Eid al-Fitr is just around the corner, a time for celebration, reflection, and of course, delicious treats! This year, why not impress your family and friends with some delectable Eid desserts? Whether you’re a seasoned baker or just starting, there’s a perfect Eid dessert for everyone. In this blog post, we’ll explore a variety of Eid favorites, from classic recipes passed down through generations to trendy new ideas that are sure to wow. Calling all sweet tooths! Let’s make some yummy Eid treats and have a blast celebrating!

Eid Dessert Ideas with Recipes

1. Sheer Kurma
2. Zarda
3. Ras Malai
4. Kimami Sewaiyan
5. Turkish Delight
6. Baklava
7. Fruit Salad with Honey Yogurt Dressing
8. Dates with Marzipan Filling
9. Cheesecake bars with a Pistachio Crust
10. Dates and Halwa Rolls
11. Kulfi
12. Almond Cresent Cookies

1. Sheer Khurma

Ingredients

• 1 litre full cream milk
• 100 grams vermicelli (thin)
• 1/2 cup sugar
• 2 tablespoons ghee (clarified butter)
• A handful of chopped nuts (almonds, pistachios, cashews)
• A few strands of saffron
• 4-5 cardamom pods (crushed)

Method

1. Heat ghee in a pan and roast the vermicelli until golden brown.
2. In another pan, boil milk and add saffron and crushed cardamom pods.
3. Once the milk starts boiling, add roasted vermicelli and cook until it softens.
4. Add sugar and mix well until it dissolves completely.
5. Finally, add chopped nuts and cook for a few more minutes.
6. Serve warm or cold as per preference.

2. Zarda (Sweet Saffron Rice)

Ingredients

• 1 cup basmati rice (soaked for 30 minutes)
• 1/2 cup sugar
• 1/4 cup ghee
• A pinch of saffron strands
• A handful of mixed nuts (almonds, cashews, raisins)
• 4-5 cardamom pods (crushed)

Method

1. Cook rice until it’s 80% done and drain excess water.
2. Heat ghee in a pan, add crushed cardamom pods and saffron strands.
3. Add cooked rice and sugar, and mix well.
4. Cover and cook on low heat until rice is fully done and sugar is dissolved.
5. In another pan, roast the mixed nuts in ghee until golden brown.
6. Garnish the cooked rice with roasted nuts.
7. Serve hot.

3. Ras Malai

Ingredients

• 1 litre full cream milk
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• A few strands of saffron
• 200 grams paneer (grated)
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds

Method

1. Boil milk in a heavy-bottomed pan, then simmer until it reduces to half.
2. Add sugar, cardamom powder, and saffron to the milk.
3. Meanwhile, knead the grated paneer into a soft dough and make small balls.
4. Drop these paneer balls into the simmering milk and cook for 10-12 minutes.
5. Remove from heat and let it cool.
6. Garnish with chopped pistachios and almonds.
7. Refrigerate for a few hours before serving.

4. Kimami Sewaiyan

Ingredients

• 200 grams vermicelli (sewaiyan)
• 1/2 cup ghee (clarified butter)
• 1 cup sugar
• 1 cup water
• 1/2 cup mixed nuts (almonds, cashews, pistachios), chopped
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands
• Silver edible foil (optional, for garnish)

Method

1. Heat ghee in a pan and roast the vermicelli until golden brown. Keep stirring continuously to avoid burning.
2. In another pan, prepare sugar syrup by combining sugar and water. Bring it to a boil until the sugar completely dissolves. Add saffron strands to the syrup and let it simmer for a few minutes.
3. Once the vermicelli is roasted, add the prepared sugar syrup to it. Stir well to combine.
4. Add chopped mixed nuts and cardamom powder to the vermicelli mixture. Mix thoroughly.
5. Cover the pan and let it cook on low heat for about 5-7 minutes until the vermicelli absorbs the syrup and becomes soft.
6. Once cooked, remove from heat and let it cool slightly.
7. Garnish with silver edible foil if desired.
8. Serve warm or at room temperature.

Kimami Sewaiyan is now ready to be enjoyed as a delightful dessert during Eid or any special occasion.

5.Turkish Delight

While Turkish Delight can be found pre-made in stores, here’s a recipe if you’re feeling adventurous.

