Any festival is incomplete without a special meal and dessert. Today is observed as Eid-e-Milad, the day that marks the birth of the Holy Prophet Muhammed, and Muslims around the world take time out to remember him and his teachings, while distributing sweets among the poor as well. As part of the celebrations, traditionally ‘Kheer’ is served after meals.
So, to make your celebrations extra sweet here are three variety of kheers that you can try this year. And if you are bored of this dessert on every Eid, then can take a detour and can make other two delicacies.
Yes, the evergreen Eid recipe is never old and boring. The usual kheer with vermicelli, or sevai, with dates, is a dessert to cherish. Rich in vitamins and minerals, it also requires less sugar (as dates naturally add sweetness) making it healthy too. This simple recipe – loaded with dry fruits – is perfect for winters.
Just boil whole cow milk till it thickens a bit and alongside sauté the chopped dry fruits and Dates (cashew, pistachio, raisins) in ghee. Add roasted vermicelli in the same pan and saute it a little. Mix the sautéed vermicelli, sugar, dry fruits into the milk. Boil it for few minutes. To finish the dish add saffron, rose essence and cardamom powder (elaichi) and serve it as it like!
Rawa or Sooji Kheer
If you are not fond of vermicelli, you can try this Sooji Kheer. Beyond the usual Sooji ka Halwa, this dish is an amazing variant of your special festive kheer. Similar to the above procedure and ingredients, this is a thicker version and would taste delicious when served chilled.
Roast the sooji in ghee, add the milk and let it cook on low flame. Once the consistency starts to thickens add sugar and let it mix. Add mawa, chopped dried fruits, cardamom powder and let it set. Garnish with some saffron and pistachio and you can melt hearts of your family and guests.
In many parts of the country, especially in north India, the rice variant of the kheer is a special dish part of all festive menu. Using the same ingredients just replace the vermicelli with uncooked Basmati rice. Boil the milk and add the soaked rice to let it cook under medium flame. Note that you must stir the milk every few minutes to avoid it sticking to the pan at the bottom. Add sugar to taste and throw in few raisins and chopped dry fruits. Add saffron and cardamom powder and let it boil for a few more minutes and voila, it’s done!
Fun fact: In Bengal, this Rice Kheer is often made with Jaggery (Gur), during winters and it tastes yummy.
Beyond kheers, you can also try this easy to make rasmalai recipe for dessert this year. Usually, the paneer for the rasmalai is also made at home, but if you can also make this by any paneer available in the market. Knead it well along with powdered sugar. If making with market paneer add 2 tbsp of sooji to make it spongy and soft. Make small flat balls from the paneer dough and boil it in sugar syrup (tips for the lazy souls, you can buy rasgullas from market, and drain out the syrup, without making these at home, however, your rasmalai balls will not be flat as shown in the recipe).
Boil milk to make the rabri, by adding sugar, cardamom powder and chopped dry fruits and saffron. One it thickens add the paneer balls draining out the excess sugar syrup and let it boil for a minute or so. Garnish it as you and serve chilled.
This simple recipe can be quickly made without much hassle and investing too much time. Toast or slightly fry the bread using ghee. Make rabri using milk, sugar, cardamom powder and saffron. One can also use condensed milk or mawa to make rabri quickly using almost no extra sugar. Spread the hot rabri on the toasted/fried bread slices and chopped dry fruits and lace it with silver vark if you like. Let it cool and set on room temperature and serve.
Which recipe will you try today?