This
book contains the recipes of some
popular Mughlai dishes. Which are easy to cook
and any one can cook it without having much experience in cooking. For
your convenience recipes are divided
into four chapters. Like rice recipe, flour recipe, meat recipe and
dessert recipe. Each chapter contain five recipes
which will help you to fill up your lust for Mughlai Dish.
Table of
Contents
Rice
recipes
Shada
Polao……………………………………………………………………………….3
Motor
Polao……………………………………………………………………………….4
Gobi
Polao………………………………………………………………………………...5
Masala Polao………………………………………………………………………………6
Shahi
Polao………………………………………………………………………………...7
Flour
recipe
Plain Naan………………………………………………………………………………….8
Butter Naan………………………………………………………………………………...9
Garlic Naan………………………………………………………………………………..10
Mughlai Paratha…………………………………………………………………………....11
Afgani Mughlai
Paratha…………………………………………………………………....12
Chicken
recipes
Mughlai Murgh…………………………………………………………………………….13
Chicken Surua
Curry………………………………………………………………………14
Karai
Gosh…………………………………………………………………………………15
Shik
Kebab…………………………………………………………………………………16
Tikka
kebab………………………………………………………………………………...17
Desserts
Zarda……………………………………………………………………………………….18
Sweet Saffron Polao………………………………………………………………………..19 Gajar ki cheese halwa………………………………………………………………………20
Shahi Sheer khurma…………………………………………………………………………21 Pineapple
Sheera……………………………………………………………………………22
Rice
Recipes
Shada Polao
This is the most common polao of Mughali
dish. Usually this is the real form of
origianl polao. Later on people modified it and make difference in it.Shada
means white. White is a symbol of
simplicity. So this polao is also known as plain polao.As it’s a simple
dish,you have to eat it with meat and salad.
Ingredients
1kg
rice(Basmati/ Kalijeera/ Chinigura or any other kind of polao rice with strong
aroma) 1/2 cup onion
paste
1/2 cup
garlic paste
1 teaspoon of ginger paste 2
pieces of cinnamon (1 inch each)
2 pods of cardamom
3-5 green chili
3-5 black
pepper pods
Salt according to your wish 2 lit of water
2-3 teaspoon of pure ghee
1 cup crispy onion fry
Direction
1. Take water in a pan. When it starts to boiling
add all the ingredients except the rice and ghee.Boil the water.
2. Take another pan . Add Ghee in it. Add rice
and fry. Be careful about the heat. Don’t burn the rice. Now
add the boiling water in rice. Cover the pan and cook it in medium heat.
3. When there is less water and rice looks
almost cooked ,decrease the heat . Now cover the pan with a strong lid. If
needed put something heavy on it so that the vapor can’t go out. Cook the rest
of the dish with minimum heat.
4. Spread crispy onion fry on the polao before serve. If you
want you can decorate it with salad .
Motor Polao
Motor means green pea . In this polao
you need to use green pea. The Direction of making this polao is almost same
like the plain polao. Just you have to add green pea in it. But the taste is
completely different from plain polao.
Ingredients 1
kg rice(Basmati/ Kalijeera/ Chinigura or any other kind of polao rice with
strong aroma) 1/2
cup onion paste 1/2
cup garlic paste
1 teaspoon of ginger
paste
2 pieces of cinnamon (1 inch each)
2
pods of cardamom
3-5 green chili 3-5
black pepper pods
Salt according to your wish
2 lit of water
2-3
teaspoon of pure ghee
1 cup crispy onion fry cup of
green peas
Direction
1. Take water in a pan. When it starts to
boiling add all the ingredients except the rice and ghee.Boil the water.
2. Take another pan . Add Ghee in it. Add rice
and fry. Be careful about the heat. Don’t burn the rice. Now add the boiling water in rice..Cover
the pan and cook it in medium heat.
