3 Delicious Eid Desserts To Spread The Cheer This Season


Muslims around the world gather together and read out their prayers before they sit for the festive spread and indulge in delicious savories and sweetmeats. From biryani, to tikkas, kebabs to Haleem, a quintessential Eid spread is a melange of rich, meaty, and wholesome dishes. But Eid isn’t completed without these amazing desserts. Here we have delicious and easy 5 step deserts to satisfy the sweet tooth and also to enjoy the festive occasion.



  • 1 Cup – Vermicelli
  • Handful – Nuts & Raisins
  • 3 Spoons – Ghee
  • 3 Cup – Milk
  • 1 ½ Cup – Sugar
  • Pinch – Cardamom Powder


  • Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins, and dates to the pan. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
  • Now to the same pan, add vermicelli, and mix well. Roast for around 3 minutes until it starts becoming a light golden brown.
  • Next add the milk to the pan and stir. Increase heat to medium-high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan. Once the milk comes to a boil, lower the heat to medium and let it boil for around 10 minutes.
  • After that the milk will reduce and thicken slightly, at this point add in the sugar and mix. Transfer back the fried nuts into the pan and mix.
  • Add cardamom powder. Cook for 2-3 more minutes on medium-low heat and then turn off the heat. Serve Sheer Khurma warm or chilled.



For Rabri:

  • 1-liter milk
  • ¼ cup of sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk

For Sugar Syrup:

  • ½ cup of sugar
  • ½ cup of water
  • few saffron threads

For Serving:

  • 6 slice bread white or brown
  • 3 tbsp ghee
  • few dry fruits, cashews, almonds, pistachios, chopped


  • Into a saucepan add milk, sugar, and saffron strands. Stir and boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to three-fourths of its original quantity.
  • Stir the milk continuously and once the milk has reduced to half of its original quantity, turn off the heat.
  • Into a saucepan add water and sugar. Stir until the sugar dissolves. Allow the sugar syrup to boil for a few minutes. Add the cardamom powder and rose water, stir and turn off the heat.
  • Cut the sides of bread and cut them into triangles. Fry the bread slices in hot ghee till the bread turns golden brown and dips both sides of bread in sugar syrup.
  • Now in a plate, pour in ½ cup of prepared Rabri and place in fried bread slices and finally, garnish with few chopped nuts and serve shahi tukda.



  • 1 tablespoon all-purpose flour
  • 2 tablespoon khoya
  • 1 teaspoon powdered green cardamom
  • 2 tablespoon chopped pistachios
  • saffron as required
  • 1 tablespoon semolina
  • water as required
  • 1 1/2 cup refined oil
  • 10 gm readymade rabri


  • Take a bowl and mix together khoya, maida, and sooji or semolina. Next, add cardamom powder and mix well once again. Use some water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. Once the batter is ready, keep it aside for few minutes.
  • Take a small bowl and soak saffron in water to make saffron water. Into a saucepan add water and sugar. Stir until the sugar dissolves. Allow the sugar syrup to boil for a few minutes, stir and turn off the heat.
  • Now, heat oil in a pan over low flame. When the oil is hot enough, pour a ladleful of the mixture, and spread evenly. Keep the flame low and cook until the malpua is golden from both sides.
  • Remove the cooked malpua and drain the excess oil. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter.
  • Drain the malpuas from the syrup, garnish with pistachios, saffron water, and rabri. Serve immediately.


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