Muslim Recipes for Eid

Mutton Korma is a treat for all on Eid

Pakistani Eid recipes are a treat for the whole family on Eid. Pakistani Eid recipes are pretty easy to make but some Pakistani Eid mutton recipes take time to cook as the mutton is not as tender as chicken but it takes less time than beef. Pakistani Eid mutton recipes are delicious in taste but aren’t very healthy as a lot of oil is used to prepare the Pakistani Eid mutton recipes.
 Ingredients:
• 1 kg mutton meat on the bone or boneless
• 1 cup fresh unsweetened yogurt
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil
• 3 large onions chopped fine
• 2 tsps garlic paste
• 2 tsps ginger paste
Directions:
• Marinate the main ingredient in yogurt and spices like ginger and garlic.
• then cook in its own juices and a gravy made of onions, lots of tomatoes, green chilies and whole spices like cinnamon, cardamom, cloves, coriander, cumin, etc.
• Mutton Kormas can range from mild to medium hot and taste nice with breads like Chapattis, Parathas or Naans.

 

Ramazan Pidesi - Turkish Ramadan Breads

          Ingredients

• FOR BREAD
• 1 3/4 cups whole milk
• 1 package active dry yeast (2 teaspoons)
• 1 tablespoon sugar
• 3 1/2 cups bread flour (1 pound)
• 1 tablespoon olive oil
• FOR GLAZE
• 1 egg yolk
• 2 tablespoons whole milk
• 2 scant teaspoons nigella seeds or black sesame seeds

Directions

Make Dough: Heat 3/4 cup milk in microwave until lukewarm, about 45 seconds. Put in bowl of a standing electric mixer fitted with a dough hook, or a wide bowl if kneading by hand. Stir in yeast and sugar and let stand 5 minutes until foamy.

Heat remaining cup milk in microwave until lukewarm, about 1 minute. Add to yeast mixture along with flour and mix on low speed (or stir) until flour is combined. Increase speed to medium (or knead dough by hand -- it will be sticky which is why it is easier to do in a standing mixer, but don't be tempted to add more flour) until smooth and elastic, about 8 minutes.

Transfer dough to a floured surface and turn to coat with flour. Form dough into a ball, pulling dough underneath to make a smooth skin. Put olive oil in another large bowl and turn dough in oil to coat. Cover bowl and let stand at room temperature until doubled in bulk, about 1 hour.

Cut two 9-inch rounds of parchment paper and place each on a baking sheet. Divide dough in two and turn each half in flour and form into a ball. Put a ball on each round of parchment and push out from center with fingers to spread each to an 8-inch disk. Let stand until puffy, 30 minutes to 1 hour.

Preheat oven to 400 F.

Make a ring of dimples about one inch in from edge of dough with finger tips, then press dimples about 1 inch apart inside ring. Stir together egg yolk and milk for glaze and brush on both rounds. Sprinkle with nigella seeds.

Bake breads one at a time in oven until golden brown, about 20 minutes.

Ramzan
Muslims all over the world celebrate Ramzan Id also called Id-Ul-Fitr with great jubilation on the first day of the Islamic month Shawwal. This day marks the end of Ramadan, the 9th month of the Islamic calendar, in which the Holy Quran was revealed to Prophet Mohammed. Since the Islamic calendar is based on the moon, the month of Ramadan falls at different times each year. Muslims spend the whole month of Ramadan in fasting and penance. No food or drink is taken from sunrise to sunset on each day of the month. The completion of the month-long fast is determined by the appearance of the new moon, and is celebrated with enthusiasm as Id-Ul-Fitr, which means ‘the fast is over’. In India, this Id is also called Mithi Id. The month-long fast culminating in this Id spreads a feeling of brotherhood. Muslims wear new clothes on this day, exchange gifts, participate in great fairs and watch stunning fireworks displays.

Sheer Khurma
Sheer Khurma is a sweet noodle soup served by many Muslims to guests during the holy month of Ramadan. The recipe was originally a Mughal-Afghan dish, imported to Mughal-India.

