Excited for Eid? Me too. Always. Half the fun (in my humble opinion) is figuring out what delicious treats are going to make it to your Eid Dessert Table. Here are some of my favorite Eid Dessert Recipes and why you should make them!

Table of Contents
Pakistani Dessert Recipes
Here are some classic Pakistani Dessert Recipes that are perfect for Eid. Whether you want to go classic with Seviyan make ahead a Kulfi or wow your guests with garam jalebi it's all here!
Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)
Bread Kheer
Kulfi Recipe with Magic Crunch
Chanay ki Daal ka Halwa
Caramel Custard or Caramel Flan
Creamy Desserts For Eid
I don't know what it is, but there is something almost luxurious feeling about eating a perfect creamy dessert - cold or otherwise! Here are some of my top picks for Eid!
Easy Mango Mousse
Best Basic No Bake Oreo Cheesecake
Eclairs with Whipped Cream (Smaller Batch)
No Churn Caramel Crunch Ice Cream
5-Ingredient Mocha Icebox Cake
Nutella No Bake Cheesecake Loaf
Chocolate & Cream Mille Feuille
Cakes to Bake for Eid
Here is a collection of cakes and tarts perfect for every occasion! There is the pretty Tres Leches, the nostalgic Bombay Bakery Coffee Cake (a Pakistani desserts fave!), and cakes perfect for chai time!
Round Tres Leches Cake
Praline Cake
Coffee Cake with Coffee Buttercream
Strawberry Tart with No Roll Crust
Coconut Loaf Cake with Caramel Sauce
Orange Cake
Apple Puff Pastry Tart
Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)
Equipment
- pot for cooking
Ingredients
- ¾-1 cup seviyan dried vermicelli
- 1.5 tbsp oil or ghee
- 2-4 cardamom pods
- 2 cloves
- 1 litre whole milk
- 1 can condensed milk
- Pinch of saffron
- 2 tablespoons blanched slivered almonds
- 2 tablespoons sliced pistachios
- ⅛ tsp salt
- optional a 2 inch piece of qalaqand
Instructions
- Warm the oil in a heavy bottomed pan (please avoid non stick) - a big pot (10 inch base), makes for quicker cooking!
- Add the cloves and cardamom, fry for a minute
- Then add the sivaiyan, fry for 2 minutes until darker in color.
- Add milk, bring to a boil (watch carefully) and then add the salt, nuts and saffron if using.
- Simmer for 10-15 minutes until thickened and the vermicelli has softened.
- Add most of your can of condensed milk, and qalaqand (if using) and stir well before tasting. Sheer Khurma becomes sweeter tasting as it cools, but if you feel it is under sweet then add more condensed milk.
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