Looking to change up the Eid menu? Try Mango Halwa and Date Cookies!


4 tablespoons ghee

3 cardamom pods

½ cup sooji (semolina)

2 cups water

1 cup milk

1¼ cups mango puree (2 to 3 Chaunsa mangoes)

½ cup sugar


  1. In a large cooking pan, heat the ghee.
  2. Add the cardamom pods and fry until fragrant.
  3. Add the sooji and fry on low heat until it turns light golden brown.
  4. While the sooji cooks, add the water, milk, and sugar in another saucepan and heat on medium-low until the sugar has dissolved and the mixture is just bubbling at the edges.
  5. When the suji has browned, add the hot water-milk-sugar mixture while stirring constantly.
  6. Continue to cook the halwa on medium heat until the liquid is mostly absorbed.
  7. Add the mango puree and continue to cook until you have a soft halwa consistency. The halwa is done when you see the oil separate from the halwa.
  8. Serve warm or cold, garnished with nuts.

Tahini and Date Cookies


¼ cup (60g) unsalted butter, at room temperature

¼ cup (65g) tahini

¼ cup (55g) caster sugar

1 cup (135g) plain flour

3 to 4 tablespoons milk

2 tablespoons sesame seeds (optional)

½ cup chopped dates

½ cup water


  1. Preheat the oven to 350℉ (180℃).
  2. In a large mixing bowl, add the butter, tahini, and sugar, and beat well until well combined.
  3. Add the flour and mix with a spatual or large metal spoon. As the dough starts to clump, add the milk, a tablespoon at a time, and keep mixing until you have a stiff dough.
  4. Take 1 tablespoon portions of the dough, shape into round balls and roll in the sesame seeds, if you’re using them.
  5. Place each cookie dough ball on a greased baking tray, place your thumb on it and press down gently to create a hollow centre. (The dough may crack around the edges; that’s fine.)
  6. If you do not want to use the date filling, flatten the cookie dough balls with the back of a fork and bake as instructed.
  7. Bake for 16 to 18 minutes, until the bottoms of the cookies are lightly browned.
  8. Place the cookies on a wire rack to cool completely.
  9. Meanwhile, to make the date filling: Add the dates and water to a small saucepan and cook on medium-low heat. Mash the dates with a fork while they cook and keep stirring the mixture so that it doesn’t burn. When most of the water has evaporated and you have a jam-like consistency, remove the mixture from the stove and allow to cool.
  10. When the cookies and date filling have cooled, fill the hollow centres of each cookies with the date filling.
  11. Decorate with nuts or more sesame seeds to serve.

Courtesy by: https://images.dawn.com/

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