With Ramadan’s impending bittersweet farewell, we’ve got to say what a soul-filling month it’s been, and with spirits high and our hearts in the right place, Let’s welcome choti Eid with a big jhappi! And with it, all the meetha we can devour. God knows we’ve been waiting a long while for a big feast! And the only day we feast guilt-free. The consolation? Saal mein aik dafa hee tou ati hai!

And what’s the best thing about this joyous day? Well it used to be filled batway, pouring out with 100 ruppee notes (quite the opposite now!) BUT on the bright side, being that one rishteydaar with the best dressed, and yummiest food on the table just beats it all! I mean come on, let’s be honest – We want to have the most talked about tabletop! Well, we’re here to give you a little hand with that! We’ve round up the quickest and meethiest recipes for this Eid!

COCO- CORINA!

So let’s start with coconut barfi! It’s easyy breezy and only needs mixing up four ingredients. Spend less time in the kitchen and more time being the hostess with the mostest! Trust us, it’ll only take 15minutes!

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Ingredients A) 11/2 cups finely grated coconut B) 1 cup sugar C) ½ tsp cardamom powder D) 2 tsp ghee Method A) Heat a pan in low flame and add the grated coconut and sugar. B) Stir well for about 5 minutes. C) Then add cardamom powder and ghee. D) Continue stirring till it forms a single mass. E) Transfer this to a greased tray and press slightly. F) When the mixture has set but still warm, cut it into desired pieces and allow it to cool completely. For detailed recipe: coconut-barfi

G IS FOR GAJAR KI BARFI!

If you’ve read up on how to make coconut barfi, then gajar ki barfi is a no brainer for you! This sweet buttery desert is a mazaydaar blend of carrots and dry fruits. A little tip, sprinkle some fresh cardamom on the narangi goodness!

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Ingredients A) 4 tbsp ghee B) 4 carrots, skin peeled and grated C) 4 cups milk D) 6 tbsp sugar E) 5 to 6 tbsp chopped dry fruits Method A) Melt ghee in a pan. B) Add grated carrots and sauté for about 10 minutes till the raw smell goes and the carrots reduce in volume. C) Now add milk and bring to a boil. D) Continue cooking and stirring till all the milk has been absorbed and the carrots are soft and cooked. E) Now add sugar and mix well. F) When the halwa mix leaves the sides of the pan, transfer to a greased plate and form a rectangle. G) Garnish with chopped nuts on top and allow the halwa to cool. H) Place this inside the refrigerator for about an hour. I) Once set, cut into small squares and serve. For detailed recipes: carrot-halwa

SAWAIYAAN TRUFFLES? WHAAAAT?

Now a little ‘how to- spruce up your regular sawaiyaan! Ever heard of Vermicilli truffles? Mmhm mouthwatering goodness. Especially when these truffles are doused and dusted in nutella and oreo! With 5 minutes in prepping and 15 minutes on the flame, it’s really a recipe to have on your fingertips. And with the technique so easy, you’ll be making this on ever.

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Ingredients 1 cup Sawaiyaan 1cup 2 tsp Butter ½ cup Milkmaid Oreo biscuit /Nutella Method A) In a pan add butter & roast the sawaiyaan till they reach a golden colour. B) Add milkmaid and cook for 5minutes, folding the sawaiyaan with milkmaid C) Turn off the flame and allow to cool. D) Then make them into small balls, if it seems sticky add little butter to your hand while making them. E) Dust oreo or coat Nutella over to them to for more flavour. For detailed recipes: vermicelli-truffles

BEAT THE HEAT, THIS EID!

Craving some thanda in this scorching summer wave? Bet your mehmaan will too! So don’t keep them waiting and lay down some pista aur safran ka doodh! The sweet smell of saffron and the in between pistachio crunch will be become a usual treat at your home!

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Ingredients A) Milk- 1¾ cups B) Condensed milk- 4 tbsp C) Coarsely Ground Pistachios- ¼ cup D) Saffron- 2 pinches Method: A) In a food processor, coarsely grind the shelled pistachios. B) Place a saucepan over medium heat, add milk, condensed milk, saffron and coarsely ground pistachios, combine well and let the mixture come to a slight boil. C) When the milk comes to a slight boil, lower the heat and let cook for a couple more minutes. D) Remove the pan from the heat and let it cool down. E) Chill the milk in the refrigerator for 1 to 2 hours. F) Serve in a glass and enjoy the rich and delicious milk For detailed recipe: So now you know how to be the best hostess this Eid! Let us know about your cooking experiences on chaand raat! Image credits: 1) www.archanaskitchen.com 2) https://www.spiceupthecurry.com 3) shabosphere.wordpress.com 4) www.cubesnjuliennes.com