Sweet Eid Celebrations

Daily Tribune

26-03-2025

Brighten up the Eid holidays with sweet memories and the finest sweet treats
Growing up, I had the opportunity to experience Eid in the Middle East. A close friend invited me to her home, where her mother had prepared a feast fit for the occasion. After savouring a delicious biryani, I relished a dessert that left a lasting impression—Phirni.
Phirni is a rich and creamy rice pudding prepared with coarsely ground rice cooked in sweetened milk until thick and velvety. This dessert is traditionally adorned with silver warakh (edible silver leaf ) and crunchy nuts for a festive touch. Furthermore, the infusion of warm and comforting flavours of cardamom or saffron takes this dessert to a new level. That evening remains etched in my memory—the laughter, the heartfelt conversations, and, of course, the irresistible flavours. Because at its heart, Eid is about sharing joy through good food and cherished moments.
When planning an Eid gathering, the focus is always on delighting family and guests. Moreover, what better way to impress than with beautifully presented desserts that do not just look stunning but taste divine? The final course of a meal is often the most memorable, leaving a lasting impression on everyone at the table.
Make an impression with these eye-catching desserts that will capture the hearts of your guests this Eid.
ZARDA OR MUTANJAN – A SWEET TRADITION
A classic Eid dessert, Zarda is a vibrant and aromatic sweet rice dish. The name comes from the Persian word zard, meaning yellow, referring to its signature golden hue from saffron or food colouring. The rice is cooked with ghee, sugar, and fragrant spices. The garnishing is special as it consists of a generous amount of dried fruits, nuts, khoya (reduced milk), mini gulab jamuns and rasgulla. Zarda has deep roots in Mughal cuisine, where royal chefs created variations by adding coconut, cherries, or even small pieces of gulab jamun for an extra burst of sweetness. This dish represents a party on a plate making it a staple for joyful events.
PISTACHIO CHEESECAKE – A MODERN DELIGHT
For those looking to add a touch of elegance to their Eid celebrations, pistachio cheesecake is a must-try. This dessert is a perfect blend of creamy indulgence and nutty richness, with a velvety smooth texture and a buttery biscuit base. This beautiful dessert reminds me of the trending pistachio kunafa chocolate.
Each bite is a luxurious combination of delicate pistachio flavour and creamy goodness, making it a showstopper at any gathering. The natural green hue of pistachios and pistachio spread adds a festive touch, while their crunch balances the cheesecake's smoothness beautifully. I would add a light drizzle of semi-sweet chocolate as well.
This Eid, make a lasting impression with a mix of traditional favourites and contemporary delights. After all, sweet moments deserve sweet endings!
Zarda/ Mutanjan
INGREDIENTS:
• 3 cups (600 g) white basmati rice washed and soaked for 30 minutes
• 1 tablespoon ghee/unsalted butter for cooking the rice with
• 8 green cardamoms • ½ cup (75 g) almonds blanched and halved
• small handful sultanas • ¼ cup (65 g) oil/ghee
• 2.5 cups (½ kg) white sugar
• ¼ teaspoon red food colour or as needed
• ¼ teaspoon orange food colour or as needed
• ¼ teaspoon yellow food colour or as needed
• ¼ teaspoon green food colour or as needed
INSTRUCTIONS:
• Cook the presoaked basmati rice until 75% done with a spoonful of ghee or unsalted butter. Drain and set aside.
• In 4 seperate bowls/glasses, add 1/4 teaspoon of each food colour to 1.5 teaspoon of water and add 2 tbsp of rice in each bowl/glass. Mix to coat all the rice in the colour. If you want a stronger colour, add some more food colour. Keep this aside till needed.
• In a pot, add the oil/ghee and blanched almonds, raisins and cardamom. Cook this on a medium high heat, stirring often, until the raisins begin to swell.
• Add sugar and a splash of water. Cook this on high heat until the sugar granules dissolve in the water and the mixture becomes thick and gloopy. Make sure you do not cook the sugar down so much that it becomes hard. Keep stirring. This process could take about 15 minutes.
• Once the sugar has thickened and reduced, add your rice and stir to coat the rice with the sugar. Reduce excess water.
• The rice will look wet and there will be moisture gathering around the rim of the pot. Now, add the coloured rice, each colour placed separately on top of the white rice. Turn the heat to the lowest possible setting, cover and allow the zarda to steam cook for 15 minutes.
• Serve immediately if possible. If you are not serving immediately, fluff the rice up so it does not stick together. Garnish with a variety of nuts, raisins, and Indian sweets etc.
Pistachio Cheesecake
INGREDIENTS:
For The Crust
• ¼ cup granulated sugar
• 9 tablespoons unsalted butter
• 17 graham cracker sheets 2 sleeves, 260g For The Filling
• 4 8oz. blocks cream cheese room temperature
• ¼ cup sour cream • ¼ cup pistachio cream
• 1 teaspoon vanilla extract • 1¼ cups powdered sugar (or more, to taste)
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream
• ½ cup chopped pistachios For The Topping
• ½-1 cup pistachio cream
INSTRUCTIONS:
• Cook the presoaked basmati rice until 75% done with a spoonful of ghee or unsalted butter. Drain and set aside.
• In 4 seperate bowls/glasses, add 1/4 teaspoon of each food colour to 1.5 teaspoon of water and add 2 tbsp of rice in each bowl/glass. Mix to coat all the rice in the colour. If you want a stronger colour, add some more food colour. Keep this aside till needed.
• In a pot, add the oil/ghee and blanched almonds, raisins and cardamom. Cook this on a medium high heat, stirring often, until the raisins begin to swell.
• Add sugar and a splash of water. Cook this on high heat until the sugar granules dissolve in the water and the mixture becomes thick and gloopy. Make sure you do not cook the sugar down so much that it becomes hard. Keep stirring. This process could take about 15 minutes.
• Once the sugar has thickened and reduced, add your rice and stir to coat the rice with the sugar. Reduce excess water.
• The rice will look wet and there will be moisture gathering around the rim of the pot. Now, add the coloured rice, each colour placed separately on top of the white rice. Turn the heat to the lowest possible setting, cover and allow the zarda to steam cook for 15 minutes.
• Serve immediately if possible. If you are not serving immediately, fluff the rice up so it does not stick together. Garnish with a variety of nuts, raisins, and Indian sweets etc. INSTRUCTIONS: To make the crust
• Add the graham crackers to a food processor and process until fine. Add the sugar and melted butter and combine well.
• Line a 9-inch springform pan with parchment paper. Add the butter cookie mixture and press it firmly into the bottom of the pan, optionally bringing some up the sides. Ensure it's packed tightly so it holds together.
• Freeze for 30 minutes to 1 hour.
To make the cheesecake filling
• In a large bowl, add the room-temperature cream cheese and beat with an electric mixer for about 5 minutes until smooth.
• Add the powdered sugar, vanilla, lemon juice, and sour cream. Beat again until everything is smooth and well incorporated, scraping down the sides as needed.
• Add the pistachio cream and chopped pistachios, and mix again until evenly distributed.
• In a separate bowl, beat the heavy cream until stiff peaks form, about 3-5 minutes. Fold the whipped heavy cream into the cheese mixture until just incorporated.
• Add the mixture over the chilled crust smoothing it evenly, and freeze for 2 hours.
To add the topping
• In a microwave-safe bowl, heat ½ to 1 cup of pistachio cream (depending on your desired thickness) for about 10 seconds until the consistency is slightly runnier.
• Pour it on top of the cheesecake and spread it evenly.
• Refrigerate for 4 hours, or best overnight.