Eid Sheer

Ingredients

Milk- 4 litres

Rice-1 cup + 1 cup milk to ground it

Sugar-1.5 bowl (about 700 grams or 3 cups)

Suji Sewai (roasted brown)-100 grams

Ghee- 1 cooking spoon

Grated cocunut-1

Blanched Almonds-20-25

Chironji-2 tbsp

Raisins-20-25

Cardomon powder-1 tsp+1tsp

Crushed walnuts- 15-20

Broken cashew nuts-10-15

Kevda -1 tbsp

Recipe

1. Boil the milk in a big bowl nicely and let it thicken so that it becomes good in taste. Keep stirring so the milk is not touched in bottom and getting burned.

2. Make a paste of washed and dried rice in a mixer or else boil rice so that its cooked in 1.5 cups water. Then add a cup of cold milk to it and mash it nicely so its completely broken and add in milk .

3. If rice paste is added it requires cooking milk more so rice are done.

4. Keep stirring continously . Take sewai and break it into very small pieces and take ghee in a kadai and add sewai to it and saute it nicely till golden brown.

5. Add sewai to the milk and keep stirring continously. Once the rice and sewai seemed done. Add the nuts and sugar in the end and then add kevda water to it. (Sugar should be added in end as it slows process...let sugar dissolve)

6. Pour in bowls when hot so that a layer forms on top.

7. Decorate with grated coconut, almonds and cardamom powder and freeze.

8. It tastes awesome when cold.

Sukhi Sewai

Ingredients

Suji Sewai(Roasted brown)-100 grams

Raisins-10-15

Cardomon seeds/powder-3-4

Chironji-2 -3 tsp

Grated cocunut-1/2

Blanched almonds-10-15

Sugar- 2 -3 cups (1.5 bowl)

1-2 cups water

Milk-1 cup (optional)

Ghee- 1 cooking spoon for roasting and another spoon for sewai

Recipe

1. Break sewai into small pieces and roast sewai in ghee so that it becomes golden brown and remove. Generally sewai becomes very hard so if u cook the sheera next day. Heat the roasted sewai and add 1/2 cup of water and some milk so it softens and is not hard.

2. Take ghee in a big pan and add raisins in it and cardomon seeds. Let raisins swell and keep low flame so raisins don't blacken. Immediately add water and sugar to it.

3. Let sugar cook till its nicely done for about 10-15 minutes. Cook it till it becomes sticky.

4. Then add dry fruits and sewai to it and close lid and cook it till sewai is done. Also add some milk so that sewai doesn't become hard.

5. Remove when done and decorate with some grated coconut and serve.

Note: If sewai seems hard one can put on flame and add some milk and heat it and it becomes soft and tastier.

Doodh sewai is cooked by boiling 1 ltr milk and then adding a cup or sugar and cooking till dissolved and then adding a cup of brown suji sewai till done.

Apple Nut Cake!

INGREDIENTS

* Granulated Sugar- 2 cups (Make it powdered by blending in a mixer and leave 1-2 tsp for sprinkling or one can use caster sugar)

* Butter-1/2 cup (melted)

* Eggs-3 eggs

* All-purpose flour(Maida)-1 1/2 cups

* Baking soda-1 teaspoon

* 1 pinch salt

* Ground cinnamon-1 1/2 teaspoons

* Vanilla extract-1 1/2 teaspoons

* Apple - peeled, cored and chopped -2 cups (5 small apples)

* Walnuts- 1/2 cup

*Almonds-3/4 cup(1/2 cups for cake and remaining for top)

* Raisins-1/4 cup

*Yogurt-1/2 cup

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet(I used spring form cake maker). In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside.

2. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts.Also add 1/2 cup of yogurt for moistness Put some flaked almonds above the mixture.

3. Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.(It took around an hour for me).

4. Sieve some powdered sugar and serve.

P.S. I made some home variations in the original recipe and this recipe turned bit heavy but heavenly if you are a nut fan.