Sheer Khurma Recipe

   Sheer Khurma is a traditional muslim dessert that was introduced to India by the Mughals . Sheer khurma is a must have dessert during the season of Ramzaan . Every Muslim household has its own recipe for this delicacy. This recipe I'm sharing with you is a little different from the traditional recipe. I omitted the use of coconut here. 

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Double ka Meetha Recipe

         Double ka meetha is a simple to make eggless bread pudding that hails form the Hyderabadi Nawabis . Its one of the two main desserts of Hyderabad , the other being Kurbani ka Meeta . Do try this ... You'll not regret :-) 

Ingredients :

• Milk - 1/4 ltr
• Sugar 100 gms 
• Saffron - a pinch
• Dry fruits - to garnish
• Cardamom - 3
• Milk or wheat bread loaf - 1 ( medium )

Method :

• Make sugar syrup by heating sugar in about 1/4 ltr of water .
• Add cardamom  to this to add flavor. Keep the syrup aside.
• Make rabdi of the milk . To do this , boil the milk in low heat till it gets half in quantity .
• Add a pinch of saffron to 1 tbsp of milk and mix well . Add this mixture to the rabdi and stir . This gives good color to the milk . Keep this milk aside .
• Heat ghee in a pan . 
• Shallow fry the bread pieces in the ghee until light brown. 
• Dip each of these bread pieces in the pre-prepared sugar syrup. Keep them until all the syrup is completely  absorbed by the bread . This should take only a couple of minutes .
• Take these bread pieces into a serving bowl . 
• Now pour the rabdi ( thick milk ) over the bread pieces. 
• Garnish with some dry fruits .

Serve cool . Tastes best that way  ;-)

You can also add some condensed milk on the top (if you can handle heavy food :p) 

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Kurbani ka meeta / Khubani ka meeta

Kurbani ka meeta also known as Khubani ka meeta  is an authentic Hyderabadi delicacy made with dried apricots ( Karjoor) . Generally consumed after dum ka biriyani , kurbani ka meeta is a must try.

Ingredients :

• Dried Kajoor - 100 gm
• Sugar - 200 gm
• Milk - 1 ltr
• Custard powder - 2 tbsp 
• Fresh cream - 50 gms
• Dried fruits - to garnish

Method :

• Soak the kajoor in water for two hrs .
• Boil it for ten minutes.
• Discard the seeds for the fruit and grind to fine paste . Keep few apricots aside to garnish.
• Add sugar to this paste. 
• Keep on fire for five minutes and remove to cool.
• Heat milk in another  vessel.
• Mix two spoons of custard powder in  five spoons water and make a paste.
• Add the custard paste to the boiling milk and stir continuously, not letting lumps form.
• Cool this custard sauce . 
• Add the kajoor paste to the custard sauce . Stir well.
• Garnish with fresh cream , dry fruits and some apricots that were kept aside.

Tastes best when served chill. You can also top it with some vanilla ice cream .

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Moong daal halwa

Ingredients : 

• Ghee - 100 gms 
• Moong daal - 250 gm
• Sugar - 350 gm
• Kova - 150 gm
• Elaichi powder - 1 tbsp
• Dry fruits - to garnish
• Food color - any color as desired 

Method : 

• Soak the moong daal in water for 2 hrs.
• Then grind it to a smooth paste . 
• Heat ghee in a pan .
• Add the grinded paste and stir continuously until the ghee floats through the corners.
• Add sugar , kova and  mix it well .
• keep on fire for five minutes .
• Add elaichi powder and desired food color it this .
• Stir well and take into a serving bowl .
• Garnish with dry fruits.

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Pista Burfi

Easy dessert with lots of pista and some other dry fruits . Hardly takes 15 minutes for preparation . Can be prepared for suddenly visiting guest with minimal efforts. Not too heavy either.

Ingredients:

• Pista - 2 cups
• Cashew nuts - 1 cup
• Badam ( Almonds ) - 1 cup
• Milk - 2 cups
• Sugar - 1 cup
• Green food color - a pinch
• Saffron ( kesar ) - pinch
• Ghee - 3 tbsp

Method : 

• Coarsely  powder the dry fruits and saffron together.
• Heat milk in a vessel.
• Add sugar and stir continuously.
• When milk becomes thick, add food color , elaichi powder , the dry fruit powder and  ghee.
• Cook for two minutes.
• Grease the walls a flat vessel with ghee .
• Pour the mixture into this vessel. 
• Cool it for three hours and cut into pieces. 
• Garnish with cashew nuts , badam and pista.

Do add your comments below and let me know your thoughts on this recipe. Have a sweet day  :)

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Sooji ka halwa / Rava Halwa / Doodh halwa recipe

Easiest to prepare of all the halwa varieties , Sooji ka halwa is best consumed with pooris for breakfast . Can also be served as an evening snack.

Ingredients :

• Milk - 1/4 ltr
• Fresh butter - 50 gms
• Sugar - 1/4 kg
• Sooji - 100 gms
• Elaichi powder - 1 tspn
• Dry fruits for garnishing 

Method :

• Boil milk in a vessel .
• Add butter, sugar , sooji and elaichi powder to this .
• Stir continuously till the mixture becomes semi thick ( like in the picture ) . Do not let lumps form. 
• Take this into a serving bowl and garnish with cashew nuts , badam and kissmis.

Can be consumed both hot or cool as per taste.

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