I’m sure all of you have seen the burfee frosting in my recent Eid Dessert Table post. I’ve been bombarded with requests for the recipe as well as being asked to make these for friends, and I have to say, it is extremely flattering. When Siddiqa approached me with the idea of doing an Eid table together my imagination went wild. I wanted to create something totally unique, something different but something that still called out ‘Eid’. Eventually I was set on the idea of a ‘Burfee Frosting’, I’m glad I decided on the ‘Burfee’ flavour because they tasted amazing. I have since learnt that the concept has been done before, so kudos to all those women who make burfee frosting/icing as well. What is burfee? Check out an explanation on Wikipedia here. The Indian burfee explained in the post is slightly different to South African burfee, but it gives you the general idea.
2 cups milk powder
75g tin Nestle tinned cream (approx. half a tin, also called dessert cream or reduced fat cream)
250g butter (separate this into 2 lots of 125g each)
1 1/3 cup icing sugar + 1/2 cup
1/4 cup milk
cardamon pods and 2 tsp cardamon powder
Place milk powder and cream in a mixer and mix on low speed till cream is absorbed. Add in 125g butter and mix on high speed till fluffy. Place 1 & 1/3 cup icing sugar, cardamon pods and milk on stove, bring to a boil. Remove from stove and let cool. When milk and sugar mixture has cooled, remove pods, turn mixer on high speed again and slowly add milk mixture in, 1 tablespoon at a time. Ensure the mixture has completely cooled to room temperature before continuing. The mixture will still be runny, so throw in the reserved butter and icing sugar as well as the cardamon powder and let the mixer beat till fluffy and firm.
These Burfee Frosting Cupcakes were the feature piece for the Eid Dessert Table, Siddiqa and I created.
Give this Burfee Frosting recipe a try, this tasty and traditional frosting will be the perfect addition to your Eid this year.
I recall my first Ramadan after being married, Eid was approaching and I wanted to go full out. I called my mum in a panic and she gave me all the recipes she had, one of which was this date biscuit. I have been making it ever since, for Eid, for Ramadan or just for no reason at all. They’re a great little one to have around the house and since they’re gluten free and I skip the sugar in the original recipe, they’re pretty healthy too.
125g softened butter
1 tsp vanilla essence
2 tblsp syrup* (I usually use agave, but honey is good too)
2 cups chopped dates
1 cup chopped nuts (I use a combination of pecan and walnut)
2 cups coconut + 1/2 cup extra
Pre-heat oven to 180c. Beat butter till creamy, add in egg, vanilla and syrup, beat till combined, at this stage the butter mixture may look curdled, but don’t worry it’s suppose to. Add in dates, nuts and 2 cups coconut and mix again. Roll in balls and coat in remaining coconut. Lay on baking paper and bake for 10 minutes or until lightly golden.
*I sometimes do skip the syrup as the medjool dates I use are sweet and juicy enough, but I do think it needs that little extra sweetness to give it some pop, so stick with the syrup.
If you’re wondering why these biscuits look familiar, they’re from my last post Eid Dessert Table (pictured below). And now you all have the recipe too.
This Date Biscuit recipe is great if you have extra dates lying around approaching Eid, or if you just want to make a yummy datey treat for Eid, give these a go.
Ramadhaan has dawned upon us once again. Dates are out in full force, from fruit shops, to grocery stores and even the local supermarket chain. Dates are very nutritious, full of fibre and great to stave off hunger pangs, no wonder it’s the perfect food to break fast with. The best part is that this wonderful treat is not only good for you, it tastes good and most importantly it’s Sunnah!
We go through a lot of dates during Ramadhaan, so I’ve come up with some date recipes to spice things up a little. There’s no doubt that dates taste great just by themselves, but if you do want to try something a little different, are having guests over or even need a treat outside of Ramadhaan, give these a go.
Pistachio Cashew Dates
Split date on 1 side and remove pit. Crush pistachio and cashews. You’ll need 1 tsp of nuts per date. Fill dates with crushed nuts.
Coconut Almond Dates
This is an old classic. Split date on 1 side and remove pit. Fill 1 almond in each date. Heat butter on stove, throw in coconut, again you’ll need approximately 1 tsp per date. Roll dates in heated butter and coconut mixture.
Cream Cheese Walnut Dates
Split date on 1 side and remove pit. Fill each date with approx. 1/2 tsp cream cheese and 1 walnut which you can crush by hand. This is my personal favourite, it’s a recipe given to me by a friend. Thanks Christina!
Give these a try sometime, great during Ramadhaan or any time really. Ramadhaan Mubarak to everyone out there, hope you all have a blessed month.
… not a dinner date. A medjool date, or whatever type you like really!
It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]
I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.
Nut filled dates
6 tsp nuts of your choice (I used cashews and pistachios)
12 dates ( I used medjool)
Note: the ratio is approximately 1 tsp of nuts to 2 dates
Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.
A perfect ifthaar treat at home or for guests!