Eid is a joyous celebration marking the end of Ramadan, the Islamic holy month of fasting. It is a time for families to come together, sharing happiness and, of course, savouring delicious homemade food, prepared by your near and dear ones. To make your celebration even more special,unique recipes from different cuisines and cultures.

Rasmalai tres leches cake 

A fusion dessert that combines the rich flavours of traditional Bengali rasmalai with the moist, milky Latin American tres leches cake.

Here is a delightful Rasmalai Tres Leches recipe that serves four:

Ingredients: For the Cake:

• 4 eggs
• ½ cup sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cardamom powder
• A pinch of salt

For the Milk Mixture (Tres Leches):

• 1 cup evaporated milk
• 1 cup condensed milk
• 1 cup full-cream milk
• A few saffron strands (optional)
• ½ teaspoon cardamom powder

For Topping:

• Whipped cream
• Chopped pistachios and almonds
• Rose petals

Instructions:

Preheat the oven to 180°C (350°F). Grease a baking dish. In a bowl, beat eggs and sugar until light and fluffy. Sift in flour, baking powder, cardamom powder, and salt. Gently fold to combine. Pour the batter into the dish and bake for 25–30 minutes or until a toothpick comes out clean.

Let it cool. In a bowl, mix evaporated milk, condensed milk, full-cream milk, saffron, and cardamom powder. Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, letting it soak in. Refrigerate overnight or for at least 2 hours.

Top with whipped cream, pistachios, almonds, and rose petals. Slice and enjoy!

Gajar Halwa (Carrot pudding)

Sweet, warm dessert made by cooking grated carrots with milk, sugar, and ghee, often flavoured with cardamom and garnished with nuts.

Ingredients:

• 4 large carrots, grated
• 2 cups full-fat milk
• ½ cup sugar
• 3 tablespoons ghee (clarified butter)
• 4-5 cardamom pods, crushed
• A handful of chopped nuts (cashews, almonds, or pistachios)
• A handful of raisins
• Saffron

Instructions:

Wash, peel, and grate the carrots using a grater or food processor. Set aside. In a heavy-bottomed pan, heat the ghee over medium heat. Add the grated carrots and sauté them for 5-7 minutes, until they soften slightly. Pour the milk into the pan and bring it to a boil. Lower the heat and simmer, stirring occasionally, until the milk is absorbed and the carrots are tender (about 20-25 minutes). Once the milk is absorbed, add sugar and crushed cardamom. Stir well, and continue to cook for another 5-10 minutes until the mixture thickens.