Eid Baking: Part I


Eid is one of my favourite times of the year not only for the promise of good food, family gatherings, pretty dresses and money 😉 but for the Eid Plates we make. Every year without fail my mum puts together an Eid plate full of homemade goodies to be shared with family and friends.

Mum likes to keep it simple where as I get overly excited and want to bake EVERYTHING! During Ramadan I will spend ages looking through various blogs and books to decide what to add to the plate that year. This year I think has been my best so far, minor failures here and there but overall it was pretty awesome. Keep reading to find out more 🙂


These are hands down the best Eid treats ever, seriously moreish and full of coconutty goodness in every bite. This is a family recipe which has now been passed down to me 😀 The recipe and overall process is split into three stages.

The batter/dough balls, sugar syrup and coconut garnish. You start by preparing the batter which will be gooey at first but will eventually come together and form a dough. Once you have the dough, roll out as many crescent shaped pieces as you can. Next the dough balls will be deep fried till golden, once cooled they will be soaked in sugar syrup and finally coated in coconut. Simple right 🙂 These store well in an airtight container for at least a week (they will not last that long trust me)

Also these taste better the second day so I suggest making a batch leaving them to sit overnight and enjoying over tea the next day 🙂 Side note I think I’m going to have trouble recreating these on my own as my mums instructions are ‘oh a little of this, a pinch of that’ I need accurate measurements!!! But challenge accepted 🙂




Confession time…these were originally meant to be Nan Khatai Biscuits. If you have never heard of Nan Khatai they are basically an authentic Indian sweet and savoury eggless cookie which crumble and melt in your mouth when you take a bite.

 I haven’t worked out why but mine seem to flatten out into cookies when baking. But that’s not all bad as these have now turned into Pistachio cookies 😀 These are a hybrid of shortbread, Nan Khatai and Cookies. The texture is of a shortbread biscuits, you have the sweet and savoury flavour of the Nan Khatai and they look like cookies when stacked. I won’t give up trying to make Nan Khatai but for the time being these pistachio cookies will do nicely.

Can you make authentic Nan Khatai?
Leave a comment and share your tips and ideas.




I had been looking for a basic vanilla cupcake/fairy cake recipe for ages. One that could be whipped up easily with the basic of ingredients and used as a base for many flavour combinations. I finally found one in my ‘Big Baking book for Children’* (This book is awesome, forget kids I think all bakers should have this)

This recipe is so simple and is guaranteed to produce light, airy fairy cakes. The key is margarine* unlike most cupcake’s which use unsalted butter. Its also in the technique, you need to cream together the margarine and caster sugar until they are pale and doubled in size, this takes about 5 minutes. This method if done right will produce the lightest of batters. This has become a firm favourite in our house and a staple in the Eid plates 🙂




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