Celebrate Eid With Delightful Desserts

By on August 4, 2013
seviyan-4

Celebrate Eid With Delightful Desserts
The pious month of Ramzan is on its verge to end. After Ramzan, Muslims will celebrate Eid-ul-Fitr with ardent delight. Eid-ul-Fitr is the time to break the routine of month long fasts and have delicious food. Muslims visit to mosque for special prayers and all the friends and relatives have a small get together where all of them have Eid meal collectively to build a feeling of unity among each other and spread the happiness and love all around.
So here we are sharing two delightful recipes of Eid Seviyyan and Sheer-Khurma desserts with Udaipurites by Mrs.Sabina Hita.
1.SEVIYYAN

sevaiyyan0
sevaiyyan
Ingredients :

  • 2 Cups of milk
  • 2 Tablespoon Of Rice
  • 3 Tablespoon Of Sugar
  • 1/4 Cup of blanched almonds (sliced)
  • 1 Teaspoon of Green cardamom (crushed)
  • 1/2 Teaspoon of Kewra essence
  • Silver or Gold foil paper (varak)

How to Cook:
Soak rice in water for few hours, after removing water, grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderate low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Now add almonds and put in serving bowl and chill. Garnish with silver or gold foil paper (varak) and serve.
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2.SHEER-KHURMA

sheer-khurma
sheer khurma
Ingredients:

  • 1 Pack Vermicelli
  • 1 Gallon fresh whole milk
  • 1 Cup sugar
  • 20 cloves whole cardamom pods
  • 1/2 Tea spoon cardamom powder
  • 1 Cup slivered almond, cashews and pistachios
  • 1/2 Cup fresh cream
  • 1/2 Teaspoon saffron strands
  • 3 Tablespoons charoli nuts
  • 1/2 Cup light brown raisins
  • 1/2 Teaspoon rose water
  • 1 Tablespoon butter

How To Cook:
Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4-cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved. The vermicelli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.
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Hope these Eid desserts will sweeten your feverish mood on Eid-Ul-Fitr. Eid Mubarak.

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