New Delhi: Marking an end to the Holy month of Ramadan and with Eid festivities in full swing, food is one thing that every household will be devouring. A traditional Eid spread is quite the delight.
Here is a curated list of our favourite festive dishes along with recipes for your Eid feast, courtesy The Almond Board of California. Pick from wholesome dishes or sweet treats, there’s something for everyone:
ALMOND AND MAKHANA KHEER
Full cream milk 2 cups
Sugar 4 tbsp.
Saffron strands a pinch
Green cardamom powder 1.5 tsp
Almond slivers 1/2 cup
Makhana (fox nuts) 1 cup
Ghee 2 tbsp
Serves: 2-3 people
Heat ghee in a heavy-bottomed pan, roast makhana and almond sliver till they are golden.
Heat milk and saffron strands in a heavy-bottomed pan and bring it to a boil; keep stirring the milk, so that it does not sticks at the bottom.
Add the sugar to the milk, and mix well.
Add the whole makhana to the milk. Add the almond slivers to the mixture.
Keep cooking the mixture till the makhana becomes softs and milk thickens a bit.
Serve the kheer hot or chilled. Top it with roasted almond sliver and chopped roasted makhana.
ALMOND AND CUSTARD APPLE RABRI
Custard apple pulp 2 gm
Double cream (fat) 1 gm
Castor sugar 30 gm
Almonds 30 gm
Toast the almonds at 1 degree celsius for 1 mins in the oven.
Grind toasted almonds to a coarse powder and chop the remaining.
Mix custard apple pulp, double cream, and sugar together, add the ground almonds and mix.
Chill in the refrigerator and garnish with chopped almonds before serving.
ALMOND MIXED GRAIN BIRYANI
Barley washed & drained 1/2 cup
Brown rice, washed & drained 1/2 cup
Pearl Millet, washed & drained 1/2 cup
Ghee 2 tsp
Garlic, Chopped 1 tsp
Ginger, Chopped 1 tbsp
Green Chilli, Chopped 1 tsp
Baby carrots, diced 1/2 cup
Onion red, sliced 1/4 cup
Black Pepper, Crushed 1/2 tsp Salt to Taste
Vegetable stock 7 cups
Cumin seeds 1 tsp
Chopped Coriander 1.5 tsp
Chopped Spring Onion 1.5 tsp
Almonds 1/4 cup
Serves: 2-3 people
Heat ghee in a large dutch oven/pot over medium heat. Add cumin seeds & bay leaf. As it crackles add onion, green chilli, garlic & ginger; cook, stirring occasionally, until softened. Add carrots. Raise heat to medium-high, and cook, until carrots are softened, about 5 minutes. Stir in all of the grains and cook for 12 minutes. Stir in stock; bring to a boil.
Add almonds. Cover the pot, and put in oven. Bake for 30 to 40 minutes at 180 degree celsius (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Season with salt and pepper and serve immediately.
ALMOND AND SESAME PINNI
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 whole almonds 3 tbsp
Serves: 4 people
Heat ghee in a pan, add semolina and wheat flour to it. Roast the mixture till a golden colour is achieved.
Mix the sugar and water in a pan, and put it over low heat. Cook till single string sugar syrup is formed.
Mix the sugar syrup with the wheat flour mixture. Add the green cardamom powder.
Cook the mixture till it becomes a little dry. Add the roasted almond flakes and ground white sesames to the mixture and mix well.
Allow the mixture to cool. Divide the mixture into equal parts and shape 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
Lamb Shoulder Cuts 1 Kg
Chopped onion 1 cup
Ginger garlic paste 3 tbsp
Plain yoghurt 2 cup
Blanched almonds, skin removed 1 cup
Cinnamon 1 stick
Black cardamom 2 no.
Green cardamom 3 no.
Cumin powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1 tsp
Red chilli powder 2 tsp
Salt to taste
Ghee 4 tbsp
Water 3 cups
Serves: 4 people
Heat ghee in a heavy-bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil.
Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ginger garlic paste and stir fry for 2-3 minutes.
Make a smooth paste of yoghurt and ï¿½ cup of blanched almonds. Add this paste to the lamb and keep on stirring it till oil separates out. Add the fried onions to the lamb.
Reduce the heat, and add water. Cover the pan and let the lamb simmer for an hour or till tender.
Cut the remaining blanched almonds into small pieces and add it to the korma.
SMOKED ALMOND RAITA
Almond Flakes 1/2 Cup
Yoghurt 1 Cup
Dry Roasted Jeera powder 1/2 Tsp
Black pepper powder 1/2 Tsp
Salt To Taste
Black Salt 1/2 Tsp
Chopped Garlic 2 Tsp
Chopped coriander leaves 1 Tsp
Sunflower Oil 2 Tsp
Hot Coal 2-3 pieces
Ghee 1 Tbsp
In a heavy bottom pan, heat the oil. Roast the chopped garlic until golden.
In a bowl, add the yoghurt and whisk it well.
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 structure out of the aluminum foil, and place it in the center of the bowl with almond flakes.
Place 2-3 small pieces of hot coal in the aluminum foil. And pour some ghee on top of it.
Cover the almond bowl immediately with aluminum foil and keep it covered 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 mix gently.
Serve the raita topped with chopped fresh coriander leaves and smoked almond flakes.
ALMOND AND WHITE CHOCOLATE GUJIYA
All- purpose flour 2 Cups
Clarified butter (ghee) 1/2 Cup
Water 1/2 cup
White chocolate 1 cup
Desiccated coconut 1/2 cup
Green cardamom powder a pinch
Almond 1/2 cup
Jaggery 1 tbsp
Rub the flour and ghee together and bind them together with water to form a soft dough. Rest it for ï¿½ hour.
In a bowl, mix the chocolate flakes, coconut, almonds together and add jaggery.
Make small balls of the dough and roll it out into 1/2 cm thick rotis.
Place filling in the center, do not overstuff it as it will result in bursting of gujiya while frying.
Apply water on the edges and seal the ends, the shape will resemble half-moon. Use cutter to make a design around the edges or pinch and twist the edges.
Heat oil/ghee in a deep pan; fry the gujiyas till golden brown.
ALMONDS AND ROSE KULFI
Milk, full cream 4 cups
Sugar 1/2 cup
Saffron 1/4 tsp
Almond meal 1/2 cup
Dried rose petals 1/2 cup
In a pan, add milk and put it on a low flame. Keep on stirring; do not let the milk burn. The milk will start to thicken.
Once it becomes half the volume add the almond meal and sugar and mix them well. Strain the mixture.
Add the dried rose petals & saffron strands and mix well. Allow the kulfi mixture to cool, pour it into kulfi moulds or small bowls and freeze them.
Demould the kulfi and serve it garnished with roasted almond flakes.