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Sweet ways to end Eid feast - recipes

Eid-ul-Fitr marks the end of Ramadaan, during which Muslims fast in the hours of daylight. In southern Africa, it is expected to fall on either July 28 or 29.

At this time Muslims prepare festive meals to share, wear new clothes, visit relatives and give presents or sweets to children.

Turkish delight cake. Picture: Yudhika Sujanani L'EtangCoconut and pistachio burfee. Picture: Yudhika Sujanani LEtangPecan, date and chocolate tart. Picture: Yudhika Sujanani LEtangNan Khameii. Picture: Yudhika Sujanani LEtangSoji. Picture: Yudhika Sujanani LEtangYudhika Sujanani L'Etang. Picture: Supplied

Chef Yudhika Sujanani L’Etang shares five sweet recipes that are the perfect end to an Eid feast.

TURKISH DELIGHT CAKE

360g cake flour

300g sugar

25ml baking powder

2ml salt

125g soft butter

3 eggs

375ml full cream milk

15ml rose essence

few drops of red colouring

ROSE ICING

125ml butter

625ml icing sugar

2x250g cream cheese

a few drops of rose essence

50ml fresh cream

a drop of red food colouring

Turkish delight to decorate

pistachio nuts to decorate

Place the flour, sugar, baking powder, salt and butter in a mixing bowl and use the paddle attachment to mix. The ingredients should have a sandy consistency.

Lightly whisk the eggs and milk and add to the flour with the rose essence. Continue beating until the batter is smooth, taking care not to over-mix.

Tint the batter with food colouring.

Divide the mixture into 3x20cm baking tins that have been greased and lined.

Bake in a pre-heated oven at 170°C for 20 minutes or until a skewer inserted into the cakes comes out clean.

Place the cakes on a wire rack and leave to cool.

ICING: Beat the butter until light in colour and gradually add the sifted icing sugar. Continue beating until the butter reaches a creamy consistency.

Add the cream cheese and beat until smooth.

Add the rose essence, fresh cream and food colouring and beat until the icing reaches a spreading consistency.

Sandwich the cakes with icing and then cover the top and sides.

Decorate with Turkish delight pieces and pistachios.

COCONUT AND PISTACHIO BURFEE

145g tin of dessert cream

500g full cream milk powder

125g butter

125ml sugar

385 g tin of condensed milk

2x400g tins of coconut milk

green food colouring, to tint

125ml icing sugar

5ml ground cardamom

edible gold leaf, to decorate

pistachios, to decorate

Rub the cream into the milk powder until the mixture resembles crumbs. Set aside for 60-90 minutes.

Grease a 20x20cm dish. Line with plastic wrap, leaving some of the wrap draped over the edge. Grease the plastic wrap with non-stick spray or butter.

Place the milk powder mixture in a food processor in batches and blitz until finely ground. Set aside.

Combine the butter, sugar, condensed milk, dessert cream and coconut milk in a pot and bring to the boil. Reduce the heat and simmer while stirring continuously to ensure it does not scorch.

Once the mixture reaches the consistency of thick custard, remove from heat and add a few drops of food colouring.

Add the milk powder mixture in batches and stir well. Lastly, stir in the icing sugar and cardamom. Pour the mixture into the dish, and leave to set in the fridge overnight. Loosen the excess plastic and lift the burfee out of the dish. Slice it into cubes and decorate with gold leaf and pistachios.

CHOCOLATE DATE AND PECAN PIE

PASTRY

225g cake flour

120g butter

65g sugar

1 egg, beaten

FILLING

175g brown sugar

110g golden syrup

3 large eggs

200g pecan nuts

90g chopped dark chocolate

75g chopped dates

whipped cream, to serve

PASTRY: Rub flour and butter together until the mixture resembles breadcrumbs. Add the sugar and mix.

Add the egg and knead gently into a soft dough. Wrap the dough in plastic wrap and rest in the refrigerator for 20 minutes.

Roll the pastry on a lightly floured surface until it is about 5mm thick. Use it to line a 23cm loose-bottomed pie tin. Prick the base of the pastry with a fork and leave to rest in the fridge for 30 minutes.

Pre-heat the oven to 150°C. Place a piece of baking paper over the pie base and cover with dried beans. Bake blind for 10 minutes. Remove the beans and the paper and bake for a further 10 minutes. Leave the pastry case to cool completely.

FILLING: In a pan, melt the butter on low heat.

Add the brown sugar and golden syrup. Stir until the sugar dissolves. Leave the mixture to cool. Lightly whisk the eggs and add to the melted ingredients. Scatter the pecan nuts, chocolate and dates over the baked pie crust, then pour over the egg mixture. Bake for 30 minutes at 150°C, then reduce to 140°C and bake for 20 minutes.

Leave the pie to stand for a minute and then remove from the tin. Serve warm with whipped cream.

NAN KHAMEII

Makes 12-14

CHOUX PASTRY

250ml cold water

125g butter, cubed

140g cake flour

pinch of salt

4 large eggs

2x230g mascarpone cheese

2ml vanilla paste or essence

120ml icing sugar

50ml red fig jam

70g white chocolate, melted

CHOUX PASTRY: In a thick bottomed pan, heat the water and butter until the butter melts.

Add the flour and salt, then stir until the mixture forms a ball and leaves the sides of the pan. Remove from the heat, and leave to cool until slightly warm.

Pre-heat oven to 200°C.

Beat the eggs into the mixture, one at a time, beating well after each addition. The mixture should be thick and glossy and hold its shape.

Pipe the dough on to a greased baking tray, leaving enough room in between.

Bake for 10 minutes then reduce the temperature to 180°C and bake for 20 minutes.

Switch off the oven and leave to cool in the oven.

FILLING: Place the mascarpone and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.

Whisk until stiff. Stir in the fig jam. Slice through the puff and fill with cream. Drizzle white chocolate over the pastry to garnish.

SOJI

Makes about 1.6kg

350g semolina

3 large cinnamon sticks

400g butter

200g can of dessert cream

250g can of evaporated milk

90g of condensed milk

250ml milk

300ml cold water

2.5ml egg yellow food colouring

7ml ground cardamom

120g sugar

100g tinted almonds

Place the semolina and cinnamon sticks into a pot. Toast the semolina on medium heat until the grains brown slightly.

Add the butter and continue stirring, until the semolina changes colour.

Combine the dessert cream, evaporated milk, condensed milk, milk and cold water in a large bowl and mix well.

Pour the mixture into the toasted semolina.

Add the yellow food colouring and cardamom. Stir the mixture until it thickens and starts to leave the sides of the pan.

Continue stirring and add sugar. Taste and add more sugar if necessary. Once the butter starts to “float” around the side of the pan, remove from the heat.

Place in a serving dish and garnish with tinted almonds.

Angela Day, The Star

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