SHEER KHURMA

SHEER KHURMA is traditional rich dessert made during the festival of ramadana. In Persian term this means "milk cooked with dates". So, basically, sheer refers to 'milk'. Khurma means 'dates' or 'khajur'. The other main ingredient is seviyan. sheer khurma is not just a dessert but its a ritual, an emotion. 

INGREDIENTS

• 1/2 cup Seviyan
• 2 cup milk
• 1/3 cup granulated sugar
• 1/2 tablespoon desiccated coconut
• 1-2 cardamom
• 60 grams chopped dates
• 30 grams cashew nuts
• 30 grams almonds
• 15 grams raisins
• 15 grams walnuts
• 20 grams pistachios
• good amount of ghee

METHOD:

1. Place a ghee in skillet over a medium heat. Add almonds, cashews, dates, walnuts, pistachios, cardamom. Roast until fragrant and turn golden brown in color.
2. In another pan roast seviyan for 1-2 minutes on a medium heat and take it out on to a plate & set a side.
3. Add milk to roasted nuts and put it on a simmer for 10-15 minutes or until reduced by 50%.
4. Add sugar& raisins after milk thickens slightly. Give it a continues stir. you may also add a teaspoon of rosewater if you want. 
5. Add the roasted seviyan in it and cook 3-4 minutes on a medium low heat. Turn off the heat.

Serve them warm or chilled

TIPS: Add raisins after the milk is boiled . Raisins may curdle the milk sometimes.

             Try to use full fat milk  for richness and  and creamy flavor.

            Always add little milk before serving as it become really thick.

           Add  lots of nut specially dates to make it rich.

           

chocolaty plum cake

I really wanna share the recipe of this mouthwatering homemade cake with secret ingredient to give bittersweet  flavor to cake, the another reason for using plums is i had overripe plums in my fridge and don't wanna throw them. So gave a thought to make compote out of it and used that compote to bake a cake and it turned out so well. You can also use your leftover compote serving with Greek yogurt or bake yogurt.

INGREDIENTS

1. 10 tablespoon butter, at room temperature, plus more for the pan
2. 1 cup light brown sugar
3. 1/2 cup yogurt
4. 1.5 cups unbleached all purpose flour
5. 1/3 cup unsweetened cocoa powder
6. 1 teaspoon baking powder
7. 1 teaspoon vanilla extract
8. 2 tablespoon plum compote
9. 1/2 cup chocolate chunks
10. 1/2 teaspoon salt

For compote

1. 300ml boiling water
2. 150 gram caster sugar
3. 500 gram plums, stones removed
4. 1 cinnamon sticks
5. 1/2 teaspoon ground nutmeg 

METHOD:

• Heat a large saucepan and pour in the boiling water. Add the sugar and let the mixture bubble for 30 seconds.
• Add the plums and cinnamon sticks and  and let it simmer for 10-12 minutes.
• Remove the plums, and simmer the sauce, stir gently until it thickens, then pour over the plums and leave to cool before adding.

BAKE THE CAKE

• Preheat the oven at 180'C, with a rack in the middle position, butter a 9'inch pan.
• In a large mixing bowl, beat the butter and sugar, until creamy for 2 to 3 minutes.
• Add yogurt, vanilla extract and plum compote beat for another minute, then add chocolate chunks and nicely fold in batter.
• Add the flour, baking powder, cocoa powder and salt and mix well.
• Bake for 35 to 40 minutes, or until set. Don't overbake, or the cake will be dry.
• Cool completely, remove the sides of the pan, and serve.