Eid-ul-Fitr is a festival that marks the end of holy month of Ramazan, which is accompanied by big feast and celebrations. After fasting for an entire month, Muslims enjoy this festival with mouth-watering dishes.

Muslims indulge in creamy desserts ideal for the occasion, which is also known as ‘meethi Eid’, . Here try some of the traditional Eid desserts this time with some unique touch in it.

Fruits and dry fruits Seviyan

• Vermicelli - 1 cup
• Caramel Sugar - 1/2 cup
• Water - 3 Cups
• White Sugar- 1.5 cup
• Black Pepper powder- 4 pinches
• Cardamom powder- 1/4 teaspoon
• Dry fruits- walnut, Raisins, cashew nuts, almond- 1/2 cup
• Ghee/Clarified Butter- 4 tablespoon
• Fruits (apple, pineapples, mango, peach) 1 cup

Recipe:

1. To prepare the caramel sugar, sprinkle the sugar in a thin layer at the bottom of a saucepan. Pour water over the sugar slowly and evenly so that all of the sugar is covered.
2. Cook the sugar and water on a medium heat until the sugar dissolves. Stir it properly so that no lumps are formed. Once the sugar turns dark brown in colour, turn off the flame.
3. Now fry the vermicelli in ghee till the vermicelli turns golden brown in colour.
4. Take a pan and pour in water to boil. Once the water starts boiling, lower the flame and add in the roasted vermicelli to it. Let it cook for 4 minutes. Once the vermicelli is cooked, add in the white sugar and mix it well.
5. Now add in the prepared caramel sugar, cardamom powder, black pepper powder and mix it well.
6. Meanwhile fry the dry fruits in ghee/clarified butter. Add these in the seviyan and mix it well.
7. Serve it in a bowl and garnish it with dry fruits and your choice of fruits.

Custard Shahi Tukre

• Bread slices 6
• Sugar 1 cup
• Vanilla custard 2 tbsp
• Fresh milk ½ liter
• Condensed milk 1 tin
• Pistachio 20 (chopped)
• Almonds 20 (chopped)
• Yellow food color 1 pinch
• Oil as required

Recipe:

1. Cut the slices into 4 pieces and deep fry them.
2. Take milk in the pan and add in sugar and yellow food color.
3. When the sugar dissolves add custard dissolved in the cold water.
4. Cook it to thicken.
5. Add the slices in the dish and pour the milk over it and add in almonds and pistachio.
6. Then add in condensed milk and garnish it and serve.

Arabic Sheer Khurma

• Coloured vermicelli 200 grams
• Milk 2 litres
• Sugar 250 grams
• Saffron colour ¼ tsp
• Clarified butter 100 grams
• Almonds 10 (sliced)
• Pistachios 10 (sliced)
• Raisins 10 grams
• Dates 100 grams (sliced)
• Green cardamoms 3
• Cinnamon sticks 2
• Cloves 3
• Screw pine essence a few drops

Recipe:

1. Heat clarified butter in a pan and add the cinnamon sticks, cloves, green cardamoms, dates, almonds, pistachios, raisins and coloured vermicelli.
2. Stir continuously and then add the milk and cook on medium flame.
3. Now add the sugar, saffron color and screw pine essence and cook until the mixture begins to boil.
4. Serve warm or cold.

Lab-e-Shireen

• 1 liter Milk
• 2 Banana
• 150g Mango
• 100g Red Jelly
• ½ cup Custard Powder
• 100g Vermicelli
• ½ cup Sugar
• 1 tbsp Vanilla Essence
• 50g Raisin
• 50g Almond Chopped
• 50g Pistachio Chopped
• ½ cup Cream
• 150g Fruit cocktail

Recipe:

1. In a pan, add milk and heat it for a while.
2. Now, add custard powder mixed with little milk.
3. Now, add vermicelli and cook for 5 minutes.
4. Now, add Sugar, vanilla essence, raisins, almonds, pistachio and cook for 2-3 minutes then cool it.
5. Now, add mix fruits, mango, banana, grapes, cream, red jelly, and mix it well.

