Fresh cream
Food colors

Instructions

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.
Grind coconut to the finest paste and just extract its milk content and keep it aside.
Pan Fry the thin vermicelli with desi ghee till it takes color of golden brown.
Pan fry the all soaked and chopped dry fruits in ghee sauté for 3-4 minutes. Keep some dry fruits for garnishing.
Boil 2 liters of milk in a vessel (16 servings since my bhukkad gang is large) and make it boil maintaining the flame.
While boiling add green cardamom powder, sugar and give a smooth mix.
Add fried vermicelli to the boiling milk and stir it.
Add coconut extract and fresh cream (cream is optional I add it to get it thick and creamy).
Give continuous smooth stir. For 2-3 minutes.
Let it boil uncovered for 13-15 minutes on average flame.
Turn of the flame and let it simmer and cool down for 10 minutes.
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 color will splits out in milk.
So asked with multiple people and took a look out at all other parts of india so I finally got that its not “SURAKUMBHA” its “SHAHI SHEER KHURMA” a classic Ramdan festive dessert. Try it and enjoy….. #inspiredchef #wings2cooking_simiZkitchen

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