Eid Sweet Dish Recipes
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Seviyan
Ingredients:
Seviyan - 1/2 cups
Whole milk - 2 cups
Sugar - 3-4 Tbsp
Raisins, Cashew nuts - 1/4 cup
Cardamom powder - 1/2 tsp
Pure Ghee [Clarified butter] - 1 tsp
Method:
Heat pure ghee in a pan and fry vermicelli until they are light brown color and keep it aside
In the same pan fry raisins and cashew nuts and keep them aside
Bring milk to boil. Reduce the heat and add vermicelli and keep stirring in between
Cook for 4-5 minutes or until the vermicelli turns soft
Add sugar, raisins, cashew nuts and cardamom powder
Serve hot or cold
Note:
On cooling if the pudding thickens add more milk for desired consistency.
Ingredients:
Seviyan - 1/2 cups
Whole milk - 2 cups
Sugar - 3-4 Tbsp
Raisins, Cashew nuts - 1/4 cup
Cardamom powder - 1/2 tsp
Pure Ghee [Clarified butter] - 1 tsp
Method:
Heat pure ghee in a pan and fry vermicelli until they are light brown color and keep it aside
In the same pan fry raisins and cashew nuts and keep them aside
Bring milk to boil. Reduce the heat and add vermicelli and keep stirring in between
Cook for 4-5 minutes or until the vermicelli turns soft
Add sugar, raisins, cashew nuts and cardamom powder
Serve hot or cold
Note:
On cooling if the pudding thickens add more milk for desired consistency.
Gulab Jaman (by chef Zakir):Recipe
Ingredients
250 gm lasa khoya
2 tsp sooji(semolina)
1/4 tsp soda
1 tbsp flour
1/2 tsp ghee
1 cup sugar
1/2 beaten egg
2 cup water
Method
Add beaten egg, sooji, soda, flour and ghee in lasa khoya. Mix it well like a dough.
Begin to knead gently, and continue to do so until the entire mass comes together into a ball. At this stage, as you knead, your palms should become greasy. Make small balls.
If the ball breaks apart, knead and then roll into a ball.
Fry the balls on low flame. Oil should not be so hot.
Bring water and sugar to a boil.Drop these balls into the boiling sugar syrup one at a time. These balls will double in size when done, so make sure there is enough room in your pan. You can serve them with or without sugar syrup.
Ingredients
Method
Sheer Khoorma
Ingredients:
* 1 gal 2% milk
* 1/2 cup sugar
* 1/2 cup almonds, blanched, skin removed and sliced thin
* 1/4 cup pistachios, blanched, skin removed and sliced thin
* 1/4 teaspoon saffron
* 1 cup fine roasted vermicelli, broken up (found in Indo-Pak grocery stores)
* 1 teaspoon rose water
* 1/2 cup raisins
* 5 dried dates, soaked and cut in four
* 1/2 cup sugar
* 1/2 cup almonds, blanched, skin removed and sliced thin
* 1/4 cup pistachios, blanched, skin removed and sliced thin
* 1/4 teaspoon saffron
* 1 cup fine roasted vermicelli, broken up (found in Indo-Pak grocery stores)
* 1 teaspoon rose water
* 1/2 cup raisins
* 5 dried dates, soaked and cut in four
Method:
Place milk in heavy pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and boil for 5 minutes. Add dates and raisins, cook 5 minutes. Add rest of ingredients, except rose water. Cook 15 minutes, turn heat off and add rose water. Cover and let sit for ¸ hour. Garnish with toasted almond slices.
Coconut burfi
Ingredient
1 cup Clarified Butter
2 cups Coconut (fresh shredded)
3 cups Sugar
4 cups Milk
1 cup Clarified Butter
2 cups Coconut (fresh shredded)
3 cups Sugar
4 cups Milk
Method
Add all the four above mentioned ingredients to a deep non stick vessel.
Allow the milk to boil on low flame stirring the contents occassionally.
Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.
If you cannot, then wait for some more time before you can try it out again).
Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter) .
Cut the mixture into squares and allow it to cool .
