Muharram is the first month of the Islamic lunar calendar and is considered one of the holiest months for Muslims. It is a time for prayer, fasting, and remembering of the sacrifices made by Imam Hussein and his followers. Here are some delicious sweets to celebrate Muharram :
1.Bread Halwa
Bread halwa is a famous dessert in all houses during Bakrid. In a pan, add ghee and fry pieces of bread until it becomes golden brown. Then, soak it in a syrup made out of sugar and cardamom to absorb all the sweetness. Condensed milk can be used for adding extra sweetness. Once the bread has absorbed all the syrup, garnish it with toasted cashews and serve hot.
2.Muthanjan
It is an authentic rice-based dish. Soak some basmati rice for about half an hour and drain the water. Add ghee, cinnamon, and condensed milk in a large pot. Next, add the basmati rice and stir to coat it well with the milk. Then, add some water to increase the volume and bring it to a boil. Cook over low heat till the rice becomes fluffy. Use the spatula to mash some thick rice for an even texture. Garnish with chopped nuts.
3.Zarda Rice
It is made only using the signature long-grain basmati rice. Cook the rice separately. Then, infuse the rice with cinnamon, cardamom, and cloves. Dye the rice using saffron or food coloring for giving it a golden color. Sweeten using sugar or condensed milk. Garnish using nuts and dry fruits that are roasted in ghee.
4.Gulgule
Gulgule is a delicious fried sweet treat. The batter uses flour, sugar, milk, and sometimes grated coconut. Shape the batter into small, round balls and deep-fry in hot oil so that they are crispy outside and soft inside. Soak it in a syrup made using cardamom and sugar. Drain the excess syrup and serve hot.
5.Sheer Khurma
This dessert is a mandatory dish during Bakrid. Sheer means milk, and Khurma means dates. In a pan, add ghee and roast vermicelli until golden brown. Add some milk and keep stirring until the vermicelli is entirely soft. Next, incorporate sugar and cardamom powder into the milk. You could also add dry fruits like dates to add to the sweetness. Garnish with chopped nuts.
6.Phirni
Phirni is a creamy rice pudding. Soak some rice and grind it into a fine paste. In a pan, add milk, sugar, crushed cardamom pods, and let it steep the milk. Next, add the ground rice paste to the milk and stir until it reaches a pudding consistency. Pour into earthenware pots and refrigerate it to help it set well. Before serving, garnish with sliced nuts and saffron.
7.Khubani Ka Meetha
It is a Hyderabadi dessert made primarily using dried apricots. Soak dried apricots overnight so that they plump up. Prepare a syrup using sugar and water. Add the apricots into it so that it can absorb all the sweetness. Puree the apricots according to your preference. The puree can either be chunky or finely ground. Garnish the dish with a dollop of heavy cream and sliced nuts on top.
8.Fruit Custard
It is made chiefly during Iftar. Heat milk with sugar until it is warm but not boiling. In a bowl, mix custard powder with a little bit of the cooked milk and form a smooth paste. Add the custard paste to the warm milk and stir constantly to prevent lumps. Once it reduces to room temperature, refrigerate it. Garnish with chopped fruits such as apples, bananas, kiwi, pineapple, and pomegranate. Mix everything and serve chilled.
9.Apple Kheer
In a blender, add chopped apples and make a fine puree. Cook the pureed apples, milk, sugar, and cardamom powder together. Stir continuously until all the flavors are combined. You can also include some condensed milk for added sweetness. Garnish with chopped nuts and some apples for added texture.
10.Shahi Tukda
Shahi Tukda is the perfect sweet treat to celebrate Bakrid. Cut bread slices into triangles and deep-fry till they turn golden brown and crispy. Then, make a thick syrup using milk, saffron, and cardamom. You can dip the fried bread in the syrup or drizzle it on it if you do not prefer it to be too soggy. Garnish with chopped nuts such as pistachios and almonds.
11.Rose Falooda
It is a sweet chilled delicacy comprising various ingredients and can be customized easily. Soak falooda seeds in water so that they swell out. In a pan, boil vermicelli until it becomes soft. Take a long glass and drizzle the rose syrup on all sides of the glass. Next, add the falooda seeds, chilled vermicelli, and milk. Alternate the layers. Add one final scoop of vanilla ice cream on top. Garnish with chopped nuts and rose petals.
12.Chonge
Knead flour and ghee to form the dough. Shape it into small discs. The filling comprises grated coconut, jaggery, and cardamom powder. Place a small amount of this filling into the center of each disc and seal it. Roll it out as a disc again. Deep-fry in hot ghee till it turns golden brown and drain the excess oil. Garnish with chopped nuts on top.
13.Ashura Porridge
Soak wheat, chana dal, rice, and urad dal overnight and cook until it becomes tender. Next, add apricots, figs, raisins, cashews, and almonds. Stir on low heat for three minutes. Then, add jaggery, honey, cinnamon, and cardamom powder. Cook until the porridge thickens to a desirable consistency. Serve chilled and garnish on top with pomegranate seeds and more nuts.
14.Doodh Ka Sherbet
Boil full fat milk until it thickens slightly. Next, add in a spoon of sugar, condensed milk, cardamom powder, and rose water. Simmer for another five minutes. Remove it from the heat and refrigerate. Serve chilled and garnish it with chopped pistachios and almonds on top.
15.Dum Ke Rote
Roast semolina in ghee for about two minutes. Then, add grated khoya, chopped nuts, dry fruits, cardamom powder, and some fresh coconut. In another pan, prepare a syrup by dissolving jaggery in water. Add the syrup to the semolina mixture and cook until it thickens. Spoon this batter evenly in a greased baking dish and bake until the edges turn golden brown.
16.Meethe Ghode
Soak rice overnight and cook so that it becomes soft. Add grated coconut, cardamom powder, and salt to it. In another pan, melt jaggery with a little water. Pour this on the rice mixture and stir well. Garnish on top with cashews, rose petals, almonds, and raisins that are fried generously in ghee.
17.Beetroot Sooji Halwa
Heat ghee in a pan and roast semolina on a low flame until golden. In another pan, saute grated beetroot in a bit of ghee. Combine the roasted semolina and sauteed beetroot. Add the hot milk and stir continuously. Next, add sugar, cardamom powder and cashews in it. Cook until the mixture thickens nicely.
18.Poha Kheer
Soak poha in water until it softens. In a pot, boil milk and add the softened poha, sugar, and cardamom pods. Stir continuously to avoid lumps. Let it simmer until the mixture thickens and the poha gets cooked. Garnish with cashews and raisins that are fried in ghee. Serve warm or chilled.
19.Doda Burfi
Roast coarsely ground wheat flour in ghee until it turns brown. In another pot, boil milk and add sugar, stirring until it dissolves. Gradually mix the wheat flour into it and cook on a low flame until it leaves the sides of the pan. Pour the mixture onto a greased tray, flatten it evenly, and let it cool. Once set, cut the burfi into squares and garnish with chopped nuts.
20.Malida
Crumble leftover or fresh chapatis into fine pieces. In a pan, melt ghee and jaggery until it forms a syrup. Mix in the crumbled chapatis, add chopped nuts, and ensure they are coated with the syrup. Stir this mixture well until it reaches a slightly sticky consistency. Let it cool before shaping it into small balls.
