Eid Al fitr marks the transition from a month of self-restraint to a day of joy, gratitude and celebration. The day begins with Salat al-Fajr (morning prayer). Friends, families and loved ones come together to exchange gifts, express love, and enjoy an elaborate Eid feast. Just like every festival, food is an essential part of Eid celebrations, and no Eid is complete without classic traditional sweets. Here’s a collection of tasty sweet recipes to brighten your celebration.
4 traditional sweets for Eid:
i) Kimami Sewaiyan
Eid is incomplete without a bowl of rich and aromatic kimami sewaiyan. The delicious combination of khoya, makhana, nuts, coconut, milk, sugar, and ghee-roasted vermicelli makes it a star of the Eid feast.
Ingredients of Kimami Sewaiyan
- 1 Cup semiya
- 1 cup khoya
- 1 cup sugar
- 1 cup milk
- 1-1/2 cup water
- ghee (as needed)
- 1 tsp cardarmom powder
- 1 cup phool makhana (lotus seeds), chopped
- 1/4 cup almonds (slivered, for garnishing)
- 1 tbsp whole cashews ((slivered, for garnishing)
- 1 tbsp raisins (for garnish)
- 2 tbsp dry coconut (kopra)
How to make Kimami Sewaiyan
1.To begin making Kimami Sewai Recipe, heat a pan on a slow flame and roast dry sewai till it turns dark brown. Keep it aside. Make sure to avoid over-roasting the delicate sewai.
2.In the same pan, heat ghee and fry the fox nuts/makhana till it gets crunchy. It will take 5 to 6 minutes on low medium heat.
3.After 5 to 6 minutes, add dry fruits and saute it for about 2 minutes. Lastly, add coconut as it burns quickly, be very careful. Fry altogether and keep aside.
4.In a deep pan, add sugar, khoya, milk, water and mix it well. Put it on the flame and keep stirring till the first boil. Slow down the flame to cook the sugar syrup till it gets thicker and you feel heavy while stirring.
5.Add 1/2 cup water or milk to the thick syrup and give another boil.
6.Add roasted sewai, dry fruits makhana coconut mixture and cook on a slow flame for about 4-5 minutes and switch off.
7.Sprinkle green cardamom powder and mix well. Cover the lid and leave for 10 minutes. Switch off the heat, give it a mix and garnish with almonds, cashews and raisins.
ii) Rose Phirni
A delectable and fragrant milk and rice based Indian dessert served in mitti ke kasore. Milk thickened with rice flour and flavored with cardamom, saffron, rose water and rose petal powder. Serve this delicious Indian dessert at your next family get-together.
Ingredients of Gulabi Phirni
- 1 Cup basmati rice, soaked
- 1/2 cup milk
- 1/4 tsp cardamom powder
- 2-3 cups milk
- 3-4 strands saffron
- 3 tbsp sugar
- 1 tbsp rose petal powder
- 2 tsp rose water
How to make Gulabi Phirni
1.Wash and soak the kasore in water for 10-15 minutes.
2.In a mixer, blend the soaked rice and 1/2 cup milk together. Not into a very fine paste, a little grainy.
3.In a pan, add the 2 cups milk and the rice paste. (Adjust the milk quantity according to the consistency.)
4.Add cardamom powder, saffron, rose petal powder, rose water and sugar.
5.Keep stirring till thick and lump free.
6.Once thickened, pour the phirni mixture into washed kasoraas.
7.Top it with some fresh rose petals.
8.Refrigerate for 2-3 hours.
9.Serve.
iii)Sewaiyan
A quintessential Eid dessert, sewaiyan is a rich, creamy dish made with ghee-roasted vermicelli, milk, khoya, sugar, and dry fruits. Serve it warm on its own or pair it with puri for a festive indulgence.
Ingredients of Seviyan
- 500 gm Vermicelli
- 1 litre Full Cream Milk
- 10 gm Pistachios
- 10 gm Almonds Flakes
- 50 gm Desi Ghee
- 50 gm Khoya
- 2 gm Green Cardamom Powder
How to Make Seviyan
1.Heat ghee in a deep bottomed pan. Add the seviyan and roast till golden brown. Once done, remove from heat and keep aside.
2.Boil milk in a pan. Add the chopped nuts and cook for 2-3 minutes. Add sugar and mix well with the milk.
3.Grate khoya and add it to the milk. Cook till the mixture thickens. Add the seviyan and cook for 5 minutes or till no liquid remains.
4.Add powdered cardamom and mix well. Garnish with chopped nuts and enjoy cold or hot!
iv) Shahi Tukda
Crispy fried bread slices are soaked in thick, sweetened milk (rabdi) and topped with crunchy nuts and dry fruits, making it a must-have for Eid.
Ingredients of Shahi Tukda
- 4 slices Large white bread (edges trimmed off)
- Ghee (clarified butter) for deep-frying
- 2 tbsp sugar
- 1/2 cup milk
- Rabri (made of 1/2 kg milk)
- 1 tsp gulab jal (rose water)
- 1/2 cup malai (clotted cream) or thick cream
- Vark (silver leaves, optional)
- For garnish:
- 2 tbsp almonds (slivered), blanched
- 2 tbsp pistachios (slivered), blanched
- Few rose petals (optional)
- saffron
How to Make Shahi Tukda
1.Cut the bread slices into half, lengthwise, and deep fry in hot ghee, till crisp.
2.Dissolve the sugar in the milk and bring to a boil, and keep aside till cool enough to handle.
3.Dip the bread in the milk and sugar solution, and arrange the pieces in a serving dish, in one layer.
4.Mix the rose water in the `rabri' and spoon it over the bread slices, to cover all of them.
5.Spoon the malai or cream over the center of each slice.
6.Garnish the vark over this, in case you are using it.
7.Garnish with almonds, pistachios, rose petals and the saffron strands. Serve hot or chilled.
Source: NDTV
Bd-pratidin English/ Afia