Ingredients
* 200 grams dry vermicelli
* 1 1/4 cups ghee
* 100 grams dried dates, soaked overnight, pitted and chopped thin
* 100 grams almonds, blanched and slivered
* 100 grams white raisins
* 100 grams halved cashew nuts
* 12 cups milk
* 2 cups cream
* 4 cups water
* 3 cups sugar
* 2 tablespoons cardamom powder

Procedure
1. Pour the ghee in a large pot over a low flame.
2. Fry the cashew nuts in the ghee until browned.
3. Turn off the flame and add the raisins.
4. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
5. Switch the low flame back on and heat the ghee.
6. Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
7. Pour in the milk and water.
8. Add the cashews and raisins back into the mixture.
9. Add the sliced dates and almonds.
10. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
11. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
12. Heat just a little longer and mix well.
13. Serve hot.

                                                                             Reshmi Kebab

Ingredients

1 kg minced chicken
2 tablespoon ginger - garlic paste
3 - 4 finely chopped onions
3 - 4 sliced and fried onions
1 1/2 teaspoon red chilli powder
1 1/2 teaspoon garam masala powder
2 teaspoon black pepper powder
1 1/2 teaspoon khus - khus ( poppy seed ) paste
4 - 5 teaspoon coconut and almond paste

3 - 4 tablespoon fresh cream
1/2 cup oil
Salt to taste

Coal for barbeque
1/4 cup ghee for coating the kebabs

Method

Marinate chicken mince with all ingredients.

Keep aside for 4 - 5 hours after marinating for better results.

Pre - heat barbeque.

Shape marinated mince through wooden or iron rod called skewer. Cover it well and cook it on a low heat of pre - heated coal.

When kebabs becomes golden brown, coat ghee with brush or spoon and remove from rods.

Delicious reshmi kebabs are ready to serve. It goes along with fresh salad and mint
chutney.

Recipe & Photo Credit- Vandana Luthra , Chef Mushtaq- Orient Express . The Taj & Times of India Chennai Edition

Prawns Kebab

Ingredients

500 g prawns
2 cups chana dal, boiled and mashed
3 medium sized onions, chopped
1/2 bunch coriander leaves, chopped
5 -7 green chillies
10 cloves garlic
1 egg
5 slices of bread or bread slices
1 teaspoon chilli powder
1 teaspoon chaat masala powder
1 teaspoon garam masala powder
Salt to taste

Oil for frying

Method

Clean , shell and devein the prawns. Boil in water for 5 minutes. Drain out from the water and keep aside.

In a wide bowl, mix all the ingredients, except oil and egg.

Finally beat the egg and blend well into the mixture.

Shape into kebabs. Deep fry in hot oil or barbeque them . Serve hot with salad , mint chutney / tomato sauce.

Egg Curry

Ingredients

6 eggs, hard boiled
3 tomatoes, chopped
3 bay leaves
1/2 teaspoon turmeric powder
Salt to taste
2 teaspoon cooking oil
3 cups water

Grind to a paste:

2 large onions
1 - inch piece of ginger
4 flakes garlic
4 cloves
2 cardamoms
2.5 cm cinnamon
1/2 teaspoon coriander powder
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon poppy seeds

1 green chilli
1 red chilli

For the garnishing:

1 tablespoon coriander leaves, chopped fine
A handful of shelled green peas, boiled

Method

Heat oil on a medium heat and lightly fry the tomatoes for about seven minutes. Add the ground masala paste, turmeric powder and bay leaf. Keep stirring till fragrant.

Add three cups water and cook under pressure up to four whistles and on a low heat for five minutes.

Shell and cut each egg into two. Put the eggs into a bowl and pour the curry over them. Garnish with chopped coriander leaves and boiled green peas. Serve hot with parathas / pulao.

 

  

Eid Party Recipes

                          Eid Lamb Shanks

"A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties in UK that I decided to celebrate Eid with bdnews24.com readers. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and get ready to celebrate Eid with family and friends! Lunch ready! Happy Eid."

Ingredients
2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chilies - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
6 dried ancho chilies, stemmed and seeded
4 cups boiling water
1/2 cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
Salt to taste

Method
Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, sauté onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.

Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.

To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.

To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.

When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.

Mutton Korma :

Mutton Korma is a rich and spicy meat curry. It’s a delicious non-vegetarian dish and is popularly prepared on the occasion of Eid ul Fitr. Mutton Korma is unique in taste and is popular throughout the Muslim World. In India, Mutton Korma is equally popular among all the non-vegetarians, Muslims or not. While making Mutton Korma, it is important to use all the listed ingredients, to get the flavor right. The article brings you the right recipe of Mutton Korma. Try it on the festive day of Eid ul Fitr and enjoy with your friends and family.

