Try these lip-smacking dishes to sweeten your Eid

Chef Sachin Joshi

Sheer Khurma with Chia

Ingredients
1 tbsp soaked Chia seeds
½ cup dates (paste)
2 tbsp ghee
50 grams of fine seviyan
2 tbsp almonds (blanched & chopped)
2 tbsp cashewnuts (chopped)
2 tbsp chironji (blanched)
2 tbsp pistachios (blanched & chopped)
2 tbsp raisins
5 cup milk
¼ tsp cardamom powder

Method
1. Add a tbsp of ghee and roast 50 grams of fine seviyan
2. Roast on low flame till they turn golden brown, aromatic and keep aside.
3. In another large kadai heat 1 tbsp ghee and roast 2 tbsp almonds, 2 tbsp cashew, 2 tbsp chironji, 2 tbsp pistachios, 2 tbsp raisins.
4. Roast on low flame and keep aside.
5. Now add 5 cups of milk and bring to a boil.
6. Stir occasionally, to prevent milk from burning.
7. Further, add roasted nuts and mix well.
8. Lower the flame and simmer for 15 minutes or till the milk slightly thickens.
9. Add the roasted seviyan, and give a good stir.
10. Boil for 8-10 minutes or till semiya cooks completely.
11. Add dates’ paste. This will add sweetness to kheer & will also give brownish colour to kheer.
12. Now add ¼ tsp cardamom powder and 1 tsp kewra water.
13. Finally, serve sheer khurma hot or chilled topped with more dry fruits & Chia seeds.

Double Ka Meetha with Almond Milk

Double ka meetha

Ingredients
10 slices of Multi-grain bread
1/2 liter almond milk
1/2 cup fresh cream

For the sugar syrup
1 cup water
1 cup sugar
2 tbsp rose water

Garnish
8 whole almonds, blanched and sliced
2 tbsp raisins
1 tbsp ghee, for frying bread slices

Method
1.Boil sugar with the water to make the sugar syrup. Stir continuously, till tiny little bubbles are seen on the surface of the liquid. This indicates that the syrup is ready. Once done, keep it aside, allowing it to cool down.
2.Boil almond milk with the cream in a deep bottom pan on medium heat. We need to reduce the milk until it becomes half its quantity and the milk is thick and creamy. Keep stirring the milk occasionally. Once the milk is condensed, turn off the heat.
3. Take the bread and cut each slice diagonally into two. Heat oil and shallow fry the bread slices, turning them occasionally until they turn golden brown on both sides. Once done, allow them to cool.
4. Preheat the oven to 180 degrees Celsius. Take a rectangular baking tray and grease it evenly with ghee. Arrange the bread slices in the baking tray. Pour in the milk/cream mixture, rose water and sugar syrup over the bread slices evenly. Keep this aside for about five minutes, so that the bread slices can soak in all the liquids.
5. Sprinkle the almonds and raisins on top of the bread and cover the pan with aluminium foil.
6. Bake the Double Ka Meetha in the preheated oven for about 25 to 30 minutes. Allow the bread pudding to rest once done.
7. Serve with garnishes on top.

Khubani Ka Meetha

Khubani ka meetha

Ingredients
250 g dried apricots
100 g sugar
350 ml water
50 g almond
25 g fresh cream

Method
1. Soak apricots overnight.
2. Deseed, drain and collect the liquid in a vessel.
3. Make sugar syrup to the consistency of single string with the same liquid.
4. Add in the deseeded apricots, cook till soft. Allow it to cool and refrigerate.
5. Wash the seeds, dry them and extract the kernel from within.
6. Soak the almonds, deskin and cut into fine slivers.
7. Add the almond slivers and apricot kernel.
8. Garnish with cream & serve cold.

Mango Chia Phirnee

Mango chia phirnee

Ingredients
5 tbsp rice
1 litre milk
8-10 tbsp sugar or organic jaggery
A pinch of saffron (soaked in water)
1/2 tsp cardamom powder
1 cup fresh mango pulp
Almond slivers to garnish

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Method
1. Wash and soak rice in water for around 1 hour.
2. Drain water and grind to make coarse paste.
3. In a pan, boil milk. Add rice paste and cook on low flame till milk thickens.
4. Once the phirni comes down to room temperature, add mango pulp & soaked Chia seeds. Mix well and refrigerate
5. Serve chilled garnishes with chopped mango & almond slivers.