6 Eid Special Dessert Recipes | Ramadan Eid Desserts | Easy Eid Recipes @SMksKitchen_Sabeenamk

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is a more affordable fat alternative.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric gives color with health benefits, while food coloring is cost-effective.

dates

🥗Healthier: figs

💰Cheaper: raisins

Figs provide similar sweetness, while raisins are often less expensive.

Mix three tablespoons of custard powder with half cup of milk and keep aside.

Boil two cups of milk with one-fourth cup of sugar until it starts to boil.

Add the custard mix to the boiling milk and cook until thickened, then switch off the flame.

Prepare a mix of seasonal fruits: half cup each of banana, apple, and dragon fruit, along with two tablespoons of cashew nuts and two tablespoons of raisins. Add one tablespoon of sugar and mix well, then keep aside.

Crack some biscuits and layer them in a bowl.

Pour the prepared custard over the biscuits, followed by the fruit mix and jelly.

Toast two to three slices of bread until golden, then cut into pieces and place in a bowl.

Spread some dry fruits, chopped nuts, and tutti frutti over the bread pieces and keep aside.

Mix two cups of milk with one-fourth cup of corn flour and one-third cup of sugar, then boil the mixture until it thickens and switch off the flame.

Pour the thickened mixture over the bread pieces and spread dry fruits and nuts on top, then refrigerate for one hour.

For the dates milk dessert, place biscuits in a bowl and pour sugar syrup over them, then keep aside.

Mix one cup of milk with three to four tablespoons of corn flour and sugar to taste, then keep aside.

Boil two cups of milk with one-third cup of sugar, then pour the thickened mixture over the biscuits and set in the refrigerator.

Prepare a dates puree with one cup of dates and half cup of water, then mix with three to four tablespoons of corn flour and cook until thickened.

Spread chopped almonds and tutti frutti on top of the dates puree and refrigerate for two hours.

For the easy custard pudding, mix one-fourth cup of corn flour with one-fourth cup of water and keep aside.

Boil half a liter of milk with one cardamom pod and half cup of sugar, then add the corn flour mixture and cook until thickened.

Add melted chinagrass to the mixture, mix well, and switch off the flame before pouring into a pudding tray to cool.

Refrigerate for four hours and top with chopped almonds before serving.

For rose milk pudding, mix one-fourth cup of corn flour with one-fourth cup of water and keep aside.

Boil half a liter of milk with one cardamom pod and half cup of sugar, then add the corn flour mixture and cook until thickened.

Add three tablespoons of rose syrup (Rooh Afza) and two tablespoons of sliced almonds, then switch off the flame and pour into a pudding tray.

Rest for five minutes and top with chopped nuts before refrigerating for four hours.

For the tender coconut crystal pudding, soak five grams of chinagrass in half cup of water for ten minutes.

Boil half a liter of tender coconut water with one-fourth cup of sugar until dissolved, then add the soaked chinagrass and cook until dissolved.

Switch off the flame, strain, and pour into a tray, then freeze for thirty minutes.

Blend one cup of tender coconut with one-fourth cup of sugar until smooth, then mix with half a liter of milk and half cup of milkmaid.

Cut the frozen tender coconut pudding and add it to a bowl with sliced almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens