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3 indulgent Eid recipes…

What is Eid without good food and delicious bakes? With Ramadan nearing an end, three local influencers share their favourite indulgent recipes that will be part of their Eid feast.


Start Eid with a flapjack recipe made by Aqeelah Harron. She shares that flapjacks have always been a go-to dish for many special occasions in her life. Her flapjack recipe can also be easily converted into a crepe-style pancake by simply adding some water or milk until you have a thinner consistency. Serves 5

You’ll need: 2 cups Jungle Taystee Wheat; 2 cups milk (dairy or almond milk); 1 teaspoon vanilla essence; 2 eggs; 6 tablespoons sugar (or xylitol if sugar-free); 4 tablespoons melted real butter (or coconut oil if dairy-free); 2 ½ teaspoons baking powder; topping options: maple syrup, strawberries, cream, chocolates, etc

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How to:
Mix all dry ingredients in one bowl. Mix all wet ingredients in a second bowl. Gradually pour wet ingredients into dry ingredients while stirring slowly with a whisk.

Flapjack hack: Do not stir the mixture to the point where the batter is super smooth. Small little clumps are one of the secrets to a fluffier flapjack. Over-mixing will make your flapjack chewy and rubbery. Allow the batter to rest in the fridge for 20 minutes.

Grease your pan with coconut oil or non-stick spray and fry your flapjack on medium heat.

Drizzle your flapjack stack with maple syrup and add some strawberries, cream, or any topping you prefer.



Digital Creator Haseena Vawda recently shared a delicious dessert recipe with her 62K Instagram followers that we believe is a must-try. In her post, she admits that Ramadan is the only time of the year she gets to make cold semolina pudding, so this time she has added something special to it – rose and pistachio phirni. Serves 6

You’ll need: 4 tablespoons Jungle Taystee Wheat; 4 tablespoons condensed milk; 4 cups milk; ½ teaspoon fine cardamom; 50g chopped/ crushed pistachio; 2 – 3 tablespoons rose syrup (adjust to your preference); a few drops of pink colouring; 155g dessert cream

How to:
Make a paste using half a cup of the milk and Jungle Taystee Wheat. In a separate pot, bring the rest of the milk to boil.

Add the paste to the milk and continue to whisk as it thickens. Add the condensed milk, rose syrup, pistachios and cardamom.

Remove the mixture from the heat and allow it cool completely. Add dessert cream and a few drops of colouring.

Pour into dessert bowls and decorate with crushed pistachio or as desired.



Another delicious dessert option to spoil your guests with is the cardamom-scented vanilla slice inspired by the traditional Baklava and the Greek dessert, Bougatsa. Known for her stylish bakes, this recipe is by award-winning author Faaiza Omar, who believes in ending the fast on a sweet note. Serves 10

You’ll need: Syrup – 1 cup sugar; ½ cup water; 1 tablespoon lemon juice; 1 tablespoon orange blossom water

Cream filling – 3 cups cream; zest made from ½ a lemon; 1 teaspoon ground cardamom; 1 teaspoon vanilla essence; ½ cup sugar; ¼ cup Jungle Taystee Wheat; 1 tablespoon butter; 3 eggs

Layered phyllo pastry – 8 sheets of phyllo pastry; ¾ cup roasted and ground pistachios; 1 ¼ cup roasted and ground walnuts; ⅓ cup castor sugar; ¾ teaspoon ground cinnamon;         80g melted butter or ghee

How to:
Syrup: In a saucepan, add sugar, water and lemon juice and stir. Bring the mixture to a boil on medium-high heat, and then reduce the heat and simmer ingredients for five minutes. Remove from heat and stir in the orange blossom water. Set aside to cool for one hour.

Cream filling: In a medium-sized saucepan or small pot, combine the milk, lemon zest, ground cardamom and vanilla essence. Bring to a simmer, whisk in the sugar and Jungle Taystee Wheat. Continue to simmer for about five minutes until the mixture thickens, while still whisking.

Remove the saucepan from the heat and transfer it to a bowl. Whisk in the butter and eggs, one at a time.

Layered phyllo pastry: Preheat oven to 180°C for 15 minutes.

In a small bowl, mix ground pistachios, ground walnuts, castor sugar and cinnamon. Brush a 26cm rectangle oven-safe dish with melted butter or ghee. Place 1 sheet of phyllo in the dish pressing down and allow the sheet to hang over the sides of the dish while brushing with butter or ghee.

Place the second sheet of phyllo over and brush with butter or ghee. Spread ½ the nut mixture over the phyllo. Place another two sheets of phyllo over the nuts and brush each sheet with butter or ghee.

Pour the cream filling over the phyllo, and repeat the phyllo layering as before to make four sheets of phyllo in total with nuts in between.

Fold over the phyllo from the long sides while continuing to brush each layer with butter or ghee. Follow by trimming the phyllo from the short sides, tucking in to neaten. Score the phyllo to make a diamond pattern.

Bake for 40 minutes at 180°C.

Remove from the oven and pour the syrup over immediately while hot. Sprinkle with crushed pistachios and allow to cool for one hour or more before serving.

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