• The joy of family get-togethers, exciting Eidis and a multitude of delicacies – Eid, delights every heart. To celebrate this auspicious occasion with you, here we are to sweeten your festivities with our Eid Store.

    This Eid, we bring to you three popular Eid desserts:

    • Sheer Khurma (Sevaiyyan)
    • Shahi Tukda
    • Phirni

    Visit our special Eid Store (17th – 19th July), select the dessert of your choice, and choose all the ingredients you require for the dessert from the customised list on the app.

    Refer to the recipes below to prepare your favorite dessert this weekend!

    Sheer Khurma (Sevaiyyan)2-3 people

    1 (1)


    • 500 ml full-fat milk
    • 1.5 tbsp ghee
    • 40 gms thin vermicelli (sevaiyyan)
    • Sugar as required (raisins and dates will be adding a lot of sweetness to the milk, to use sugar accordingly)
    • 7-8 dates – chopped
    • 7-8 almonds – sliced
    • 7-8 cashews – chopped
    • 2 cardamoms powdered finely
    • 1 tbsp raisins
    • 1 tbsp charoli (chironji) seeds
    • Rosewater (optional)


    1. Roast the sevaiyyan till it becomes golden and keep aside. If you want, you can roast the seviyan in ghee also
    2. In the same pan, heat ghee and add chopped dry fruits and saute for 3-4 minutes stirring continuously
    3. Heat the milk in a saucepan and let it come to a boil. Lower the flame and simmer for 8-10 minutes till the milk slightly thickens
    4. Add the roasted sevaiyyan and sugar to the milk. Simmer till the sevaiyyan are cooked and have become soft for about 8-10 minutes on a low flame
    5. Meanwhile, the milk will also thicken and reduce in volume
    6. Add the whole dry fruit mixture and cardamom powder
    7. Switch off the flame and keep stirring
    8. Serve hot or refrigerated as per your preference. You can garnish it with saffron strands or dry fruits


    Shahi Tukda2-3 people



    For rabri

    • 500 ml full-fat milk
    • Sugar as required
    • A pinch of saffron
    • 1.5 tbsp ghee
    • 1 cardamom crushed finely

    For sugar syrup

    • ½ cup sugar
    • ¼ cup water
    • 2 cardamoms crushed finely
    • pinch of saffron (optional)

    For the tukda (bread)

    • bread slices
    • 1 tbsp butter for each bread slice

    For garnish

    • 10-12 almonds – blanched and sliced
    • 8-10 unsalted pistachios – blanched and sliced


    Preparing the rabri or sweet creamy thickened milk

    1. In a thick-bottomed pan or saucepan or a kadai, take 500 ml full fat whole milk and bring its first boil
    2. Add a pinch of crushed saffron and cardamom powder
    3. Remove the cream/malai which forms on the milk surface and add it back to the milk. Also keep scraping dried milk from the sides and add it back to the milk
    4. Stir and scrape often so that the milk does not get burnt from the bottom as well as the sides
    5. Switch off when the milk has reduced in volume and has thickened up
    6. Add sugar and stir well so that the sugar dissolves
    7. Thicken this mixture on a low flame for about 30 to 45 minutes

    Pan frying the bread slices

    1. Slice the crusts of the bread and cut them into squares, rectangles or triangles
    2. Heat 1 tbsp of ghee in a flat pan, tava or frying pan
    3. Place the bread slice and on a low to medium heat and toast it
    4. When one side is browned, flip and toast the other side
    5. Flip once or twice more to get an even golden color and browning
    6. Drain the bread slice on paper towels

    Preparing sugar syrup

    1. Mix ½ cup of sugar with ¼ cup water in a pan
    2. Keep the sugar solution on low heat
    3. The mixture would start to come to a boil
    4. Cook till you get a one thread consistency in the sugar syrup
    5. Switch off the flame when one thread consistency is reached
    6. Add cardamom powder and saffron to the mixture
    7. In case the syrup cools and crystallizes before you soak the bread in it, just add about 1 to 1.5 tbsp water and reheat the syrup

    Assembling the shahi tukda

    1. Dip the bread slices in the sugar syrup with the help of a spoon or tongs. You can also pour the sugar syrup evenly on a neatly arranged bed of bread slices
    2. Arrange the sugar syrup soaked bread slices neatly in a serving tray or plate
    3. Pour the rabri on the sugar-syrup coated bread slices
    4. Garnish with the blanched and sliced almonds and pistachios
    5. Your royal Shahi Tukda is ready


    Phirni3-4 people

    2 (1)


    • ¼ cup basmati rice
    • 1 litre full-fat milk
    • Sugar as required
    • 3-4 cardamoms crushed finely
    • 10-15 almonds – blanched
    • 12-15 strands of saffron


    1. Rinse the rice a couple of times in water
    2. Take the rice grains in a dry grinder or coffee grinder. Grind the rice till the consistency resembles sooji or rava or fine semolina
    3. You can also soak the rice in water for 30 mins and then drain and grind to a semi-fine powder
    4. Keep the ground rice aside
    5. Heat milk in a thick-bottomed broad pan or sauce pan or kadhai
    6. When the milk becomes warm, take 1 tbsp from it in a bowl
    7. Stir the saffron strands in this warm milk and keep aside
    8. Let the milk reach to a boil. Then lower the flame and add the ground rice to it and stir
    9. Add sugar to the mixture as per taste
    10. On a low to medium flame, cook the ground rice in the milk and do not cover this pan
    11. Keep on stirring at regular intervals so that lumps are not formed
    12. When the rice is almost cooked, add blanched almonds, cardamom powder and saffron-dissolved milk
    13. Stir and cook for a further 5-6 mins or more until the phirni thickens
    14. Pour the phirni in serving bowls and garnish it with chopped almond slices
    15. Cover the bowls and refrigerate the phirni
    16. Serve chilled