With the month of Ramadaan two thirds over and Eid-Ul-Fitr just around the corner, it is time to start planning for the wonderful day. Whether you are hosting a big gathering or enjoying a small family meal, there are many lovely recipes to try, and Bhabi’s Corner is pleased to present some of these treats, including traditional sweets like burfee and ladoo. No matter what dishes you choose to make, remember that Eid is a time for coming together with loved ones. Bhabi’s Corner wishes all those who will be celebrating, a blessed Eid-Ul-Fitr.

Recipes

Burfee


Ingredients

  • 3 1⁄4 cup Klim
  • 1 small tin Nestle cream
  • 1⁄2 tsp fine elachi, 1⁄2 tsp rose essence

Syrup

  • 1 1⁄4 cup sugar, 1 cup water

Method:

  1. Mix Klim with cream to resemble breadcrumbs
  2. Leave overnight, then grind in food processor till fine
  3. Boil water with sugar to make a syrup that is not too sticky
  4. Add elachi and rose essence
  5. Add Klim mixture and mix for 2 minutes on stove. Remove from stove.
  6. Spread evenly into rectangular dish
  7. Sprinkle with coloured almonds or decorate as desired
  8. When set, cut into square or diamond shapes

Chana Magaj

Ingredients

  • 4 cups chana flour
  • 2 cups ghee, 2 tsp fine elachi
  • 1 tsp fine nutmeg, 2 tbspn ghee
  • 1⁄4 cup milk
  • Enough icing sugar to make a soft, biscuit-like dough

Method:

  1. Mix together chana flour, elachi, nutmeg,
  2. and add 2 tbspn ghee and milk, to resemble breadcrumbs
  3. Add 2 cups ghee to pot, then add in chana flour mixture. Braise on medium heat for ±45 minutes, mixture should be a mustardy-brown colour (be careful not to overcook)
  4. Remove from heat and cool completely
  5. Add enough icing sugar to make a soft dough
  6. Spread mixture into rectangular bowl (may pipe into rosettes if desired)
  7. Decorate with sliced pistas or coloured almonds
  8. Allow to set, then cut into square or diamond shapes

Strawberries & Cream

Ingredients

  • 1 punnet strawberries
  • 1 fresh cream
  • 1 double cream
  • 2 tblspn icing sugar
  • 1 tblspn rose syrup

Method:

  1. Chop strawberries and add icing sugar, leaving aside for about 10 minutes
  2. Mix 2 creams and whisk lightly
  3. Add rose syrup & whisk again
  4. Add strawberries
  5. Serve chilled
  6. May drizzle rose syrup before serving (as desired)

Fego biscuits

Ingredients

  • 1⁄2 pound butter (250 g), 3tblsp oil
  • 1⁄2 cup castor sugar, ± 2cups flour
  • 1⁄4 cup semolina

Method:

  1. Cream butter and sugar till light
  2. Add oil and beat well
  3. Add semolina and enough flour to make a soft dough
  4. Roll into balls and press down lightly with a fork
  5. Bake at 160°c till lightly brown, cool slightly and then roll in castor sugar

Chocolate Coconut Squares

Ingredients

  • 250gr butter, 1 cup icing sugar
  • 1⁄2 tsp baking powder
  • 2 cups coconut
  • 2 tblspn cocoa
  • Flour to make soft dough

Method:

  1. Beat butter & sugar till light
  2. Add baking powder, coconut & cocoa 3. Add enough flour to make soft dough
  3. Pat into baking tray and bake at 180oC till done
  4. Remove from oven and put a slab of dairy milk on top, till melted, then spread
  5. Cut into squares

Bundi Ladoo

Ingredients

  • 4 cups chana flour
  • ± 1 cup water (to make soft,
  • slighty runny dough)
  • 2 tsp egg yellow colouring
  • Saffron, fine elachi

Syrup:

  • 2 cups sugar, 4 cups water few drops rose essence

Method:

  1. Make a soft dough with chana flour, water & colouring (dough must not be too watery)
  2. Put dough through ghatia colander and fry bundi for 30 seconds
  3. Dip bundi into warm syrup and remove, sprinkle elachi and saffron into bundi
  4. Make small balls with a handful of bundi, with palm of hands
  5. Roll into coloured almonds

Aero dessert

Ingredients

  • 1 packet chocolate chip cookies
  • Half mug hot chocolate
  • 1 tin Nestle cream
  • 1⁄2 cup condensed milk
  • 250ml fresh cream (whipped)
  • 1 slab Aero (mint/grated)
  • A bit of green food coloring
  • 1tsp cocoa (optional)

Method:

  1. Whisk condensed milk and nestle cream together (May add in cocoa if desired)
  2. Dip cookies in hot chocolate and layer in Pyrex dish
  3. Pour cream mixture over
  4. Spread grated Aero over mixture (reserve a bit for decor on top)
  5. Whisk fresh cream & add in a bit of green colour
  6. Pipe or spread on top
  7. Decorate with grated Aero
  8. Serve chilled

-Shabnam B.