Sweet treats
1 cup (250ml) semolina ¾ cup sugar or 1 tin condensed milk (adjust according to your preference)
½ tsp elachi powder
1 cinnamon stick
2 cardamom pods
1 cup ghee/butter (you can add more)
Basic Sojee
FLAVOURS:
¡ Burfee: 2 tbs powdered milk and ½ tsp rose essence ¡ Pistachio: A drop of green colouring and ½ tsp almond essence
Reezwanah Seedat – a digital and content creator, recipe developer and food blogger – shares sweet Eid treats and drink recipes. Find her on Instagram: Treetz_by_reez
Custard Sojee
Milk Tart Slice
1 packet of square-shaped biscuits (preferably coconut)
500ml milk
½ cup sugar
1 tsp vanilla essence
3 tbs custard powder
2½ tbs corn flour
1 tsp cinnamon powder
Layer the biscuits in a rectangular pan.
Heat the milk. Add the sugar and vanilla essence, and stir until diluted.
Form a paste with the custard powder and corn flour, using 2 tbs to 3 tbs of water.
Add the custard paste to the milk and stir continuously until thick. Stir well.
Pour the hot custard mixture on to the biscuit layer. Top the custard with another layer of biscuits and refrigerate. Once set, cut into squares using the biscuit shape as a guide. Sprinkle cinnamon powder on top.
1 tin Nestlé cream drop of egg yellow or a pinch of saffron boiled in 1 tbs water
2 cups milk approximately 1 cup water almonds
On low heat, braise the semolina in the ghee with the cinnamon and cardamom until light. Combine half the tin of the Nestlé cream, condensed milk, milk, water, saffron and cardamom powder.
1 cup semolina
¾ cup sugar or
1 tin condensed milk
½ tsp cardamom (elachi powder
1 cinnamon stick
2 cardamom pods
1 cup ghee/butter (you can add more)
1 tsp vanilla essence
2½ cups ready-made custard
1½ cups milk
On low heat, braise the semolina in the ghee with the cinnamon and cardamom. Combine the custard, sugar and milk. Beat well. Once the sojee is light and toasted, add the milk mixture. Stir well to avoid lumps. Add more milk if necessary.
Cook on low heat for a few minutes.
Once the sojee starts thickening, remove from the heat. When reheating, add about half a cup of custard or milk if necessary.
Top with custard and almonds.
Hungarian Tart
Once it has turned a light colour, add the milk mixture. Stir well to avoid lumps. Add more water if necessary. Cook on low heat for a few minutes
and then remove from the heat. When reheating, add about half a cup of milk. Top with almonds and the remainder of the Nestlé cream.
Burfee Sojee
Peppermint Crisp Tart
2 packets Tennis Biscuits
1 tin Caramel Treat
1 tin Nestlé cream or fresh cream pecan nuts milk chocolate
Beat the Nestlé cream and Caramel Treat until smooth. Layer the biscuits into a loaf pan (place a layer of cling wrap in, and over lapping out of the pan) or dessert cups. Spread the caramel-cream mixture. Continue alternating with biscuit and caramel. End with a biscuit layer. Refrigerate. Unmould and decorate with caramel, cream and chocolate. Add pecan nuts and mint chocolate between the layers.
NOTE: The tart can be layered in dessert cups alternating with the crushed biscuits, caramel mixture and mint chocolate.
250g butter, softened
2 tbs oil
1 cup sugar
2 eggs
3 tsp baking powder
2-3 cups flour
2 tsp vanilla essence
TOPPING:
2 tbs-3 tbs coconut
1½ cups apricot jam (or any smooth jam of your choice)
icing sugar
Cream the butter and sugar until light and creamy. Add the eggs and vanilla essence, and beat.
Sift in the flour and baking powder. Add enough flour to form a soft dough.
Cut circles and place them into individual cupcake pans.
Place
2 tbs of jam on to the base. Sprinkle coconut. Grate the remaining dough over the jam.
Bake at 180ºC for 10 minutes. Reduce to 160ºC until golden and crisp. It can also be made in a tray. The tray will take longer to bake.
Top with a dusting of icing sugar.
¡ Turkish Delight: ½ tsp rose essence, a drop of pink colouring and chopped Turkish Delight.
¡ Adjust the flavours and texture for preference.
NOTE:
¡ Add more water/milk for a softer texture.
¡ Add more sugar/ condensed milk to sweeten.
¡ Add more essence for a stronger flavour.
¡ Top with Nestlé cream, almonds, pistachios and coconut.
