Eid-ul-Fitr marks the end of Ramadan, a month-long fasting and spiritual practice for Muslims. It is a time for celebration, gratitude, and togetherness, often accompanied by elaborate meals and delectable treats. Let's delve into some delightful recipes that will elevate your Eid-ul-Fitr festivities. Mouth-watering Recipes for Eid-ul-Fitr Basbousa Sweet (Semolina Cake) Ingredients For the cake: 1 â…” cup semolina, ½ cup ghee, 1 tablespoon honey, ½ cup sugar, ½ cup plain yoghurt, ½ tablespoon baking powder, ½ cup unsweetened coconut flakes (finely shredded), and 0.5 tablespoons tahini (1 tablespoon ghee to brush the bottom) For the syrup: 1 cup sugar, 1 cup water, 1 teaspoon lemon juice, 2 tablespoons honey, ½ teaspoon vanilla extract, and nuts for garnishing. Read more: Famous Traditional Sweets and Desserts in Bangladesh Instructions First, preheat the oven to 350 F. Take a deep bowl. Now mix semolina, baking powder, sugar, and coconut. In a separate container, melt ghee and dissolve honey into it. Combine the ghee mixture with the dry ingredients, stirring until well mixed.  Next, add yoghurt to the mixture and combine thoroughly. Brush a 12-inch round baking sheet with tahini and spread the basbousa mixture evenly onto it. Decorate the top with nuts. Bake in the middle of the oven until the edges start to brown, approximately 10 minutes.  Then, move the basbousa to a higher shelf and continue baking until golden brown, around 15 to 20 minutes. Meanwhile, prepare the syrup by combining the ingredients of syrup in a saucepan and bringing it to a boil, then simmer for 10 minutes.  Once the basbousa is done, remove it from the oven. Then pour the warm syrup over it, and cover it with foil immediately. Return the basbousa to the turned-off oven for 5-10 minutes. Finally, remove from the oven, cut into pieces, and enjoy. Read more: 8 Delectable Kabab Recipes for Bangladeshi Kitchen Mutton Rogan Josh Ingredients 500 gram lamb, 2 teaspoons lemon juice, salt to taste, and 2 teaspoons garam masala powder. For tempering: 5 tablespoons ghee / clarified butter, 2 bay leaves, 3 centimetres cinnamon, 2 black cardamom (crushed), 4 green cardamom (crushed), and ½ teaspoon asafoetida.  For Masala Paste: 1 cup plain yoghurt, 3 tablespoons Kashmiri chilli powder, 1 teaspoon green cardamom powder, ½ teaspoon black cardamom powder, 1 tablespoon fennel seed powder,1 tablespoon dry ginger powder, and 1 teaspoon black pepper powder. Read more: 5 Delicious Less Spicy Mutton Recipes Instructions First, in a bowl, marinate the mutton with salt and lemon juice, allowing it to sit overnight or for at least 2 hours. Alternatively, you can cook it immediately. In another bowl, whisk the curd until smooth. Then, add the ingredients for the paste, mixing thoroughly. Set aside.  Then, heat ghee in a pot and sauté the tempering ingredients for a minute. Add the mutton in batches. Continue browning each batch for 2 to 3 minutes. Remove the browned mutton to a plate as you go. Once all the mutton is browned, add it back to the pot.  Next, pour the curd mixture over the meat and cook for 10 minutes until browned. After that, add water, adjust salt, and bring to a boil. Cover and simmer for 2 hours until the meat is tender and falls off the bone. Serve with rice or roti. Read more: 5 Delicious Less Spicy Mutton Recipes Jhura Beef (Shredded Beef) Ingredients For Cooking Beef: 2 pounds boneless beef, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, 1 bay leaf, 3 cardamom pods, 1-inch cinnamon stick, 8 whole black peppers, 1 dry red chilli, and 1/2 cup cooking oil. For frying beef: 1/4 cup oil, 3 cups cubed onions, 4 green chillies (slit), 1/4 cup chopped cilantro, 1 teaspoon freshly ground cumin powder, and 1 teaspoon ghee. Read more: 5 Delightful Tartare Recipes to Add to Your Repertoire Instructions First, to cook the beef, combine all the ingredients listed for cooking beef. You can use a pressure cooker to cook the meat for 30 minutes. After that, the beef should be tender. If not, cook until the meat is tender. Once cooked, shred the beef using two forks directly in the pot. Then, cook the meat uncovered until the liquid is absorbed. To fry the beef, first heat oil in a large frying pan and sauté onions until golden. Next, add the shredded beef, green chillies, cilantro, cumin powder, and ghee. Stir-fry for 5-7 minutes. Your jhura beef is ready to savour.  