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7 Dawat Special Eid Dessert Recipes 2023 | Easy Eid Dawat Dessert By Tasty Food With Maria

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Recipe Information

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Video-Specific Recipe

Eid Dawat Special Dessert

Cultural Context

Eid Dawat Special Dessert is a beloved treat during Eid celebrations, particularly in South Asian cultures. It symbolizes joy and generosity, often shared among family and friends during festive gatherings. The dessert showcases rich flavors and textures, embodying the spirit of celebration. Variations exist across regions, with different ingredients and preparation methods, making it a versatile dish enjoyed worldwide during special occasions.

Middle EasternPKdessert
45 min
medium
12 servings
Servings4
3 cups milk
1/2 cup sugar
5 tablespoons corn flour
1 teaspoon vanilla essence
1/2 tablespoon butter
pistachios (for garnish)

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a dairy-free option and is often healthier.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric offers color without the high cost of saffron.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter alternative, while water can be used for a lighter dessert.

1

Add 3 cups of milk to a pan.

2

Add 1/2 cup of sugar to the milk.

3

Mix in 5 tablespoons of corn flour until well combined before heating.

4

Place the pan on low-medium heat and cook for 2-3 minutes, stirring continuously to avoid lumps.

5

Once the mixture thickens, add 1 teaspoon of vanilla essence and mix well.

6

Add 1/2 tablespoon of butter and stir for another 30 seconds.

7

Transfer the mixture to a serving dish or disposable cups.

8

Chill in the refrigerator for about 30 minutes before serving.

9

Garnish with finely chopped pistachios.

Cooking Techniques

toastingmixinggarnishing

Equipment Needed

panserving dishdisposable cups

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

nutsdairy

Also Known As

Eid SweetEid DessertEid Special

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