INGREDIENTS

• 1 tbsp Cumin Seeds
• 4 tbsp Coriander Seeds
• 1-2 tsp Cayenne Pepper
• 1 tsp Saffron Threads
• 3 tbsp Hot Milk
• 6 tbsp Ghee or Clarified Butter
• 2 middle-sized Onions, chopped
• 5 Black Cardamom pods/ Cinnamon sticks
• 4 Cloves

• 3 Bay leaves
• 1 Fresh Ginger, grated
• 4 Garlic Cloves (minced)
• 2 lb Boneless Lamb (cut into-1/2-inch cubes)
• 1 cup fresh Yogurt (sweet)
• 1/4 cup Cream
• 1 tbsp Rose Water (heavy)
• 1/4 cup Blanched Almond

METHOD

• Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.
• Soak the saffron in hot milk.
• Heat the ghee or clarified butter in a large, shallow, heavy pan.
• Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.
• Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.
• Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.
• Dry the meat with paper towels and stir half of it into the spice mixture.
• Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.
• Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
• Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.
• Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.
• Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.
• Fry the almonds in a little oil until golden brown.
• Serve the lamb hot, garnished with the almonds.

Shami Kebab :

Shami Kebab is a popular Pakistani and Indian kebab, that is composed of small patty minced mutton or beef, ground chickpeas and spices.

INGREDIENTS

• ½ kg minced meat without fat.
• 2 tbsp chana dal (split gram) washed and soaked in water for ½ hr.
• 2 pieces dalchini. (cinnamon)
• 3 cloves.
• 1 piece ginger.
• 1 tsp coriander and cumin powder.
• 1 tsp garam masala.(mixed spices)

• 10 garlic flakes.
• 2 elaichi. (cardamom)
• 1 tsp chili powder.
• A pinch of pepper.
• A handful of Kothmir and chopped pudina.(mint leaves)
• 1 egg.
• Juice of ½ a lemon.
• 1 finely chopped onion.
• Oil for frying.
• Salt to taste.

METHOD

• Wash and drain the mince. Mix the split gram , whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough. Now add the chopped mint leaves, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.

Goat Meat Do Piaza 

                                                                     Ingredients 
1 kg Goat meat
3 Large onions, finely chopped
3 tsp Coriander powder
2 tsp Cumin powder
2 tsp Garam masala
1/2 tsp Turmeric powder
2 tbsp Garlic paste
2 tbsp Ginger paste
Salt to taste
3 tbsp Vegetable oil
1-1/2 cups water
Coriander leaves, for garnishing

Method

Separate chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole. 
Heat oil in a large pan, on medium flame, and add the first lot of onions - the 2/3 portion. 
Fry till golden-brown. 
Add the meat and fry till browned. 
Add all the powdered spices and fry for 2-3 minutes. Add salt to taste. 
Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well. 
Add water, stir and bring to a boil. 
Reduce flame to simmer and cook till the meat is tender. 
Garnish with coriander leaves. 


Other Eid Party Recipes


 

Kofta
 

Hyderabadi biryani

 

Eid special recipe

 

 





 

Ramzan Special Recipes

Ingredient:

1 lt Whole Milk
1 cup Sugar or to taste
1 cup chopped Mango
 




Method:

Boil milk till it gets thick.Keep steering during boiling.Add sugar.Keep aside and let it cool.Add mangoes.
Serve chilled. 




Ramzan Special: Tandoori Chicken

 
The Ramadan fast is broken with a range of delicacies of which chicken is an integral part. Try out the traditional Chicken Tandoori this time.


Ingredients:

1 chicken cut into pieces

3 small black cloves

5 red dried chilies

1/2 pint of natural yogurt

2 cloves ground crushed garlic

11/2 teaspoons chili powder

1/8 cup of butter

2 teaspoons salt

1/2 teaspoon powdered red food coloring

1 teaspoon ground ginger

Procedure:

The cloves and dried chilies are to be roasted, ground and set aside. Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed. Place the chicken pieces in a dish and pour the yogurt over. Leave to marinate. Smear a large piece of foil with butter. Arrange the chicken on the foil with the marinated mixture and dot the butter on top. Fold the foil around the chicken and seal and bake for about 45 minutes or until done. Serve immediately with lemon wedges and green chilies.

