Name: Suran Mughlai Sheera recipe by Honey Upadhyay at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Milk 1/2 litre; Peeled and wash suran 250 grasm; Vinegar 3 tablespoons; Condensed milk 1/4 cup; Ghee 5 tablespoon; Cinnamon powder 1/4 teaspoon; Green cardmon powder 1 pinch; Roasted nuts ( cashew, pista) 2 tablespoon each; Raisins 2 tablespoon; Rose syrup 4 tablespoon (optional)

ABOUT Suran Mughlai Sheera RECIPE

It is milk based recipe, rich in dry fruits and mawa. However the basic ingredient is suran ( elephant foot yam) which is normally used as a vegetable. Just try it as a sweet to get amazing taste.

Ingredients Serving: 4

Milk 1/2 litre
Peeled and wash suran 250 grasm
Vinegar 3 tablespoons
Condensed milk 1/4 cup
Ghee 5 tablespoon
Cinnamon powder 1/4 teaspoon
Green cardmon powder 1 pinch
Roasted nuts ( cashew, pista) 2 tablespoon each
Raisins 2 tablespoon
Rose syrup 4 tablespoon (optional)

Instructions

Boil suran with water and vinegar.
After boiling, wash properly. It's necessary to discard vinegar taste.Then grind to make a smooth paste of suran.
Heat milk in heavy bottom vessel and reduce till 1/4th.
Take a nonstick kadai, heat ghee then add suran paste. Roast gently until golden colour.
At this time, add reduced milk and stir.
Add condensed milk and stir.
When sheera mixture leaves the kadai then switch off. Now add chopped roasted dry fruits, raisin, cinnamon powder and green cardamon powder (you can add extra ghee for richness)
Lastly add rose syrup and serve ( rose syrup is totally optional).

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