We all love the holy month of Ramadan and consider it a special month for its religious value and delicious food. We also wait for Eid AL Fitr to celebrate with our friends and family,especially to enjoy the delicious desserts.
Following are some of the best traditional desserts which we all must enjoy on Eid:
1- Sooji Gujiya | Karanji Recipe
*For Outer Layer
2 Cups of Plain Flour/Maida
4 tbsp of Niryas Ghee
Oil – to Fry
1 Cup of Semolina
3/4 Cup of Mawa/Khoya (optional)
2 Cups of Powdered Sugar
1/2 tsp of Cardamom Powder
1/2 Cup of Grated Dry Coconut
2 tbsp of Raisins
4 tbsp of Chopped Cashewnuts
2 tbsp of Poppy Seeds
1- Mix the flour with Niryas ghee, add some water in small quantity and make stiff dough, then cover with a damp cloth and keep it aside until required.
2- In a kadai cook the mawa in slow flame until it melts, then keep aside.
3- Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn’t get burnt, then add powder sugar with cardamom seeds.
4- In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy seeds, dry grated coconut, powdered sugar and mix well.
5- Add mawa and mix well with hands to combine mawa with sooji well.
6- Knead dough again to make it soft then divide it to big gooseberry size balls with dough. Roll each one into thin roti/chapathi of 5′ diameter or size depends on the size of your gujiya/karanji mold.
7- Place 1 tbsp of filling on one side of the partition, and bring another partition together then close it carefully by pressing the edges to seal gujiya well. Keep it with the rest of dough.
Fry them in a deep oil till both sides become golden brown, then allow it to cool completely before storing in airtight container.
2- Milk Peda | Dudh Peda Recipe
1 Cup of Niryas Double Toned Milk
A Pinch of Saffron
1 tbsp of Niryas Milk
1 tbsp of Niryas Ghee
1/4 tsp of Cardamom Powder
2 tbsp of Chopped Pistachios
1- Chop pistachios and soak saffron in milk for approximately 10 minutes.
2- In a heavy kadai, mix Niryas double toned milk and milk powder with a whisk
3- Keep the pan to stove in slow flame and start stirring.
4- Add Niryas ghee, saffron and keep stirring in until it becomes bubbly, thick and starts to leave side of pan around 5 to 7 mins in low flame only.
5- Allow the mix to cool till you can handle and knead well to form smooth dough. Divide the dough into 20-25 pieces.
6- Grease hands with ghee and roll peda mixture into smooth balls then press the center of peda with fingers. Garnish with repeat for rest and garnish finely chopped pista. You can make any shape you like.
7- Store in airtight container, if kept in fridge these peda stays good for 2-3 days.
3- Rice Pudding
2 litres of Niryas full cream milk
400 gms of Niryas double toned milk
1 tsp of cardamom powder
1 cup of sugar
1 cup of Basmati rice
50 grams of almonds blanched and slivered
50 grams of raisins
A few strands of saffron
Rose petals to garnish (optional)
1- Wash the Basmati rice well and soak them for half an hour in enough water.
2- Put the milk, double toned milk and sugar in a deep pan and put them on fire. When the milk boil, add the rice and simmer. Keep cooking till the milk thickens and reduces to half its original volume.
3- Add the almonds, raisins, and cardamom and cook for 5 the mixture for more minutes, then turn off the cooktop and add the saffron.
4- Stir well, allow the kheer to cool, then chill.
5- Serve cold garnished with rose petals
Enjoy Eid AL Fitr with these delicious desserts from Niryas.