Kahk are traditional Eid cookies originating from Egypt. They have a circular shape, a buttery crumb, and can be made plain or with a variety of fillings. Don’t forget to dust the cookies with lots and lots of powdered sugar!

Kahk (Egyptian Eid Cookies) -- with Agameya Date paste fillings

Tablespoon ghee (clarified butter)

all-purpose flour

Tablespoons honey

½ Tablespoon sesame seeds, toasted

Tablespoon finely chopped almonds (or other nut of choice)

(roughly

Tablespoon butter (or ghee)

cinnamon powder

½ kg (4 cups) all purpose flour

baking powder

salt

cinnamon powder*

300 g (1 1/3 cups) ghee (clarified butter)

milk

Melt the ghee in a small saucepan over...

Melt the ghee in a small saucepan over medium-high heat. Add the flour and cook till the mixture turns light golden brown. Make sure to whisk constantly with a small whisk.

Add honey and bring to a boil. Make...

Add honey and bring to a boil. Make sure to stir constantly. Once the mixture comes to a boil, turn heat to low-medium, and cook till the honey starts to thicken. The consistency should be of a thick pourable sauce, but not hardened. If a candy thermometer is available, this is what is called the soft ball stage, 234-240F (112-116C). Remove the saucepan from the heat and add the toasted sesame seeds along with the finely chopped nuts. Stir through, and then transfer the agameya to a small bowl. Let the mixture cool till it is firm, but still soft enough to shape. In the case the mixture hardens too much, warm it in the microwave for a few seconds.

Grease hands with oil, and then roll the...

Grease hands with oil, and then roll the agameya into small teaspoon sized balls. Use a small cookie scoop or teaspoon to help with scooping out the filling. Place the agameya balls on a parchment paper lined tray and keep in the fridge until ready to use.

Place the pitted Medjool dates in a food...

Place the pitted Medjool dates in a food processor, and pulse until a paste is formed. If a food processor isn’t available, it is possible to chop the dates finely using a sharp knife.

Place butter in a small saucepan over low...

Place butter in a small saucepan over low heat and let it melt.

Add the chopped dates along with the cinnamon...

Add the chopped dates along with the cinnamon powder and stir together.

Stir the dates till a soft paste is...

Stir the dates till a soft paste is formed. If necessary, add ½ - 1 tablespoon of water.

Once the paste is formed, take the dates...

Once the paste is formed, take the dates out of the saucepan, and let the paste cool.

Once the date paste is cool, make small...

Once the date paste is cool, make small teaspoon sized balls of the date mixture. Just like you did with the agameya filling. (Grease your hands with oil if necessary.) Place the date paste balls on a parchment paper lined tray and keep in the fridge until ready to use.

Place the flour, cinnamon powder, baking powder and...

Place the flour, cinnamon powder, baking powder and salt in a bowl. Mix with a spoon and set aside.

Place ghee (clarified butter) in a large bowl,...

Place ghee (clarified butter) in a large bowl, and add the powdered sugar / icing sugar. Use an electric beater to whisk together till light and fluffy (about 2 minutes).

Add the flour mixture to the ghee and...

Add the flour mixture to the ghee and sugar. Mix with a wooden spoon until well combined. (The flour will get coated in the ghee / clarified butter and have a crumbly texture.)

Add the milk and mix again. The dough...

Add the milk and mix again. The dough is ready when it can be formed into a ball and doesn’t crack when pressed. In case the dough hasn’t come together, add another tablespoon of milk or a tablespoon of flour, as required.

Cover the dough with a cloth, and let...

Cover the dough with a cloth, and let it rest it in a cool place or the refrigerator for about 30 minutes.

Just before you start to roll your cookies,...

Just before you start to roll your cookies, preheat your oven to 180 C (355F) and line two baking sheets with parchment paper.

Use a tablespoon to scoop out the dough...

Use a tablespoon to scoop out the dough and roll between your palms to form individual balls. The dough balls should be double the size of the filling balls. (It is important to make sure the dough balls are all the same size, so that they bake evenly.)

To stuff the kahk cookies, place a ball...

