Eid Treat With Eid Delights, Eid Treat With Eid Delights

Eid Treat With Eid Delights

Eid Treat With Eid Delights: Ramadan is about to end in a week & Eid-ul-Fitar is just around the corner. After Ramadan Recipes post how what about trying some new recipes for Eid now. Eid-Ul-Fitar is also known as Meethi Eid which is all about Sweet Dishes.

With a collection of sweet & Savory recipes for Eid days you can make changes in your menu plan for Eid recipes.

PISTACHIO FUDGE BARFI

Ingredients

2 cups Pistachios

1/4 cup Fresh coconut, grated

1 cup Sugar

1 teaspoon Cardamom (Elaichi) Powder

How to make Pista Burfi Recipe

To begin making the Pista Burfi Recipe, soak the pistachios in warm water for about half an hour. Once soaked, drain the water and blend the pistachios along with the coconut in the blender until you can a almost smooth burfi mixture. Keep the mixture aside.
The next step is to make the syrup for the burfi. In a medium size sauce pan; stir in the sugar and 1/4 cup water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.
Once the sugar syrup has reached the right consistency, add the ground pista and coconut mixture, the cardamom powder to the sugar syrup.
With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
In 10 to 15 minutes, the pista burfi mixture will thicken and will come away from the sides of the pan. This happens with the coconut and pista releasing its oil.
At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.
Transfer the mixture on a greased square pan and spread it evenly on the top and press it down so its sets well. Allow the pista burfi to cool completely.
Once cooled, cut the Pista Burfi into squares and serve.
You can also serve it after your delicious meal of Dal Makhani, Aloo Bhindi Sabzi, Palak Raita, Phulka and Jeera Rice.

LEBANESE SEMOLINA PUDDING

A very popular dessert throughout the Middle East, this Lebanese Semolina Pudding (Layali Lubnan) includes sweet-tart cranberries, thick coconut cream, ground pistachios, and a floral-scented syrup. This vegan recipe can whipped up quickly, then it chills in the fridge until you are ready to dig in.

Ingredients

8 cups cold milk

11/2 cups semolina

2 eggs

3 tablespoons rose waterSYRUP:

4 cups white sugar

2 1/4 cups water

1/4 teaspoon lemon juice

TOPPING:1 cup whipping cream 1 tablespoon white sugar 1/3 cup finely chopped pistachio nuts

How To Make It

Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9×13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don’t worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.