About Eid
Coming with the new moon, the festival marks the end of 'Ramadan' - a month when Muslims fast throughout the day and eat only at night Prayers, feasts and family get- together are the major highlights of the eid ul fitr celebrations. It was during this month that the holy Koran was revealed. Eid means recurring happiness or festivity. Eid is celebrated with enthusiasm and fervor and Muslims from all strata of life can be seen adorned in beautiful new clothes, visiting the mosques to attend Salatul Eid (Eid prayers). Greetings of "Eid-Mubarak" or "a blessed Eid" are exchanged. Eid Ul Fitr is a day of joy and thanksgiving. On this day, Muslims show their joy for the health, strength and opportunities of life, which Allah has given them to fulfill their obligations of fasting and other good deeds during the month of Ramadan. It is considered unholy to fast on this day. It is also a day of forgetting old grudges and ill feelings towards other fellow men.

Seviyan or Roasted Fine (thread like) Sweet Noodles
 
A traditional dessert served on Eid ul-Fitr. Seviyan symbolically marks that the days of fasting during Ramadan have ended.

Dried Seviyan - Makes 10 servings
5 tablespoons ghee
Seviyan or roasted vermicelli
2 cups whole milk
4 tablespoons slivered almonds
8 to 10 whole cardamom pods
1/2 cup of sugar
20 shelled and sliced pistachios

Place ghee in a medium-size pot, add vermicelli and roastover medium heat, stirring occasionally. After about 5 minutes — or when the noodles turn walnut brown — add the milk and almonds.

Pinch the cardamom pods to release the seeds, and add both seeds and shells to vermicelli. Add sugar. Cover and cook 20 to 25 minutes over medium heat. The noodles will begin to soak up the milk.

Check often to see how much milk has been absorbed; stir occasionally. When the milk has just about evaporated, turn the heat to low in order; the noodles should separate.

Garnish with pistachios and serve warm in separate bowls.

Milky Seviyan -  Makes 8 to 10 servings
1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra (optional)*

In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.

After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.

Ladle into bowls to serve.
 

Halwa Poori
In India and Pakistan, getting a bowl of halwa and a freshly fried poori is the classic breakfast street food. Vendors have huge vats of halwa (buttery, cream of wheat pudding).

Makes 8 servings
5 tablespoons canola oil
1 stick of butter
1/2 cup cream of wheat
2 1/2 cups water
3/4 cup sugar
6 sliced, blanched almonds
8 to 10 cardamom pods

In a medium saucepan, heat the oil and butter over medium heat. When the butter is nearly melted, add the cream of wheat.

Stir the mixture until it turns an almond-brown color. Turn off the heat. (Make sure the heat is off for at least 5 minutes before adding the sugary syrup below.)

In a separate pan over medium heat, add water, sugar, almonds and cardamom pods, pinching the seeds out and adding both seeds and the shells. When the sugar is melted and the water is at a slight boil, turn off the heat. Add the sugary syrup to the cream of wheat mixture.

Over medium heat, stir the cream of wheat and sugary syrup mixture constantly, so it doesn't stick to the pan. When it starts to stick together, slightly cover the pot. Let it cook for 15 to 20 minutes over medium heat, stirring every couple of minutes. It's done when it develops a dough-like consistency.