Suran Mughlai Sheera | How to make Suran Mughlai Sheera

3.5 from 2 reviews
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By Honey Upadhyay
Created on 9th Jul 2017
  • Suran Mughlai Sheera, How to make Suran Mughlai Sheera
Suran Mughlai Sheeraby Honey Upadhyay
  • Suran Mughlai Sheera | How to make Suran Mughlai Sheera (3 likes)

  • 2 reviews
    Rate It!
  • By Honey Upadhyay
    Created on 9th Jul 2017

About Suran Mughlai Sheera

It is milk based recipe, rich in dry fruits and mawa. However the basic ingredient is suran ( elephant foot yam) which is normally used as a vegetable. Just try it as a sweet to get amazing taste.

Suran Mughlai Sheera, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Suran Mughlai Sheera is just mouth-watering. This amazing recipe is provided by Honey Upadhyay. Be it kids or adults, no one can resist this delicious dish. How to make Suran Mughlai Sheera is a question which arises in people's mind quite often. So, this simple step by step Suran Mughlai Sheera recipe by Honey Upadhyay. Suran Mughlai Sheera can even be tried by beginners. A few secret ingredients in Suran Mughlai Sheera just makes it the way it is served in restaurants. Suran Mughlai Sheera can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Suran Mughlai Sheera.

  • Prep Time10mins
  • Cook Time60mins
  • Serves4People
Suran Mughlai Sheera

Ingredients to make Suran Mughlai Sheera

  • Milk 1/2 litre
  • Peeled and wash suran 250 grasm
  • Vinegar 3 tablespoons
  • Condensed milk 1/4 cup
  • Ghee 5 tablespoon
  • Cinnamon powder 1/4 teaspoon
  • Green cardmon powder 1 pinch
  • Roasted nuts ( cashew, pista) 2 tablespoon each
  • Raisins 2 tablespoon
  • Rose syrup 4 tablespoon (optional)

How to make Suran Mughlai Sheera

  1. Boil suran with water and vinegar.
  2. After boiling, wash properly. It's necessary to discard vinegar taste.Then grind to make a smooth paste of suran.
  3. Heat milk in heavy bottom vessel and reduce till 1/4th.
  4. Take a nonstick kadai, heat ghee then add suran paste. Roast gently until golden colour.
  5. At this time, add reduced milk and stir.
  6. Add condensed milk and stir.
  7. When sheera mixture leaves the kadai then switch off. Now add chopped roasted dry fruits, raisin, cinnamon powder and green cardamon powder (you can add extra ghee for richness)
  8. Lastly add rose syrup and serve ( rose syrup is totally optional).
My Tip: After boiling, wash properly for 5 minutes. It is compulsory to remove citrus taste. Cinnamon gives an amazing taste.

Reviews for Suran Mughlai Sheera (2)

Amrisha Vohra3 months ago
delicious...
Reply
Honey Upadhyay
3 months ago
thank you

Manisha Shukla3 months ago
Something different dear. Inspired to try something like this.
Reply
Honey Upadhyay
3 months ago
thank you

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