Eid is just around the corner, and the time for celebrations is here. The festive mood is most celebrated when with friends and family. As the moon shines on you with its holy light, you immerse in the festivities that culminate after a month-long fast! It is time for feasting! While a buffet of yummy Biriyani, juicy Kebabs and spicy Curries; no celebration is complete without a platter of the finest desserts filled with the goodness of dry fruits and the richness of authentic royal Kashmiri Kesar. Sublime shares the secret recipes of some of the most popular desserts that you cannot do without this Eid.
SHEER KHURMA RECIPE
Usually made on the morning of Eid ol Fitr, and eaten for breakfast after Eid namaz, Sheer Khurma is like a warm beginning to the festivities. You need only a handful of ingredients to prepare this delectable dessert. Quick and easy to make, this recipe, draws inspiration from the traditional recipe but is slightly different, to suit to everyone’s palate.
Ghee; Nuts and Dry Fruits (pistachios, cashews, and almonds); Vermicelli; Milk; Cardamom pods; Sugar; Khoya/Evaporated milk or Condensed milk
Step 1: Start by melting ghee or butter in a pot, and add the nuts. Roast until fragrant, and set aside for later use.
Step 2: Add vermicelli to the same pot, and roast it for a few minutes until golden brown and nutty. Keep stirring continuously and ensure that the vermicelli doesn’t burn.
Step 3: Add milk and cardamom to the pot. Cook on medium flame for 15 minutes. Continue to stir, to avoid sticking to the pan.
Step 4: Slowly add sugar, and cook another 5-7 minutes. Continue to stir.
Step 5: Add Khoya, condensed milk or evaporated milk at this stage to get the thick creamy texture. Cook well for another 5 minutes until slightly thickened.
Step 6: At this stage, the recipe is almost ready. All you have to do is garnish with the already roasted nuts and mix well.
Serve warm or cold!
Falooda is one of the most loved desserts. And if made properly, one of the tastiest desserts in town. There are many variations of Faloodas available across the country, and this variation with a custard twist is a must-try.
Ingredients: Ghee; Vermicelli; Milk; Saffron; Sugar; Custard Powder; Basil Seeds; Dry fruits (Cashews, Almonds, Black Raisins); Seasonal Fruits of your choice.
Step 1: Melt some ghee in a pan, and roast some vermicelli, and keep it aside.
Step 2: In another deep vessel, add milk and saffron and stir well. Add sugar and stir again. Then add the roasted vermicelli and mix. Cook it for some time.
Step 3: Add custard powder into some different cold milk and mix well to avoid lumps. Pour the custard mix into the deep vessel and stir continuously. Keep aside and let it cool.
Step 4: After it cools down, transfer the prepared custard vermicelli into a bowl. Add basil seeds, cashew, almond, black raisins, and chopped fruits to the bowl. Mix well and let it chill.
Serve it chilled.
A traditional Mughlai dessert, Shahi Tukra is, as the name suggests, a royal treat for special guests, enjoyed during special occasions. An excellent choice for dinner parties and festivals, it is a simple recipe that hardly takes any time to make.
Sugar; Water; Milk; Custard Powder; Rose Petals; Saffron; Cashew Halves; Almonds; Bread slices; Edible Oil
Step 1: Take a deep pan with milk, and heat it on simmer. Add some sugar and cook for approximately 5-7 minutes. Once the sugar is completely dissolved add 1 tablespoon of custard powder. Cook until the consistency thickens. Allow it to cool.
Step 2: Meanwhile, take another pan to prepare the sugar syrup. Heat little water in the pan and add sugar to it. Cook for 5 minutes or until the syrup gets a sticky consistency. Let it cool down.
Step 3: Now, in a different pan heat sufficient edible oil. Cut bread slices into triangular shapes from the middle, and add them to the oil. Fry until lightly golden.
Step 4: Dip the fried bread directly into the ready sugar syrup. Allow the bread to soak in the syrup for a few minutes.
Step 5: Take a serving pan and place the sugar syrup-coated bread slices onto it. Pour the thickened milk mixture over it and garnish it with sliced dry fruits and rose petals.
It tastes best when served cold.
Dates are an integral part of the entire holy month of Ramzaan. What could be more fulfilling than to culminate the season with a generous filling of the goodness of dates?! The Dates Halwa is another much-loved recipe that can be enjoyed throughout the year.
Seedless dates; Milk; Powdered Sugar; Ghee; Cashews; Elaichi (cardamom) powder
Step 1: Remove the seeds from fresh pulpy dates by Sublime and chop them into smaller pieces. Now, add milk and chopped dates to a pan and bring it to a boil.
Step 2: Once it comes to a boil, lower the flame and consistently keep stirring on a low flame until the milk thickens.
Step 3: In a different pan, fry the cashews in ghee and set it aside.
Step 4: As the mixture thickens and takes the consistency of a blended paste add the powdered sugar, ghee, and cashews. Keep stirring and cooking the mixture until it starts to leave the sides of the pan.
Step 5: Once the mixture starts leaving the pan, add elaichi powder (fresh ground cardamom pods) to the mixture, and let it mix well. Now spread a thin layer of the mixture onto a greased plate and let it set.
Once cool, cut it into desired pieces and serve like a barfi. Buy dates online from our store.
This traditional Indian dish is a slow-cooked dessert that is mostly enjoyed in Northern India. This aromatic Indian pudding is traditionally served cold, in earthen bowls or matkas, adding to the earthy flavours. You will not regret trying it.
Basmati rice; Whole Milk; Sugar; Blanched and Peeled Almonds & Pistachios; Cardamom Powder or crushed green cardamoms pods; Kashmiri Saffron; Rose Water
Step 1: Rinse the rice a couple of times in water. Drain the water and let it dry. Grind the dried rice to a coarse powder resembling fine semolina.
Step 2: Take hot boiling water in a small bowl. Add the nuts and cover the bowl. Let them soak in the hot water for 30 minutes, and drain the water. Allow the dry fruits to cool a little, and peel and chop them.
Step 3: Take aside 1 tablespoon of warm milk in a small bowl, add saffron strands and keep aside.
Step 4: In a thick-bottomed broad kadhai, heat some milk. As the milk reaches a boil, lower the flame and add the ground rice. Stir and add sugar also.
Step 5: Continue to cook on a low to medium flame, but do not cover the pan. Stir at equal intervals and avoid lumps to be formed.
Step 6: When the cooking process is almost complete, add the dry fruits, cardamom powder and saffron-infused milk.
Step 7: Stir and cook until the phirni thickens and the rice granules are cooked completely. Once ready, add rose water. Allow it cool in room temperature before refrigerating the dessert.