1 cup semolina
¾ cup sugar /1 cup condensed milk (according to your preference)
½ tsp elachi powder
2 tbs to 3 tbs powdered milk
½ tsp rose essence
2 cardamom pods
¾ cup ghee or butter
1 cup Nestlé cream
2 cups milk
approximately
1 cup water almonds
On low heat, braise the semolina in the ghee with the cardamom until light and golden. Add the powdered milk. Combine the Nestlé cream, condensed milk, milk, water, rose essence and cardamom powder. Once the semolina is lightly toasted, add the milk mixture. Stir continuously to avoid lumps. Add more water if necessary. Cook on a low heat for a few minutes. Once cooked, remove from the heat. Add 3 tbs to 4 tbs of burfee once slightly cooled and mix well (optional). Add about ½ cup of milk when heating up again, if necessary. Garnish with Nestlé cream and coloured almonds.
Burfee Cake
Supplied
Carrot Sojee
3 cups finely-grated carrots
1 cinnamon stick
1 cup semolina
½ tin condensed milk
½ tin Nestlé cream
1 cup sugar
2 tsp elachi powder (cardamom)
pinch of saffron 500ml milk
1 cup ghee
2 tbs coconut
2 tbs ground almonds
coloured almonds
Cook the carrots in the ghee until soft, dark and mushy. Add the cinnamon stick. Add the semolina and braise slightly. Combine the Nestlé cream, condensed milk, sugar, milk and elachi. Add the milk mixture to the carrot-andsemolina mixture. Stir continuously to avoid lumps, until it starts thickening on medium heat. Switch the stove off and leave to cook further. Lastly, add the saffron water, 2 tbs coconut, and 2 tbs ground almonds. Adjust the sweetness as preferred. Add a small amount of milk when heating. Decorate with Nestlé cream and coloured almonds.
Peppermint Crisp Tart Cake
4 eggs 1 cup sugar 1¼ cups flour 3 tsp baking powder ½ tsp rose essence ½ tsp elachi powder ½ cup milk ¼ cup oil
Beat the eggs and sugar until light and creamy. Add the oil, milk and rose essence. Beat slightly. Sift in the dry ingredients and beat well. Pour into a cake pan and bake at 180ºC for about 20 to 25 minutes. Cool. ICING: ½ cup powdered milk 1½ cups icing sugar 4 tsp softened butter 2 tbs warm milk a drop of rose essence ½ tsp elachi powder
Adjust as desired. Beat well. Spread on to the cooled cake and decorate as desired.
Beat slightly and then add the milk. Add the dry sifted ingredients and beat well. Pour into round pans. Bake at 180°C for about 20 to 25 minutes. Cool.
CARAMEL FILLING:
Vanilla Shortbread
250g butter (room temperature)
3 tbs oil
1 cup icing sugar
1 tsp vanilla essence 3 tbs corn flour or semolina
1½ -2 cups flour castor sugar white chocolate Beat the butter. Add the sugar, and beat until light and creamy. Add the oil and the vanilla essence. Make a
Masala Chai Falooda
1 litre milk
1½ tsp china grass powder
1 tsp cardamom powder
3 Tetley Masala Chai tea bags
pinch of cinnamon powder
1 cup Nestlé cream
1 cup condensed milk almonds
Heat the milk in a pot. Make a paste with the falooda (china grass powder) and add to the milk. Allow to boil.
Add the teabags, cardamom and cinnamon.
Lastly, add the Nestlé cream and condensed milk. Whisk well. The mixture must reach boiling point. Pour into chai cups or a mould.
Refrigerate for a few hours.
Once set, decorate with Nestlé cream, almonds and roses.
Basic Ice Cream
Strawberry And Ice Cream Milkshake
Pomegranate And Rose Mojito
Muddle the mint leaves, rose petals, pomegranate rubies and a slice of lemon. Add the ice cubes and cordials. Top with Sprite. Garnish with pomegranate rubies and rose petals.
Naan Katai
125g butter
½ cup oil
1 cup castor sugar
¾ tsp bicarbonate of soda
1 tsp elachi powder
½ tsp nutmeg powder
2½ tsp baking powder
1 tbs-2 tbs semolina approximately 2½ cups flour
Beat the butter and sugar until well creamed. Add the oil and beat well. Add the nutmeg and elachi. Sift the flour, baking powder and bicarb. Add a little at a time to the mixture. Make a soft and manageable dough. Roll in balls and flatten with an almond. Bake at 180°C for 15 to 20 minutes.
Custard Biscuits
into the desired mould. Freeze overnight and unmould. Decorate as preferred.
Rose And Cardamom Pinwheels
1 litre milk
1 cup Ideal Milk
1 cup Nestlé cream (optional)
1 cup condensed milk
1 tsp cardamom powder
1 tsp rose essence
2 tbs rose or elachi syrup (pink colour)
2 tsp coconut
2 tbs vermicelli
3 tbs sago (soak for a few minutes)
a few cardamom pods
2 tbs almond powder
a handful of pistachios and almonds
Place all the ingredients, excluding the condensed milk, in a non-stick pot. Cook on medium-tolow heat. Stir occasionally to avoid scorching. Once the mixture starts thickening, add the condensed milk. Leave on low heat until thick and creamy. Adjust the sweetness according to preference. Decorate with almonds and edible rose petals.
