Eid 2025 recipes: How to prepare Shahi Tukda, Halim Tarts, other delicacies for your Iftar party
Qiwami Sewai
By Chef Divyanshi Patel, Executive Chef, The Astor Goa
| Ingredients | |
| Lotus seeds | 2 cup |
| Ghee | ½ cup |
| Grated coconut | ¼ cup |
| Charoli seeds | 1 tbsp |
| Melon seeds | 1 tbsp |
| Almonds | 20 pieces |
| Cashews | 20 pieces |
| Resins | 20-25 pieces |
| Khoya | 200 gm |
| Vermicelli | 250 gm |
| Hot milk | 250 ml |
| Green cardamom | 4-5 |
| Cloves | 4 |
| Sugar | 750gm |
| Water | 2 cup |
| Food colour | |
| Kewra water | 2 tsp |
| Cardamom powder | 1tsp |
Eid 2025 recipe: Qiwami Sewai
Method:
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- In a pan, dry roast the almonds, cashews, charoli seeds, and melon seeds until fragrant.
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- Soak the lotus seeds in water for at least 4-5 hours or overnight. Drain and set aside.
- If using store-bought khoya, crumble it into small pieces. If making khoya from scratch, cook the milk until it thickens and forms a solid mass.
Cooking the Vermicelli
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- In a large pan, heat 1/4 cup of ghee over medium heat.
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- Add the vermicelli and roast until golden brown, stirring frequently.
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- Add the hot milk and stir well. Cook until the vermicelli is cooked and the milk is absorbed.
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- Add the sugar, water, and food colour. Cook until the sugar dissolves and the mixture thickens.
- Add the cardamom powder and kewra water. Mix well.
Assembling the Qiwami Sewai
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- In a large serving dish, create a layer of the cooked vermicelli mixture.
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- Sprinkle the roasted nuts and seeds over the vermicelli layer.
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- Crumble the khoya over the nut layer.
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- Sprinkle the soaked lotus seeds over the khoya layer. Repeat the layers two more times, ending with a layer of vermicelli on top.
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- Garnish with resins and grated coconut.
- Tip: Serve the Qiwami Sewai warm, garnished with additional nuts and seeds.
Eid 2025 recipe: Shahi Tukda with Cream Cheese Frosting
Shahi Tukda with Cream Cheese Frosting
By Chef Susheel Kumar, Pastry Chef, Grand Mercure Bengaluru Gopalan Mall
| Ingredient | |
| White bread slices | 2 |
| Desi ghee | 50ml |
| Thick cream | 250ml |
| Pistachios | For garnish |
| For Sugar Syrup: | |
| White sugar | ½ cup |
| Water | ½ cup |
| Saffron | One pinch |
| For Cream Cheese Frosting: | |
| Softened cream cheese | 1/3 cup |
| Butter | ½ cup |
| Vanilla extract | ½ tsp |
| Powdered icing sugar | 1 cup |
Method:
-
- Start by preparing the sugar syrup. In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar has dissolved. Add a pinch of saffron and let it cool.
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- Heat a frying pan on medium flame. Cut the bread into equal circles with a cutter, and spread a generous layer of ghee on both sides. Fry until the bread is toasted to a deep golden colour.
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- Soak the toasted bread in the cooled sugar syrup for just a couple of seconds, coating both sides and removing the excess syrup.
- Add a small layer of thick cream on top of each toast. Sprinkle pistachios and set aside.
For Cream Cheese Frosting:
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- Using an electric mixer, whisk the cream cheese and butter together until no lumps remain. Stir in the vanilla extract, then sift in the icing sugar. The frosting is now ready.
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- You can prepare it a few days in advance and store it in the fridge. Be sure to bring it to room temperature at least an hour before using.
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- Generously drizzle the cream cheese frosting between the fried, soaked bread slices and on top of them.
- Tip: Sprinkle pistachios, silver leaf, and a few rose petals for a beautiful finishing touch.
Eid 2025 recipe: Halim Tarts
Halim Tarts
By Chef Raghav, Head Chef, Idylll, Bengaluru
| Ingredients | |
| Sheermal bread (store-bought or homemade) | 4-6 pieces |
| Mutton (boneless) | 1 kg |
| Moong dal | 100 gm |
| Masoor dal | 100 gm |
| Urad dal | 100 gm |
| Poppy seeds | 30 gm |
| Daliya (broken wheat) | 50 gm |
| Coriander (chopped) | 30 gm |
| Mint (chopped) | 20 gm |
| Green chili (½ cut) | 5 pieces |
| Black pepper powder | To taste |
| Ghee | 400 gm |
| Rose petals | 5 gm |
| Turmeric powder | 3 gm |
| Deggi mirch powder | 5 gm |
Method:
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- Prepare the Sheermal bread: If making from scratch, prepare Sheermal bread using flour, milk, sugar, saffron, and ghee.
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- Cook the mutton and lentils: In a pot, heat ghee and sauté the mutton until browned. Add turmeric, deggi mirch powder, and black pepper powder. Add moong dal, masoor dal, urad dal, poppy seeds, and daliya. Cook until the lentils are tender and the mutton is fully cooked.
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- Add fresh herbs and spices: Stir in chopped coriander, mint, and green chilies. Adjust seasoning to taste.
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- Assemble the dish: Place a generous portion of the spiced mutton and lentil mixture on top of each Sheermal bread piece. Garnish with rose petals and a drizzle of ghee.
- Tip: For an extra layer of depth and richness, slow-cook the mutton and lentils on low heat, allowing the spices to fully infuse. Serve the dish warm, brushing the Sheermal with a little extra ghee before plating for a melt-in-the-mouth experience.
Eid 2025 recipe: Tiramisu Frappe
Tiramisu Frappe
By Chef Sourabh Das, Founder, Craft of Food 2.0, Bandra
| Ingredients | |
| Milk | 70 ml |
| Fresh Cream | 70 ml |
| Mascarpone | 70 gm |
| Vanilla Powdered Sugar | 5 gm |
| Espresso | 20 ml |
| Vanilla Ice Cream | 2 Scoops |
| Assembling Of Glass | |
| Ice Cubes | 4 |
| Chocolate Syrup | |
| Vanilla Ice Cream | 1 scoop |
| Whipped Cream | |
| Cocoa Powder | |
| Coffee Beans | 2 |
Method:
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- Blend all the ingredients of Part 1 using the milkshake blender machine. Add vanilla sugar if necessary and blend if its added
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- Assemble: Pour ice cubes inside the glass. Add a single scoop of Vanilla Ice cream.
- Do some abstract drizzling of chocolate syrup inside the glass for an aesthetic look. Pour Tiramisu Frappe on top of the ice cream.Garnish with a swirl Whipped Cream and lightly dust with cocoa powder and place coffee beans on it.
