Sweet joys of sweet Eid

Sweeten your joy on Eid-ul-Fitr with sweet dishes. Make this Eid more memorable and delicious by making delicious desserts.

Today we bring you simple and unique sweet recipes that take less time to make and are more fun to eat. So make your Eid very high.

Strawberry Delight

Ingredients:

Ingredients for making the crust:

My (any plain) Biscuits 200g/2 cups

Unsalted butter (melted) 80g/1/3 cup

Ingredients for making whipped cream:

Whipping cream 1 pack, cream 50 g/1/4 cup

Ingredients for making strawberry puree:

Strawberries 300g / 2 ½ cups, Castor sugar 50g / ¼ cup, Water 50g / ¼ cup

Ingredients for making Strawberry Whipped Cream:

Whipped cream, strawberry puree, gelatin 15 g / 2 tbsp

Assembling Components:

Prepared Biscuit Crust

Strawberry Whipped Cream

Strawberry slices as needed

Strawberry Jelly (Water 350g / 1 ¼ Cup + Strawberry Jelly Powder Pack

Composition:

For the crust, put biscuits in a grinder and grind well, add butter and grind well again.

To make the whipped cream, put the whipping cream in a bowl and beat until it is whipped. Add dairy cream to it and beat it well again. To make strawberry puree, add strawberries, caster sugar and water in a blender and blend well and take this capybara. To make strawberry whipped cream, add the strawberry puree to the whipped cream and beat it well, then add the gelatin and beat again.

For assembling, put a layer of prepared biscuit crust in a dish and keep it in the fridge for five to ten minutes, then put strawberry whipped cream on it, put strawberry slices and put two more layers of it and keep it in the fridge for half an hour. To prepare strawberry jelly, heat water in a pan and boil it then add strawberry jelly powder and cook until it dissolves completely.

Add the prepared jelly mixture to the strawberry cream delight and allow to cool to room temperature. Strawberry Delight is ready!

Chocolate Biscuit Cake

Ingredients

Ingredients for Chocolate Syrup:

Cocoa powder 1/2 cup, Sugar 1 cup, Water 2 cups, Vanilla essence 1 teaspoon, Salt 1 teaspoon, Plain biscuits 3 cups

Chocolate Ganache Ingredients:

Dark chocolate 1 cup, milk pack dairy cream 1 pack

Assembling Components:

Chocolate Biscuit Crust, Chocolate Ganache Custom, Chocolate Frosting Custom, Chocolate Chips Custom

Composition:

To make chocolate syrup add cocoa powder, sugar, water, salt and vanilla essence in a pan and mix well then cook it for two to three minutes then add butter and cook until it thickens. Now let it cool down to room temperature. give

Then break the biscuits into big pieces.

Prepare the biscuits, mix the chocolate syrup into the biscuits and set in the cake mold, then keep it in the fridge for three to four hours.

To make the chocolate ganache, melt the dark chocolate with the milk pack dairy cream in the microwave for one minute, then mix well until the chocolate is well melted into the cream.

Now layer the cake with the ganache and refrigerate it for one to two hours.

Now for assembling take the prepared cake and add chocolate chips on the sides of the cake.

Then decorate the cake with chocolate frosting. The cake is ready.

Cheesecake

Ingredients:

Biscuits as needed, butter 1/4 cup, brown sugar 1/4 cup, your favorite biscuits 1/4 cup, heavy cream 2 cups, cream cheese 1 cup, powdered sugar 2/3 cup, vanilla essence 1/2 teaspoon, gelatin 1 tablespoon, lemon juice 1 tablespoon

Composition:

Add biscuits, butter and brown sugar in a chopper and mix well.

Now take a small round mold and pour the prepared mixture into it.

Beat the heavy cream well and keep aside.

Now add the cream cheese, sugar, salt, vanilla essence and lemon juice in another bowl and beat well for three to four minutes. Then add the cheese mixture and gelatin to the heavy cream and mix well.

Now mix the crushed biscuits carefully into the prepared filling.

Then fill the prepared molds with the filling and refrigerate for six hours.

Serve garnished with whipping cream and chocolate.

Delicious chocolate cheesecakes are ready.