3. When there is less water and rice looks
almost cooked , add green pea in it and decrease the heat . Now cover the pan
with a strong lid. If needed put something heavy on it so that the vapor can’t
go out. Cook the rest of the dish with
minimum heat.
4. Spread crispy onion fry on the polao before serve. If you
want you can decorate it with salad .
Gobi Polao
Cauliflower is known as Gobi . It’s a
beautiful dish. You can enjoy this dish with meat curry or kebab at launch or
Dinner.
Ingredients
500 gm
rice(Basmati/ Kalijeera/ Chinigura or any other kind of polao rice with strong
aroma) 1/2 cup
onion paste
1/2
cup garlic paste
1 teaspoon of ginger paste 2
pieces of cinnamon (1 inch each)
2 pods of
cardamom
3-5 green chili
3-5
black pepper pods
Salt according to your wish 2 lit of water
2-3
teaspoon of pure ghee
1 cup crispy onion fry
500 gm cauliflower boiled in salt and a teaspoon of olive oil.
Direction
1) Take water in a pan. When it starts to
boiling add all the ingredients except the rice , cauliflower, olive oil and
ghee. Boil the water.
2) Take another pan . Add Ghee in it. Add rice
and fry. Be careful about the heat. Don’t burn the rice.
Now add the
boiling water in rice. Cover the pan and cook it in medium heat.
3) When there is less water and rice looks
almost cooked ,decrease the heat . Now cover the pan with a strong lid. If
needed put something heavy on it so that the vapor can’t go out. Cook the rest
of the dish with minimum heat.
4) Now take half of the polao in a bowl. Add
boiled cauliflower. Now spread ½ of the
crispy onion fry on the polao and cover
it with polao. Cover it with lid and shake the bowl ,so that the cauliflower can
be mixed with the polao.
5) Add
½ of the crispy onion fry before
serve. If you want you can decorate it with salad .
Masala Polao
It’s a very spicy dish. A complete food.
You don’t need anything with this dish .
Ingredients
1
kg rice(Basmati/ Kalijeera/ Chinigura or any other kind of polao rice with
strong aroma) 1/2
cup onion paste
1/2
cup garlic paste
1 teaspoon of ginger paste
2 pieces of cinnamon (1 inch each)
2 pods
of cardamom
3-5 green chili 3-5
black pepper pods
Salt according to your wish
2 lit of water
2-3
teaspoon of pure ghee
For masala
1 cup crispy onion fry
1/2 cup ginger fry
1/2
cup garlic fry
1/2 cup fresh chopped coriander leaves 1
teaspoon of black pepper
1-3 teaspoon of chopped green chili
1 cup chopped capsicum
Direction
1) Take water in a pan. When it starts to
boiling add all the ingredients except the rice and ghee. Boil the water.
2) Take another pan . Add Ghee in it. Add rice
and fry. Be careful about the heat. Don’t burn the rice.
3) Now add the boiling water in rice. Cover
the pan and cook it in medium heat.
4) When there is less water and rice looks
almost cooked ,decrease the heat . Now cover the pan with a strong lid. If
needed put something heavy on it so that the vapor can’t go out. Cook the rest
of the dish with minimum heat.
5) Spread all the masala on the polao
before serve. If you want you can decorate it with salad .
Shahi Polao
Shahi means royal. But it’s actually a
version of tehari. In tehari the amount of meat is almost equal to the rice.
But unlike tehari Shahi Polao can be cooked with very little
amount of meat and spices. It goes well with kebab or kopta. But you can serve
it with salad too.
Ingredients
1 kg Basmati rice 1/2 cup onion paste
1/2 cup
garlic paste
1 teaspoon of ginger paste 2
pieces of cinnamon (1 inch each)
2 pods of cardamom 3-5
green chili
3-5 black
pepper pods
Salt according to your wish 2 lit of water
2-3 teaspoon
of pure ghee
1 cup crispy onion fry
1 cup of minced chicken fried in oil and salt
Direction
1) Take water in a pan. When it starts to
boiling add all the ingredients except the rice and ghee.Boil the water.