Mango Barfi

• 250ml mango pulp (3-4 mangoes pureed)
• 100ml condensed milk
• 100mls double cream
• ½ tsp freshly ground cardamom powder
• 240 gms milk powder
• 8-10 pistachios coarsely crushed

Recipe:

1. Line a flat dish with baking paper. Sieve the milk powder to rid of all the lumps. Add all the chopped mango to a blender and blend to a smooth puree. Strain the puree through a sieve to get a thick mix.
2. Add the condensed milk to the mango puree and mix well. In a small sauce pan add the mix and bring to a boil. Simmer stirring frequently on a low heat for 10-12 mins. The mix will reduce slightly. Add the double cream and continue cooking for a further 15 minutes. Also add the ground cardamom powder. The barfi mix will thicken.
3. Now using a whisk and working quickly add the milk powder; a few tablespoons at a time. Whisk well until all the milk powder has blended in. Keep the heat low and stir to make sure there are no lumps. It will come away from the sides of the pan and form a smooth dough.
4. Set the barfi in the lined flat dish, smooth out the edges and sprinkle with pistachios. Cool and set in the refrigerator for 2-3hrs or preferably overnight. Cut into squares and serve.

Besan and Coconut Laddo

• 1/2-cup dry coconut
• 2-cups besan
• 1-cup sugar (as desired)
• 2-tablespoons ghee
• 2-tablespoon almond powder
• ½ -tablespoon cardamom powder

Recipe:

1. Take dry coconut and grind it in the mixer till it turns into a nice dry powder.
2. On low flame, heat 1 and ½ tablespoon of ghee in a pan and fry the besan till it turns nice and dark almost red. (Do not panic as this will take at least ten minutes, remember do not fry a lot as it will burn);
3. Now add powdered coconut, powdered almonds, powdered cardamom and sugar and fry for a while.
4. Let it cool.
5. Once cool, using the left over ghee make small bite seized ball.
6. Let it set for a while and then serve.

Meethi Tikiyan

• Plain Flour 2 Cups
• Semolina 4 tbsp
• Coconut Powder 1/2 Cup
• Ghee 5 tbsp
• Sugar 1 Cup
• Baking Powder 1/4 tsp
• Green Cardamom Powder 1/2 tsp
• Sesame 2 tbsp
• Warm Milk 1/2 Cup

Recipe:

1. Take a bowl add Warm milk and sugar and mix it well until it dissolved.
2. Take a large bowl and add plain flour, semolina, coconut powder, baking powder, green cardamom powder, sesame and mix it well and then add Ghee and mix it and then knead it with warm milk mixture and then cover with cloth and rest it for 1/2 hour.
3. After that make a ball of the dough and rolling it (approx 1/2 inch) and then cut it with circle shape cutter and then fry it into preheated oil/ghee on medium flame until it become gloden brown color.

Chocolate Kheer with nuts

• 1 litre full fat milk
• 1/2 cup Basmati Rice
• 1 tablespoon vanilla extract
• 1/2 cup sugar
• 150 grams dark chocolate (chopped coarsely)
• Whipped cream, roasted halzenuts and other nuts for topping

Recipe:

1. Wash the basmati rice well with water a few times. Soak it in 2 cups of water and set aside.
2. In a heavy bottomed saucepan, bring milk to a gentle simmer, making sure not to scorch the bottom. Drain the water from the rice, and add the rice to the pan.
3. Keep stirring occasionally to ensure the rice doesn’t stick to the bottom or scorches it. Once the rice is cooked through, and the kheer has thickened up, about 40-45 minutes, add vanilla extract and sugar. Mix well and simmer for another 2-3 minutes.
4. Switch off the flame and mix in the chocolate. Stir well till the chocolate has melted completely. Let this cool down slightly before serving. Top with whipped cream or vanilla ice cream and your favourite roasted nuts.