To stuff the kahk cookies, place a ball of dough in your hand, and make an indentation using your thumb. Place the filling ball (agameya or date filling) in the center and wrap the remaining dough around it. Roll it into a smooth ball again. The kahk cookies can also be made plain without any filling.

Make an indentation on the top of the...

Make an indentation on the top of the kahk cookies using a fork. (There are special kahk molds available, but basic kitchen utensils can also be used.)

For agameya cookies – don’t make any indentations...

For agameya cookies – don’t make any indentations as the filling can ooze out if there are cracks on top.

Place the prepared kahk cookies on a baking...

Place the prepared kahk cookies on a baking sheet lined with parchment paper. Make sure there is space between each cookie.

Bake in a pre-heated oven on 180 C...

Bake in a pre-heated oven on 180 C (355F) for about 15 – 18 minutes until the bottom is browned, and the top is pale golden. The filled cookies will bake more quickly than the plain ones.

Remove from the oven and let the cookies...

Remove from the oven and let the cookies cool for a few minutes on the baking sheet. Then move to a wire rack to finish cooling.

When the cookies have cooled, place them on...

When the cookies have cooled, place them on a platter and dust generously with powdered sugar. This step is particularly important. The cookies aren’t too sweet, and the powdered sugar not only looks beautiful, but also adds sweetness to the cookies.

Eid Sugar Cookies (Small batch)

sugar

lemon

butter

flour ((plus extra for rolling))

200 g Store bought royal icing mix OR (below)

Icing Sugar

Milk

tsp Vanilla

Salt

brushes

Preheat your oven to 375 F and line a cookie sheet with parchment paper

Mix the butter, sugar and lemon zest until just smooth.

Mix in the egg yolk, beat 30 seconds.

Add in the flour and salt and mix, the dough will look crumbly but come together when pressed together.

If it is hot where you are then chill the dough for 30 minutes

Generously flour your surface and dump out your dough, press togehter, lightly kneading to create a smooth flour. Depending on where you are you may want to add more flour.

Roll out the dough about 1/4 inch thick and cut with cutters of choice.

Bake till the edges are golden - 10 minutes for medium sized cookies, adjust for smaller or larger ones.

Knead dough again, roll and cut cookies until it is used up

Let the cookies cool completely before icing.

If using a royal icing mix follow package decorations for a stiff icing then gradually (very gradullay, drops of water at a time) add enough water that the consistency is toothpaste like. A spoonful dropped back into the icing should disappear in 15 seconds. Tap the bowl gently on the counter to deflate air bubbles.

If making royal icing then mix the icing sugar, milk, salt and vanilla on low speed until just combined, adjust the thickness by adding more icing sugar or water to get the consistency described above.

Royal Icing

To decorate the cookies you can put your icing in a squeeze bottle or a piping bag and do a smooth white base. You can also gently dip the tops of the cookies in a bowl of icing and let it set. Use a skewer to pop any air bubbles.

Icing mixes tend to set in a few hours, homemade royal icing needs to sit out overnight.

When it is time to paint bring out your icing colors, put them on a plate or palette, take a deep breath, give your kids brushes and smile :)

Decorating

Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth!

Kesar Penda (Kesar Peda)

250 g crumbled paneer (homemade or shop bought)

100 g full-fat milk powder

ghee

100 g icing sugar ((powdered sugar))

whole milk

tsp grated nutmeg

tsp cardamom

saffron strands ((a large pinch))

yellow gel food colour

pistachios

saffron strands

Infuse saffron

In a small bowl, combine around 25 strands saffron with a tablespoon of warm milk. Set aside.

Knead paneer

Place the crumbled paneer in a large plate. Knead the paneer using the heel of your palm, smoothing out the grains. Repeat this 30-40 times, until you have a  mixture that forms a ball.

Cook

Melt the ghee in a large, non-stick pan. Add the paneer and use a spatula to mash the two ingredients together. Heat the mixture over a low heat, stirring all the time. Once the paneer has becomes slack and soft, add the milk powder and mix well.