2) Take another pan . Add Ghee in it. Add rice
and fry. Be careful about the heat. Don’t burn the rice.
3) Now add the boiling water in rice. Cover
the pan and cook it in medium heat.
4) When there is less water and rice looks
almost cooked ,decrease the heat . Now cover the pan with a strong lid. If needed
put something heavy on it so that the vapor can’t go out. Cook the rest of the
dish with minimum heat.
5) Spread crispy
onion fry and chicken on the
polao before serve. If you want you can decorate it with salad .Remember that
it’s Shahi polao not tehari. So the ratio of meat is less.
Flour
recipes
Plain Naan
There are different types of Naan rotis. But
here I’ll give the recipe of plain Naan roti. Which is easy to cook and good
for health.
Ingredients: 2
cups of plain white flour(sieved)
½
cup of warm water
Salt according to your wish. But it’s better to use less salt. 1
teaspoon of sugar
¾ teaspoon of baking soda
Direction
1)
Take flour
in a wide bowl . Make a hole in the middle of it. Pour salt, sugar and baking soda there. Add water. Now
make a soft dough out of that.
2)
Cover the dough with a wet cloth and keep it
in a hot and humid place(Such as under
the stove) for 2 hours. .
3)
Now
press the dough properly and
knead. Make medium sized balls from that.
4)
Spread flour on the surface where you are going to
roll the naan.
5)
Make ½ inch thick round shaped naan out of
each ball by rolling it on surface. If you want you can make it a bit oval
shape, but it’s not necessary.
6)
Now brush a bit water on one side of the naan
,it’ll work like glue when you are going to cook it.
7)
Take a tawa or flat sauce pan. Stick the naan
in it by it’s wet side.
8)
Cover the tawa with a lid.
9)
After some times you’ll see the naan is
starting to swell.
10)
Turn the tawa upside down. As the naan is
already attached to the pan it’ll not fall on the fire. But it’s other side
will be faced to the fire. Which will help to create big bubble like
swelling of naan.
11)
Now serve it with Kebab and salad.
Butter Naan
Butter Naan is a delicious item to eat
with friends and family. Usually in the hot summer evening you can have it with
kebab and salad.
Ingredients:
2
cups of plain white flour(sieved)
½ cup of warm water Salt
according to your wish. But it’s better to use less salt. 1
teaspoon of sugar
¾ teaspoon of baking soda
4 teaspoon of butter
Direction
1)
Take flour
in a wide bowl . Make a hole in the middle of it. Pour water, salt, sugar, butter
and baking soda there. Now make a soft dough out of that.
2)
Cover the dough with a wet cloth and keep it
in a hot and humid place(Such as under
the stove) for 2 hours. .
3)
Now knead
the dough properly .Make four balls from the dough.
4)
Spread flour on the surface where you are going to
roll the naan.
5)
Make ½ inch thick oval shaped naan out of each
ball by rolling it on surface.
6)
Now brush a bit water on one side of the naan
,it’ll work like glue when you are going to cook it.
7)
Take a tawa or flat sauce pan. Stick the naan
in it by it’s wet side.
8)
Cover the tawa with a lid.
9)
After some times you’ll see the naan is swelling.
10)
Now turn the tawa upside down. As the naan is
already attached to the pan it’ll not fall on the fire. But it’s other side
will be faced to the fire. Which will help to create big bubble like swelling .When the swelling is done take it out from
the tawa . If you want it to be more
tasty spread butter over the hot naan.
11)
Now serve it hot with Kebab and salad.
If you are a garlic lover you’ll love
this Naan. It’s not only extremely healthy for body ,but tasty as well. Kebab
or simple beef curry goes excellent with Garlic Naan
Ingredients: 2
cups of plain white flour(sieved)
½ cup of
warm water
Salt according
to your wish. But it’s better to use less salt.
