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Eid Ramadaan Festival Food, Gifts, Recipes

Mithai or Baklava to the special people in your life.  These sweets are also a great for fitoor and iftar.
Check out our Indian sweet and mithai section for eid and ramzaan gifts

Eid Ul Fitr Sweets & Mithai

Ramzan, the Muslim month of fasting, often recollected as the season of perfect meals. Ramzan, a lunar event, never arrives at the same point each year, coming instead with an aura of slight and pleasing dislocation. Somehow it always took us by surprise: new moons are startling to see, even by accident, and Ramzan’s moon betokened a month of exquisite precision about the way we were to parcel out our time.

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.


More Recipes

2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup honey
1/4 cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

Mutton Korma
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.

250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal, soaked for 1/2 hour.
A handful of moong dal, soaked for 1/2 hour.
A handful of masoor dal, soaked for 1/2 hour.
1 tsp Chili powder.
1/2 tsp Haldi.
2 Onions, sliced and fried crisp.
1 tsp Dhania powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee.
Salt to taste.
Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it. When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt. Cook over slow fire till the mutton is tender then mash the mutton. To this mixture add the crushed fried onion. Heat the ghee and pour it over the Haleem. Sprinkle lemon-juice before serving – serve hot.

For the gravy :-
3 onions finely chopped.
3 tomatoes.
2 tsp chili powder.
2 ½ tsp coriander powder.
¼ tsp turmeric powder.
1 tsp ginger garlic paste.
1 tsp cummin paste.
1 tbsp finely chopped coriander leaves.
5- tbsp oil.
3 cloves.
2 cardamoms.
2 Bay leaves.
4-5 green chilies finely chopped.
For the Koftas: -
½ kg mutton minced.
1 egg.
3 tbsp finely chopped coriander leaves.
½ tsp cummin seeds.
½ tsp red chili powder.
½ tsp coriander powder.
Salt to taste.
To make koftas
After washing the mince, squeeze out the water and mix it with all the other ingredients for koftas, make medium sized balls of this mixture and deep-fry them. Keep aside
For the gravy
Fry the chopped green chilies and onion along with the cummin seeds, bay leaves and the ginger garlic paste until golden brown. To this add the ground tomatoes, cardamom, cloves, salt and other ground spices, fry on a low flame. Put the koftas in the gravy and cook till the koftas leave water and add water only if required. Serve hot garnished with coriander leaves.

Shami Kabab
½ kg minced meat without fat.
2 tbsp chana dal washed and soaked in water for ½ hr.
1 tsp dhania jeera powder.
1 tsp garam masala.
10 garlic flakes.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
2 elaichi. (cardamom)
A pinch of pepper.
1 tsp chili powder.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.
Method : Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Dahi Vada
1 cup urad dal.
1 kg yoghurt.
2 tsp cummin powder. (roasted)
1 tsp red chili powder.
1 tsp rock salt/ black salt.
3 tbsp chopped coriander.
1 piece ginger julienne.
15-20 raisins.
1 green chili finely chopped.
Oil for frying.
Tamarind chutney to taste.
Mint chutney to taste.
Salt to taste.
Soak the dal in water overnight, drain and grind into a smooth paste. Add ½ tsp salt and ½ tsp red-chili powder and raisins to this paste. Heat some oil in a pan and drop a tbsp of the batter into it and fry till it becomes golden in colour. Take out from the oil and drain on absorbent paper, these are now called bhallas;. Put these into hot water and soak for 2 minutes, remove it and squeeze the bhallas to drain water. Stir rock salt and ordinary salt into the yoghurt. Just before serving place the bhallas in a plate, pour yoghurt over it, add mint chutney and tamarind chutney and sprinkle red-chili powder and cumin powder

Ramadan Dessert (with pistachio/almonds and orange blossom water)
Semolina Base
2 cups semolina or sooji
2/3 cup sugar
3 tablespoons of ghee (room temperature)
6 tablespoons of orange blossom water
In a wok or non stick pan roast the semolina and ghee. Stir or fold the mix all the time on low heat till semolina stats turning color light yellow with speckles of brown. Toasting is important in this recipe as it imparts a nutty flavor and the grian cooks. Let the semolina cool before adding the sugar. Combine the semolina and the sugar. Add orange blossom water gradually and mix again with your hands. The mixture should feel sandy-damp, but not wet. Depending on your climate, you will need more or less orange blossom water.

Almond Filling - Simply combine all ingredients and set aside.
1 cup finely chopped almonds or pistachio
1/2 teaspoon of cardamom
1/2 cup of sugar
1 tablespoon of orange blossom water

1 1/2 cups of sugar
3 cups of water
juice of 1 small lemon
1 tablespoon of orange blossom water
2 tablespoons of butter
Heat sugar, water, and lemon juice on medium-high heat. Boil for 30 minutes-do not stir once it reaches a boil. Remove from heat, add orange blossom water and butter. Place mixture in freezer to cool. It is important that the syrup be cold before pouring over the pastry.

10 almonds blanched and skins removed for garnish

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