Add spices

Next, add the saffron milk, ground cardamom, grated nutmeg and a very small pinch of salt (pinch the size of an unpopped kernel of popcorn). Mix well and remove from the heat.

Cool

Spread the mixture in a large plate and allow to cool (uncovered) to room temperature.

Add food colour

Add the yellow food colour and knead well to incorporate.

Add sugar

Next, add all of the sugar. Use either a spatula or clean hands to knead the sugar in. It will begin to slacken and turn very stick. This is normal so don&#39;t panic!

Chill

Wrap the tightly mixture in cling film and refrigerate for 6-8 hours, or preferably overnight. It will firm up into a stiff block.

For the Kesar Penda Mix:

Knead again

Break the chilled dough mixture up into small pieces and place in a large plate. Knead one final time, using the heel of your palm to work out any lumps. It should be smooth with very small grains.

Make portions

Make 20g balls out of the mixture. This mix makes around 28-30 Penda.

Decorate and press

Top the Penda with a few slivered pistachios and a single strand of saffron. Press the Penda gently with a Penda press, stamp or between your palms.

Air dry

Arrange the formed Kesar Penda on a tray and leave in a cool, dry place (uncovered) for 6-8 hours, or until they’re dry to the touch. This final air drying will help the Penda form a dry crust on the outside.

To form the Kesar Penda:

https://www.youtube.com/watch?v=KdP74iF3_6U

How to make Kesar Penda (Indian Saffron Milk Sweet)
Soft and creamy Kesar Penda (Kesar Peda) are a golden yellow sweet made from milk, sugar and saffron. Each bite will melt in your mouth! They’re perfect for special occasions and gifting.

Rakshabandhan is but a few days away from now and Kesar Penda are Brother.Feasts’s favourite Indian mithai. Indeed, these are the ultimate Indian sweets for Diwali, Eid, Vaisakhi and just about any other festival you can think of. These dainty little buttons of milk dough and saffron are full of beautiful flavours and colours.

What are Penda (Peda)?
While the name can vary depending on region and local dialect, Penda (also known as Doodh Peda, Pedha and Pera) are essentially a sweet made with milk (milk solids to be more specific) and sugar. From the milk and sugar base, the flavour of the Penda is open to wherever your imagination takes you. my version is a quick Penda recipe with Paneer. It takes only a few minutes to cook so you can get on with your day and come back to it later. 

✏️ FULL RECIPE MEASUREMENTS & TIPS: https://www.sanjanafeasts.co.uk/2021/08/kesar-penda-kesar-peda

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⏱️Timestamps⏱️
0:00 - Introduction
1:37 -  Kneading paneer for Kesar Penda recipe
3:03 -  Cooking Kesar Penda mixture
5:27 - Wrapping and chilling saffron dough
6:10 -  Shaping the Kesar Penda

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#mithai #indiansweets #fudge

Kesar Penda, the gold standard of Indian sweets? Saffron Milk Peda/Penda recipe

This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.

Mutton Nihari

kg Lamb

Onions

200 ml Olive Oil

tsp Ginger Paste

tsp Garlic Paste

tsp Chilli Powder

tsp Turmeric Powder

g Wheat Flour

ml Water

Coriander

Green Chillies

tbsp Fennel Seeds (Saunf)

tbsp Cumin Seeds (Jeera)

tbsp Coriander Seeds

tbsp Peppercorn

1- inch Cinnamon (Dalchini)

Black Cardamom (Bari Elaichi)

Green Cardamoms (Elaichi)

Cloves

Bay Leaf

In a pan heat up the olive oil on medium heat until hot

Add the ginger paste and garlic paste then sauté for a few minutes on medium heat

Add the lamb or mutton and cook until the colour changes

While the lamb/mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves and bay leaves until a fine powder is formed

Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes

Add the water and cook for a further 2 hours on low heat until the meat is tender

In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste - this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour

Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on a low heat

In another pan, heat up the olive oil on medium heat until hot

Add the sliced onions and fry the sliced onions until browned and caramelised

Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies

Serve with homemade naan and enjoy!

