What is Eid without a big dose of yummy home-made desi desserts! After all, it is called meethi Eid for a reason! While we all love the quintessential sheer khurma, custards and cakes, here are a couple of new recipes you can try out to keep the taste buds tantalized!
Bread Kunafa
Ingredients:
1 loaf of sliced bread
100g unsalted butter
1 small pack of cream
1 small pack of ground mozzarella cheese
Ground pistachios (for garnish)
For the sugar syrup:
1 cup sugar
1 cup water
1 tsp lemon juice
1 tsp rose water
½ tsp orange blossom water
Grind the bread slices to make bread crumbs and mix in butter. Spread the melted butter over a baking pan and then place a layer of bread on it. Then spread a layer of cream and sprinkle some of the cheese. Add the rest of the bread and butter mixture. Bake for 15 minutes at 180°C or till the top turns golden.
For the syrup, place the sugar water and lemon juice in a pan and let the sugar dissolve. Once dissolved, let it simmer for 10 mins on low heat. Turn off the heat and add the rose water.
Sprinkle the pistachios and serve with sugar syrup.
Meethi Seviyan
Ingredients:
¼ cup chopped almonds
1 tbsp ghee
1 cup condensed milk
50g khoya
1 cup milk
1 tsp powdered green cardamom
2 cups vermicelli (seviyan)
¼ cup pistachios
3 tbsp raisins
Heat the ghee in a deep bottomed pan. Add the vermicelli and roast till fragrant on a low flame.
Boil the milk in a pan, add the chopped nuts and cook for 2-3 minutes. Add sugar and allow it to dissolve. Then add the condensed milk and cook on low flame till it mixes well with the milk.
Finely grate the khoya, add it to the milk and cook till the mixture thickens. Add the vermicelli and cook till no liquid remains. Add the powdered cardamom and mix well. Garnish with chopped nuts and serve cold.
Badaam ka Halwa
Ingredients:
2.5 cup sugar
3 strands of saffron
1 cup milk
1 cup ghee
2 cups soaked almonds
Soak the almonds in hot water for an hour. Once done, remove the outer skin of the almonds and grind them to make a paste with milk, sugar and saffron.
Heat half cup of ghee in a heavy-bottomed pan. Once the ghee is sufficiently hot, add the almond paste and cook till the mixture thickens.
Add the remaining ghee at intervals and keep stirring till the halwa reaches the desired consistency.