Here goes the big list of EID DESSERTS RECIPE all in one place. Enjoy!
• 1 loaf sliced bread
• 100g melted unsalted butter
• Thick Cream
• Mozzarella Cheese
• Ground pistachios
For the Sugar Syrup:
• 1 cup sugar
• 1/2 water
• 1 tsp lemon juice
• 1 tsp rose water
• 1/2 tsp orange blossom water
• This tastes best when eaten right after you take it out of the oven as the bread will be crispy. But you can have it later too. You just have to heat it a little bit so that the cheese melts. It will taste the same but the bread won’t be very crispy.
1 Trim the sides of the bread. Process it till you get fine crumbs.
2 Mix the butter well with the bread. (It is best if you process the butter and bread crumbs together in a food processor, the butter will be distributed evenly and the crumbs will be well separated)
3 Line a 9″ or 8″ baking pan with baking paper or just grease it very well with melted butter or cooking spray.
4 Place a layer of the bread butter mixture.
5 Spread a thin or thick layer of cream (as you like).
6 Sprinkle shredded mozzarella all over.
7 Place the remaining bread mix on top.
8 Bake in the oven for 15-20 minutes on 180C or till the top and bottom becomes golden brown in color.
9 Sprinkle ground pistachios all over. Cut it into pieces and serve. Then pour sugar syrup over it and enjoy. Serve immediately.
To make the sugar syrup:
Place the sugar and water with lemon juice in a sauce pan.
On high heat stir till the sugar gets dissolved.
Once it comes to a boil, reduce heat to low and simmer for not more than 10 minutes. Turn off heat and pour rose water.
PISTACHIO CAKE WITH MOHALLABIEH CREAM
For the pistachio cake:
• 2 cup Panko or regular bread crumbs
• 1 cup pistachio, whole and roasted
• 2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1 tsp rose water
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 113 g unsalted butter, melted and cooled slightly
• Pistachios, toasted and ground, for decorating
1 Adjust oven rack to middle position and preheat oven to 350℉. Butter cupcake pan or mini bundt pan.
2 In a mini food processor, add panko, pistachio, baking powder, and cinnamon. Process until finely chopped, set aside.
3 In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand. Add melted butter in a slow stream and fold into the batter with a rubber spatula.
4 Divide batter into the prepared pan and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Do not bake for long.
5 Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack.
For the Mohallabieh cream:
• 250 mL milk
• 200g sweetened condensed milk
• 150 ml whipping cream
• 1 tsp orange blossom water
• 1 tsp rose water
• 2 1/2 tbsp cornflour
1 Dissolve cornflour in 1/4 cup of cold milk and keep aside.
2 Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and little thick. Once it thickens add in the rose and orange blossom water. Turn off heat.
3 Strain it through a strainer to remove any lumps that might have formed. I whipped mine with an electric beater for 2 minutes to get a satiny smooth cream. Forgot to click pics of these steps.
4 Refrigerate for 4-5 hrs or overnight.
1 If you are making in mini bundt pans, just pour in the cream in the center hole of the cake and sprinkle chopped pistachios.
2 If you’re making in usual cupcake pan, scoop out some cake from the center and pour in the delicious Mohallabieh cream.
GULAB JAMUN CHEESECAKE
• 2 1/2 cups powdered Digestive Biscuits/graham crackers
• 140g butter
• 1/4 cup Cashew chopped
• 1 1/2 cups Paneer crumbled
• 3/4th of a 395g tin sweetened condensed milk
• 1/2 cup Hung Yoghurt
• 1/2 cup Cream
• 1 tbsp Gelatin
• 1/4 cup warm water
• A pinch of saffron
• 1/4 cup milk
• 1/2 tsp cardamom powder
• 15 Gulab jamun
• Ground Pistachios for garnish
• Make sure to strain the gelatine before adding it to the paneer mix.
• Check for the sweetness and add more or less of condensed milk according to your preference.
• If you don’t like the taste or smell of saffron, omit it.
• Do not use the yoghurt as it is. Hang the yoghurt in a muslin cloth or put it in a strainer overnight in the refrigerator and then use the thick yoghurt.
• If your paneer is frozen, just heat it in the microwave oven till it is soft and then crumble it.
For the crust:
1 In a medium bowl, combine the biscuit crumbs and cashews. Stir in the melted butter and mix until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan.
2 Refrigerate until the filling is ready.
To make cheesecake mixture:
1 In your blender, blend together the paneer, condensed milk, hung yoghurt and cream. Blend well until smooth.
2 Meanwhile, take some saffron in a glass and pour in milk. Microwave it for about 20 seconds. Let it cool. Also in a small bowl add in gelatine and warm water. Mix. Microwave this also for about 30 seconds till it is well dissolved. Let that cool slightly.
