This Eid, why not add something more to your menu for the feast?
Present your guests with a saffron-imbued cold drink Shahi Zafran sherbet upon their arrival. The dollop of fresh cream on top with dry fruit dust is a lovely way to do something a little extra special on Eid.
After your guests have eaten and enjoyed a few spoonfuls of seviyan (which is a rite of passage on Eid), there is always room for more dessert when the tea trolley comes around. Make a gorgeous date cake for your guests, and serve it alongside a cup of cardamom-fragranced green tea.
And for those guests who will be coming for lunch or dinner, prepare some Kebab-e-dayg tender kebabs prepared on a slow flame, in a spicy tomato base, which pairs beautifully with some basmati rice and a salad.
This warming sherbet with its vermilion hue and musky, smoky aroma of cardamom and saffron is beautiful with a crown of cream.
This recipe serves four.
Saffron strands 1 tsp (crushed in a pestle and mortar)
Milk 1 litre and 3 tbsp whole milk
Heavy whipping cream 300ml
Cardamom pods 6 pods (shells removed, seeds extracted)
Honey 2 to 3 tbsp honey (I like acacia or manuka)
Cardamom powder 1 tsp
Crushed unsalted pistachios for garnish
1. Crush saffron threads in a pestle and mortar and transfer to a bowl. Add three tablespoons of milk.
2. Beat the cream in a chilled bowl with a whisk or an electric mixer just until it holds a loose peak.
3. Store in refrigerator till you are ready to serve the sharbet.
4. Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
5. Pass milk through sieve into a glass vessel and discard cardamom seeds.
6. While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder.
7. Stir well to incorporate.
8. Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.
Wishing everyone a lovely Eid with your loved ones!
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