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  • Food delights of Eid

    Eid is the celebration of a month of fasting coming to an end. Filled with money and gifts, the highlight of the festival is the amazing food delicacies that will tantalise your taste buds.


    Food becomes super special when traditional flavours are used.

    Eid is nothing without the delicious foods and family gatherings that make this day so special. An important end for Muslims who have been fasting for an entire month, Eid marks the determination and fortitude of all those who have successfully striven through an intense month and come out on the other side.

    Falling on the first day of the new lunar month, Eid al-Fitr is synonymous to new beginnings and lasts up to three days. Muslims usually wait for the sighting of the new moon for Eid to be officially declared the next day.

    The night before, known as Chaand Raat is a popular pre-festival for Muslims who will go out and buy new outfits after the final fast. Girls will buy bangles and get mehndi designs on their hands, while families will delight in some amazing street food treats and deserts.

    On the first day of Eid al-Fitr, Muslims dress their best and gather to perform the Congregational prayer. After the Eid prayer, Muslims normally meet and greet Eid wishes to family and friends, giving gifts and Eid money especially to children.

    Then finally, it’s one of the most delightful awaited part of the day on Eid al-Fitr, relishing in the delicious Eid cuisines. Food preparation often starts before the day of Eid al-Fitr. The exciting Eid food mostly include sweet dishes, which go perfect with the festivity day.

    One desert that always wins its place as a family favourite is Seviyan. A traditional desert served often as breakfast. Utterly comfortable and creamy indulgence. Seviyan can be prepared in a variety of different methods, but here is one of the mouth-watering recipe.



    • 200 g seviyan (vermicelli)
    • 600 ml boiled milk
    • 100 g sugar (to taste)
    • 2 tbsp condensed milk (optional)
    • 1/2 tps cardamom powder
    • 6-7 cashew nuts (chopped)
    • 1 tps raisins
    • 1 tps ghee (butter)


    1. In a pan heat ghee, fry the cashews and raisins until golden brown on medium flame and keep aside.
    2. In a same pan, fry the seviyan until golden brown and keep aside.
    3. Add boiled milk to seviyan and cook in medium flame until it starts to boil, add sugar, condensed milk and stir well to mix.
    4. Cook for 3-4 mins until seviya gets soft on medium flame, add half of cashew, raisins, cardamom powder, give a gentle stir.
    5. Garnish with remaining nuts on top. Serve warm or cold.

    Another sensational Eid delight is Gajar ka Halwa (Carrot Pudding) often prepared the night before. A super sizzling sweet treat and mostly enjoyed as part of the family meal on Eid al-Fitr.

    Gajar ka Halwa

    Gajer ka halwaIngredients:

    • 320 g grated organic carrots
    • 320 ml almond milk or regular milk
    • 8 tbsp organic unrefined cane sugar or regular sugar (add more or less as required)
    • 50 g almond paste or evaporated milk/khoya (optional)
    • 5-6 cardamom, powdered or crushed
    • 8-10 unsalted whole or chopped cashews
    • 7-8 unsalted pistachios – sliced or chopped
    • 12-15 golden raisins
    • a pinch of saffron (optional)
    • 2 or 2/12 tbsp neutral flavoured oil (sunflower oil) or ghee


    1. Wash, peel and grate the carrots.
    2. Mix the almond milk and grated carrot together in a pan.
    3. Keep on fire and allow the mixture to simmer.
    4. Continue to simmer and cook stirring in between.
    5. After 15-20 minutes of cooking add cardamom powder and stir.
    6. When the mixture has started thickening, add sugar and oil/ghee.
    7. Stir and continue to cook.
    8. When the mixture has almost dried, add the almond paste and dry fruits.
    9. Stir and cook further for 2-3 minutes.
    10. Serve warm or cold.

    Queen of Desi sweet divines also include Rabri kheer (which is similar to rice pudding) and is a must have as part of the Desi celebrations. This super satisfying dish can be prepared in very little time.

    Rabri Kheer 

    rabri KheerIngredients:

    • 500 ml milk
    • 30 g cashews, pistachio, almonds or any favourite dry fruits of your choice
    • 100 g rice
    • 200 g sugar
    • 2 tsp rose water
    • 500 ml half-n-half (thickened milk)
    • 1 teaspoon cardamom powder
    • 1 small bottle gold flakes (available at Asian food specialty stores)
    • Earthen pots for serving the kheer (optional)


    1. Wash and soak the rice for about 10 minutes before adding it to milk.
    2. Take a pressure cooker and pour milk, add soaked rice, sugar, half-and-half and boil for about 3 whistles or for about 20 minutes, until the milk thickens.
    3. Remove from the cooker, add in chopped nuts and few drops of rose water to the cooked kheer.
    4. Place the kheer in the refrigerator to cool for at least 2 hours, before serving in the earthen pots.
    5. Garnish with gold flakes or nuts.

    The hot cuisines are just as special and exciting as the sweet dishes on Eid. Food becomes super special when traditional flavours are used. Kashmiri Biryani originated in beautiful Kashmir is a perfect teaser for guests. A supreme sensation cuisine cooked on Eid with lots of love and passion.

    Kashmiri Biryani


    • 750 g mutton
    • 1 kg chicken
    • 1 kg basmati rice
    • 200 ml milk
    • 2 tsp curd
    • 1 tsp dry ginger powder
    • 1/4 tsp cardamom powder
    • 150 g ghee
    • 1/4 tsp kewra essence
    • 2 g saffron
    • 2 tsp red chilli powder
    • 1 pinch asafoetida
    • 1 tsp garam masala powder
    • 2 tsp fennel seed powder
    • 1/4 tsp sugar
    • Salt to taste


    1. Fry asafoetida and mutton pieces in ghee.
    2. Add curd to the mixture and fry until pink.
    3. Pour water and add salt to taste. Mix well.
    4. Add chilli powder, ginger powder and bay leaf.
    5. Fry for a few minutes and add 1/2 litre of water.
    6. Add 1/2 tbsp garam masala and 1 tbsp fennel seeds.
    7. Simmer the mixture until well cooked.
    8. Remove the mutton pieces and keep them separate.
    9. Boil 2 litres of water with 2 tbsp salt.
    10. Tie the garam masala and remaining fennel seeds in a piece of cloth.
    11. Put it in the boiling water.
    12. Now add rice and cook on low flame until half done.
    13. Separate the water from the rice.
    14. Alternately arrange mutton and rice layers in a baking tray.
    15. Add milk and ghee.
    16. Cook in a preheated oven until well done.
    17. Kashmiri Biryani is ready to be served!

    Other hot dishes include heart-warming Koftas (meatballs), mouth-watering Kebabs and family favourite Samosas, so extend your dining table this Eid!

    Eid al-Fitr is celebrated traditionally for up to three days. In Muslim countries holidays are given in advance for up to two weeks. Eid al-Fitr not only unites the Muslim community on the day, but blesses them with lots of delights and happiness.

    Suman is a current student of Whistling Woods International film making course. She is aspiring to become a British Asian Film Director with a passion to entertain her audience: "Journalism is an exciting opportunity to communicate to the world."


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