Eid Al-Fitr is right around the corner! As we count down the days, CAIR-LA wants to highlight our staff’s favorite Ramadan and Eid desserts. From family traditions to local favorites, these treats help make celebrating extra sweet.
Sheer Khorma
“It’s a tradition to have this as part of an Eid breakfast/brunc. It’s sweetened milk cooked with vermicelli noodles, flavored with cardamom, and topped with nuts and dried fruits. The noodles soak up the milk and become pudding-like. It’s a simple and comforting dish, but one I only get to eat on Eid. For me, Eid isn’t complete without it!”
– Aliya Y.
“I second Sister Aliya—she described it best! All Hyderabadis love sheer khorma.”
– Mir I.
Ma’amoul
“A Ramadan classic! I love ma’amoul. The best way I can describe it is as a buttery cookie filled with dates or a nut mixture such as pistachio or walnut. I always like to enjoy it with tea or coffee.”
– Fawzy A.
Katayef
Katayef with walnuts or cream is a Ramadan tradition in many Arab and Muslim households around the world, including my own. It is sweet and tasty.”
– Hussam A.
Wattalapan
“Many traditional Sri Lankan desserts are labor-intensive to make, so Eid was when my mom pulled out all the stops. Among the popular sweets, such as coconut rock and milk toffee, Wattalapan is my favorite. The dessert blends the Island’s natural sweetener “kitul” (sap from palm tree) and eggs with aromas like cardamom and nutmeg. Think of a more decadent flan! It pairs great with a good cup of tea. When I take a bite, it reminds me of the sweetness of family gatherings and to savor life and Allah (SWT)’s blessings.”
– Salma N.
Knafeh With Kaak
“If you love Knafeh, you will absolutely love it sandwiched between warm Kaak! In Lebanon, my family usually rushes to the local bakery after Eid prayer to indulge in this dessert together. My favorite memory is eating it from a street vendor right outside the masjid in Tripoli’s bustling and small streets with the cutest amo cooking it over a charcoal stove. 10/10 experience.”
– Nasrean N.
Gulab Jamun
“Gulab jamun is my favorite dessert, not just for Eid, but for any special occasion. Fried and soaked in syrup with just a hint of rose, it is the perfect sweet treat to celebrate with. My mother-in-law knows how much I love it and makes sure we have it whenever possible. To me, it’s not just a delicious dessert, it’s one of the many ways my in-laws share their culture with me.”
– Madi H.
Bean Pie
“Bean pie is a sweet dessert pie made from navy beans traditionally eaten in some Muslim communities across the U.S. Though not as well-known as apple or pumpkin pie to most Americans, bean pie has a long and interesting history intertwined with Islam and the Nation of Islam religious movement. Bean pie is the dessert of resistance!”
– Khalid H.
Eid Cookies
“Growing up, making these cookies was a tradition that would bring together every generation of our family. From purchasing the flour, ghee, and powdered sugar to getting out the cookie sheets and the decoration molds, every ritual harkens back to the magic of Eid. Growing up, I would hear about how the women in our family would bake trays of these buttery cookies so large that they would need to be sent to the local bakery for baking. Over the years, I would help my mother and aunts decorate the small cookies and then cover them in avalanches of powdered sugar when they came out of the oven. And last year, for the first time, I was able to share this tradition with my young son. We keep our traditions alive, one small Eid cookie at a time.”
– Dina C.
Loqmat al-Qadi
“Maybe I’m biased as an El-Kadi, but Loqmat al-Qadi (The Judge’s Bite) is one of my favorite desserts. Similar to a doughnut hole, this delicious treat is made from a mixture of flour, sugar, yeast, and salt, deep-fried, then drenched in syrup. While found in many homes and cultures, no one makes it better than my mom.”
– Enjy E.
Jalebi, Naan, & Chai
“This is one of my mom’s favorite childhood sweets, which she shared with us. The night before Eid morning, the two of us are in the kitchen making Jalebi and homemade naan. Then, the next morning, in a rare occurrence, the family gets together to have our post-Eid Salah brunch.”
– Hajira M.
Sholezard
Sholezard is a delicious rice pudding composed of saffron, sugar, rose water, butter, cinnamon, and cardamom.”
– Fahima A.
Khajoor & Sheer Chai
“The night before Eid, my mom and I would stay up and create this yummy dish, best described as an Afghan donut sprinkled with cardamom powder. We would always be sure to make a lot of them to share with relatives as we visited them for Eid. They are best eaten alongside a nice, hot piping cup of sheer chai (milk tea).”
– Qoodseya A.
Basbousa
“Growing up, this was one of the most nostalgic desserts that my mom would make for gatherings with friends and family. Basbousa is a delicious Middle Eastern semolina cake soaked in simple syrup that comes together in under an hour. It is best served with tea and coffee.”
– Lamia A.
Madlouqa
“I absolutely love the texture and sweetness of the semolina, cream, pistachios, and sugar syrup mixed together.”
– Rama Y.
Donuts
“We have a tradition when visiting my sisters and their families to get donuts after prayer for all the little kids. It’s such a fun tradition and a classic American staple to add to the Eid dessert menu!”
– Munirah M.
