There are only a few days left until Eid! To me it’s the perfect final conclusion for the month of Ramadan, for which the whole family gets together. It’s a time, where love and togetherness are celebrated, and where just the whole spirit is utterly enchanting.
Thus, it’s always been one of the main highlight-events of the year in my family. And I’m eagerly awaiting this years’!
On top of that, I’ve been kindly invited to join another (virtual) Eid party: Eid Eats, hosted by bloggers Sarah from ‘Flour & Spice‘ and Asiya from ‘Chocolate & Chillies‘, for which all guests were asked to share a dish they’d make for Eid.
Of course I’d love to join!
So what should I make?
Growing up, my siblings and I would always have Seviyan (Vermicelli) for breakfast on Eid-ul-Fitr, but it would not be part of the feast later that day. However, since I love Vermicelli, I wanted them to be part of a dessert and combining them with a Falooda seemed like a good idea to me, because it’s perfect for summer.
So, in the spirit of this years upcoming joyous celebrations, I’ll be serving Seviyan Falooda. It basically consists of Vermicelli, milk and homemade (no-churn!) cardamom ice cream, topped off with raisins, pistachios and pistachio syrup. I like that it can be made the day before Eid and all that’s left to do is the assembly. I.e. less time in the kitchen and more time with the family!
1 cup Vermicellis
1/2 cup milk
1 tsp butter
1 tbsp sugar
cardamom ice cream
200g whipped cream
160ml sweetened condensed milk
1/2 tsp ground cardamom
Heat up the milk, butter and sugar in a saucepan together with the vermicellis until sugar has dissolved, reduce to desired consistency.
Garnish with raisins, chopped pistachios, pistachio syrup and cardamom ice cream.
To make the ice cream:
Fold the whipped cream in with the condensed milk and ground cardamom, freeze over night.