3 Pour the paneer mix into a large bowl. Add in the saffron, cardamom powder and gelatine. Make sure that you pour the gelatine through a strainer. Mix well.
4 Take out the biscuit base from the refrigerator, place a layer of gulab jamun. If the gulab jamuns are big, then cut it into half. Pour the paneer mix over this. Refrigerate for 4 hours minimum.
5 Garnish with pistachios.
6 slices bread
Ghee to deep fry
1 1/4 cups milk
1/2 cup sweetened condensed milk
Sugar to taste
Few strands Saffron
Few drops kewra essence or kewra water
150 gram mawa/khoya
1/2 tsp cardamom powder
1 cup fresh cream
Cashews, Pistachios, Almond to garnish
1. Remove crust from the bread slices and cut each slice into two.
2. Heat ghee in a pan and deep fry the bread till golden brown and crispy.
3. Drain and arrange on a serving plate.
4. Heat milk and add the condensed milk along with saffron and few drops of essence. Let it simmer for about 10 minutes stirring at regular intervals.
5. Pour this milk mixture on top of the bread and let it soak up the milk.
6. Meanwhile, heat 1 tbsp of ghee in a pan and lightly fry the crushed mawa along with cardamom powder and a tablespoon of sugar. Spread this mawa layer on top of the bread.
7. Add a few drops of kewra essence to the cream. Spread this cream on top of the mawa.
8. Sprinkle chopped nuts. Chill for 4-5 hours. Serve.
￼ If you don’t want to deep fry the bread in ghee, just shallow fry it in ghee till crispy.
￼ Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. I got it from an Indian store. If you cant find it, replace it with rose water.
￼ Khoya or mawa is basically dried milk used for making most sweet dishes. You can get khoya from indian sweet stores. If not you can prepare it at home, but it is quite a cumbersome process. If you don’t find it in stores and don’t want to make it, just replace it with paneer. You might want to add more sugar if using paneer. Just check and add. The taste will be slightly different but that works well too.
3tbsp + 5tbsp sugar
6tbsp sweetened condensed milk
7 bread slices
2 tbsp shredded coconut
375 ml thick cream
1 3/4 or 2 cups milk (depending on how thick or loose you want your pudding to be)
1/4 cup each almonds and pistachios chopped
Few brown sugar for sprinkling on top
1. Cut the bread slices into small pieces. Add this to a medium sized casserole dish.
2. To that add in the coconut, almonds and pistachios. Spread it evenly.
3. Boil milk, condensed milk and 3tbsp of sugar in a separate pan. Pour this over the bread mixture. Let the bread soak up the milk for 10 mins.
4. Beat 5 tbsp of sugar with thick cream and spread this on top of the bread plus milk mixture.
5. Sprinkle a few brown sugar on top.
6. Bake for 15 mins at 175 degree celsius.
7. Chill for at least 4-5 hrs.
￼Check for the sweetness and adjust the sugar and the condensed milk amount accordingly.
￼This dessert tastes its best when really cold.
￼Instead of the bread you can also use croissants or puff pastry.
For the Pudding:
• 180g sugar
• 2 large eggs
• 1 tbsp apricot jam
• 150g all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp unsalted butter (a generous tbsp)
• 1 tsp vinegar
• 1/3 cup milk
For the sauce:
• 200ml cream
• 100g unsalted butter
• 90g sugar
• 1/3 cup hot water
• 2 tsp vanilla essence
• This pudding tastes really good when it is eaten after few hours, as by then, the cake would have soaked up all the sauce and would turn very moist.
• Do not serve the pudding until the sauce is fully absorbed by the cake.
• The pudding is more on the sweeter side. If you do not want it to be too sweet, reduce the amount of sugar in the sauce.
1 Preheat oven to 180 degree celsius. Grease a cupcake pan or a 7 by 7 by 1 1/2 inch Pyrex dish.
2 Beat the eggs and sugar together until thick and pale yellow in color. (I used the whisk attachment) It may take about 4-5 minutes.
3 Add in the jam and mix through.
4 Melt the butter (don’t boil). Add the butter and vinegar to the wet mixture.
5 In a separate bowl whisk together the flour, soda and salt.
6 Add the dry ingredients to the wet mix alternating with milk. Combine everything together.
7 Pour into the greased oven proof baking dish and bake till the cake turns golden brown on the edges and gets well risen. It will get ready between 30-45 minutes. Start checking after 25 minutes for doneness.
8 Meanwhile, prepare the sauce. For that add all the ingredients for the sauce in a saucepan and melt it stirring well.
9 Take out the cake from the oven and pokes holes with a toothpick all over. Pour the sauce all over the hot cake.
10 Let the cake stand for about half an hour till the sauce is completely soaked by the cake.
11 Serve it warm or cold as it is or with ice cream.