The much-awaited Eid day is finally here after a month of fasting. While your Eid trolley may have the essential Eid items (sandwiches, kababs, cake), there are always recipes you can try out that will impress your friends and family. Read on to see these dessert recipes that are sure to win you tonnes of praise from your loved ones.
Kulfa inspired dessert
2 cups milk.
2-3 strands of saffron.
Condensed milk 2tbsp.
Corn flour, to thicken.
225g cream cheese.
20g instant gelatine powder.
75g sliced almonds- about 3/4th cup.
Dehydrated fruits, optional.
Sugar, as required.
1 large pack Marie biscuits or any digestive biscuits and 3 tbsp butter for the base.
- Make the base for the dessert by finely grinding the biscuits and melted butter in a food processor. Spread and press it tightly in your serving dish and put it in the freezer to set.
- Boil the milk with an unopened cardamom and saffron for five minutes on medium heat. Add condensed milk and sugar and cook for five minutes or more. Add the almonds and fruits. To make the mixture thick, add corn flour dissolved in water; this will give you a custardy consistency.
- Put it in a bowl to cool down for a bit; however, while the water is lukewarm add cream cheese to it.
- Dissolve 4-5 tbsp in hot water and add it to the custard.
- Pour over the biscuit base and put it in the fridge to set.
- Garnish with whipped cream before serving.
Coconut mithai Ingredients:
200g grated coconut.
Half cup milk.
300g condensed milk.
- Heat two tbsp of oil in a non stick pan and fry the cardamoms for a minute or two, then add coconut and milk to it.
- When the colour turns off white, add condensed milk to the mixture.
- Keep stirring till the mixture starts to get sticky.
Take it out and shape the mixture into balls or small tikkis; roll in grated coconut and cool and you are done.
You can also line a dish with baking paper and press firmly onto it. Once cooled, cut into cubes and garnish with almonds or cashew nuts.
For three glasses you will need:
3 and 1/2 glass water.
Three cardamoms (open).
Sugar to taste. I usually use 2-3 tsp per glass.
Juice of one large lemon, a little more than 1/4th cup.
- Cook the water, sugar and elaichi on medium heat for at least 15 minutes, covered.
- Strain and cool.
- Add the lemon juice and chill.
- Serve with mint leaves and ice cubes in the glass.
Happy cooking and Eid Mubarak! Go eat some.
Published in The Express Tribune, August 9th, 2013.
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