FOOD TRENDS

RELISH THIS EID AL FITR CELEBRATIONS WITH THESE DELICIOUS TREATS

It’s almost time to bid goodbye to the holy month of Ramadan and get ready for three days of nothing but fun and food! The aura of spirituality will soon be replaced with celebrations, gratitude and the divine aroma of freshly made sweets. 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!

KUNAFA

In saucepan, add sugar, water and cook until sugar is dissolved.

Add lemon juice and saffron essence, mix well and cook until thickens & set aside.

In bowl, add vermicelli and crush well.

Add butter and mix properly.

Taka out half quantity of butter coated vermicelli in a separate bowl and reserve for later use.

Add yellow food color, mix well & set aside.

In baking pan, add colored coated vermicelli and spread evenly.

Add ricotta cheese or khoya and crumbled it with the help of the hands and spread evenly.

Add mozzarella cheese and spread it, loose the edges and again add a layer of reserved butter coated vermicelli.

Bake in preheated oven at 180 C for 20-25 minutes.

After baking, pour generously warm sugar syrup and garnish with pistachios.

SPECIAL NAWABI SAWAIYAN

In a pan, add clarified butter and let it melt; add vermicelli, mix well & cook on low flame for 2-3 minutes.

Add sugar and dry milk powder, mix well and cook on medium flame for 5-6 minutes while mixing in between.

Add pistachios, almonds and mix well.

Take out 1/3rd vermicelli in a bowl and reserve for later use.

Transfer the remaining vermicelli in a serving dish, and press gently to set a layer.

Take another pan, add milk, cream and whisk well; add sugar, stir and bring it to boil.

Prepare a mixture of cornflour, custard powder, milk in a small bowl.

Slowly add mixture in boiling milk, keep stirring and cook until custard is thick (2-3 minutes).

Pour hot custard mixture over assembled vermicelli.

Now add and spread reserved vermicelli over custard layer, cover with cling film & let it cool at room temperature.

Garnish with almonds, pistachios, cham cham, refrigerate and serve chilled!

CANDI AND COFFEE CUSTARD TRIFLE

In a processor, add candi biscuits and crush, set aside.

In a jug, add milk, condensed milk, instant coffee, whisk well and transfer to a squeeze bottle; set aside.

In a pot, add milk, sugar, cream and whisk well.

Turn on the flame and cook on low flame for 3-4 minutes.

Add 3-4 tbs of crushed candi biscuits (reserve remaining for later use),instant coffee, whisk well and bring it to boil.

-In a small bowl, add milk, cornflour and whisk well.

Now add dissolved cornflour in boiled milk, whisk well and cook until custard thickens (2-3 minutes).

Let it cool completely while whisking.

In serving dish, add and spread reserved crushed candi biscuits and spread evenly.

Pour prepared coffee syrup and let it rest for 5 minutes.

Drizzle chocolate syrup, walnuts, prepared candi and coffee custard, chocolate syrup.

Add and spread whipping cream evenly.

Refrigerate until chilled.

Sprinkle crushed candi biscuit and drizzle chocolate syrup.

Decorate with whipped cream, candi biscuits and serve!

MATKA KULFI

In grinder, add bread slice, grind well and set aside.

In pan, add milk and bring it to boil.

Add grinded bread slice, mix well and cook on medium flame until thickens (approx. 10-15 minutes) and keep stirring in between, take out in a jug and set aside for later use.

In the same pan, add milk, sugar, cardamom powder, dry nuts, mix well and bring it to boil on low flame for 6-8 minutes and keep stirring.

Turn off the flame, add prepared thick milk mixture, mix until well combined and set aside.

Dip clay molds in water for 1-2 hours.

Place clay pots directly on the flame, pour cooked kulfi mixture and bring it to boil then take out in a bowl.

Repeat the same procedure with remaining kulfi milk.

Pour the kulfi mixture into clay molds (makes 9-10) and let it cool.

Cover with aluminum foil and freeze for 8-9 hours to overnight.

BREAD MALAI ROLL

In a pan, add milk and bring it to boil and add sugar cardamom powder, saffron milk, almonds, pistachios and cream. Mix continuously and cook until it reduced to half of the original quantity. Set aside. Now in another pan add milk, milk powder and mix until no lumps remaining without turning on the flame. Then turn on the flame and cook it for 2 to 3 minutes. Add butter, sugar and cardamom powder, cream and cook it continuously until it becomes thickened. Now in a small bowl add cream, cashew nuts, almonds and pistachios. Mix it well, your malai is ready. Now keep it aside. Take a slice of fresh bread and cut off the sides and roll it out into a thin sheet. Now spread the prepared malai evenly on one side of the bread. Take khoya and form it into a shape of round cylinder shape. Put it on one end of the slice and roll it in a form of roll. Lastly place them in a tray and put rabri milk and garnish with pistachios cherries and saffron milk.