                                                         Ramzan Special: Shikampuri Kebab

        
This is an aromatic kebab made of yellow gram, mutton and yogurt.

Ingredients:

Mutton pieces (from the leg) 1/2 kg

Chana dal (split gram)1/3 cup

Green chillies, whole 3-4 or to taste

Ginger-garlic paste 1 tablespoon

Chilli powder 2 teaspoons or to taste

Black cardamom 4

Bay leaves 4

Cinnamon sticks 4

Cloves 6

Salt to taste

Yoghurt 1/2 cup

Garam masala (mixed spices) powder 1-1/2 teaspoons

Green chillies, finely chopped 2-3

Fresh coriander leaves, finely chopped 1/3 cup

Fresh mint leaves, finely chopped 2 tablespoons

Fresh cream or hung yoghurt 1/2 kg

Lime juice 3 or 4 tablespoons

Eggs, lightly beaten 2

Oil or ghee(clarified milk) to fry

Procedure:

Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices, covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

Chicken and Vegetable Spring Rolls

Ingredients:

• 300g chicken mince
• 1/4 Chinese cabbage (wombok), shredded (see note)
• 1 carrot, peeled, grated
• 1 zucchini, grated
• 2 green onions, thinly sliced
• 1/2 cup grated tasty cheese
• 1 egg, lightly beaten
• 20 (250g) frozen spring roll wrappers, thawed
• olive oil cooking spray

• sweet and sour dipping sauce, to serve

Method:

1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place mince, cabbage, carrot, zucchini, onion, cheese and egg in a large bowl. Using clean hands, mix well to combine.

2. Place 1 spring roll wrapper on a workbench, with 1 corner facing you. Place 2 tablespoons of filling along centre of wrapper. Fold corner over filling. Fold over sides and roll up tightly to enclose. Brush remaining corner with water to seal. Place, seam side down, on baking tray. Repeat with remaining wrappers, filling and water. Spray rolls with oil.

3. Bake for 25 to 30 minutes or until light golden and crisp. Serve with dipping sauce.

 

Festival Special – Ramzan Recipes

Ingredients:

Rice  -  1 kg  (5 cups)

Meat  ( Cut into big pieces)   -  1 kg

Onion  -  1 kg  (Sliced lengthwise)

Garlic  – 100 gm

Ginger  – 75 gm

Green chillies  -  75 gm (crushed)

Juice of lime  – 2

A large bunch of coriander leaves (chopped)

Cashewnuts and Raisins  – 3 tbsp

Ghee  – 5 tbsp

  Grind to Paste:

Coconut  – 2 tbsp

Poppy seeds  -  2 tsp

Cashewnuts  -  7 to 8 nos

Grind to Powder:

Cinnamon  -  1″ piece

Cloves  – 4 to 5

Cardamoms  -  – 6

Method:

Heat ghee in the pressure cooker;  add the garam masala.

Put in half  the slices onion and fry.

Add the crushed ingredients (saving a little for the rice) and fry.

Add meat, salt  to taste and fry.

Add water, close the pressure-cooker and put the weight on.

Cook for 10 minutes. If there is more water and the meat is not cooked enough, cook the meat without closing the pressure-cooker till the water is dried and the meat is tender.

Add the ground masalas dissolved in the lime juice. Add chopped coriander and half the remaining onion fried golden brown. Keep aside.

To make the rice fry half of  the sliced onions to a golden brown.

Fry cashewnuts and raisins. Keep aside.

In the same oil, put 1 tbsp ghee for flavour. Add a piece of cinnamon, 4 cloves and 4 cardamoms and the crushed ingredients and few spigs of coriander leaves.

Add washed rice and fry till it is crisp. Now add  8  1/2 cups of boiling water, close the dekchi and cook over a slow fire till the rice is done.

For ‘Dhum’ :

Garam masala powder

Rose water  -  1/4 cup

1  tsp Orange essence for coloring

Remaining half of the fried onions with cashewnuts and raisins.

Remove half the rice. Sprinkle with garam masal powder, rose-water, colour and a little fried onion.

Now put the prepared meat in a layer. Sprinkle all the three ingredients once again.

Top with rice and sprinkle flavouring again.

Seal the dekchi with atta and bake it for 20 to 25 minutes or put live coal on the top and very slow fire below and keep for 15  to 20 minutes.

