2 delicious Eid recipes you need

We all know that no Eid celebration is complete without at least two desserts.

That’s why we’ve got two for you.

You can thank us later!

Roz bil labn (serves 6) 

  • 90g short-grain rice
  • 250 to 350ml water
  • 1l milk
  • 40g dessicated coconut
  • 1 teaspoon vanilla bean paste
  • 200g granulated sugar, or to taste
  • 2 teaspoons cornflour
  • raisins, nuts, or cinnamon for sprinkling

Method

  1. Rinse the rice well under running water. Drain and put in a saucepan with the water so it is completely covered. Bring to the boil, then reduce the heat and simmer over very low heat. After about 10 minutes, the rice will start to absorb the water and swell.
  2. Heat the milk in another saucepan. Bring to the boil, then reduce the heat to a simmer. Add the cooked rice, coconut, vanilla and sugar and stir well.
  3. Add the cornflour, stir well and increase the heat. Let it come to a quick boil while stirring until it thickens. Pour the rice pudding into individual dessert bowls and let cool.
  4. Sprinkle with raisins, nuts or cinnamon as desired and refrigerate until serving.

Om Ali (serves 8)

  • 500g puff pastry sheets, thawed if frozen
  • 60g walnuts, chopped
  • 110g pecans, chopped
  • 115g hazelnuts, chopped
  • 150g raisins
  • 100g desiccated coconut
  • 250g caster sugar, divided
  • 1 litre milk
  • 125ml double cream
  1. Preheat oven to 180 C / Gas 4. Butter a 23x33cm or similar sized baking dish.
  2. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
  3. Preheat the grill.
  4. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 4 tablespoons sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in the dish.
  5. Bring milk and 100g sugar to the boil in a medium saucepan over medium heat. Pour over nut mixture.
  6. Beat the double cream with the remaining 100g sugar until stiff peaks form. Spread evenly over nut mixture in dish.
  7. Place dessert under grill until top is golden brown, about 10 minutes. Serve hot.