1. Vermicelli pudding-
Ingredients:
150 g vermicelli, 3 tbsp butter or ghee, 1/4 cup caster sugar, 5 cardamom pods, 1/4 cup raisins, 1 cinnamon stick,
1/3 cup blanched almonds, 2 cups water or milk, 2 tbsp desiccated coconut.
Method:
1. Roast vermicelli over low heat until it turns a few shades darker.
2. Take out from flame and keep aside to cool. Melt the butter in a saucepan.
3. Add cardamom, cinnamon, raisins and almonds and stir for a while.
4. Add water to the mixture and bring to the boil.
5. Later, add sugar and mix until it dissolves and forms a syrup. Stir in vermicelli.
6. Cook it over low flame, keep stirring occasionally until most of the water evaporates and the mixture leaves the sides of the pan.
7. Put mixture into a buttered pan and leave to set to room temperature for at least 4 hours before cutting into squares.
8. Garnish with lightly toasted dry coconut.
2. Sheer khurma-
Ingredients: 2 litres fresh milk, 1 cup vermicelli, 2 tbsp ghee or oil, 6 soft dates, pistachio crushed, almonds crushed,
, ½ tsp cardamom powder, 1 cup sugar.
Method:
1. Boil fresh milk and Leave it at low flame till it changes its colour and reduces 45%.
2. Take ghee and heat it in a pan and fry vermicelli on low flame till it turns light brown.
3. Now add nuts and fry for a second.
4. Then add it in boiled milk with some sliced dates, sugar and cardamom powder.
5. Cook it for 10 minutes at low flame till the milk starts thickening. Take in another bowl and let it cool.
6. Garnish with nuts and keep it in the refrigerator till serving.
3. Kahk- Eid cookies-
Ingredients: 3 cups flour, 1 Tbsp granulated sugar, 1/2 tsp cinnamon, 3 Tbsps toasted sesame seeds, 1/2 tsp dry yeast, 1 cup ghee, 1/3 cup warm water, Salt to taste,
Powdered sugar.
For the pistachios and honey filling-1 Tbsp ghee or butter, 1 Tbsp flour,1 tsp sesame seeds, 1/2 cup honey, 1/2 cup of pistachios.
Method:
1. Take a medium-sized bowl, add the flour, salt, sugar, yeast, cinnamon and sesame seeds.
2. Add ghee and mix until completely absorbed.
3. Add water and stir it and mix until you get a consistent dough.
4. Cover and keep it for an hour. Now prepare the filling.
5. Heat up the pot over medium flame, add ghee or butter then add flour, mix until flour turns golden brown.
6. Remove from heat and add sesame and honey mixing well, return mixture to low heat until it thickens.
7. Take out from the heat, add pistachios and mix it well. Let it cool down for some time then form 20 small sized balls.
8. Place dough balls in a plate and cover them with plastic wrap. Now start filling and give shape to the back.
9. Take a ball, put one ball of the pistachio filling in the centre, close the dough and form a ball.
10. Press lightly into a Maamoul tool or you can just make some engraving using a fork.
11. Place cookies on a cookie sheet, bake in an oven with 350 F oven for 20-25 minutes or until the bottom turns golden brown.
12. Let it cool down on a wire rack. Store in an airtight container. Sprinkle top with powdered sugar.
4. Gehun Ki Kheer-
Ingredients: ½ cup Broken wheat, 1tbsp Ghee, 50 Raisin, 2 tsp Cardamom powder, 50 Ml Jaggery, 100 Gram Cashew nut, 500 Ml Milk.
Method-
1. Heat ghee in a non-stick pan; and sauté till translucent and aromatic.
2. Add the raisins, cardamom powder and cashew nuts and sauté on high heat and mix well.
3. Add jaggery, mix it well and cook for a minute. Follow by adding a cup of water, stir continuously and cook for 3-4 minutes.
4. Reduce the heat, add milk and keep stirring until well blended. Serve hot.
5. Rose Sharbat-
Ingredients- sugar syrup, rose flavour, rose petal, rose essence, milk.
Method-
1.Add flavour, rose petals and rose essence in sugar syrup and mix well.
2.Now add milk.
2. The Gulab sharbat is ready.
3. To serve, fill 1/4 Cup of sharbat syrup in a glass, and rest of the glass with cold water.
4. Mix everything well and serve.
5. Garnish it with rose petals
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