Kaunda Selisho

Compiled by Kaunda Selisho


Recipe of the day: Eid milk

Eid milk is a popular Eid drink in parts of India, Pakistan, South Africa, Afghanistan and other Muslim countries,.

The period of Eid al-Fitr and Eid al-Adha are upon us. 

Eid al-Adha is a festival celebrated among the Muslim community all over the world in remembrance of the sacrifice that Prophet Ibrahim made due to his strong faith in Allah.

To mark this particular part of the period, Muslim families and communities across the world will be partaking in a number of treats. 

Here, we share an Eid milk recipe to be enjoyed along with the feast of goodies that will be prepared during this time. 

Rumaanah of the Pompom Cooks website shared a recipe for Eid milk, stating “The unmistakable smell of sweet, fragrant milk coming from my daddyma’s (grandma’s) kitchen in the morning was the surest sign that it was Eid day.”

She describes the treat as sweetened milk steeped in browned vermicelli, heaps of toasted nuts and coconut, rosewater, condensed milk, sometimes raisins or dates and of course, a load of warming spices.

According to Rumaanah, this drink is traditionally enjoyed on the morning of Eid day to kick off festivities and tastes like a treat, breakfast drink/dessert and special nightcap all at the same time. 

“It’s a popular Eid drink in parts of India, Pakistan, South Africa, Afghanistan and other Muslim countries,” she wrote. 


Eid milk

Eid milk is a popular Eid drink in parts of India, Pakistan, South Africa, Afghanistan and other Muslim countries.

  • Author: Citizen Reporter
  • Prep Time: 2
  • Cook Time: 3
  • Total Time: 5 minutes
  • Category: Drink
  • Method: no cook
  • Cuisine: Middle East,Mediterranean


  • 1.5 tbsp ghee or butter
  • 1/2 cup dried vermicelli
  • 1 cinnamon stick
  • 5 cardamom pods, crushed
  • 2 cloves
  • 1 litre whole milk
  • 1/4 cup water
  • 1 can condensed milk
  • 1/4 piece piece ginger, peeled and sliced
  • A pinch of saffron
  • 1/4 chopped dates/ raisins/ mixture of both
  • 1 tbsp ground almonds
  • 1 tbsp blanched slivered almonds
  • 1 tbsp chopped pistachios
  • 2 tbsp rosewater
  • 1/4 tsp salt


  1. Melt the ghee or butter in a large pot, then add the vermicelli to the fat, crushing it with your hands into smaller pieces as you do so. Allow the vermicelli to turn golden brown, stirring often to stop it from catching on the bottom of the pan.
  2. Add the cinnamon stick, crushed cardamom pods, and cloves to the vermicelli as it is browning.
  3. Once the vermicelli has gently browned, add the milk, water, condensed milk, ginger, saffron, chopped fruit, ground almonds, chopped nuts, rosewater and salt.
  4. Simmer gently at a low heat for around 30-40 minutes or until the milk thickens, the flavour develops and the aroma of nutty, sweetened milk fills the kitchen.
  5. Serve into mugs with a ladel so that you’re able to catch the softened vermicelli, chopped nuts and fruit. Drink immediately or perhaps even more delicious served the following day as the flavours have more time to mingle and mature.

Keywords: milk

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