1 teaspoon of sugar
¾
teaspoon of baking soda
2
teaspoon of butter
2 teaspoon of garlic(paste)
1/2 cup of chopped garlic(fresh)
Direction
1)
Take flour
in a wide bowl . Make a hole in the middle of it. Pour garlic paste, salt, sugar,
butter and baking soda there. Add water. Now make a soft dough out of
that.
2)
Cover the dough with a wet cloth and keep it
in a hot and humid place(Such as under
the stove) for 2 hours. .
3)
Knead the dough properly .Add the chopped garlic. Now make
four balls from the dough.
4)
Spread flour on the surface where you are going to
roll the naan.
5)
Make ½ inch thick oval shaped naan out of each
ball by rolling it on surface.
6)
Now brush a bit water on one side of the naan
,it’ll work like glue when you are going to cook it.
7)
Take a tawa or flat sauce pan. Stick the naan
in it by it’s wet side.
8)
Cover the tawa with a lid.
9)
After some times you’ll see the naan is swelling.
10)
Now turn the tawa upside down. As the naan is
already attached to the pan it’ll not fall on the fire. But it’s other side
will be faced to the fire. Which will help to create big bubble like
swelling .When the swelling is done take
it out from the tawa
11)
Now serve it hot with Kebab and salad.
Mughlai Paratha
This is one of the most delicious Mughlai dish
.If you want to impress anyone with a Mughlai dish this is one of the best idea
to use. There are lots of different types of Mughlai parathas. Among those I’m
sharing this one.
Ingredients
For the dough
2
cup white flour
3-4 teaspoon of ghee Salt according to your wish
1 cup of warm
water
For the filling
1 cup of minced and boiled meat 3
eggs
1 cup of chopped onion
¼
cup of chopped coriander leaves Salt
Chopped green chili according
to your wish
2 cups of cooking oil for frying
Description
1) Take
flour in a big bowl . Dig a hole at the middle of it. Add all the
ingredients except the water in it. Mix it together.
2) Add water and make a soft dough.
3) Cover the dough with a soft wet cloth and rest
it for 15 minute in a hot and humid place
4) Oil the surface where you are going to roll
the paratha. Make 4 balls from the dough
.
5) Now roll the ball in oily surface. If you want
you can add more oil. You have to make a thin and big chapatti out of it.
6) Now
simply fry the meat with salt and chili. If you want you can add garam
masala in meat . It’ll make the dish better.
7) Put meat at the centre of the paratha. Add
some coriander leaves and onion in it.
8) Blend an egg
with salt and pour it over the meat.
9) Now fold the sides of the paratha and seal the
filling in it. You give a triangular shape or a rectangle shape to the paratha.
But all the filling must be trapped in it.
10) Now pour oil in the tawa /pan and fry the paratha. You can make 4 paratha from the
given amount.
11) Serve it with salad and sauce.
Afgani Mughlai Paratha
This is more spicy and meaty than the
original Mughlai Paratha. The size of the paratha is round and it’s not as big
as Mughlai Paratha. Most probably the origin of this paratha isn’t Afganistan.
But some how it got a name “ Afgani Mughlai Paratha.” Whatever the cause is it
will just make you want more.
Ingredients
For the dough
1 cup
white flour
3-4 teaspoon of ghee Salt according to your wish
1 cup of warm water
For the filling
1 cup of minced beef 1
cup of chopped onion
1/2 cup garlic paste ¼ cup of chopped coriander leaves
Salt
Chopped
green chili according to your wish
2 cups of cooking oil for frying 1/3
cup of Yogurt
Garam masala according to your
wish
Description
1) Mix all the ingredients for filling together (except the oil and garam
masala) and keep it that way for 10 to 15 minutes. Now simply fry the meat with salt and chili. If
you want you can add garam masala in meat . It’ll make the dish better.
