This time the digital desk:Eid It means eating and drinking to the fullest. In the morning, there are different flavors of pudding in almost every house for dessert. Milk, sugar, semolina, ghee, pesto, cardamom are also used in many homes. There are also Shahi Biryani, Mutton Biryani, Dum Biryani. Many times there are various special dishes. Borhani syrup is made in many homes.

Eid-ul-Fitr is celebrated at the end of the month of Ramadan. Eid-ul-Fitr means the end of fasting. This festival of the Islamic community is celebrated on the first day of the month of Shawwal. Shawwal is the tenth month of the Islamic calendar. Everybody starts their day with special prayers. On this day, biryani, meat and simui were eaten at lunch. The evening of sweet Eid should start with rose sherbet and kebab. Have dinner with Kashmiri polao and railway mutton (you can also have chicken if you want).

Rose sherbet
Put rose petals in sugar mixed water and cover for some time. Now add rose essence and a little milk. Mix well. Serve with rose petals. Serving sherbet in a brass glass will give a very regal look. Peshawari Chapli Kabab
This ancient recipe from Peshawar as a starter is absolutely la answer.

Materials
Fatty Mutton Mince – 1 kg
Onion crumbs – 100 gms
Peeled tomatoes – 100 gms
Pepper powder
Whole cumin
Salt
White oil

Method:
Clean the mutton mince and add salt and pepper powder. Now add onion powder, tomato paste and whole cumin seeds one by one.
After mixing well, form into kebab shape. Leave it for a while.
Now heat the oil in a pan and put the kebabs. Fry the salo on each side for three to five minutes. Continue frying until the kebab turns brown. Many people like to make minced meat half-cooked and then kebab. The kebab is made quickly. You can do that if you want.

Kashmiri polao
Basmati rice – 2 cups (well washed and soaked in water)
Whole cumin – 1/2 tsp
Cloves – 3
Cinnamon – 1 stick
Cardamom – 3
Bay leaves
Milk – 2 cups
Cream – 1/2 cup
Sugar – 1 tsp
Salt
Ghee
Cashews, raisins, almonds
A few rose petals

Method:
Mix milk, cream, sugar and salt very well.
Drain the soaked rice and set aside.
Heat ghee in a pan and add cumin seeds, bay leaves, cinnamon, cloves and cardamom. When it smells of spices, stir it lightly with rice. Stir for a couple of minutes.
Now add cashew nuts, raisins, almonds, milk mixture and half a cup of water and mix well again.
Cover and cook over low heat. When it becomes polao, spread rose petals on it.

Railway muttonkari
Although there is a railway before the name, it has nothing to do with the food of today’s Indian Railways. However, in the British era, this mutton was named because it was on the list of special food items of the English officers of the railways.

Materials:
Mutton – 200 grams
Onion – 100 grams
Ginger-garlic paste-
Tomatoes – 100 gms
Yogurt
White oil
Whole cumin
Bay leaves
Cinnamon
Large cardamom
Small cardamom
Pepper powder
Salt
Raw chilli
Yellow
Coriander leaves crushed

Method:
First make the magic spice. Fry whole cumin seeds, bay leaves, cinnamon, large cardamom, small cardamom in dry shell.
Heat oil in a pressure cooker and fry in it with ginger-garlic paste, onion and magic spices. In this, whipped yoghurt well.
Add tomato paste to the paste. When the oil separates from the spices, add the mutton. Mix the spices very well and cover the pressure cooker with a little water. Let the pressure cooker cool for a while with 7-8 whistles. When the steam comes out, open the lid, spread coriander leaves and close the lid again. If you want, you can heat it for five minutes. Mutton for coriander leaves will give off a strangely beautiful smell. This British-era railway mutton can be eaten with polao, rice, bread, paratha or anything else.