Almond Ice Cream
Ingredients:
1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar
Method:
The almonds are to be placed in a large bowl ,covered with cold water and set aside. Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
Drain the almonds .After grinding them them roughly mix it together with the 1/2 pint of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.
Ingredients:
1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar
Method:
The almonds are to be placed in a large bowl ,covered with cold water and set aside. Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
Drain the almonds .After grinding them them roughly mix it together with the 1/2 pint of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.
Kheer - Rice Pudding
Ingredients:
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
Method:
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.
Ingredients:
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
Method:
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.
Coconut burfi
Ingredient
1 cup Clarified Butter
1 cup Clarified Butter
2 cups Coconut (fresh shredded)
3 cups Sugar
4 cups Milk
Method
Add all the four above mentioned ingredients to a
deep non stick vessel.
Allow the milk to boil on low flame stirring the
contents occassionally.
Once the milk starts thickening, check if the
mixture has attained the required consistency (A
simple test is to wet your hand, put some mixture
on the palm and see if you can roll it up into a ball.
If you cannot, then wait for some more time before
you can try it out again).
Keep stirring the contents throughout the whole
process Once the consistency is right, pour the
mixture on to a greased tray (greased with ghee or
butter) .
Cut the mixture into squares and allow it to cool .
Dried Seviyan
Makes 10 servings
5 tablespoons canola oil
One 7-ounce package, roasted vermicelli*
2 cups whole milk
4 tablespoons slivered almonds
8 to 10 whole cardamom pods
1/2 cup of sugar
20 shelled and sliced pistachios
Place oil in a medium-size pot, break the vermicelli into inch-long pieces and add to oil. Cook vermicelli over medium heat, stirring occasionally. After about 5 minutes — or when the noodles turn walnut brown — add the milk and almonds.
Pinch the cardamom pods to release the seeds, and add both seeds and shells to vermicelli. Add sugar. Cover and cook 20 to 25 minutes over medium heat. The noodles will begin to soak up the milk.
Check every 5 minutes to see how much milk has been absorbed; stir occasionally. When the milk has just about evaporated, turn the heat to low in order; the noodles should separate. Heat for 10 minutes.
Garnish with pistachios and serve warm in separate bowls.
Makes 10 servings
5 tablespoons canola oil
One 7-ounce package, roasted vermicelli*
2 cups whole milk
4 tablespoons slivered almonds
8 to 10 whole cardamom pods
1/2 cup of sugar
20 shelled and sliced pistachios
Place oil in a medium-size pot, break the vermicelli into inch-long pieces and add to oil. Cook vermicelli over medium heat, stirring occasionally. After about 5 minutes — or when the noodles turn walnut brown — add the milk and almonds.
Pinch the cardamom pods to release the seeds, and add both seeds and shells to vermicelli. Add sugar. Cover and cook 20 to 25 minutes over medium heat. The noodles will begin to soak up the milk.
Check every 5 minutes to see how much milk has been absorbed; stir occasionally. When the milk has just about evaporated, turn the heat to low in order; the noodles should separate. Heat for 10 minutes.
Garnish with pistachios and serve warm in separate bowls.
Milky Seviyan
Makes 8 to 10 servings
1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra (optional)*
In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.
Ladle into bowls to serve.
*Kewra is a South Asian flower essence, commonly used in South Asian sweets. It and the roasted vermicelli are available at South Asian markets.
Makes 8 to 10 servings
1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra (optional)*
In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.
Ladle into bowls to serve.
*Kewra is a South Asian flower essence, commonly used in South Asian sweets. It and the roasted vermicelli are available at South Asian markets.
Halwa Poori
Makes 8 servings
5 tablespoons canola oil
1 stick of butter
1/2 cup cream of wheat
2 1/2 cups water
3/4 cup sugar
6 sliced, blanched almonds
8 to 10 cardamom pods
In a medium saucepan, heat the oil and butter over medium heat. When the butter is nearly melted, add the cream of wheat.
Stir the mixture until it turns an almond-brown color. Turn off the heat. (Make sure the heat is off for at least 5 minutes before adding the sugary syrup below.)
