Eid-ul-Fitr 2020: From kheer to biryani, a curated food menu to make the feast special

New Delhi: Marking an finish to the Holy month of Ramadan and with Eid festivities in full swing, meals is one factor that each family will likely be devouring. A conventional Eid unfold is kind of the delight.

Here is a curated checklist of our favorite festive dishes together with recipes in your Eid feast, courtesy The Almond Board of California. Pick from healthful dishes or candy treats, there’s one thing for everybody:

ALMOND AND MAKHANA KHEER

Ingredients Quantity

Full cream milk 2 cups

Sugar Four tbsp.

Saffron strands a pinch

Green cardamom powder 1.5 tsp

Almond slivers half cup

Makhana (fox nuts) 1 cup

Ghee 2 tbsp

Serves: 2-Three folks

Method

Heat ghee in a heavy-bottomed pan, roast makhana and almond sliver until they’re golden.

Heat milk and saffron strands in a heavy-bottomed pan and produce it to a boil; maintain stirring the milk, in order that it doesn’t sticks on the backside.

Add the sugar to the milk, and blend nicely.

Add the entire makhana to the milk. Add the almond slivers to the combination.

Keep cooking the combination until the makhana turns into softs and milk thickens a bit.

Serve the kheer sizzling or chilled. Top it with roasted almond sliver and chopped roasted makhana.

ALMOND AND CUSTARD APPLE RABRI

Ingredients Quantity

Custard apple pulp 2 gm

Double cream (fats) 1 gm

Castor sugar 30 gm

Almonds 30 gm

Serves: 4

Method

Toast the almonds at 1 diploma celsius for 1 minutes within the oven.

Grind toasted almonds to a rough powder and chop the remaining.

Mix custard apple pulp, double cream, and sugar collectively, add the bottom almonds and blend.

Chill within the fridge and garnish with chopped almonds earlier than serving.

ALMOND MIXED GRAIN BIRYANI

Ingredients Quantity

Barley washed & drained half cup

Brown rice, washed & drained half cup

Pearl Millet, washed & drained half cup

Ghee 2 tsp

Garlic, Chopped 1 tsp

Ginger, Chopped 1 tbsp

Green Chilli, Chopped 1 tsp

Baby carrots, diced half cup

Onion pink, sliced 1/Four cup

Black Pepper, Crushed half tsp Salt to Taste

Vegetable inventory 7 cups

Cumin seeds 1 tsp

Chopped Coriander 1.5 tsp

Chopped Spring Onion 1.5 tsp

Almonds 1/Four cup

Serves: 2-Three folks

Method

Heat ghee in a big dutch oven/pot over medium warmth. Add cumin seeds & bay leaf. As it crackles add onion, inexperienced chilli, garlic & ginger; prepare dinner, stirring often, till softened. Add carrots. Raise warmth to medium-high, and prepare dinner, till carrots are softened, about 5 minutes. Stir in the entire grains and prepare dinner for 12 minutes. Stir in inventory; carry to a boil.

Add almonds. Cover the pot, and put in oven. Bake for 30 to 40 minutes at 180 diploma celsius (verify after 30 minutes; take away lid and prepare dinner a bit longer if grains should be softer). Fold in chopped herbs. Season with salt and pepper and serve instantly.

ALMOND AND SESAME PINNI

Ingredients Quantity

Wheat flour 2 cup

Semolina 2.5 tbsp.

Roasted Almond slivers 1.5 cup

Roasted White Sesame powder 1.5 cup

Pure ghee 1.5 cup

Gram flour (besan) 1.5 tbsp

Sugar 1 cup

Water 1.5 cup

Green cardamom powder 1.5 tsp

Roasted white sesame 1 tbsp

Roasted entire almonds Three tbsp

Serves: Four folks

Method:

Heat ghee in a pan, add semolina and wheat flour to it. Roast the combination until a golden color is achieved.

Mix the sugar and water in a pan, and put it over low warmth. Cook until single string sugar syrup is shaped.

Mix the sugar syrup with the wheat flour combination. Add the inexperienced cardamom powder.

Cook the combination until it turns into a bit dry. Add the roasted almond flakes and floor white sesames to the combination and blend nicely.

