1 litre Full Fat Milk
20-25 strands Surkh Saffron (Soaked in 2 tbsp milk)
3 tbsp Sugar
1/4 cup Pistachio (Chopped)
1/2 tsp Cardamom Powder
1/2 tsp Rose water
Add the milk in a heavy bottomed pan.
Bring to a boil.
Let the milk simmer on low heat, till it has reduced to 1/3rd.
Add the saffron soaked in milk, sugar, pistachios, rose water and cardamom powder and mix well.
Remove the pan from heat and cool to room temperature.
Fill the thickened milk in the kulfi mould and freeze overnight.
To remove the kulfi from the mould, dip the mould in warm water and pull out the Kulfi.
Cut into slices and serve immediately.
Make sure to use full-fat milk to make it.
Reduce the milk on medium-low heat. It will prevent it from burning at the bottom.
Keep stirring continuously while reducing the milk to prevent it from burning.
Use a heavy bottom pan to make it.
You can add flavourings of your choice and make Mawa, Mango, or Paan Kulfi instead of this. Even Chikoo and Guava flavors are getting very popular these days.
You can add khoya in my recipe and fasten the thickening process keeping the taste intact.
Serve this dessert with falooda which is a very popular combination. Boil the falooda until softened and top the kulfi with it.
Falooda comes in various flavours these days. SurkhSaffron is my favourite
You can also top this dessert with syrups like rose, khus etc.
Set the kulfi in fun moulds to make it exciting for kids.
If you like your kulfi creamy and not pieces of malai coming in your mouth, blend the thickened milk in a blender once it has reached to room temperature and then pour it in the moulds.
Do not blend the cold milk otherwise butter will separate from it.
Some people also add powdered bread slices in their kulfi mixture to thicken it faster.
- 2 ripe mangoes(for best results use alphonso)
- ½ litre full cream milk
- ½ cup sugar
- ½ cup khoya
- 1 tablespoon corn flour
- 1 teaspoon water
- 20 to 30 strands of Surkh Saffron
- 2 tablespoon finely chopped nuts(I used pistachios and cashews)
- 1 teaspoon cardamom powder
- Soak Surkh saffron strands in 1 tablespoon of warm milk for about 3 to 4 hours.
- Pour milk into deep bottom pan and bring it to boil. Once milk starts boiling, simmer and continue to boil until the milk reduced to half it’s quantity. Keep scrapping the sides of the pan to avoid burning of milk solids.
- Once milk has reduced to more than half, add sugar, stir well. Continue to boil for another 7 minutes.
- Grate khoya and break any big lumps in it. Grind nuts into small pieces (not powder).
- Remove the pulp from the mangoes and blend into smooth paste without any water. Add this mango puree into the boiling milk. Boil for 5 minutes.
- Add the khoya to the milk and whisk well making sure no lumps are present. Keep stirring until all khoya melts.
- In 1 teaspoon water add corn flour and mix well. Add this mix to milk and stir again. Keep stirring and boil for another 5 minutes.
- Finally add nuts, cardamom powder and saffron milk mix. Stir. Let it boil for another 3 minutes.
- Switch off flame and let it cool down.
- Pour the kulfi mix into earthen pots or any moulds. Cover with aluminium foil and pop them into the freezer, preferably over night.
- Once kulfi is set, serve them chilled.
- 1/2 cup Instant Oats (Oatmeal)
- 2 Apple
- 2 cups Milk
- 3 teaspoons Sugar
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoons Pistachios
- 10 Strands of Surkh Saffron
How to make Oats Apple Phirni Recipe
- To begin making the Oats Apple Phirni recipe, take oats in a blender and powder it coarsely. Keep it aside.
- Next, wash the apples, remove seeds and grate it.
- Keep the strands of Surkh saffron in one tablespoon of warm milk and set aside for 2 hours.
- Boil milk in a sauce pan. Once it starts boiling, simmer the flame, add saffron, coarsley powdered oats and sugar.
- Cook stirring continuously until it becomes thick like porridge. Switch off, add grated apples and crushed cardamom.
- Stir and mix together. Allow it to cool, transfer into small earthen pots and garnish with pistachios and saffron
- Refrigerate for an hour and serve chilled. Serve Oats Apple Phirni as a dessert after a simple lunch meal of Gujarati Kadhi, Aloo Bhindi Sabziand Methi Thepla for a Sunday lunch.
- 1 Cup Paneer (cottage cheese)
- 1 litre full cream milk
- 1/3 Cup sugar or to taste
- 1 teaspoon cardamom powder
- 1/4 teaspoon Surkh Saffron strands
- Combine 1 tablespoon of warm milk and saffron strands. Set aside.
- Crumble the paneer using your fingers. Do not make a fine mash of it.
- Heat milk in a heavy bottom saucepan over medium-high heat.
- Add the cardamom powder and allow the milk to simmer until it reduces almost half the original amount.
- Keep on stirring the simmering milk at regular intervals. Collect the cream (malai) from the sides of the pan and add it back to the milk.
- Once the milk has thickened and reduced in quantity, add the sugar and saffron. Stir to mix nicely.
- Now add the grated paneer in the milk and cook for 5 – 10 minutes. Turn off the heat.
- Allow the paneer kheer to cool completely before keeping in the fridge. It is best served chilled.
- Garnish with sliced pistachio and almonds before serving.
- Serve Paneer Kheer chilled.
Badusha or Balushahi Recipe is deep fried Indian festive sweet made with flour and later dipped in sugar syrup. These sweet treats are crispy on the outside, moist, tender, and flaky on the inside.
