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By Mariam Nihal
Saudi Gazette
Eid is around the corner and one of the most important things about it, is the feast. Muslims around the world celebrate Eid after fasting during the Holy month of Ramadan every year. This year we are ready to help you discover new cuisines, tastes and scrumptious desserts for your loved ones.
Families visit friends and relatives during Eid and food is an important part of every gathering. This year lets integrate and celebrate what Eid is all about. So get ready to show off some diverse skills and enjoy the selection of delectable desserts from different parts of the world.
Al Luqaimat
Ingredients:
One teaspoon yeast, pinch of sugar, two cups plain flour, two tablespoons corn flour, three tablespoons Nido full cream milk powder, pinch of salt, 1½ cups water, two cups of oil for deep frying and two cups sugar syrup.
Preparation:
In a small bowl, combine yeast with pinch of sugar and ½ cup of water. In another bowl, combine flour, corn flour, Nido milk and a pinch of salt. Add the yeast mixture and rub the ingredients using fingertips until they resemble breadcrumbs.Add water in batches and mix well until a soft dough forms. Cover and set aside for 1½ hours or until doubled in size.Divide the dough into small walnut size balls. Deep fry the dough in 180°C preheated oil for 6-8 minutes or until golden brown. Dip the fried balls in the syrup for two minutes. Remove and serve.
Wingko Babat
Ingredients:
300 gram freshly shredded coconut, 150 gram glutinous sticky rice flour, 200 gram sugar, ¼ teaspoon salt, one egg, 150 gram coconut milk, one teaspoon vanilla extract, coconut oil to grease the cake pan and two tablespoon toasted sesame seeds.
Preparation:
Preheat oven to 180 Celsius (350 Fahrenheit). Line an 8"x8" square cake pan with parchment paper, grease with coconut oil (or butter/oil) and set aside.Mix together freshly shredded coconut meat, glutinous rice flour, sugar, and salt. Add egg and mix well. Add coconut milk and vanilla extract, mix well.Pour the batter into prepared pan, sprinkle the top of the batter with toasted sesame seeds.Bake in preheated oven for about 50 minutes, or until a cake tester comes out clean.If the top of the cake doesn't have an even golden brown color, turn on the oven broiler, watch like a hawk, and remove the cake once the top has a nice even golden brown color.Cool the cake in the pan until room temperature. Remove the cake from pan, and cut into 20-24 pieces. More Indonesian recipes are available on http://vforveggy.com
Seviyan
Ingredients:
Two tablespoons ghee, 7-8 cardamom pods, seeds extracted and crushed, discard the pods, 60 grams Indian/Pakistani roasted vermicelli, broken into small, manageable pieces, six tablespoons sweet condensed milk, one litre full cream milk, 35 grams sugar and chopped nuts like almonds, pistachios, raisins.
Preparation:
In a large heavy bottomed pot, heat the ghee. Add the crushed cardamom seeds and let it sizzle till it gets fragrant.Add the broken vermicelli, and roast it on slow heat. Keep stirring it making sure the ghee gets absorbed by the vermicelli and it turns into a darker brown color. Make sure you do not burn it.Add the milk, condensed milk, sugar and give it a good stir. Turn the heat to low and cook the vermicelli stirring it every 5-10 minutes. This should take around 40-45 minutes.If you observe the consistency is getting a little thick, add a splash of hot water.Once the vermicelli is cooked, add the nuts and raisins. You can serve it hot or cold. For more Indian and Pakistani recipes check out www.ridhisblog.wordpress.com
Umm Ali
Ingredients:
One packet of frozen puff pastry, thawed 5 cups milk, one cup white sugar, one teaspoon vanilla extract 1/4 cup raisins, 1/4 cup slivered almonds, 1/4 cup pine nuts, 1/4 cup chopped pistachio nuts and 1/4 cup sweetened flaked coconut.
Preparation:
Preheat the oven to 400 degrees Fahrenheit. Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.
HALAWET EL-RIZ
Ingredients:
400g akawi cheese, 1¼ cups Egyptian rice, three cups water, one cup sugar, ½ cup rose water. For the cream: one tin of Nestle Sweetened Condensed Milk, three cups water, ¾ cup corn flour and two tablespoons rose water.
Preparation:
Slice the cheese and soak it in water at room temperature for three hours to get rid of the salt. Change the water every 10-15 minutes. Boil the rice with the 3 cups of water until it is completely cooked. Add the sugar and rose water and blend using electrical blender.Put the cheese in a bowl and melt it on double boil (bain-marie). Boil the rice mixture again and add the melted cheese to it while on fire, mixing constantly until well combined.To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for one minute, stirring constantly. Keep aside to cool down. Place the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.
Check out www.nestle-family.com for more.
Kalamay
Ingredients:
Three cups pinipig or glutenous rice,but remember green pinipig has a subtle sweetness and creaminess that the more common pale brown variety doesn’t have. Two 13.5 ounce cans coconut milk, one cup muscovado sugar when using pale brown pinipig, or white sugar when using green pinipig, two tablespoons latik or toasted coconut milk crumbs.
Preparation:
Pour the contents of one can of coconut milk in a bowl. Add the pinipig and let it soak in coconut milk for at least half an hour.Combine sugar and the contents of the second can of coconut milk in a large pan. Bring the coconut milk to a boil over medium-high heat and let the sugar dissolve. Add pinipig and coconut milk, turn the the heat down to medium-low, and stir constantly until it becomes thick like thick, gummy oatmeal. Pour into a shallow dish or a cake pan lined with banana leaves brushed lightly with oil and let the cake cool to room temperature. Serve with latik sprinkled on top. For more Filipino recipes check out www.blog.junbelen.com.
Kheer
Ingredients:
One tin of sweetened condensed milk, one litre milk, 50 grams of rice, optional- mixed dried fruits chopped and cardamom powder.
Preparation:
Wash rice and pressure-cook in milk for 10 minutes or cook on slow fire, till rice is soft. Add Nestlé Milkmaid sweetened condensed milk and cook for another 5-7 minutes, stirring constantly, until the kheer reaches the desired consistency. Remove from fire. Serve garnished with nuts and cardamom powder.