Allow the combination to chill. Divide the combination into equal elements and form it into rounds.

Cut the roasted almond into halves and place it over the pinnis and roll the pinnis gently in roasted white sesame.

LAMB AND ALMOND KORMA

Ingredients Quantity

Lamb Shoulder Cuts 1 Kg

Chopped onion 1 cup

Ginger garlic paste Three tbsp

Plain yoghurt 2 cup

Blanched almonds, pores and skin eliminated 1 cup

Cinnamon 1 stick

Black cardamom 2 no.

Green cardamom Three no.

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1 tsp

Red chilli powder 2 tsp

Salt to style

Ghee Four tbsp

Water Three cups

Serves: Four folks

Method:

Heat ghee in a heavy-bottomed pan, fry the onions within the ghee until they’re golden. Remove onions from the oil.

Add the lamb items to the ghee and fry it until they’re golden in color; add the ginger garlic paste and stir fry for 2-Three minutes.

Make a easy paste of yoghurt and � cup of blanched almonds. Add this paste to the lamb and carry on stirring it until oil separates out. Add the fried onions to the lamb.

Reduce the warmth, and add water. Cover the pan and let the lamb simmer for an hour or until tender.

Cut the remaining blanched almonds into small items and add it to the korma.

SMOKED ALMOND RAITA

Ingredients Quantity

Almond Flakes half Cup

Yoghurt 1 Cup

Dry Roasted Jeera powder half Tsp

Black pepper powder half Tsp

Salt To Taste

Black Salt half Tsp

Chopped Garlic 2 Tsp

Chopped coriander leaves 1 Tsp

Sunflower Oil 2 Tsp

Hot Coal 2-Three items

Ghee 1 Tbsp

Serves: 2-3

Method:

In a heavy backside pan, warmth the oil. Roast the chopped garlic till golden.

In a bowl, add the yoghurt and whisk it nicely.

Add the jeera powder, black pepper powder, salt, black salt, roasted garlic. Mix gently.

Take the almond flakes in a bowl.

Make a small bowl-like construction out of the aluminum foil, and place it within the heart of the bowl with almond flakes.

Place 2-Three small items of sizzling coal within the aluminum foil. And pour some ghee on high of it.

Cover the almond bowl instantly with aluminum foil and maintain it lined for 10-15 minutes. The almonds are smoked.

Remove the foil and the coal from the almonds and add these smoked almonds to the raita and blend gently.

Serve the raita topped with chopped contemporary coriander leaves and smoked almond flakes.

ALMOND AND WHITE CHOCOLATE GUJIYA

Ingredients Quantity

For Dough

All- objective flour 2 Cups

Clarified butter (ghee) half Cup

Water half cup

For Filling

White chocolate 1 cup

Desiccated coconut half cup

Green cardamom powder a pinch

Almond half cup

Jaggery 1 tbsp

Serves: 10

Method:

Rub the flour and ghee collectively and bind them along with water to kind a tender dough. Rest it for � hour.

In a bowl, combine the chocolate flakes, coconut, almonds collectively and add jaggery.

Make small balls of the dough and roll it out into half cm thick rotis.

Place filling within the heart, don’t overstuff it as it can end in bursting of gujiya whereas frying.

Apply water on the perimeters and seal the ends, the form will resemble half-moon. Use cutter to make a design across the edges or pinch and twist the perimeters.

Heat oil/ghee in a deep pan; fry the gujiyas until golden brown.

ALMONDS AND ROSE KULFI

Ingredients Quantity

Milk, full cream Four cups

Sugar half cup

Saffron 1/Four tsp

Almond meal half cup

Dried rose petals half cup

Serves: 5

Method:

In a pan, add milk and put it on a low flame. Keep on stirring; don’t let the milk burn. The milk will begin to thicken.

Once it turns into half the quantity add the almond meal and sugar and blend them nicely. Strain the combination.

Add the dried rose petals & saffron strands and blend nicely. Allow the kulfi combination to chill, pour it into kulfi moulds or small bowls and freeze them.

Demould the kulfi and serve it garnished with roasted almond flakes.