Custard Falooda

Ingredients:

Kale Malinga 1 teaspoon, water 1 cup, cornflour half a cup, water one and a half (1.5) cup, sugar 1 tablespoon, cold water as required, milk 1 liter, vanilla custard powder and milk four tablespoons and 1 cup, icing sugar half a cup, green Cardamom powder 1/4 teaspoon, water 2 cups, strawberry jelly powder 1/4 cup, water 2 cups, banana jelly powder 1/4 cup, cold custard, cold soy, cold jellies, soaked sesame seeds, chopped almonds and pistachios.

Composition:

Soak the seeds in a bowl and add water.

To make suyan, add water, cornflour and sugar in a pan and mix well. Now turn on the stove and mix continuously and cook on low flame until thickened.

Put this mixture in a suyan maker and make suyan and put it in cold water and keep it aside for twenty to thirty minutes.

To make custard, put milk and sugar in a pot and boil it. Now add custard and cook it on medium heat. Then add cardamom powder and cook it till it thickens and let it cool.

To make strawberry jelly, put two cups of water in a pan and let it boil and then add strawberry jelly powder and mix it well. Now put it in a mold and let it cool.

To make banana jelly, pour two cups of water in another pan and let it boil and then add banana jelly powder and mix it well. Now pour it into a mold and let it cool.

Now cut these two jellies into small cubes.

Then put both the jellies, Tham Malinga, Custard and Faloda Suyan in a glass, sprinkle almonds, pistachios on the cross and serve cold.

Chocolate Eclairs

Ingredients:

Dough (show pastry) ingredients: water 1 cup, dairy butter salted 1/4 cup, sugar 1 tablespoon, salt half) (1/2 teaspoon, flour 1 cup, eggs 3

Ingredients for Whipped Cream: Whipping Milk Pack Cream 1 cup Chocolate Eclair Ingredients Beaten eggs (for egg wash) as desired Dark chocolate (for chocolate ganache) 1 cup Cream 1 cup Whipped cream as desired

Composition:

To prepare the dough, heat water in a pot, add milk pak salted dairy butter, sugar and salt and cook until the water starts boiling and the butter melts.

Now turn off the stove and add the flour in two parts and mix to prepare Samood Dado and let it cool at room temperature. Then add eggs one by one to this dough and beat it. To prepare the whipped cream, add the Milkpack whipping cream in a bowl and beat until it is stiffly whipped. Note: Chill the cream overnight in the fridge and beat it with an electric beater. (Do not refrigerate to chill. Refrigerating will not make whipped cream.

To make chocolate eclairs, put the dough mixture in a piping bag and pipe it in the shape of a long cylinder on a greased baking tray and smooth it with a finger. Now brush the egg on them and bake in a preheated oven at one hundred and sixty degrees for fifteen to twenty minutes and let it cool down to room temperature. Poke holes in the bottom and pipe the whipped cream into them. In a bowl, heat the dark chocolate, milk pack, dairy cream, dill cream in the microwave for one minute and mix it well. The chocolate ganache is ready.

Now apply chocolate ganache on the top of the prepared eclairs and serve with milk pack dairy cream on top. Chocolate eclairs are ready.

Bengali juice bad

Ingredients:

Ghee 1/4 cup, semolina 2 cups, milk 3 cups, cardamom powder 1 teaspoon, baking soda 1 teaspoon, milk powder 1 cup, almond powder 1/4 cup

Sugar syrup ingredients: Water 4 cups, sugar 3 cups, green cardamom 3-4, rose essence 1 tablespoon, lemon juice 1 teaspoon

Composition:

To make Bengali ras, heat ghee in a pan, add semolina and fry for two to three minutes, until fragrant.

Now add milk and thicken it and cook till the milk dries up. Then close the stove and cover with a lid and keep aside at room temperature for twenty minutes. Add this semolina mixture, cardamom powder, baking soda and milk powder in a bowl and mix well. Now make this mixture into roll shapes with your hands and deep fry until golden brown. To make sugar syrup, heat water in a pan, add sugar, green cardamom, rose essence and lemon juice and cook until the sugar dissolves well and the mixture thickens slightly.

Sugar syrup is ready. Soak the bengali ras bra in sugar syrup for an hour. The juice is ready.