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As the holy month of Ramadan comes to a conclusion, making way for the occasion of Eid – food is always integral to the quality of celebrations, enhancing the experience. Sharing, communal eating and relishing indulgent preparations are the core way to bring in the festival – not forgetting to make sure there’s always something sweet on stand-by. Warm bowls of seviyan aside, easy dessert recipes are a great way to add variety in an inexpensive manner for a lunch or dinner party at home. Slurrp brings to you three delicious options from chefs who endorse the flavours, textures and decadence of these whole-heartedly!
Middle Eastern Basbusa by Chef Divyanshi Patel - Executive Chef, The Astor Goa
Ingredients
- 250 grams semolina
- 60 grams powdered sugar
- 80 ml butter/refined oil
- 50 grams coconut powder
- 250 ml milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ½ cup sugar
- ½ cup water
- 1 lemon slice
- 1 teaspoon rose water/kewra water/orange blossom
Method
- Preheat the oven to 350°F/400°F while combining the semolina, baking powder, coconut, sugar and melted butter in a large bowl.
- Next, add the yogurt and mix well to make a somewhat dry batter.
- Pour the batter in a a 8×8 baking dish and press it down to make a smooth flat surface.
- Using a knife, score the top of the cake to create diamond-shaped cuts and finish off by placing individual slivered almond pieces on each ‘diamond’ shape that you create.
- Place this in the oven to bake in the middle shelf to cook for 20-30 minutes, until golden-brown.
- For the sugar syrup, mix the sugar in some water in a small saucepan over high heat.
- Once the sugar has completely dissolved, add the lemon juice and orange blossom water before bringing to a boil and cooling completely at room temperature.
- The syrup should resemble the consistency of maple syrup and should smell aromatic before you pour over the cake.
Kunafa by Makarand Samant – Executive Chef, Kyma Pune
Ingredients
- 100 grams kunafa pastry
- 60 grams mascarpone cheese
- 50 grams cream cheese
- 250 grams clarified butter
- 20 ml rose water
- 80 ml Saffron sugar syrup
- 10 grams chopped pistachios
- 5 grams dried rose petals
Method
- Spread a dried sheet of kunafa pastry on a clean table and sprinkle some rose water on top/
- Stuff the mascarpone cheese and cream cheese by spreading over the pastry dough, before setting in the round mould.
- Refrigerate for an hour while you heat the clarified butter in a saucepan to fry the stuffed pastry.
- Make sure that the kunafa cooks in the fat until golden-brown from both sides.
- Pour some more of the saffron-rose water on pastry as garnish, along with roasted pistachio and dried rose petals.
Also Read:
Pudding Raja by Rohan Mahabal – Executive Chef, Chiranjeev Restaurant and Foods Pvt Ltd (House of Malaka Spice)
Ingredients
- 50 ml oil
- 1 banana
- 60 ml coconut milk
- 1 nos. pandan leaf
- 15 grams organic jaggery
- 2 grams salt
- 5 grams roasted coconut flakes
- 100 ml tender coconut ice cream
Method
- Heat the oil in a pan and fry the banana with the skin on for 5-6 minutes.
- Remove from oil & drain the excess fat on a kitchen tissue, before peeling it off and dicing into six pieces.
- Warm up the coconut milk in a sauce pan while you cut the pandan leaf in half and add it to the milk to infuse flavour.
- Add organic jaggery powder and cook for a while before adding a pinch of salt to the sauce.
- Reduce and bring it to a slightly thickened, sauce-like consistency before discarding the pandan leaf from the mixture.
- Arrange the diced pieces of banana in a shallow plate and pour the coconut milk sauce over it.
- Top up with a scoop of tender coconut ice-cream and garnish with roasted coconut flakes before serving.
