This Eid, you can cook up a storm at home and celebrate the festival with your loved ones. Indulge in a sweet date pudding topped with caramel sauce or a masala-filled shahi tukda. Enjoy these recipes to make the most of Eid-al-Fitr this year.
Eid recipes to whip up at home
Sticky Date Pudding by chef Ali El Bourji from the Ayamna Kitchen at Atlantis, The Palm.
Date Pudding Recipe
- Butter – 220 g
- Castor sugar – 650 g
- Egg – 440 g (approx 9 whole eggs)
- Date paste – 650 g
- Water – 700 ml
- Flour – 650 g
- Baking soda – 30 g
In a mixer, cream butter and sugar together.
Boil the date paste and water together until combined
Add the whole eggs to the butter and sugar mixture.
Once creamed, add the date paste mixture to the above.
In the end, fold in the flour and baking soda to the mixture.
Pour into greased moulds and bake at 180 C until cooked.
- Castor sugar – 1 kg
- Butter – 100 g
- Cream – 1 L
Caramelise the sugar until golden, put the cream into this mixture and stir.
At the end, add butter to this mixture, Whisk until combined.
Pour caramel sauce over date cake and garnish with almond flakes.
Eid recipes by chef Sanjyot Keer, Your Food Lab
Masala milk recipe
Prep time: 15 minutes
Cooking time: 20 minutes
Makes 750 grams of masala powder
Ingredients for homemade special masala milk powder
- Cashew nuts – ½ cup
- Almonds- ½ cup
- Pistachios -½ cup
- Black pepper (crushed) – 1 tsp
- Grated nutmeg – 1 ½ tsp
- Milk powder (optional) – 4 tbsp
- Cardamom – 15 to 18 (I remove the covering; you can add them whole)
- Saffron – ½ g
- Turmeric powder – 1 tsp
- Set a pan on medium heat and dry roast the almonds, pistachios and cashew nuts.
- Remove them off heat after 3-4 minutes and let them cool.
- In a mixer-grinder add the roasted nuts, saffron, black pepper, grated nutmeg, milk powder, turmeric and milk powder. The milk powder gives the milk the extra creaminess. You could avoid it if you do not have it.
- Now grind using the pulse mode or in very short intervals, you could also do this in batches and make a coarse powder.
- The special home-made masala milk is ready. You can use 3 tbsp for every liter of milk.
- Store it in a clean airtight container and refrigerate it. It stays good for a month.
Ingredients for masala milk
- Milk – 2 l
- Cashew nuts – 7 to 8 (For the paste)
- Water – ¼ cup (for blanching the cashew nuts)
- Saffron – 5 to 6 strands
- Sugar – I added 10 tbsp (you could add more or less, or use sativa or sugar free)
- Slivered nuts of your choice. I added 3 tbsp of almonds, cashews and pistachios
The secret ingredient for a creamy thick masala milk is cashew nut paste and in most of the shops, they add thickening agents like cornflour. We will use cashew nut paste. Blanch the cashew nuts in water for 4-5 minutes. Cool them down and make a really fine paste. Really fine!
Now if you are making hot milk, use the full paste. If you are making chilled milk add half the paste because once the milk is cooled down the milk will thicken a lot. Now set a large vessel and add the milk. Bring the milk to a boil and lower the heat. Now add in the milk masala powder, I used 6 tbsp for 2 litres of milk. Add in the cashew paste, some extra saffron for the colour and flavour.
Add in the sugar, now you can add in the sugar later too because you will know how much you need to add. So, add it after 8 to 10 minutes. I added everything together in a hurry. You could use sugar-free options too. Now cook the milk on a low flame for 8 to 10 minutes while stirring in intervals. In between just add some chopped or slivered nuts for the extra bite. The masala milk is incomplete without the bite in it. Once the milk is cooked for about 8 to 10 minutes you can serve the milk hot, tastes super in winters.
If you fall into my category, you can chill it. Stays good for 2 days in the fridge, not more.
Shahi tukda recipe
Prep time: 20 mins
Cooking time: 1.5 hours
Shahi tukda masala
- Almonds – ¼ cup
- Green cardamom – 3 to 4 (skinless)
- Black cardamom – 1 (skinless)
- Black peppercorns – 3 to 4
- Fennel seeds – 1 tbsp
Grind all the ingredients well in a grinder, Shahi tukda masala is ready, it can be stored in the fridge in an airtight container.
Ingredients for rabari
- Full fat milk – 1 ½ litre
- Sugar – 3 tbsp
- Shahi tukda masala – 2 tbsp
In a heavy bottom pan, bring the milk to a boil. Lower the heat and stir continuously to prevent the milk from sticking to the bottom of the pan. Once the layer of the cream starts to form, start collecting the cream on the edges of the pan. Scrape the cream layer stuck on the edges and repeat the process until the milk reduces to a third. Add sugar, and cook for 7 to 8 minutes while stirring. Add the shahi tukda masala and stir well. Cool the rabari and refrigerate it before serving.
Ingredients for chashni
- Sugar – 1 cup
- Water -1 cup
- Saffron strands – 12-15
- Cardamom powder – a pinch
Let the sugar dissolve. Add the saffron strands and cardamom powder. Cook the syrup and bring it to one string consistency. Cool the syrup to a lukewarm temperature.
Ingredients for shahi tukda
- Brown bread slices – 8 to 10
- Ghee for frying
Cut the brown bread slices into four triangles. In a pan heat ghee to shallow fry the bread triangles on both the sides until crisp and golden brown. Drain excess ghee and cool down the fried breads.
How to assemble
Coat the fried bread triangles with the sugar syrup. Top it up with the chilled rabari and finish it by sprinkling shahi tukda masala, a few almonds and pistachios slivers and some dried rose petals (optional).
Mango phirni recipe
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 11-12 sakoras/kullhad
Rice – 100 g (raw)
Ripe Mango – 2 to 3 (1 cup pulp)
Full fat milk – 1 litre
Sugar – 100 g or as per taste
Elaichi powder – a pinch
Almonds – (chopped) 1 tbsp
Cashew nuts – (chopped) 1 tbsp
Pistachios – (chopped) 1 tbsp
Salt – a pinch
Ripe mango slices
Fresh mint sprigs
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice. Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.
Once the rice is completely dried, transfer in a mixer-grinder and grind to coarse texture, make sure not to grind too much. Soak the grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni. Set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process. Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, chopped nuts and stir well. Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5 -7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well. Transfer immediately in a kulhad to set. Set in the fridge for a minimum of three to four hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and few fresh mint leaves.