SHEER KHORMA

                         SHEER KHORMA

Ingredients:
Very Fine nylon vermicelli-250 gms
Whole milk- 1 litre
Sugar-1/4 cup
Cardamom powder-1/2 tsp
Rose water-1 tsp(optional)
Saffron-4-5 (soak in 3 tbsp warm milk)
Chopped/slivered Mixed nuts- 1/2 cup
(Badam,pista,cashews,raisins)
Ghee- 1/4 cup

Method:
1.In a wide pan,add ghee and fry the nuts till golden brown and keep aside.
2.In the same pan,roast the vermicelli for 2-3 mins without burning it and keep aside.
             
3.Again in the same pan,add the milk and let it boil in medium heat.
4.Once it starts to boil,then simmer it for 4-5 mins.
5.Layers starts to form in the milk like rabdi,which enhances the taste of the sheer korma.
            
6.Let the milk reduce a little bit.
7.Add the roasted vermicelli and blend.
           
8.Let the vermicelli get cooked well in the milk.
9.Add sugar and let it boil.
           

10.Add cardamom powder,rose water and soaked saffron.
11.Add the fried nuts and stir.
           
12.Sheer Korma is now ready to serve.
13.Serve it hot or cold.
           
Note:
1.Sheer Korma need not be too thin nor too thick.
2.Do not add sugar until the vermicelli is completely cooked.
3.Do not over-cook the vermicelli, as it tastes good when it's not sticky.
4.You can finally heat some ghee and add it on top of the sheer khorma which is completely optional,where u get a rich taste to the dessert.

PINEAPPLE BUTTER CAKE

                PINEAPPLE BUTTER CAKE

Ingredients:
Maida/All purpose flour-1 1/2 cup
Egg-3 large
Sugar-3/4 cup
Butter-3/4 cup
Pineapple essence- 1tbsp
Milk-1 tbsp
Pineapple syrup/juice-2 tbsp
Dried pineapple -1/2 cup
Salt-1/4 tsp
Baking powder-1tsp

Method:
1.Let the eggs and butter come to room temperature.
 Preheat the oven @350°F for 10 mins.
2.In a wide bowl,add the butter and blend with the egg beater for 3-4 mins in medium speed.
          

3.When the butter is soft and creamy,add the sugar and blend again for 2 mins.

             
4.Add 1 egg at a time and blend till well combined.
5.Finish adding all the 3 eggs and beat to make them creamy.



6.Add milk ,essence and pineapple syrup to the egg mixture.

7.In a sieve,add flour,salt and baking powder and sift to combine all the items.



8.Add the flour mixture little by little and blend well with the egg beater.
9.Coat the dried pineapple chunks with 1 tbsp of dry flour.

10.Add the dried pineapple to the cake mixture  and  blend.
11.Place a parchment paper on the pan and apply butter on all sides.

12.Transfer the mixture to the pan to 3/4 level .
13.Tap the pan twice for the batter to settle evenly.
           
14.Bake in the oven @350°F for 30 mins or until the toothpick or knife inserted in the centre of the cake comes out clean.
15.Remove the cake from the pan running a knife through the sides to take out easily.
           
16.Remove the parchment paper from all
sides.
17.Pineapple butter cake is ready to slice and serve. 


                       

CHOCOLATE ICE CREAM CAKE

I have used my regular chocolate cake recipe.

@https://fhamisfeast.blogspot.com/search?q=Chocolate+cake+&m=1

Ingredients:

All purpose flour/Maida-1 3/4 cup
Sugar-2 cups
Salt-1/2 tsp
Egg-2 (large)
Baking powder-1 1/2 tsp
Baking soda-1 1/2 tsp
Instant Coffee powder-1 tsp
Cocoa powder-3/4 cup
Milk-1/2 cup
Warm water-1/2 cup
Vanilla essence -2tsp
Oil(any flavorless)-1/2 cup
Sugar syrup-1/2 cup(Mix 2 tbsp sugar with 1/2 cup water)
Ice-cream-vanilla and chocolate 
(Homemade or store bought)

Method:
       Preheat the oven @350°F
1.Measure all the dry ingredients.
2.Sieve all purpose flour/ maida,baking soda, baking powder,cocoa powder.keep aside.


3.In a bowl,add sugar,salt,instant coffee powder ,warm water,milk,vanilla essence and blend well.
4.Beat the eggs in a whisk for 2-3 mins.
5.Add the beaten eggs to the sugar mixture. 

Milk+vanilla ess

Coffee powder + warm water

Beaten egg

Egg+sugar+milk+coffee

              
6.Now add oil and the dry flour mixture .
7.Add the wet ingredients to the dry mixture little by little and blend with a whisk without any lumps.

                
                           

8.Grease a baking tray with butter or dust it with flour or add a parchment paper.
9.Pour the batter to the tray and tap it twice for the batter to settle well.

             
10.Bake in the oven @350°F for 30 - 40 mins,or until a toothpick/knife inserted into the centre of the cake comes out clean.
11.Let it cool and come to room temperature.
12.Run a knife through the edges and turn it upside down.
13.Remove the parchment paper.Flip it over.      
                    
                            

14.Slit the cake into four horizontal slices. 

15.Crumble the top hard layer and use it for garnishing. 

16.In the same empty cake pan, place a cling wrap leaving extra edges to cover the whole cake later.

          
                             

17.Place one slice of the cake, and add sugar syrup and apply a layer of ice cream.

                  
                              

18.Place the next layer of cake and apply sugar syrup all over and coat them with ice cream.

              
19.Place the last slice and add left over ice cream and add the cake crumbs.
              
                             

20.Cover it with the cling wrap and freeze for 4-5 hours.

21.Remove them from the frozen pan.

22.Cut them into thin slices and serve chill.