Mix and serve. Garnish with remaining fried onion, cashewnuts and raisins.

 

 


 

Recipe For Eid

Pakistani Eid is usually about traditional food recipes. However this Pakistani Eid this recipe will help you delight everyone with a food recipe that is different from usual. For this Pakistani Eid try this yummy steak recipe, it is an out of the usual choice and also very easy to make.Ingredients for steak recipe

• 4 (6 ounce) rib-eye steaks
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 8 cloves garlic, minced
• 4 sprigs fresh rosemary

Directions for steak recipe

• Preheat grill for high heat.
• Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the grill. Season steak with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
• Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook steak 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning. 

Eid is an occasion in which peoples loves to eat meat and try to make different types of recipes. Pakistani Eids are basically made with different foods which involves meat mostly. Every one decides what to cook on special occasions of Eid. On these type of occasions many guests come to your home after Eid prayer. On Eid most of us got crazy of cooking meat and serve to guests and family members. So for that purpose they take care of all the meat which is coming in the house. There are many recipes to make on the special occasions like Eid but I will tell you very simple and easy recipe for Eid.





Use meat of required quantity and beat eggs in it. After that take chilli peppers, bread crumbs, minced ginger, minced garlic and garam masala and mince in it. After that mix it well and give any shape like long sheikh kabab’s or meat balls. Now fry or cock them and serve them in tomato puree. The best thing in this recipe is that you can make it any time and with out spending any time.

Bengali Dudh (Milk) Semai Recipe for Eid

Bengali Dudh (Milk) Semai Recipe for Eid:
Bengalis Eid never fulfill without Semai. Every Bengali people like to eat Semai on Eid day. There have different kind of recipe of Semai. Today we discuss about one; it is Dudh Semai (Semai with milk). It’s easy to cook and testy Bengali desert cuisine, look at below and cook it.

 

Seviyan

Ingredients:               

Seviyan - 1/2 cups
Whole milk - 2 cups
Sugar - 3-4 Tbsp
Raisins, Cashew nuts - 1/4 cup
Cardamom powder - 1/2 tsp
Pure Ghee [Clarified butter] - 1 tsp

Method:

Heat pure ghee in a pan and fry vermicelli until they are light brown color and keep it aside
In the same pan fry raisins and cashew nuts and keep them aside

Bring milk to boil. Reduce the heat and add vermicelli and keep stirring in between
Cook for 4-5 minutes or until the vermicelli turns soft

Add sugar, raisins, cashew nuts and cardamom powder

Serve hot or cold

Note:
On cooling if the pudding thickens add more milk for desired consistency.


                                   Gulab Jaman (by chef Zakir):Recipe

 
Ingredients



250 gm lasa khoya

2 tsp sooji(semolina)

1/4 tsp soda

1 tbsp flour

1/2 tsp ghee

1 cup sugar

1/2 beaten egg

2 cup water


Method



Add beaten egg, sooji, soda, flour and ghee in lasa khoya. Mix it well like a dough.Begin to knead gently, and continue to do so until the entire mass comes together into a ball. At this stage, as you knead, your palms should become greasy. Make small balls.

If the ball breaks apart, knead and then roll into a ball.

Fry the balls on low flame. Oil should not be so hot.
Bring water and sugar to a boil.Drop these balls into the boiling sugar syrup one at a time. These balls will double in size when done, so make sure there is enough room in your pan. You can serve them with or without sugar syrup.

                                         

Sheer khurma recipe

                                                                            Ingredients:-

Vermicelli ( Roasted )—- 300 gms Sugar —- 1 cup or to taste Milk —- 1.5 kg Almond —- 75 – 100 gms (soaked in milk overnight and cut in long pieces) Raisins —- 1/4 cup Pistachio —- 75 – 100 gms Dried dates —- 9 (soaked in milk overnight and cut in long pieces) Butter or ghee —- 200 gms Cardamom —- 7 pieces Cream —- 1/2 cup

Sheer Khurma recipe to sweeten your Eid day

                                                            Method:-

1. Fry cardamom seeds in butter and then fry vermicelli on very light heat for about 5 to 7 minutes.
2. Add milk and let it boil until a little thick.
3. Add sugar, pistachios, almonds, dried dates and raisins. Add cream, mix well and cook it more on a light heat for about 5 minutes.
4. Sheer khurma is ready to serve Hot, cold or a room temperature.