INTERVIEW WITH ZEHRA NISHAT from @zahranishat

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It feels so good when you get to connect with someone who is so just like you in many ways.My guest for today's interview is someone i feel super connected....we have never met..never seen each other in person still it feels we know each other from ages. An amazing..charismatic and wonderful lady Zehra Nishat from @zahranishat.

SO,lets find out more about  Zehra.





1--Tell us about yourself.


To be honest, I always believe in making the most of every moment in life. Giving your best shot and putting your best foot forward. When I was a kid , I was pampered to the core by my family and friends were life . Got married and blessed with a husband who is takes care of me like a kid.



2--How is your experience so far in the world of blogging?


 I have been in blogging since two years now and trust me it’s not a piece of cake. I give my soul to it because it’s my passion now. But what I have known so far , it’s a give and take system, no matter how genuine and raw you are.


3-How will you des…

LUCKNOWI SHEER KHURMA

                       

As the EID celebration has come to an end...I still decided to share my famous SHEER KHURMA's recipe...as many people in personal have asked me that you please share the recipe...

We cannot make the way it is made in EID..

So i thought lets write it down....

Kyunki EID to or bhi aani hai in sha allah and kabhi kabhi yunhi meetha khaane ka mann karta hai and its one most of the easiest dessert that can be made very very easily.

I make this SHEER KHURMA using BANARSI SEWAIYAN......so let me first explain what is banarsi sewaiyan. Banarsi sewaiyan are very very thin and fine quality of sewaiyan and once cooked nicely it kind of feelS like melt in the mouth type of texture.

We get these from INDIA...especially LUCKNOW and are also available in KANPUR..bhai thats what i know..but i think its called banarsi so BANARAS mein to zaroor milti hogi..

You can make it using other type of sewaiyan also..using banarsi is not mandatory..ye to bus hum logon ki zubaan pe uska flavour chadh gaya hai so hum mehnat karke INDIA se mangate hain..if someone is coming or we get while coming back after visiting INDIA.

LETS GET TO THE RECIPE-

PREP TIME-15-20 MINUTES
COOKING TIME- 1 AND 1/2  HOURS

INGREDIENTS-

MILK-3.78 LITERS
SEWAIYAN-1/4 CUP
SUGAR-1 AND 1/2 CUP (can be adjusted according to taste)
CASHEWS-1/4 CUP
ALMONDS-1/4 CUP
FOX NUT (MAKHANA)- 1 CUP
GHEE-4 TABLESPOON
KEWRA- FEW DROPS

GARNISH WITH FEW CHOPPED ALMONDS AND CASHEWS

METHOD-

BOIL 3.78 LITERS OF MILK IN A BIG POT.ONCE MILK COMES TO BOIL ADD SUGAR TO IT AND LET IT COOK TILL SUGAR DISSOLVES COMPLETELY.

KEEP STIRRING IN BETWEEN SO THAT SUGAR DOESN'T STICKS TO THE BOTTOM OF THE PAN.

TILL THE TIME MILK AND SUGAR ARE BEING COOKED TAKE A PAN..ADD GHEE TO IT..LET IT GET WARM THEN ADD CASHEWS..ALMONDS AND FOX NUT AND ROAST THEM TILL NICE AND FRAGRANT.

AFTER ROASTING THE NUTS LET IT COOL DOWN COMPLETELY..ONCE IT COOLS DOWN GROUND IT COARSELY IN THE MIXER....YOU WILL GET A COARSE DRY FRUITS POWDER.

NOW ADD THIS POWDER TO THE MILK WHICH IS STILL COOKING...LET THE MILK COOK ON SLOW FLAME TILL THIS DRY FRUIT POWDER BECOMES SOFT AND THEN ADD 1/4 CUP OF SEWAIYAN AND COOK TILL SEWAIYAN BECOME SOFT AND MILK HAS REDUCED TO 1/2 OF WHAT IT WAS BEFORE....

ONCE SEWIAYAN HAVE COOKED AND MILK HAS REDUCED CLOSE THE GAS..ADD FEW DROPS OF KEWRA.

GARNISH IT WITH CHOPPED ALMONDS AND CASHEWS.

I LIKE TO SERVE IT COLD SO I MAKE IT A DAY BEFORE AND STORE IT IN FRIDGE...THAT GIVES IT A DISTINCT AND AMAZING TASTE. YOU CAN SERVE IT HOT TOO..THAT DEPENDS COMPLETELY ON YOUR PREFERENCES.

IF YOU GUYS TRY THIS RECIPE DO LET ME KNOW IN THE COMMENTS BELOW...I HOPE IT WILL PROVE HELPFUL TO YOU ALL.


HOPE YOU GUYS LIKE MY BLOG DON'T FORGET TO SHARE IT WITH FAMILY AND FRIENDS.

That is all for today.
Thank you for the read.
Bye.




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