The moon has blessed our distressed hearts by giving us a reason to celebrate during the lockdown. It’s finally Eid and uncertain as the current times are, there’s still so much to be thankful about. #QuarantineEid, as it’s being called, is a great opportunity to turn to the Almighty, pray for a healthier, happier world, and also, to celebrate everything that is helping us sustain through the current times. And what better way of celebrating Eid than some decadent desserts?
Thus, in the spirit of Eid, we at POPxo, have curated a list of Eid Special recipes from some of the finest chefs and innovators across the world. From mouth-watering pista burfees to gourmet sticky dates, here’s a dessert recipe for everyone. We recommend that you get into the festive spirit, by giving at least one of these a try. Scroll through:
Sticky Dates Pudding
A signature recipe of Ali El Bourji, chef Executive Arabic Chef Atlantis, The Palm, the Sticky Dates recipe has to be the gastronomic equivalent of the spirit of Eid and is a must-try for all those who are missing out on all the restaurant delicacies during the lockdown. Here’s what you need to do:
Ingredients
- Water 280 ml
- Dates (paste/finely chopped) 260 grams
- Baking Soda 12 grams
- Sugar 260 grams
- Unsalted Butter 88 grams
- Cake Flour 240 gram
- Eggs 176 grams
For The Sauce
- Granulated sugar 250 grams
- Unsalted butter 75 grams
- Cream 300 grams
Method
– Mix water, dates, baking soda and sugar. Bring to boil and mix well.
– Add the butter and flour to the mixture and mix well until combined. Add eggs in the end.
-Take a baking tray, cover the inner part with cooking spray, and pour the mixture into it.
-Bake in the oven at 175 C for about nine minutes.
– Remove from the oven and chill.
For the sauce:
– Add sugar to a moderately hot pan and cook until caramelised or it turns golden brown. Add butter to the caramelized sugar and mix well.
– Add cream and stir slowly, and bring to boil until it gets combined with the sugar-butter mix.
Serve:
– Take the date sponge that you have prepared and cut it into wedges or crush into crumbles. Transfer it to a bowl and pour hot sauce over the top. Put in the microwave for about 20 seconds right before serving and serve with a scoop of vanilla ice cream.
Muhalabiya
Another one of chef Ali El Bourji specialties, this one is a recipe for the eyes as much as it is for your taste buds. Gourmet food at its best, this Muhalabiya recipe is for all the kitchen maestros who are looking for something new and innovative to make this Eid. Here’s the recipe:
Ingredients
Ingredients
- Milk 2.5 liters
- Castor Sugar 330 grams
- Rosewater 160 ml
- Corn flour 180 grams
For Garnish
- Roasted Pistachio 30 Grams
- Dried Rose or Almond flakes 30 Grams
Method
-In a heavy bottom saucepan, bring the milk and sugar to a boil.
-Once it comes to a boil add the rose water and corn flour.
-Stir the mixture until it thickens.
-Once it thickens, pour it in a Martini glass.
-Garnish it with roasted & chopped pistachio flakes, almond flakes and dried rose petals.
The Most Delicious Vegan-Style Tiramisu Recipe from Ronda Locatelli
The coolest thing about Eid this year? So many families are together at home after years! And just in case you are confused about what to serve all the could kids at home, here’s a Tiramisu recipe by Ronda Locatelli, one of the best Italian restaurants in Dubai, to keep you nicely covered. Also, this one is vegan! Here’s the recipe:
Ingredients
For the biscuit base – Vegan Savoiardi (ladyfingers)
- Plain flour 400 grams
- Vegan honey 20 grams
- Cornflour 120 grams
- Baking powder 12 grams
- Rice milk 200 grams
- Vegetable margarine 100 grams
- Sugar 170 grams
- Vanilla bean 1
For the Vegan Mascarpone coffee mousse
- Ripe avocado 1 (large)
- Vegan honey 100 grams
- Raw cacao powder 20 grams
- 4 strong shots Espresso coffee (no coffee powder)
- Cashew nuts 200 grams (soaked in water for 2 hours)
For plating
- Italian Espresso coffee 500 ml
- Chocolate chips or shavings 30 grams
- Whipped coconut cream 250 grams
- Cocoa powder
Method
-Sift the flour and cornflour with baking powder in a glass mixing bowl. In another mixing bowl, pour the wet ingredients (rice milk, melted margarine, sugar, vanilla beans, and Vegan honey) and mix well. Add the flour mixture into the wet mixture little by little with a spatula to create a sticky dough. Then place the dough into a piping bag and store in the fridge for 30 minutes.
