If you are caught up with all the work and hardly had time to make an elaborate spread for Eid this year, these last minutes Eid recipes will not only bring the joy of eid but also make your tummy happy!

Check them out:

Seviyan Muzaffar

Seviyan Muzaffar is a delicious dish that is an integral part of Eid celebration. To make this recipe, take 2 tbsp ghee in a pan, add ½ cup seviyan and roast for 5 minutes. Take a separate pan, add ¼ cup sugar syrup, 3-5 saffron strands and toss. Now, add roasted seviyan to it and mix well. Adjust water, add 3 tsp almond, grated 3 tbsp khoya and ½ tsp cardamom powder. Garnish with silver or gold varq and enjoy.

Shahi Tukda 

To make Shahi Tukda, first of all boil 2 cups of water in a saucepan and add 1/2 cup sugar to it, add 6 saffron strands and let the mixture boil, till you achieve a two-string consistency. Take another pan, boil 3 cups of milk and reduced it to 1/4th of its original quantity. Add 1 tsp cardamom powder, 1/4th of the sugar syrup prepared earlier and mix well. Boil it for 2 mins and remove the pan, your Rabri is ready. Now, take 6 bread slices and remove the edges and cut them into triangles. Heat ¼ cup ghee in a pan and shallow fry the bread until golden brown and crispy. Soak the fried bread slices in the sugar syrup for a minute. Garnish with chopped nuts and serve.

Gulab Jamun

Prepare sugar syrup by boiling 1 cup sugar and 2 cups of water. Add 3-5 cardamom, boil for 10-12 mins and set aside. In the meantime, take a deep mixing bowl and add 1 cup milk powder, 1 tbsp refined flour and ¼ tsp baking soda. Mix them well and add some oil and mix the mixture properly. Add some boiled milk and knead soft dough. Now, grease your palm with some oil and make smooth small balls of the dough. Heat the remaining oil in a deep wok and once the oil is hot enough, slowly add balls into it. Make sure that you don’t add more than 5-7 balls at a time. Fry on low flame till they turn golden brown. Once done, take them out in a plate layered with tissue. Reheat the sugar syrup and add the fried balls into it. Boil the syrup along balls for a few minutes. Garnish with kesar and crushed nuts. Your homemade Gulab Jamun is ready.

Pink Tea

Prepare ice water: Combine room temperature water with 2-3 large ice cubes and set aside. Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil. Once it comes to a boil, add the baking soda. It’ll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You’ll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda.** The water will be greatly reduced, almost evaporated. Add the prepared ice water (discard any ice cubes). If you’d like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it`ll start to lose some of its pink color. Taste and adjust salt and sweetener. Strain the tea into cups and add crushed almonds and pistachios, as desired