2) Take
flour in a big bowl . Dig a hole at the middle of it. Add all the
ingredients except the water in it. Mix it together. Add water
and make a soft dough.
3) Cover the dough with a soft wet cloth and rest
it for 15 minute in a hot and humid place
4) Oil the surface where you are going to roll
the paratha. Make 4 medium sized balls from the dough
.
5) Now roll a ball in oily surface. If you want
you can add more oil. Make two round shaped chapatti.
6) Put meat at the centre of one paratha and cover it with the other. Now
slightly roll it .
7) Now pour oil in the tawa /pan and fry the paratha. You can make 2 paratha from the
given amount.
8) Serve it with salad and sauce.
Meat recipes
Mughlai Murghi
Murghi means chicken. So the main ingredient of this dish is chicken. The
ideal time for serving this dish is evening . Serve it with salad and Naan or
Paratha. It’s a thick dish . So Polao isn’t the right choice for this dish.
Ingredients:
1 kg of bone and skin less chicken 1
cup of onion paste
1 cup of garlic paste
1 teaspoon of ginger paste
2
pieces of cinnamon(1 inch each)
1 teaspoon of coriander powder 1teaspoon of cumin powder
2 pods o big cardamom
2 pods of small cardamom
1
teaspoon of turmeric powder
Red chili powder according to your wish 2
teaspoon of garam masala
10-15 almonds(paste)
6-7 teaspoon of thick cream
5 teaspoon
of pure ghee
1 cup of chicken stock
Salt
Description:
1)
Pour ghee in the pan and heat it. Fry the onion in
it till they turn red.
2)
Now add salt, ginger, garlic, cinnamon, cardamom
and fry it in a medium heat. Remember that too much heat can destroy the flavor
of spices.
3)
Now add all the other spices in it(except the
garam masala) . Add the chicken and mix it properly with the spices.
4)
Whisk the cream and add it with
almond paste.
5)
When the chicken will start changing it’s
color to red ,add chicken stock and keep it on the stove in a low heat.
6)
When the chicken is boiled, add the garam
masala into it.
7)
Take it down when it’ll start spreading the
special Mughlai fragrance.
8)
Serve it with Chapatti or Naan.
Chicken Shurua Curry
Shurua means soup. Specially the
liquid part of a curry. Some calls it
Chicken Jhol curry too. As Jhol and Shurua is almost same. So the dish
has more liquid part than Mughlai Murghi. That is why it goes perfectly well
with any kind of Polao or Biriyani. But you can also serve it with Paratha or
Naan.
Ingredients:
1 kg
of chicken with bones
1 cup of onion paste
1
cup of garlic paste
1 teaspoon of ginger paste
2 pieces of cinnamon(1 inch each)
1
teaspoon of coriander powder
1teaspoon of cumin powder
2
pods o big cardamom
2 pods of small cardamom
1
teaspoon of turmeric powder
Red chili powder according
to your wish
2 teaspoon of garam masala
2
cup of liquid milk
5
teaspoon of pure ghee
1 cup of chicken stock Salt
Description:
1)
Pour ghee in the pan and heat it. Fry the onion in
it till they turn red.
2)
Now add salt, ginger, garlic, cinnamon, cardamom
and fry it in a medium heat. Remember that too much heat can destroy the flavor
of spices.
3)
Now add all the other spices in it(except the
garam masala) . Add the chicken and mix it properly with the spices.
4)
Add milk in it.
5)
When the chicken will start changing it’s
color to red ,add chicken stock and keep it on the stove in a low heat.
6)
When the chicken is boiled, add the garam
masala into it.
7)
Take it down and serve it with polao, biriyani,
naan or paratha.
Karai Gosh
This
dish is prepared and served in the same pan ,which is called Karai. Karai is a
kind of round shaped , deep pan. Gosh means meat. Specially gosh is used for beef,lamb and mutton. Here
I’ll give a recipe of lamb.