In a separate pan over medium heat, add water, sugar, almonds and cardamom pods, pinching the seeds out and adding both seeds and the shells. When the sugar is melted and the water is at a slight boil, turn off the heat. Add the sugary syrup to the cream of wheat mixture.
Over medium heat, stir the cream of wheat and sugary syrup mixture constantly, so it doesn't stick to the pan. When it starts to stick together, slightly cover the pot. Let it cook for 15 to 20 minutes over medium heat, stirring every couple of minutes. It's done when it develops a dough-like consistency.
Poori
You can buy frozen pooris from a South Asian grocery store, or you can try a shortcut my mother learned from Nighat Auntie, using freshly fried flour tortillas.
Makes 15 servings
2 cups canola oil
30 flour tortillas
Add canola oil to a 4-inch-deep frying pan and heat. When the oil begins to crackle, gently slide a tortilla into the pan. With a slotted steel spatula, tap the tortilla in the oil, and it should bubble up in a few seconds and become a puffy, oily tan bread. Remove it, and place it on a napkin to absorb the oil. Repeat and stack the pooris together. Serve two fried tortillas per serving of halwa.
Makes 8 servings
5 tablespoons canola oil
1 stick of butter
1/2 cup cream of wheat
2 1/2 cups water
3/4 cup sugar
6 sliced, blanched almonds
8 to 10 cardamom pods
In a medium saucepan, heat the oil and butter over medium heat. When the butter is nearly melted, add the cream of wheat.
Stir the mixture until it turns an almond-brown color. Turn off the heat. (Make sure the heat is off for at least 5 minutes before adding the sugary syrup below.)
In a separate pan over medium heat, add water, sugar, almonds and cardamom pods, pinching the seeds out and adding both seeds and the shells. When the sugar is melted and the water is at a slight boil, turn off the heat. Add the sugary syrup to the cream of wheat mixture.
Over medium heat, stir the cream of wheat and sugary syrup mixture constantly, so it doesn't stick to the pan. When it starts to stick together, slightly cover the pot. Let it cook for 15 to 20 minutes over medium heat, stirring every couple of minutes. It's done when it develops a dough-like consistency.
Poori
You can buy frozen pooris from a South Asian grocery store, or you can try a shortcut my mother learned from Nighat Auntie, using freshly fried flour tortillas.
Makes 15 servings
2 cups canola oil
30 flour tortillas
Add canola oil to a 4-inch-deep frying pan and heat. When the oil begins to crackle, gently slide a tortilla into the pan. With a slotted steel spatula, tap the tortilla in the oil, and it should bubble up in a few seconds and become a puffy, oily tan bread. Remove it, and place it on a napkin to absorb the oil. Repeat and stack the pooris together. Serve two fried tortillas per serving of halwa.
Shahi Tukda
An indian take on the famous bread pudding and a delicious way to use up slightly old bread.
Ingredients
1 loaf bread, cut each slice diagonally into half, deep-fry till golden
1 litre milk
200gms sugar
200gms solidified milk(khya)
100gms cashew paste
Chopped pistachios, for garnishing saffron, a pinch, dissolved in 25 ml hot milk
Mehtod
Boil together milk, saffron and half the sugar till sugar is well dissolved.let it cool.
meanwhile, cook together khoya, cashew paste and remaining sugar till sugar dissolves and khoya melts.
Soak bread pieces in the milk mixture and lay it in a single layer on a tray.
Spread khoya mixture over it and garnish with pistachios.
Serve chilled
An indian take on the famous bread pudding and a delicious way to use up slightly old bread.
Ingredients
1 loaf bread, cut each slice diagonally into half, deep-fry till golden
1 litre milk
200gms sugar
200gms solidified milk(khya)
100gms cashew paste
Chopped pistachios, for garnishing saffron, a pinch, dissolved in 25 ml hot milk
Mehtod
Boil together milk, saffron and half the sugar till sugar is well dissolved.let it cool.
meanwhile, cook together khoya, cashew paste and remaining sugar till sugar dissolves and khoya melts.
