Muslims all over the world celebrate Ramzan Id also called Id-Ul-Fitr with great jubilation on the first day of the Islamic month Shawwal. This day marks the end of Ramadan, the 9th month of the Islamic calendar, in which the Holy Quran was revealed to Prophet Mohammed. Since the Islamic calendar is based on the moon, the month of Ramzan falls at different times each year. Muslims spend the whole month of Ramadan in fasting and penance. No food or drink is taken from sunrise to sunset on each day of the month. The completion of the month-long fast is determined by the appearance of the new moon, and is celebrated with enthusiasm as Id-Ul-Fitr, which means 'the fast is over'. In India, this Id is also called Mithi Id. The month-long fast culminating in this Id spreads a feeling of brotherhood. Muslims wear new clothes on this day, exchange gifts, participate in great fairs and watch stunning fireworks displays.
Seviyan Kheer
Ingredients
1 1/4 cup vermicelli
10 clove
4 cup milk
1/4 cup chopped raisins
1/2 cup butter
6 green cardamom
3/4 cup brown sugar
3 teaspoon rose water
10 clove
4 cup milk
1/4 cup chopped raisins
1/2 cup butter
6 green cardamom
3/4 cup brown sugar
3 teaspoon rose water
1/2 tablespoon chopped almonds
Method
➤For making this delicious dessert recipe, heat clarified butter in a kadhai over moderate flame. ➤Once the butter melts, add cloves and green cardamoms. Saute well for 2 to 3 minutes to release the aromatic oils into the clarified butter.
➤Now, add the vermicelli and fry for 2 to 3 minutes without breaking it.
➤Then, add milk and bring to a boil. While the milk is simmering, add the brown sugar stirring gently so that it gets dissolved. Cook for 15 to 20 minutes till the vermicelli becomes soft. Mix the raisins and stir for another 5 minutes.
➤Now, add the rose water. Stir till the mixture is thick. Remove from heat and keep aside to cool. Garnish with some almonds.
➤Keep it in the fridge to chill and serve after lunch/dinner. You can also serve this dessert recipe as an evening snack.
➤Now, add the vermicelli and fry for 2 to 3 minutes without breaking it.
➤Then, add milk and bring to a boil. While the milk is simmering, add the brown sugar stirring gently so that it gets dissolved. Cook for 15 to 20 minutes till the vermicelli becomes soft. Mix the raisins and stir for another 5 minutes.
➤Now, add the rose water. Stir till the mixture is thick. Remove from heat and keep aside to cool. Garnish with some almonds.
➤Keep it in the fridge to chill and serve after lunch/dinner. You can also serve this dessert recipe as an evening snack.
Sheer Korma Recipe
Ingredients
Pure Milk – 1 litre
Sugar – 1 cup or as per taste
Vermicelli – Semiyan – Sevaiyyan – 1/4kg
Pure Ghee – ¼ kg (or just enough for frying the vermicelli into light golden brown)
Cardamom – 3 pods.
Dry Fruits such as almonds (badam), cashewnuts (kaju), raisins (kish mish), watermelon seeds (tarbooz ke beenj), musk melon seeds (kharbuze ke beenj), charoli (chironji), pistachios (pista), etc. Use what you like and as much as you want to for the final dressing.
Dates – Dry or Raw, for dressing.
Sugar – 1 cup or as per taste
Vermicelli – Semiyan – Sevaiyyan – 1/4kg
Pure Ghee – ¼ kg (or just enough for frying the vermicelli into light golden brown)
Cardamom – 3 pods.
Dry Fruits such as almonds (badam), cashewnuts (kaju), raisins (kish mish), watermelon seeds (tarbooz ke beenj), musk melon seeds (kharbuze ke beenj), charoli (chironji), pistachios (pista), etc. Use what you like and as much as you want to for the final dressing.
Dates – Dry or Raw, for dressing.
Method
➤Break the semiya into manageable size. Fry this vermicelli or semiya in a thick bottomed dish in ghee on medium-low flame. The color of the vermicelli should be light golden brown and even. Keep it aside.
➤Bring milk to boil and stir continuously to reduce the quantity. Add sugar, powdered cardamom and stir.
➤Add the semiya to the milk and stir for few minutes till it is soft and cooked. Don’t overcook.
➤Before serving, top it with the nuts, raisins, dates and maybe a speck of ghee.
➤Serve this as you like – hot, warm, room temp or chilled. Since it has ghee, it is better to avoid the colder version.
➤Bring milk to boil and stir continuously to reduce the quantity. Add sugar, powdered cardamom and stir.
➤Add the semiya to the milk and stir for few minutes till it is soft and cooked. Don’t overcook.
➤Before serving, top it with the nuts, raisins, dates and maybe a speck of ghee.
➤Serve this as you like – hot, warm, room temp or chilled. Since it has ghee, it is better to avoid the colder version.
Shahi Gulab Phirni
Ingredients
1 litre - Milk
2 tbsp - rice, washed and soaked for 2 hours
1/2 cup - Sugar
1/3 cup - gulkand (rose jam)
5 drops - kewra essence
5 drops - rose essence
1/2 cup - edible rose petals
8 to 10 - pistachios, slivered
8 to 10 - almonds, slivered
2 tsp - Chironji seeds
1 - edible silver foil
Method
➤Grind rice to a very fine paste in a mixie.
➤Boil milk in a heavy pan, saving 1 cup.
➤Dissolve paste in saved milk, keep aside.
➤Add sugar to milk, and boil till it completely dissolves.
➤Add rice paste, stirring continuously, bring back to boil.
➤Cook till mixture is thick and smooth.
➤Take off fire, add essences and gulkand, stir well.
➤Pour into individual bowls.
➤When cooled a little, spread a piece of silver foil.
➤Garnish with chopped nuts, chironji and rose petals.
➤Chill till well set, serve cold.
➤Boil milk in a heavy pan, saving 1 cup.
➤Dissolve paste in saved milk, keep aside.
➤Add sugar to milk, and boil till it completely dissolves.
➤Add rice paste, stirring continuously, bring back to boil.
➤Cook till mixture is thick and smooth.
➤Take off fire, add essences and gulkand, stir well.
➤Pour into individual bowls.
➤When cooled a little, spread a piece of silver foil.
➤Garnish with chopped nuts, chironji and rose petals.
➤Chill till well set, serve cold.