Ingredients

• 4 cups granulated sugar
• 4 1/2 cups water
• 1 1/4 cups cornstarch
• 1 teaspoon cream of tartar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons rose water
• Food coloring (optional)
• 1 cup icing sugar (powdered sugar) for dusting
• Cornflour for dusting

Method

1. Grease a square baking dish or line it with parchment paper and dust with cornflour.
2. In a saucepan, combine 2 cups of water, sugar, lemon juice, and cream of tartar. Stir over medium heat until the sugar dissolves.
3. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer without stirring until it reaches 115°C (soft ball stage) on a candy thermometer.
4. In another saucepan, mix the cornstarch with the remaining 2 1/2 cups of water until smooth.
5. Place the cornstarch mixture over medium heat, stirring constantly until it thickens and becomes translucent.
6. Gradually pour the sugar syrup into the cornstarch mixture, stirring continuously.
7. Reduce the heat to low and let the mixture simmer for about 1 hour, stirring occasionally until it turns a light golden color and thickens to the consistency of thick custard.
8. Stir in the rose water and food coloring (if using), mixing well.
9. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
10. Let the Turkish Delight cool and set at room temperature for at least 4-6 hours or overnight.
11. Once set, invert the Turkish Delight onto a cutting board dusted with icing sugar and cornflour.
12. Cut the Turkish Delight into squares or rectangles using a sharp knife.
13. Dust the cut pieces with more icing sugar to prevent sticking.
14. Your homemade Turkish Delight is ready to be enjoyed!

Store the Turkish Delight in an airtight container, layered between sheets of parchment paper, to prevent them from sticking together. Enjoy this sweet treat with friends and family, or give them as gifts during special occasions!

6. Baklava

This recipe provides clear instructions for homemade Baklava

Ingredients

For the Syrup

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 cinnamon stick
• 2-3 whole cloves
• 1 tablespoon lemon juice

For the filling

• 250g (about 2 cups) walnuts, finely chopped
• 250g (about 2 cups) pistachios, finely chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup unsalted butter, melted

For the pastry

• 1 packet (about 400g) pastry
• 1 cup unsalted butter, melted

Method

1. Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish.
2. Prepare the syrup: In a saucepan, combine water, sugar, honey, cinnamon stick, and cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, stir in lemon juice, and set aside to cool.
3. Prepare the filling: In a bowl, mix chopped walnuts, chopped pistachios, ground cinnamon, and ground cloves.
4. Unwrap the phyllo pastry and cover it with a damp kitchen towel to prevent it from drying out.
5. Place one sheet of phyllo pastry in the prepared baking dish, brush it generously with melted butter, and repeat with 7 more sheets, brushing each layer with butter.
6. Sprinkle about 1/3 of the nut mixture evenly over the phyllo layers.
7. Continue layering phyllo sheets on top of the nut mixture, brushing each layer with melted butter, until you have used about half of the phyllo sheets.
8. Sprinkle another 1/3 of the nut mixture over the phyllo layers, then continue layering the remaining phyllo sheets on top, brushing each layer with butter.
9. Sprinkle the remaining nut mixture evenly over the top layer of phyllo pastry.
10. Using a sharp knife, carefully cut the baklava into diamond or square shapes.
11. Bake in the preheated oven for 45-50 minutes or until golden brown and crisp.
12. Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava.
13. Allow the baklava to cool completely in the pan before serving, allowing the syrup to soak into the layers.
14. Serve and enjoy this delicious, sweet treat!

Baklava can be stored at room temperature in an airtight container for several days. It’s a perfect dessert to serve on special occasions or to enjoy with a cup of tea or coffee.

7. Fruit Salad With Honey Yogurt Dressing

This is a very flexible recipe. Here’s a basic fruit salad with a honey yogurt dressing recipe

• Combine your favorite cut-up fruits (strawberries, mangoes, grapes, etc.) in a bowl.
• In a separate bowl, whisk together plain yogurt, honey, and a squeeze of lemon juice for a light and tangy dressing.
• Pour the dressing over the fruit salad and enjoy!

8. Dates with Marzipan Filling

This is a simple no no-bake treat!

• Purchase marzipan from the store or make your own using almond flour, powdered sugar, and a touch of rosewater.
• Pit the dates and stuff them with a small piece of marzipan.
• You can optionally drizzle melted chocolate or roll the dates in chopped nuts for an extra touch.

