Since the holy month of Ramdan is going on so Chef Jerson has prepared few special desserts for Ramadan. These recipes are ideal of an iftar party.
Sheer Korma
Ingredients:
Full Fat Milk – 2.5 cups
Fine Vermicilli – 1/4 cup
Sugar – 1/4 cup
Butter – 1 tbsp
Rose Water – 1 tsp
Cardamom powder – a small pinch
Nuts & Dry Fruits:
Dates – 2 tbsp finely chopped
Raisins – 2 tbsp
Cashews + Almonds + Pistachios + Charoli Nuts – 1/3 cup chopped finely
Method:
1) Boil milk in a pan until it shrinks to almost half in volume. Meanwhile you can chop the dry fruits and nuts. Soak dates in warm milk and set aside. Heat butter in a pan and add the nuts and raisins fry till slightly browned and is crispy. Set aside.
2) In the same pan add vermicelli and roast till golden brown. Then add half of milk and let the vermicelli get cooked. Once the vermicelli turns soft add sugar, cardamom powder, give a quick stir.
3) Add remaining milk and let it boil in low flame. Once it is thick add the roasted nuts, dates, rose water give a stir and cook for 2mins then switch off.
4) The Kheer thickens with time so switch off accordingly.
Servings: 2
Time for Prep: 25 mins
CHEF TIP:
-For a richer version use 1/8 cup cream and 1/8 cup condensed milk while simmering the milk.
-As we are using dates I reduced the quantity of sugar and it was fine for us. If you prefer more sweet then use 1/3 cup sugar.
Kulfi Falooda
Ingredients:
1/4 cup Falooda sev
1/2 tbsp Sabja seeds
2 Kulfi
1 Tbsp rose syrup
30gms chopped pistachios, almonds or cashews
Method:
Prepping:
Soak the sabja seeds in enough water for 30 mins
Once they swell, strain and keep aside. you can also refrigerate the soaked seeds
Prepare the falooda sev according to package instructions
If cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. Drain and keep them aside. let them cool completely
Assembling:
Add 1/2 tbsp sabja seeds in a bowl or serving plate
Add 1.5 tbsp falooda sev
Remove the kulfi from the moulds. Slice them into 2 or 4 slices
Place each kulfi with its slices on top of the falooda and sabja seeds
Pour 1 tbsp of rose syrup. Sprinkle the dry fruits
Serve kulfi falooda immediately
Chef Tip: if you don’t have Falooda sev, then you can use semolina/sooji or whole wheat vermicelli instead.
Servings: 2
Time for Prep: 45 mins
