Eid ul Fitr, also known as “Sweet Eid,” is celebrated with a variety of traditional desserts like vermicelli, sheer khurma, and pheni. However, this year, try something new and surprise your family with unique, delicious treats that everyone will love and praise.

Lab-e-Shireen Trifle

Ingredients:

• Falooda vermicelli – 1 packet
• Milk – 2 liters
• Powdered milk – ½ kg
• Cream – 1 pack
• Bananas, apples – 2 to 3 each
• Plain cake – 1 packet
• Rooh Afza – as required
• Dry fruits – as required

Method:
Boil the falooda vermicelli and immediately soak in cold water. Cook 2 liters of milk with powdered milk for about an hour. Add cream and mix well. In a separate bowl, mix 1 cup milk, ½ cup powdered milk, and 4 tablespoons Rooh Afza. Chop fruits and cut cake into cubes. In a serving dish, layer cake, fruits, Rooh Afza milk, vermicelli, and cream milk. Repeat layers and top with fruits and dry fruits. Serve chilled.

Mango Sheer Khurma

Ingredients:

• Mango – 1
• Water – 1 tbsp
• Ghee – 1 cup
• Vermicelli – ¾ cup
• Milk – 1 liter
• Sugar – 6 tbsp
• Cardamom powder – 1 tsp
• Mango pulp – 1 cup
• Pistachios, almonds – 2 tbsp each

Method:
Blend mango with water into a smooth paste. Heat ghee, roast vermicelli until golden, then add milk and cook for 10–15 minutes. Add sugar and bring to a boil. Add cardamom powder and mango pulp, mix well. Garnish with pistachios and almonds and cook briefly. Serve warm or chilled.

Eggless Chocolate Mousse

Ingredients:

• Sweet chocolate – 250g
• Heavy cream – 1 cup
• Kiwi (for garnish)

Method:
Melt chocolate using a double boiler and let it cool. Whip cream until soft peaks form. Gently fold melted chocolate into whipped cream. Transfer into glasses using a piping bag. Garnish with chocolate shavings and kiwi. Chill and serve.

Also Read: The Most Delicious and Energetic Drink for Iftar

Mango Kheer

Ingredients:

• Milk – 1 liter
• Mango pulp – 1.25 kg (sweet mangoes)
• Boiled rice – 200g
• Vanilla custard – 2 tbsp
• Sugar – to taste
• Almonds, pistachios – 100g each

Method:
Boil milk and add rice and sugar. Mix well, then add mango pulp and cook on low heat for 5 minutes. Dissolve custard in a little milk and add it in. When thickened, add dry fruits. Chill before serving and garnish with mango cubes if desired.

Turkish Chocolate Dessert

Ingredients:

• Milk – 4 cups
• Bananas – 2 (sliced)
• Sugar – 8 tbsp
• Cornflour – 4 tsp
• Cocoa powder – 4 tbsp
• Powdered milk – 4 tsp
• Vanilla essence – a few drops
• Almonds & pistachios – 6 each
• Jelly cubes – as required

Method:
Mix cornflour, cocoa powder, and powdered milk in a little cold milk. Boil remaining milk, then add sugar and prepared mixture. Cook on low heat, stirring continuously until thick. Add bananas and nuts. Remove from heat, add vanilla essence, and garnish with jelly cubes. Chill before serving.

Strawberry Dessert

Ingredients:

• Yogurt – 300g
• Strawberries – 400g
• Cream – 100ml
• Lemon juice – 1 tsp
• Almonds – 50g
• Sugar – 100g

Method:
Wash and halve strawberries. Whip cream until stiff. Mix yogurt, lemon juice, and sugar into cream. Layer cream mixture, strawberries, and crushed almonds in a dish. Chill and serve cold.

Homemade Falooda

Ingredients:

• Milk – 1 liter
• Sugar – 1 cup
• Cardamom powder – 1 tbsp
• Rose water – 1 tbsp
• Pistachios & almonds – 2 tbsp each
• Khoya – 1 cup
• Cream – 1 cup
• Vermicelli – 1 packet
• Jelly (red & green) – 1 packet each
• Basil seeds – 1 cup
• Rooh Afza – 2–3 tbsp

Method:
Prepare kulfi by cooking milk with sugar, cardamom, nuts, khoya, and saffron until thick. Freeze. Boil vermicelli and prepare jelly separately. In a glass, layer vermicelli, jelly, basil seeds, kulfi, and Rooh Afza. Repeat layers and garnish with nuts. Serve chilled.

Baklava Rolls

Ingredients:

• Flour – 3 cups
• Baking powder – 1½ tsp
• Egg – 1
• Oil – ¼ cup
• Milk – ½ cup
• Dates – 2 cups
• Almonds – ½ cup
• Cinnamon powder – 1 tsp
• Sugar syrup (water, sugar, lemon juice, cinnamon stick)

Method:
Knead flour, egg, baking powder, salt, oil, milk, and water into a dough and rest for 45 minutes. Prepare syrup by boiling sugar, water, lemon juice, and cinnamon. Blend dates, almonds, and cinnamon for filling. Roll dough thin, spread filling, and roll tightly. Brush with butter and bake at 180°C for 30 minutes until golden. Pour syrup and garnish with pistachios.