Ingredients: 1
kg lamb meat
1 cup
of yoghurt 1
cup of onion paste 1
cup of garlic paste
2 teaspoon of ginger paste
1 teaspoon of turmeric powder/paste
Red chili
powder or paste(according to your wish)
2 teaspoons of coriander powder
1
teaspoons of cumin powder
2
teaspoon of white vinegar
1 cup of chopped fresh tomato
Green Chili according to your
wish.
5-7 teaspoon of pure Ghee
Salt
Description.
1) Mix the yoghurt with all spices except
the green chili.
2) Add salt and lamb to it. Mix it properly.
3) Marinate the lamb for 3 to 4 hours according
to the condition of lamb.
4) Now
add ghee into the karai. It’s a special round shape bowl made for
cooking. If you can’t find it. No need to worry because you can cook it any pan
.
5) Add the green chili into it. When they starts
popping add lamb in it.
6) Let it
absorb the ghee.Add tomato to it.Mix it.
7) Now add rest of the juices you have in the
marinated bowl.
8) Cover it with lid. Let it be cooked in low
heat.No need to add in extra water. But check it time to time as it should not
be dry.
9) When it gets soft and cooked take the
karai out of the stove.
10) Serve it with Naan.
Shik Kebab
Shik means iron rod. To prepare this
that is a must. Usually it is made in burning coals ,more like Bar-B-Q. But
here I’m giving you a recipe which you can follow in your stove too.
Ingredients
1 Kg boneless beef meat(chopped thinly
but not minced)
1 cup of yoghurt 1
cup of onion paste
1 cup of garlic
paste
2 teaspoon of ginger paste
1
teaspoon of turmeric powder/paste
Red chili powder or paste(according to your wish)
2 teaspoons of coriander powder
1 teaspoons of cumin powder
2
teaspoon of white vinegar
Cooking oil
Spoke of bicycle and Tawa for cooking
Description
1) Mix all the ingredients (except the
oil)together with the beef.
2) Marinate it for 3 to 40 hours.
3) Now take a Tawa(It’s a pan made of steel
or iron . It’s more like a flat plate.)Now it’s available in nonstick frying
pans too.
4) Take marinated meat and penetrate the
spoke into it.Cover 1/3 of the spoke with the meat.Now Shik is prepared for
fry.
5) Now pour oil on the Tawa and let the
Shik fry into it. Use a brush to oil the shik(meat). You have to oil all the
sides of meat or else it’ll stay raw.
6) Serve it with Naan and salad.
Tikka Kebab
Tikka kebab is usually used with polao.
But it is also served with Naan. If you want you can serve it with bread also.
Ingredients
500 gm
beef ( minced)
500gm green gram(paste)
1 cup of onion paste
1 cup of garlic paste
2
teaspoon of ginger paste
1 teaspoon of turmeric powder/paste
Red chili powder or paste(according to your wish)
2 teaspoons of coriander powder
1 teaspoons of cumin powder
2 teaspoon of white vinegar
Cooking oil
Description
1) Mix all the ingredients (except the
oil)together with the beef.
2) Marinate it for 3 to 40 hours.
3) Now make small ball with your palm. Now take a ball and give a
gentle press to give it a flat but round structure.
4) Fry it in oil.
5) Serve it with Naan or Polao.
Dessert recipes
Zarda
This is a colored sweet rice. The main ingredient is the color
called Zarda. Which gives a reddish orange
look to the rice. But if it’s unavailable in your place you can try other
food color.
Ingredients
1 kg of Basmati rice
1 teaspoon of zarda color
1 cup of sugar
1/2 cup of sultana 1/2
cup of roasted almond
1/2 cup
of orange pulp
2 lit of water
2-4 teaspoon of ghee
1/2 cup of mawa
2 pieces of cinnamon
2
pods of cardamom
Description
1) Take water in a pan add color, cinnamon ,cardamom and sugar in
it.Boil the water until it turns orange .
