Eid-Ul-Fitr: Why is it called ‘Meethi Eid’?

Explaining the significance of Meethi Eid, Sanghamitra Sarcar, founder and director, The Hawking St. said, "Meethi Eid is important because it symbolises a time of joy, forgiveness and gratitude."

Meethi Eid is a celebration of religion, appreciation, and community, and it has enormous cultural and religious significance for Muslims worldwide. (Source: Pixabay)

Muslims all across the world are celebrating the joyous festival of Eid-Ul-Fitr. Muslims observe fasts from dawn to dusk for a month and engage in acts of worship and spirituality. This also marks the end of the holy month of Ramadan. But have you ever wondered why is Eid termed as Meethi Eid?

Explaining the significance, Sanghamitra Sarcar, founder and director, The Hawking St. said, “Meethi Eid is important because it symbolises a time of joy, forgiveness and gratitude. It is time for family and friends to gather together and celebrate the bounties of Ramadan. The evening meal of the holy month is usually meat dominated and as the Ramzan is closed, the next day is celebrated as Eid. The day starts with something sweet after a month-long period of fasting and praying.”

It is believed that the Holy Quran was first revealed to Prophet Muhammad during the month of Ramadan. “Overall, Meethi Eid is a celebration of religion, appreciation, and community, and it has enormous cultural and religious significance for Muslims worldwide,” Sarcar added.

Special foods for Meethi Eid

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Talking about the same, the expert said, “Sweet delicacies such as Sheer Khurma (vermicelli pudding), seviyan (sweet vermicelli), kheer (rice pudding), shahi tukda (bread pudding), and a variety of traditional sweets such as laddoo, barfi and gulab jamun are popular during this joyous occasion.”

Similarly, she mentioned that popular savoury foods include biryani and kebabs.

As for the main delicacies, Sarcar noted that Keemami Seviyan and Sheer Khurma are considered auspicious. “While Keemami Seviyaan is dry, and loaded with ghee and dried fruits, including fried makhane (lotus seeds), raisins and other nuts, along with fragrant spices such as elaichi or green cardamom. Sheer Khurma includes boiled milk, seviyaan, dry fruits and dates.”

Recipe for Sheer Khurma

Sheer Khurma includes boiled milk, seviyan, dry fruits and dates. (Source: Pixabay)

*Heat ghee in a pan on medium heat. Once the ghee is hot, add the chopped dates, nuts and raisins.
*Cook for a couple of minutes until the nuts are fragrant and turn golden brown. Remove the nuts and plump up raisins from the pan and set them aside to cool.
*Now to the same pan, add the seviyaan (vermicelli) and roast for around 2 to 3 minutes until it turns light golden brown.

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*Add the khoya and roast for another 1 or 2 minutes. Khoya is added to make it richer and more flavourful.
*Add the milk to the pan and stir and let the milk come to a boil. Seviyaan tend to stick at the bottom so stir often.
*Once the milk comes to a boil, lower the heat and let it boil for around 7-8 minutes.
*The milk will thicken slightly. Add in the sugar and mix.
*Add the fried nuts into the pan and mix.
*Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
*Add rose water and mix.
*Add crushed cardamom.
*Garnish with sliced almonds and edible rose petals

Recipe of Zarda Pulao (Sweet Rice) by Dheeraj Mathur, Cluster Executive Chef, Radisson Blu Hotel, Kaushambi

Serve zarda pulao hot, garnished with a few chopped nuts. (Source: Pixabay)

*Firstly, in a large kadai, heat 2 tbsp ghee and roast eight cashews, five almonds, 2 teaspoon raisins and 2 teaspoon dry coconut. Roast to golden brown on low flame and keep aside.
*In the remaining ghee, add 2 pods cardamom and 4 cloves. Add one cup water, ¼ tsp saffron and ¼ tsp orange food colour.
*Mix well. Add 1 cup-soaked basmati rice (30 minutes) and mix again.
*Cover and cook on medium flame for 10 minutes, making sure rice is half cooked then add ½ cup sugar, 2 tbsp ghee and roasted dry fruit.
*Mix gently making sure sugar melts cover and simmer for 5 minutes.
*Cook until the rice is cooked completely and serve zarda pulao hot, garnished with a few chopped nuts.

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