9. Cheesecake Bars with a pistachio Crust

Ingredients

For Pistachio Crust

• 1 cup shelled pistachios
• 1 cup digestive biscuits (graham crackers), crushed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For Cheesecake Filling

• 500g cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 cup sour cream

Method

1. Preheat your oven to 180°C (350°F). Grease or line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Prepare the Pistachio Crust:
   • In a food processor, pulse the pistachios until finely ground.
   • In a mixing bowl, combine the ground pistachios, crushed digestive biscuits, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
   • Press the mixture firmly into the bottom of the prepared baking dish in an even layer.
3. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
4. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
   • Add the eggs, one at a time, beating well after each addition.
   • Mix in the vanilla extract, lemon zest, and sour cream until smooth and well combined.
5. Pour the cheesecake filling over the partially baked pistachio crust, spreading it out evenly with a spatula.
6. Return the baking dish to the oven and bake for 25-30 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
7. Once baked, remove the cheesecake bars from the oven and let them cool completely at room temperature.
8. Once cooled, transfer the cheesecake bars to the refrigerator and chill for at least 4 hours or overnight to set completely.
9. Before serving, slice the chilled cheesecake into bars. Optionally, garnish with additional chopped pistachios.
10. Serve and enjoy these delicious Cheesecake Bars with Pistachio Crust!

These cheesecake bars with a pistachio crust are creamy, rich, and have a delightful nutty flavor. They make a perfect dessert for this Eid!

10. Dates and Halwa Rolls

Here’s a fun and easy recipe using store-bought ingredients:

• Purchase dates and your favorite variety of halwa (like almond or pistachio).
• Spread a thin layer of halwa on a date and roll it up.
• Drizzle with melted chocolate or decorate with chopped nuts for an extra flourish.

11. Kulfi

This recipe offers a detailed guide for making Kulfi at home.

Ingredients

• 1 litre full cream milk
• 1/2 cup condensed milk
• 1/2 cup sugar (adjust according to taste)
• 1/4 cup chopped nuts (almonds, pistachios, cashews)
• 1/2 teaspoon cardamom powder
• Saffron strands (optional)
• Kulfi molds or small disposable cups
• Ice cream sticks or wooden skewers

Method

1. Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent burning.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer. Keep stirring frequently to avoid sticking to the bottom of the pan.
3. Simmer the milk until it reduces to about half its original volume. This process may take around 30-40 minutes. Stir in between to prevent forming a skin on top.
4. Once the milk has reduced, add condensed milk and sugar. Stir well until the sugar dissolves completely.
5. Add chopped nuts, cardamom powder, and saffron strands (if using). Mix well and let it simmer for another 5-7 minutes.
6. Turn off the heat and allow the mixture to cool down to room temperature.
7. Once the mixture has cooled, pour it into kulfi molds or small disposable cups, filling them almost to the top.
8. Insert ice cream sticks or wooden skewers into the centre of each mold or cup. If using cups, cover them tightly with aluminium foil.
9. Place the kulfi molds or cups in the freezer and let them freeze for at least 6-8 hours, or preferably overnight until completely set.
10. Once the kulfi is set, remove it from the freezer. To release the kulfi from the molds, dip them briefly in warm water and gently pull out the kulfi.
11. Serve the delicious homemade kulfi immediately. Optionally, garnish with additional chopped nuts before serving.

Enjoy the creamy and flavourful kulfi as a refreshing dessert on a hot day or as a delightful treat after a meal!

12. Almond Crescent Cookies

These delicate cookies are surprisingly easy to make:

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup icing sugar (powdered sugar), plus extra for dusting
• 1 teaspoon vanilla extract
• 1 cup ground almonds
• 2 cups plain flour (all-purpose flour)
• 1/4 teaspoon salt
• 1/2 cup chopped almonds for rolling

Method

1. reheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a large mixing bowl, cream together the softened butter and icing sugar until light and fluffy.
3. Stir in the vanilla extract until well combined.
4. Add the ground almonds, plain flour, and salt to the mixture. Mix until a soft dough forms. If the dough is too crumbly, you can add a teaspoon or two of milk to help bind it together.
5. Shape the dough into small crescent shapes by rolling them into small balls (about 1 tablespoon of dough each) and then gently shaping them into crescents. Alternatively, you can roll the dough into small logs and shape them into crescents.
6. Place the chopped almonds on a plate. Roll each crescent in the chopped almonds, ensuring they are evenly coated.
7. Place the almond crescents on the prepared baking tray, leaving some space between each cookie.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
9. Remove the cookies from the oven and allow them to cool on the baking tray for a few minutes.
10. Once slightly cooled, carefully transfer the almond crescent cookies to a wire rack to cool completely.
11. Once cooled, dust the cookies with icing sugar for a decorative finish.
12. Serve and enjoy these delicious almond crescent cookies with a cup of tea or coffee!

These almond crescent cookies are perfect for any occasion and are sure to be a hit with friends and family. Enjoy their delicate almond flavor and buttery texture!

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