– Make the Vegan Mascarpone coffee mousse
-Blend all the Mascarpone coffee mousse ingredients together till its smooth and creamy. Then store the mousse in the fridge for an hour.
-Bake the Vegan Savoiardi: Preheat the oven to 180° C. Pipe 12-15 thin lines on the base of a tray covered with baking paper. Sprinkle the top with sugar and bake them at 180°C for 12 minutes. Leave to cool in the tray for a few minutes.
–Make the coconut cream layer: Whip the coconut cream in a mixer until it’s smooth, thick and firm (until stiff peaks form). Store in the fridge for an hour.
–Layering: In a bowl, soak the Savoairdi with Italian Espresso coffee for five seconds each. In another glass container, spread the first layer of chocolate mousse on the base, followed by a layer of coconut cream and then add a layer of Savoairdi biscuits. Repeat another two layers of each mixture. Top off the last layer of coconut cream with chocolate chips/shavings, then dust with cocoa powder and sprinkle roasted almond. Let it sit in the fridge until ready to eat or dig in right away!
Pretty Pistachio Burfee
Amazing as all the pista desserts and ice creams happen to be, it is that pleasant green colour that we really dig! There is something about the colour that remind us all things celebratory. Here’s an amazing recipe by Hosting Foodies that you can follow:
Ingredients
- Milk powder 2 cups
- Fresh cream 1/4 cup + 2 tbs
- Full cream milk 1/4 cup + 2 tbs
- Butter 1/2 cup
- Condensed milk 1/2 cup
- Icing sugar 1/4 cup
- Elachi powder 2 tsp
- Rose essence 2 drops
- Green colouring 4-5 drops
Method
-Beat all the ingredients together into a smooth paste with the help of an electric hand beater.
-Once done, add in 2-3 tbs of crushed pistachios to the paste.
-Grease a microwaveable dish, add the paste to it and cover with a cling wrap.
-Microwave for 5 minutes in 1-minute intervals.
-Mix well after every minute.
-Once slightly cold, shape, and decorate as you desire.
Gulab Phirni
Rose desserts, drinks, and even fragrances are inherently woven with the Eid celebrations in India and our list would have really been complete sans some rose goodness in it. Thus, for the love of roses, here’s a Phirni recipe by Pan and Apron that is sure to elevate your spirits this Eid. Here’s what you need to do:
Ingredients
- Milk 1 litre
- Soaked rice(at least 3-4 hours) 100 grams
- Kesar threads 5-6
- Sugar 120 grams
- Cashew nut paste
- Rose syrup 2 tbsp
Method
-Beat the rice to make a slurry out of it.
-Add kesar threads to the milk and let it boil.
-Add the rice slurry to the milk once it comes to a boil.
-Let it boil for another 20 minutes. Keep stirring the mix while it cooks.
-Add sugar after 20 minutes and let it cook for another 5 minutes. Add cashew nut paste after this and cook the mixture until it turns thick.
-Lastly, add rose syrup to the mix and cook for another 2 minutes.
-Transfer into a bowl, set in the freezer until chilled and garnish with rose petals and mint leaves before serving.
Now didn’t we just leave your sweet tooth ticking? Eid Mubarak you guys!!!
Featured Image: Instagram