Read more: Delicious Bhorta Recipes for This Pahela Baishakh Butter Chicken (Murgh Makhani) Ingredients For the marinade: 1/2 cup plain yoghurt, 1 tablespoon lemon juice, 1 teaspoon turmeric powder, 2 teaspoon garam masala, 1/2 teaspoon chilli powder, 1 teaspoon ground cumin, 1 tablespoon ginger (freshly grated), 2 cloves garlic (crushed), and 750-gram chicken thigh fillets (cut into bite-size pieces) For curry: 2 tablespoons ghee or butter or 1 tablespoon vegetable oil, 1 cup tomato puree, 1 cup heavy cream, 1 tablespoon sugar, and 1 1/4 teaspoon salt. Read more: 5 Exciting Peri Peri Chicken Recipes Instructions First, combine the marinade ingredients with the chicken in a bowl. Ensure the chicken is well coated. Cover and refrigerate for at least 3 hours, or overnight for best results. For an extra smooth sauce, you can blend the marinade ingredients (excluding the chicken) in a food processor until smooth, although this step is not mandatory. Next, to cook the chicken, heat the ghee in a large fry pan over high heat. Remove the chicken from the marinade, leaving any excess marinade on the chicken. Place the chicken in the frying pan and cook for approximately 3 minutes, until it becomes white. Then, for the sauce, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl to the frying pan. Lower the heat and let it simmer for 20 minutes. Taste and adjust seasoning if necessary. Finally, garnish the dish with coriander leaves, and serve with basmati rice. Read more: Vermicelli Ideas: 10 Delicious Semai Recipes for Eid Fruit Custard Ingredients 2.5 cups milk, 5 tablespoons sugar, 3 tablespoons custard powder, 3 tablespoons milk warm or at room temperature, 1.5 to 2 cups chopped mixed fruits (apples, mangoes, sapota, banana, pears, strawberries, pomegranate). Read more: Delicious Homemade Dessert Ideas for Eid and Other Celebrations Instructions First, take a thick-bottomed pan or saucepan, and heat milk on the stove until it reaches a gentle simmer. Meanwhile, in a small bowl, take 3 tablespoons of warm milk from the saucepan and mix with 3 tablespoons of custard powder to form a smooth paste. Once the milk is heated, add sugar and stir until dissolved. Reduce the heat to low and gradually add the custard paste to the milk, stirring continuously to prevent lumps from forming. Cook the custard on low heat for about 5 to 6 minutes, stirring frequently, until it thickens. Then, allow the custard to cool at room temperature. As it cools, it will continue to thicken. Once cooled, chop seasonal fruits such as apples, papaya, banana, strawberries, and pomegranates, and add them to the custard. Mix well to combine. Now, serve the fruit custard garnished with additional fruits or pomegranate arils, or add chopped nuts or dry fruits for extra flavour and texture.  Read more: Homemade Ice Cream Recipes Using Seasonal Fruits for This Summer Final Words Eid-ul-Fitr is a time for celebration, gratitude, and sharing delicious food with family and friends. These five sweet and savoury recipes can make your Eid feast delicious and memorable for people of all ages. From traditional Middle Eastern sweets to aromatic curries, there is something for everyone to enjoy. Prepare these dishes with love and care, and savour the joy of Eid-ul-Fitr with your loved ones. Read more: 5 Nontraditional Biryani Recipes