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Eid recipes

Bobotie

Egg recipes

Bobotie

50 minutes–1 hour

Rotis

Bread recipes

Rotis

15 minutes

Gulab jamun

Eid recipes

Gulab jamun

30 minutes

Roast leg of lamb

Eid recipes

Roast leg of lamb

1 hours 45 minutes

Middle Eastern-inspired trifle

Eid recipes

Middle Eastern-inspired trifle

30 minutes assembly time

Chicken tikka pies

Chicken breast

Chicken tikka pies

30 minutes

Seafood paella

Eid recipes

Seafood paella

45 minutes

Chicken biryani cooked over fire

Biryani recipes

Chicken biryani cooked over fire

1 hour

Eid milk

Eid recipes

Eid milk

3-4 hours

Saffron Swiss roll with whipped cardamom cream

Cake recipes

Saffron Swiss roll with whipped cardamom cream

12 minutes

Cardamom pavlova and whipped rose cream

Eid recipes

Cardamom pavlova and whipped rose cream

1.5–2 hours

Phirni

Diwali recipes

Phirni

20 minutes

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Phirni

By Saadiyah Hendricks

Serves Serves 10

Difficulty Easy

Prep Time 5 minutes, plus 4 hours’ chilling time

Cooking Time 20 minutes

Ingredients

1 litre milk
4 T semolina
3 T cornflour
1 x 385 g can condensed milk
1 x 155 g can dessert cream
1 t ground cardamom
desiccated coconut and ground cardamom, to garnish

Method

1. Whisk together the milk, semolina and cornflour until smooth, then pour into a small saucepan. Place over a medium heat and bring to the boil, whisking continuously until it thickens, then remove from the heat.

2. Add the condensed milk, cream and cardamom to the boiling milk, whisk to combine.

3. Pour the mixture into the desired dish(es) and garnish with desiccated coconut and the cardamom. Allow to cool then chill for at least 4 hours before serving.

Find more Ramadan and Eid recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana

*Note: a previous version of this recipe was incorrectly labelled kheer.