TWISTED DESSERTS IN A ROW...

I. SHEER KHURMA

"Sheer Khurma" is a delicacy that is originated in one area along the Silk Road that connected the Subcontinent and Persia and then gained popularity in other parts of it.It is originally Persian, but is now popular across the Indian Subcontinent and Central Asia.

"Sheer" stands for 'Milk' in Persian & ''Khurma'' for 'Dates'.Typically it is a sweet delicacy usually prepared on the festive occassion of "EID"in Muslims. They had it after The Eid Prayer is done. They Offer and share to their nears & dear ones to greet each other on Eid. Sheer Khurma is a delicacy which breathes in our traditions before Britishers invaded the Subcontinent.

                              

Today we will make authentic with bit twist Sheer Khurma. So,Lets us start first with its Ingredients:-

• 
  Full Cream Milk  1ltr
• Sugar  1/2 cup                                      
• Condensed Milk 100 gm
• Clarified Butter (Desi/Pure Ghee) 3 tbsp       
          
• Nutmeg powder  1/2 tsp
• Green Cardamom powder  1/2 tsp
• A Pinch of Saffron
• Vermicelli (crushed) 1/2 cup

For Dry Fruits:-

•  Crushed Dry Dates  3-4
•  Chopped Cashew Nuts  10 gm
•  Almonds & Pistachios 10 gm (Soaked Overnight, peeled & sliced)
  
•  Chironji  5 gm
  
•  Raisins   5 gm

   

Step by Step Method:-

1. Boil Milk in heavy bottom base pan. Alongside in other pan, add clarified butter/ ghee, roast vermicelli & all the above mentioned dry fruits  on low medium flame until it changes colour & leaves its aroma.
2. Keep aside the dry fruits to cool down. As the milk boils mix 2 tsp of milk with saffron, and set aside.
3. Now, add condensed milk & sugar to milk and stir until it dissolves.
4. Add roasted vermicelli & dry fruits into it & mix gently.
5. Add Green Cardamom & Nutmeg powder, mix it well.
6. Lastly add Saffron Milk in circular motion, cover the pan with lid & let it cook for few more minutes.
7. Now your Sheer Khurma is ready to serve.

Serving Tip-
   You can either serve it hot or cold as well. You can also top it with your favourite flavoured Ice Cream scoop, And Garnish it with few roasted dry fruits & rose petals (optional).

II.DOUBLE KA MEETHA / SHAHI TUKRA
 

 Double ka meetha is also known as shahi tukra. It is likely believed that Shahi Tukra was a favourite of the Mughal emperors to break their roza(fasts) with it, In the Holy Month of Ramzan, Since this practice is carried till date making most desirable delicacy for iftaar's and also on the festive occasions of Eid-Ul-Fitr and Eid-Ul-Azha.  Shahi Tukra is a famous delicacy of Hyderabad, In every wedding & parties its been served.

The word Shahi Tukra can be broken into 2 parts ''Shahi'' means 'Royal' and ''Tukra'' means 'piece'.

Let us begin quickly with our second recipe with bit a twist. Firstly, we will get our Ingredients:-

• 
  4 Slices of fresh Bread cut into two halves
• Full Cream Milk   1ltr
• Sugar    1 cup
• Milk Powder  1 cup
• Green Cardamom 3 no.s
• Clarified Butter (Desi/Pure Ghee)  1 cup
  
• Chopped Dry Fruits any of your choice 2 tbsp                  
  
• Strawberry  crush  2 tbsp

Step by Step Method:-

1. In one big frying pan, fry out the bread slices in clarified butter/ desi ghee. Fry until it turns golden & then remove them out & lay themin serving tray.
2. Now remove clarified butter from the pan & add Milk into same pan.
3. When milk starts boiling add sugar & green cardamoms into it, Let it cook for 2 minutes on mid low flame.
4. Now add Strawberry crush into it and mix well.( Here in this step I am using strawberry you can use ay of your choice.)
5. Let it cook till the consistency of milk gets thick.
6. Off the flame pour the thickened milk (rabri) on fried bread slices.
7. Garnish it with chopped dry fruits and leave to rest it in refrigerator.
8. Your chilled dessert is ready to serve.

Serving Tip :-

 Once Shahi Tukra gets set yo can serve it your desired shape & to look more tempting garnish with strawberry syrup making patterns.You can also serve it with ice cream of your favourite choice.

III. KUNAFA

Kunafa refers to a traditional delicacy from the Middle Eastern region of Turkey. Well yet the story is still unclear about the innovation of kunafa. It states some being from the turk's, Arab's, egyptian's. Though we are delighted with the origination of such delicacy. 

Kunafa, Knafeh,Kunefe by whatever name you call but the taste is yummm!!! You can't resist its delicious sweetness filled taste which can be served with unsweetened tea or black coffee.

Kunafa has variations overall middle-eastern countries. However, India also has its own creation & surprisingly its truly amazing. For the first time when I made, I was thrilled & amazed by its flavour & texture. I made it without using oven, so today I will be sharing the way I prepared Kunafa. 

So Beginning with the Ingredients:-

• Vermicelli  2 & 1/2 cup
• Butter (melted)  1 cup

For the filling,

•  Mozzarella cheese  ¾ cup                            
•  Cream   ¾ cup
•  Milk   ¾ cup
• Sugar  3 tbsp 
• Cornstarch  1 tbsp
• Rose water  1 tbsp

For the sugar syrup:

• Sugar  ¾cup
• Water  ¾ cup
• Lemon juice  ¼ tsp

Step by Step Method:-

1.  In a pan heat the butter and roast the vermicelli for 5 min or until it leaves aroma.
2. In a different pan mix milk, cream, sugar, turn on the flame and boil the liquid.
3.  Then next add the cornstarch slurry as well as the rose water & cook on low flame till the combination of compounds gets thick.
4. Remove it from the flame and add the mozzarella cheese & mix well together.
5.  Now In a pan, to make the sweet syrup, add water and sugar and cook till the sugar gets dissolved. Cook until thicken and keep on stirring. When syrup is ready add lemon juice in it.Turn off the flame and strain the liquid if needed.
6. Now, take a non stick fry pan & make a base with half of the roasted vermicelli. Smooth down well to layer the mixture well.
7.  Then pour the mixture on the top gently and level it well leaving no air bubbles into it.
8.  Cover with the other half of the vermicelli.
9. Place pan on stove, and cook on low flame for about 10-15 mins on both the sides flipping it on flat surface. This step to be done carefully.
10. Once its done, It turns golden from both sides, then remove from stove.
11. Now evenly pour the syrup with the help of a small jar over the kunafa as soon as its  been taken off from stove.
12. Garnish it with chopped pistachios and allow it to come to room temperature.
13. Cut slices and serve this delicious delicacy!