- 1 cup Maida (All purpose flour)
- A pinch of Salt
- 1/2 teaspoon Baking powder
- A pinch of Cream of tartar (substitute : baking soda)
- 5 tablespoon Thick curd (chilled)
- 1/4 cup Warm melted ghee
- 1-2 tablespoon Cold Water
- Ghee for Frying
- 1 cup Sugar
- 1/2 cup Water
- 3/4 teaspoon Lemon Juice
- 2 teaspoon Rose water
- 1 teaspoon Eliachi Powder (Cardamon Powder)
- 5-6 strands of Surkh Saffron
- 3 tablespoon Sliced almonds
- 3 tablespoon Sliced Pistachios
- 3 tablespoon Dried rose petals
- Few strands of Surkh Saffron
- Start with assembling Ingredients, Curd + Ghee.
- In a large bowl sift together flour, salt, baking soda and baking powder.
- Add ghee, and chilled curd.
- Mix the dough until it resembles bread crumbs.
- Pour in 1-2 tablespoon cold water and knead until it forms a soft dough. We need a soft dough so add water accordingly. You may not need a whole lot. Generally it should be – 1.5 tablespoon of water.
- Cover the dough with a wet cloth and let it rest for 20 minutes.
- Meanwhile, let’s prepare the chashni ( sugar syrup).
- In a heavy-bottomed pan, add sugar and water (as mentioned in the recipe).
- Add lemon juice. Lemon juice will prevent sugar from crystallizing.
- Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for its consistency.
- Remove and discard the impurities as they start to collect on top. At this point add elaichi powder, saffron strands and rose water.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it’s first string consistency. To test – press your forefinger and thumb together. Start pulling them apart.
- If the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
- Time to make Balushahi. Divide the dough into equal parts. To make balushahi – shape dough like a round ball.
- With your thumb make an indent in the center. Repeat with rest of the dough.
- Heat oil in a kadai. Do not over heat the ghee. Balushahi needs to be fried in a moderate hot ghee.
- Drop balushahi gently in ghee, do not overcrowd the kadai. Soon balushahi will start to float on top. Fry on a medium – low heat until golden brown in color, turning occasionally. Do not rush through this process. If cooked in hot ghee, they will be cooked from outside but will remain raw on the inside. It took me 20-25 minutes to fry a single batch of balushahi. Remove from heat and allow it to drain on a paper towel.
- Drop balushahi in the warm sugar syrup. Gently press them down in the syrup until they are fully submerged in the syrup. I had allowed them to soak for good 20 minutes.
- Remove from syrup and garnish with dry chopped nuts, rose petals and saffron strands.
- Repeat the process with rest of the batch.
- Crispy and flaky balushahi from the inside.
- Store in airtight container and good for 1 week (at room temperature).
Vermicelli – To make authentic Sheer Korma, you will need fine vermicelli. Please do not use the regular vermicelli to make this dessert.
Look out for Nylon Vermicelli which is very fine in thickness.
Milk – Always use full-fat milk to make this dish.
Dates – Adding dates in it is a traditional method and that’s how this dish gets its name. So do not skip adding dates.
Dry Fruits – Dry fruits give a very nice crunch to this dessert. I have added Almonds, Cashews, Raisins, Pistachios, and Chironji.
Some people blanch and peel the dry fruits and some don’t. I have had both the versions and both the methods are equally good.
So choose your way or best is make it once with blanched dry fruits and once with the peel on and see which one do you like better.
Ghee – A tempering of ghee is given to it at the start of making it. Do not skip that process too.
Surkh Saffron – Adding Surkh saffron is totally optional but like when added to any dessert Surkh saffron gives a very unique aroma and taste to the dish.
Cloves – Cloves when added into ghee gives this Sheer Khorma an amazing flavour.
Sugar – For added sweetness, we will add a little amount of sugar along with dates. If you like your Kheer to be not very sweet, you can even skip adding sugar.
Cardamom Powder – Along with cloves, we will also add cardamom powder, that along with flavor also adds an aroma to the Khurma.
You can also add in some rose petals to make it extra royal.
Step By Step Recipe
Heat ghee in a heavy bottom pan.
Ghee heating in a pan.
Add cloves and dry fruits and fry till they are slightly browned. Remove them on a plate.
Cloves and dry fruits added in the pan.
Add vermicelli and fry till slightly browned. Remove on a plate.
Vermicelli added in the pan.
Now add milk and dates in the same pan and cook for 10-12 minutes until the milk is slightly thickened.
Milk added in the pan.
Add the roasted vermicelli and dry fruits and cook for another 10-12 minutes until vermicelli is softened.
Roasted vermicelli and dry fruits added in the pan.
Add sugar, Surkh saffron and cardamom powder and cook for another minute.
Sugar, Surkh saffron and cardamom powder added in the pan.
Your Sheer Khurma is ready to be served.
1 cup = 240ml
- Maida / All purpose flour – 1/2 cup
- Sugarless Khoya / Mawa – 1/4 cup
- Warm milk – 3/4 cup + 2 tbsp
- Crushed fennel seeds – 1/2 tsp
- Sugar – 1/2 tbsp
- Salt – small pinch
- Cooking oil or ghee – To deep fry malpua ( use flavorless oil)
For Sugar Syrup
- Sugar – 1/2 cup
- Water – 1/2 cup
- Surkh Saffron threads – Few
- Cardamom powder – 1/4 tsp
- Chopped nuts (Cashews, Pista) – To garnish
1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
3. Mix without lumps and make a smooth batter. Set aside for 15 minutes.
4. Make sugar syrup by boiling for few minutes. Add cardamom powder, Surkh saffron threads.
5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
6. Arrange in a plate and garnish with chopped nuts. Top with Rabri if you wish and serve immediately for best taste.