Soak bread pieces in the milk mixture and lay it in a single layer on a tray.
Spread khoya mixture over it and garnish with pistachios.
Serve chilled
Muhallabia
In Turkey there is a saying:"One should eat sweetly and speak sweetly" and the turks take the adage quite seriously, as is evident from the huge range of desserts they prepare. Muhalabia is one of them. An easy-to-mke dessert, MUhalabia is a delightful combination of flavours.
Ingredients
200gms cornflour
600ml milk
5tbsp sugar
2tbsp rose water
1tsp vanilla essence
1 tbsp clarified butter
nuts (almonds, pistachios or peanuts), for garnishing
Mehtod
Mix milk with sugar, rose water, vanilla and clarified butter and let it boil for 5-10 min
Reduce heat to low, then add cornflour and mix continuously until it thickens.
Remove from heat and garnish with your choice of nuts. Refrigerate for 15 min and serve.
In Turkey there is a saying:"One should eat sweetly and speak sweetly" and the turks take the adage quite seriously, as is evident from the huge range of desserts they prepare. Muhalabia is one of them. An easy-to-mke dessert, MUhalabia is a delightful combination of flavours.
Ingredients
200gms cornflour
600ml milk
5tbsp sugar
2tbsp rose water
1tsp vanilla essence
1 tbsp clarified butter
nuts (almonds, pistachios or peanuts), for garnishing
Mehtod
Mix milk with sugar, rose water, vanilla and clarified butter and let it boil for 5-10 min
Reduce heat to low, then add cornflour and mix continuously until it thickens.
Remove from heat and garnish with your choice of nuts. Refrigerate for 15 min and serve.
Keskul
Ingredients
1/2 cup each,milk, cream and coconut milk
2 egg yolk, beaten
15gms cornstarch
3/4 cup sugar
1/4 cup each, ground almonds and roasted almond flackes
30gms coarsely chopped pistachios
20fms shredded coconut.
Method
whisk together egg yolk, sugar, ground almonds, cornstarch, cream and milk. Heat the mixture in a saucepan, stirring constantly on medium heat. When it begins to bubble, add almond flakes.
Boil for a minute, stirring constantly. Take it off the heat and stir in coconut milk.
spoon in serving bowls and let it cool for an hour. Garnish with coconut and pistachio.
Chill and serve.
Ingredients
1/2 cup each,milk, cream and coconut milk
2 egg yolk, beaten
15gms cornstarch
3/4 cup sugar
1/4 cup each, ground almonds and roasted almond flackes
30gms coarsely chopped pistachios
20fms shredded coconut.
Method
whisk together egg yolk, sugar, ground almonds, cornstarch, cream and milk. Heat the mixture in a saucepan, stirring constantly on medium heat. When it begins to bubble, add almond flakes.
Boil for a minute, stirring constantly. Take it off the heat and stir in coconut milk.
spoon in serving bowls and let it cool for an hour. Garnish with coconut and pistachio.
Chill and serve.
SHAHI TUKRA RECIPE (Bread Pudding)
Ingredients:
8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis
Preparation:
Ingredients:
8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis
Preparation:
- Heat the milk and sugar stirring continuously.
- Put 1 tsp ghee to prevent the milk from flowing over.
- Reduce the milk to 1/2 qty. cool the milk.
- Add the kismis and cardamom powder.
- Fry the bread slices in ghee till golden.
- Dip in milk for 2 minutes.
- Remove and put in the milk piesh prepared previously. Serve cool
BADAM KA HALWA
Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
Ingredients:
2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk
How to make badam halwa:
- Leave the almonds in hot water for 1 hour.
- Remove the outer skin and grind to a paste with the milk.
- Make sugar syrup and boil till it reaches a one string consistency.
- Add the badam paste and cook till it thickens.
- Add the kesar colour.
- Add ghee little by little stirring continuously on low heat.
PISTA KULFI RECIPE
Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Preparation of kulfi recipe :
Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Preparation of kulfi recipe :
- Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
- Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
- Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
- Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
- To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.