Mint Lemonade
1 litre water
1 cup ice
1 cup sugar or ½ cup sugar syrup
½ cup fresh lemon juice
½ cup orange juice a few sprigs of mint orange slices
Blend the above. Garnish with mint and orange slices. Adjust the sweetness according to your preference. Serve chilled.
Rose And Cardamom Kheer
1 litre milk
1 tsp caramel essence
3 tbs custard powder
1½ tsp falooda powder (china grass/gelatine) you can add ½ tsp more for a firmer texture
1 tin condensed milk
1 small tin Nestlé cream
½ cup golden/caramel syrup (make your own syrup by using sugar and water. Allow it to dissolve in a pot until liquid and golden) coconut flakes chocolate
Heat the milk in a
Bring to boiling point. Be careful as it burns easily. It must reach boiling point or
it won’t set. Pour the golden syrup to the bottom of your mould.
I used bowls and tilted them over.
with the custard
Tropical Sweet Rice/Jardo
2 cups basmati rice pinch of turmeric a cinnamon stick
2 cups sugar
1 cup water
1 small pineapple, grated
1 tsp cardamom powder
pinch of saffron
4 tbs ghee
2 tbs chopped dates or sultanas almonds and coconut for garnish
Boil the rice with a pinch of turmeric, a cinnamon stick and cardamom powder. Once cooked, strain and set aside. Prepare the syrup with sugar, water, saffron, cardamom and ghee. Once the sugar syrup starts bubbling, add the pineapple, dates or sultanas, and the rice. Cook on low heat until the rice is fluffy and moist. Garnish with almonds and coconut.
Rose And Cardamom Tres Leche
Pour into a greased square or rectangular dish. Bake for 20 to 25 minutes until done and then cool.
THREE-MILK CREAM:
1 cup condensed milk
1 cup fresh cream
1 cup Ideal milk 1 tbs to 2 tbs rose and cardamom syrup (pink tint)
Stir in the milk and your choice of flavours. Combine the dry ingredients. Add the beaten yolks to the flour and mix well.
Beat the egg whites with the other ¼ cup sugar until soft peaks form.
Fold the egg white mixture into the flour mixture until well combined.
Poke holes into the cake and pour the three-milk cream over.
Top with a fresh cream or buttercream frosting. Serve with the threemilk cream. Can be made in different flavours.
I served mine with extra cream on the side. The cake should soak into the milk.
¡ Inspired by @faaiza_omar
Burfee Truffles
Soumph Sweets
1½ cups flaked coconut
1 cup chopped almonds (pecans optional)
3 tbs soumph (fennel seeds) (you can use the coloured soumph as well)
1 cup sugar
1 heaped tbs butter
1 tsp vinegar
Chop the almonds. Roast the coconut, almonds and soumph in the oven on low heat. Melt the sugar on high in a heavy-based pot. Move the pot from the heat and tilt it around until the sugar has melted. Don’t use a spoon. Add the butter and vinegar. Stir quickly. Lastly, add the nuts, coconut and almonds. Mix well. Pour on to a tray and flatten. Break and store in an airtight container.
Mosaic Jello Dessert
4 different flavours of jelly (I used cherry, lemon, peach and lemon and lime)
1 large tin Nestlé cream 2 to 3 tbs condensed milk 2 to 3 tbs fresh cream (optional)
1 pack lighter-coloured jelly (pine lemon or granadilla)
STEP 1: Prepare the four flavours of jelly as per the instructions and allow them to set. Once well set, cut into small squares.
Coffee Caramel Loaf
STEP 2: Whisk the Nestlé cream and condensed milk, and set aside. Prepare the last pack of jelly with about ¾ cup boiling water and cool. Whisk the jelly into the cream mixture.
TO ASSEMBLE: Place the cubed jellies into the dessert mould or individual bowls. Pour the cream jelly mixture over the cubes of jelly. Give the mould a gentle tap and refrigerate for a few hours. Unmould to serve.
Oat Crunchies
Treat. Ensure the mixture is smooth and well combined.
Line a loaf pan with a layer of plastic. Dip each biscuit in the warm coffee mixture and layer. Spread the cream caramel mixture over.
Top with a sprinkle of grated chocolate. Continue layering, alternating the caramel, chocolate and biscuit. End off with a biscuit layer. Refrigerate overnight or for a few hours. Turn over and top with the remaining caramel cream mixture and grated chocolate.
Flake And Pistachio Shortbread
250g softened butter
1 tsp vanilla essence ½ cup icing sugar ½ cup cornflour 1-1½ cups flour melted chocolate Flake Beat the butter, icing sugar and corn flour until light and creamy. Add the vanilla essence and beat. Then add the flour a little at a time to from a soft dough. Form a log and refrigerate. Cut into slices. Bake on 160ºC for 15 minutes. If you prefer it crispy, leave it for slightly longer. Once cool, dip the corners in chocolate and crushed pistachios. Use some chocolate to place a mini Flake on the biscuit.
