Ramadan and Eid’s celebrations are synonymous not only with the pious observation of the holy month but also the coming together of families over feasts at the time of Iftar. Religious festivals have a knack for bringing people together in celebration of devotion and their love for life, and of course, after a long day of fasting, a hearty meal is certainly welcome.
The much-awaited Iftar and Eid feasts are known for the wide array of delicacies served, however-old favourites such as KimamiSewaiyanalways make an appearance. So beat the heat, stock up on Happilo nuts and dried fruits available online, and join us in making this simple, yet sumptuous dessert for your family!
Prep time – 30 minutes Serves 4
Ingredients
• 1-litre full-fat milk
• 1 cup condensed milk
• Few strands of saffron
• ½ cup water
• 1 tbsp ghee
• 1 cup sewaiyan/vermicelli
• 1 cup khoya
• 1 cup sugar
• 1 tsp cardamom powder
• 1 cup Phool makhana/lotus seeds, finely chopped
• ¼ cup Happilo California Almonds finely chopped
• 1 tbsp Happilo Whole Cashew Nutsfinely chopped
• 1 tbsp Happilo Premium Raisinfinely chopped
• 2 tbsp dried coconut
Preparation
1. To begin, lightly roast the sewaiyan in a pan on low flame until it turns brown. Once roasted, move off the flame and keep aside.
2. Next, lightly fry the phool makhana in ghee over medium heat till it turns crunchy. Once cooked, add the choppedHappilo dry fruits and dried coconut, continue sautéing for a few minutes and avoid burning the ingredients. Once done, keep aside.
3. Combine the sugar, cardamom powder, khoya, milk and water in a deep saucepan over high heat. Stir continuously and allow the mixture to come to a boil. After boiling, reduce the heat, but continue stirring until the mixture thickens.
4. To the now reduced mixture, add the condensed milk and allow it to come to a boil.
5. Once boiled, add the saffron, as well as the phool makhana and dried fruits mixture. Cook on low heat for a further 5 minutes, and then turn off the heat.
6. Allow resting for a few minutes before serving.
