Malai Roll Sheer Khurma

By Food Fusion · 90 min

Ingredients

Instructions

1. Heat the cooking oil (1 tbsp) in a pan, add pistachios and almonds and fry for 30 seconds.
2. Add the dates, milk, milk powder and cream, mash well and cook on low heat for 5-6 minutes.
3. Turn off the heat, let the malai mixture cool completely.
4. Trim the bread slices, spread 1 tbsp of malai mixture on each, and roll them up tightly.
5. Heat the oil (¼ cup) in a pan and fry the rolls on low heat until golden, turning them occasionally. Set aside.
6. For the sheer khurma: heat the oil (¼ cup) in a pot, add the boiled pistachios, almonds and dry dates and fry on low heat for 2-3 minutes.
7. Add the crushed vermicelli and raisins and fry on low heat for 2-3 minutes or until fragrant.
8. Add the boiled milk, sugar and cardamom powder, bring to a boil, then cook on low heat for 8-10 minutes until thickened.
9. Stir in the kewra water and cook on medium heat for 4-5 minutes.
10. Arrange the malai rolls and sheer khurma in a serving dish and garnish with pistachios and dried rose petals.

Summarized from Food Fusion's video. Watch it for the details.

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MilkCreamBreadAlmondPistachioRaisinDateVermicelli