2) Pour Ghee in a pan and fry the rice in
it in a medium heat.
3) Add the spiced water in it and cook the
rice.
4) Spread
mawa/cheese, almond, orange pulp and sultana over it and serve.
Sweet Saffron Polao
Sweet saffron polao is a delicious
polao. It is served after the meal as a dessert. You can use orange pulp, dry
plum, sultana ,almond etc to decorate the rice. Usually it is served in a small
plate or bowl.
Ingredients
1 kg Basmati rice 2
pieces of cinnamon (1 inch each)
1/2 cup almond sliced. 1/2
cup sultana
1/2 teaspoon of saffron
1/2 cup of crushed cheese
2-3 teaspoon of pure ghee
1 cup
sugar
Direction
1) Take water in a pan. When it starts to
boiling add saffron, cinnamon .Boil the water.
2) Take another pan . Add Ghee in it. Add
rice and fry. Be careful about the heat. Don’t burn the rice.
3) Now add the boiling water in rice. Cover
the pan and cook it in medium heat.
4) When there is less water and rice looks
almost cooked ,decrease the heat . Now
add cheese and sugar.
5) Cover the pan with a strong lid. If
needed put something heavy on it so that the vapor can’t go out. Cook the rest
of the dish with minimum heat.
6) Spread
sultana and almond on the polao before serve.
Gajar ki cheese
halwa
Gajar means carrot. This delicious dish
is made with carrot and cheese. After a strong hot meal this dessert is just
splendid to eat.
Ingredients
1 kg Carrot (grated) 2
pieces of cinnamon (1 inch each)
1/2 cup almond sliced.
1/2 cup sultana
1/2 cup of crushed cheese
2-3
teaspoon of pure ghee
1 cup sugar
Direction
1) Take a pan . Add Ghee in it. Add
cinnamon ..
2) Add carrot. Now add sugar.
3) Cover the pan and cook it in minimum
heat.
4) When there is less water and carrot
looks almost cooked ,decrease the heat . Now
add cheese.
5) Cover the pan with a strong lid. Cook
the rest of the dish with minimum heat.
6) Spread
sultana and almond on the halwa before serve.
Shahee Sheer
Khurma
It’s a delicious Mughlai desert. Usually
Muslims cook it during the celebration
of Eid .It’s almost like a part of ritual in every Eid festival.
Ingredients
1 lit milk
1 teaspoon of ghee 2
white cardamom
4 pistachio
(sliced)
4-5 sliced dry date
1/2
cup mawa/khoya
Saffron 1 pinch 1/2
cup of sugar
1/2
cup Indian vermicelli
Description
1) Pour ghee in a pan add vermicelli in it.
Fry until it turns red.
2) Add milk and stir.
3) Add cardamom and saffron.
4) Add sugar . Add khoya/mawa.
5) Spread rest of the ingredients.
6) Serve it cold.
Pineapple Sheera
It’s a healthy Mughlai dessert. Fresh
Pineapples are best for the this dish.Because it gives a beautiful golden color
and a sweet aroma.
Ingredients
1 cup of chopped pineapple 1
lit milk
1 teaspoon
of ghee
4
pistachio (sliced)
4-5 sliced dry date 1/2
cup of sugar
1/2
cup Indian vermicelli 1/2 cup chopped cashew nut 1/2
cup chopped pistachio (grated)
2 pieces of cinnamon (1’’ each)
1 pinch of Saffron
Description
1) Pour
ghee and pour vermicelli in a pan. Fry it in medium heat until it gets a
brownish.
2) Add milk and sugar. Add cinnamon and
saffron.
3) Add pineapple. Stir the sheera until it turns thick.
4) Spread cashew nut ,dry date, and
pistachio over the sheera .
5) Serve it cold .