This easy nihari recipe uses homemade nihari masala to recreate that authentic taste of this spicy stew recipe. Succulent pieces of meat swimming in a thickened spiced soup. Each bite is loaded with layers of flavour.

Subscribe to Cook with Nabeela: https://www.youtube.com/channel/UCHe_pcRTsCudqg5GoFV1QpQ?sub_confirmation=1 

Full Recipe Here: https://www.cookwithnabeela.com/recipe/nihari/

From the royal kitchens of the Mughals, nalli nihari is a deliciously smooth flour-based Indian stew with slow cooked lamb and a myriad of spices. 

This mutton nihari recipe takes 3-4 hours to cook but with this nehari masala you are guaranteed to get a flavourful nihari. This nihari gosht recipe is a traditional Pakistani dish that took over taste buds of people across Southeast Asia. 

Nihari is the national dish of Pakistan and with this nalli nihari recipe you will be able to cook royal food in the comforts of your own home. Serve alongside some fresh homemade naan for a delicious dinner. 

THANK YOU FOR WATCHING!

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#cookwithnabeela #muttonnihari #nehari #nihari #lambcurry #mutton #lamb #muttoncurry #recipe #cooking #food

Mutton Nihari Recipe • Lamb Nehari Recipe • How To Make Nehari Masala • Nihari Lamb Curry Recipe

These golden and crispy meat samosas are the ultimate delicious snack and the perfect showstopping appetizer. Lamb keema samosas are a common Pakistani delicacy that can be found on every street corner.

Lamb Keema Samosas

800 g Plain Flour

100 ml Vegetable Oil

tbsp Salt/Namak

Water

Lamb Mince/Keema

250 g Frozen Peas/Matar

Onions/Pyaz (finely diced)

Garlic Cloves/Lehsan (finely chopped)

Green Chillies/Hari Mirch (finely chopped)

Potatoes/Aloo

tbsp Chilli Flakes

tbsp Dried Fenugreek Leaves/Methi

½ tsp Turmeric Powder/Haldi

tsp Cumin Seeds/Jeera (crushed)

Coriander/Dhaniyaa (finely chopped)

g Flour

In a bowl combine the plain flour, salt and oil then mix everything well rubbing the flour in between your palms to allow the oil to distribute unevenly through the dough until a breadcrumb like texture forms – when you press a handful of the flour on to your palm it should be able to hold its shape

Add the dough and begin to knead until a firm and smooth dough forms then cover with a tablecloth and set aside to rest for at least 30 minutes whilst the filling is being made

In a pan add the mince, finely diced onions, finely chopped garlic, salt and the finely chopped green chillies then cook on medium heat for 3-4 minutes until the colour of the mince changes

Cover and cook on medium heat for 20 minutes

Add the chilli flakes and the dried fenugreek leaves and cook the spies for 6-8 minutes

As the spices are cooking finely dice the potatoes then add into the pan before covering and cook on medium heat for 10-12 minutes until the potatoes have softened

Add the frozen peas and cook for a further 4-6 minutes

Add the crushed cumin seeds and finely chopped coriander and cook for 2-3 minutes before setting the filling aside to allow it to cool

In a small bowl combine the flour and water to make a thick paste – if you do not cook the dough (step 13) then there is no need to make this paste and you can simply seal the samosa with water

Remove the tablecloth and knead the rested dough for 3-4 minutes before making small equal-sized smooth balls with it – depending on personal preference and how small or big you like your samosas to be you can make about 8-10 dough balls

(This step is optional) Roll the dough ball into a circle then transfer on to frying pan and cook on low heat for 30 seconds on one side until small bubbles begin to form – do not overcook it

Cut the circle into half and use the paste to seal the edges and create a cone then dd in the cooled mixture and seal the top edge with the paste before repeating with the rest of the mixture – at this point the samosas can be frozen

Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot – to test this you can add a small ball of the dough into the pan, and it should rise with tiny bubbles surrounding it

Gently add the samosas into the pan - there should be tiny bubbles surrounding them – and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side

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Top Tags

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Sablés Biscuits with Jam

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The most viewed eid recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine