Craving for some sweet savoury desserts in Ramadan or thinking what to impress your guests with on this Eid. Fret no more…try these yummy desserts
Seven Layered Trifle Cups by Afreen Zia
Mrs. Afreen Zia has done her Master in Economics and is currently a housewife in Karachi, Pakistan. She has a passion for cooking and baking and has been kind enough to share her delicious recipe ideas with us. With a social media following of more than 20,000 people, Afreen has also started her cooking sessions and is also running a food group to encourage home chefs and Pakistani ladies to share their recipes and cooking tips. For more of her recipes, you can either visit her website here or email her for more information on firstname.lastname@example.org
Plain cake 1/2 pound
Tropical Fruit cocktail 1 tin
Strawberry jelly powder 1 pkg of 50 gms Vanilla custard
Hershey’s Chocolate syrup
Cream 1 cup
Almonds and pistachios chopped
For custard – serves 6: Boil 3 cups of milk and add 6 tbsp of sugar. Take 1/2 cup of cold milk in a bowl and dissolve 4 tbsp of vanilla custard powder in it. Pour it in boiling milk and stir well. Cook for 2 minutes and keep stirring then turn off the flame
Now cut plain cake into pieces or make crumbs
Make red jelly by adding 1 packet in 1 and 1/2 cup of boiling water
Beat 1 cup of cream till fluffy ,add some food colour if desired.Fill in the piping bag for decoration
Chop almonds and pistachios
Open the tin of tropical fruit cocktail and take out the fruits in a bowl without syrup
Get ready with Hershey’s chocolate syrup for layering
Take 6 transparent serving cups, make 1st layer of Cake pieces,pour some sugar syrup then put 2nd layer of red jelly. Now pour Hershey’s chocolate syrup. Put fruits in 4th layer. Now add prepared custard for 5th layer and top it with cream and nuts
Serve chilled 🙂
Umm Ali by Khansa Mohamed
Khansa Mohamed but fondly known as Kenz among friends and readers is a mother to two little girls. Born as an Indian, raised up in Saudi, currently reside in U.A.E with her husband and kids. She holds masters in Microbiology as well as in Healthcare Business administration but now just remain at home to be with the kids and pursue her interests in Baking and Cooking. Started blogging at KenzCuisine as a means to save and share recipes she developed and found elsewhere. Apart from her blog she runs KenzBakes- a home based Celebration Cakes & Confection Studio.
This recipe she shares is one of her most favourite Ramadan recipes. An all time hit with any crowd. To explore more of her exciting recipes , you can visit find her here
Umm Ali aka Omali is a Middle Eastern dessert thought to be originated from Egypt. It resembles the bread pudding in its looks but has a completely different texture and flavour. This is commonly served at iftar during Ramadan here in the UAE. It can be related to a comfort food rather than just a dessert. It is commonly served warm but can be had as a cold dessert too.
Puff pastry sheets square -10 nos
Sweetened condensed milk – 1 can
Milk – 4 Cup
Sugar- 4 -6 Tbsp
Vanilla extract- 1 tsp
Chopped Nuts (like Almonds, Pistachios or Cashew nuts) – 1/4 Cup
Desiccated coconut powder – 3 Tbsp
Butter or Ghee – 1 tbsp
Thick cream – 250 ml
Preheat oven to190° C.
Bake the puff pastry square as per the package instructions until crisply puffed up and golden.
Meanwhile, in a saucepan heat the mixture of milk, sweetened condensed milk, and sugar just until boiling. Add in the vanilla extract and remove from heat.
In a small frying pan heat the butter/ghee, toast the nuts lightly and keep aside.
Take a pie pan; shred the puff pastry square into medium size bits.
Then add the nuts and coconut then spread out using a spoon between the pastry layers.
Now pour the heated milk mixture over the pastry flakes. And let it soak for a few minutes. Press gently using a spoon so that it soaks up faster.
Finally spread the thick cream over the top of the pan evenly over milk pastry mix.
Bake in the preheated oven for about 10-15mins
After baking place under the broiler to get a nice golden top crust for the dessert.
Remove from the oven and serve warm.