Experience the True Taste of Sheer Khurma

Khurma is an Indian sweet dish that can be prepared as a dessert or as a main course of a meal. This recipe varies so much that you can refer to a pastry or a mixture of stew like me from sweetened milk, dates, spices, vegetables and sometimes. The pasta is almost always served hot, but sweet khurma stew can be eaten hot or cold. These dishes are especially popular on holidays and can also be served to guests of honor. Sheer khurma stew usually contains some type of pasta, and is often sweet, salty, spicy and all at once.

Most types of khurma starting pastry with approximately 5 parts flour and 0.25 part butter or clarified butter. The flour can be whole wheat, or Atta, flour, although some chefs prefer to use 4 parts of Atta flour and a white part, or Maida flour. Ghee is generally very soft, which makes it relatively easy to mix with flour to make a very dense and hard paste. Oil, such as olive or peanut, is usually heated in a skillet and shallow khurma patisserie are added into it. The pasta chips until they are golden brown and swollen.

Sheer Khurma Recipe images

The cook usually makes a simple syrup, called chasni, from about 2 parts of sugar and 1 part of water. The two are boiled together until the sugar dissolves. The chasni Then pour over the hot, drained pasta. Desserts are left to cool down a bit till Chasni syrup cools and turns into a white glaze. Cakes are finished then serve immediately - some cooks compare this dish to American donuts.

The second type of khurma, the sweet stew, is usually finished with about four actions of milk. The milk can be dairy or non-dairy products, depending on the preferences of the cook. Any non-dairy milk can be used, but coconut milk is the traditional Indian food. The dish usually starts with some large spoonfuls of ghee at the bottom of a hot pan. Pieces of broken pasta dish, such as noodles, are cooked with butter and fried until golden brown.

Other ingredients are then added to the fried dough. Nutri- ingredients include dates, raisins, walnuts, saffron, almonds and cardamom seeds. When heated, the milk is added and the sugar is stirred at will. Cooks who make the khurma plant can also enjoy ding peas, peppers, garlic and onion to the mix.

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