Festive Flavors of Eid: Indulge in Sheer Khurma & Royal Mutton Korma!” 😊
BILKULONLINE
SUNDAY Special
Eid-ul-Fitr is a time of celebration and feasting! Here are two traditional recipes—one vegetarian and one non-vegetarian—that are popular during Eid:
- Sheer Khurma (Vegetarian – Dessert)
A rich, creamy vermicelli pudding made with milk, dates, and nuts.
Ingredients:
1 liter full-fat milk
1/2 cup vermicelli (seviyan), broken
2 tbsp ghee
1/2 cup sugar (adjust to taste)
4-5 dates, chopped
10-12 almonds, chopped
10-12 cashews, chopped
8-10 pistachios, chopped
2 tbsp raisins
1/2 tsp cardamom powder
1/4 tsp saffron strands (optional)
2 tbsp condensed milk (optional, for extra creaminess)
Instructions:
Heat ghee in a pan, roast vermicelli until golden brown, and set aside.
In the same pan, roast almonds, cashews, raisins, and pistachios for a minute. Remove and set aside.
In a deep pan, heat milk and bring it to a boil.
Add roasted vermicelli and cook for 7-8 minutes until soft.
Add sugar, dates, and cardamom powder. Cook for another 5 minutes.
Stir in condensed milk (if using) and saffron. Mix well.
Add the roasted nuts and raisins. Simmer for 2 minutes.
Serve warm or chilled, garnished with extra nuts.
     2. Mutton Korma (Non-Vegetarian – Main Course)
A flavorful, rich mutton curry cooked in a spiced yogurt-based gravy.
Ingredients:
500g mutton (goat/lamb), bone-in
2 onions, finely sliced
3 tbsp ghee or oil
1/2 cup yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/4 cup cashew or almond paste
1/4 cup fresh cream (optional)
2 green cardamoms
2 cloves
1-inch cinnamon stick
Salt to taste
Fresh coriander for garnish
Instructions:
Heat ghee/oil in a pan, add cardamom, cloves, and cinnamon. Let them splutter.
Add sliced onions and sauté until golden brown. Remove some for garnishing.
Add ginger-garlic paste, sauté for a minute.
Add mutton, salt, turmeric, and red chili powder. Cook until mutton browns.
Whisk yogurt and mix it in. Cook on low heat for 10 minutes.
Add coriander, cumin powder, and cashew/almond paste. Cook until oil separates.
Add 1 cup water, cover, and let it simmer until mutton is tender (or use a pressure cooker for 3-4 whistles).
Stir in fresh cream and garam masala. Simmer for 2 minutes.
Garnish with fried onions and fresh coriander. Serve with naan or rice.         Â
           Golden Puran Poli: A Sweet Start to Gudi Padwa Festivities! 😊
Gudi Padwa, the Maharashtrian New Year, is celebrated with festive foods! Here’s a traditional recipe for Puran Poli, a sweet flatbread that is a must-have during this festival.
Puran Poli (Sweet Lentil-Stuffed Flatbread)
Ingredients:
For the Filling (Puran):
1 cup chana dal (split Bengal gram)
3/4 cup jaggery (or sugar)
1/2 tsp cardamom powder
1/4 tsp nutmeg powder (optional)
A pinch of salt
For the Dough (Poli):
1 cup whole wheat flour
1/2 cup all-purpose flour (optional, for softer texture)
2 tbsp oil or ghee
1/4 tsp salt
Water, as needed
For Cooking:
Ghee, for roasting
Instructions:
Prepare the Filling (Puran):
Rinse and cook chana dal in enough water until soft but not mushy (pressure cook for 3-4 whistles).
Drain excess water and mash the dal well.
Heat a pan, add the mashed dal and jaggery, and cook on low heat until the mixture thickens.
Stir in cardamom powder, nutmeg powder, and a pinch of salt. Mix well and let it cool.
Prepare the Dough (Poli):
In a bowl, mix wheat flour, all-purpose flour, salt, and oil.
Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
Assemble the Puran Poli:
Divide the dough and puran (filling) into equal portions.
Roll out a small dough ball into a small disc.
Place a portion of puran in the center, seal the edges, and gently roll it out into a round poli.
Cook the Puran Poli:
Heat a tawa (griddle) and cook the poli on medium heat, applying ghee on both sides.
Flip and cook until golden brown spots appear.
Serve Warm!
Enjoy with more ghee, milk, or aamras (mango puree).
