What are you making or serving for Eid al Fitr?
On day 1, we are invited out, so I am just keeping shami kababs and some sweet shop bought Arabic and Pakistani sweets on hand just in case we have people stop by. I made the shami kababs before Ramadan started and froze them. The sweets will be bite size cashew as well as pistachio baqlawa from a nearby Lebanese bakery. The Pakistani sweets will be from Punjabi sweet chain Nirala, a mix, but heavily dominated by gulab jaman and moti choor laddoo.
On day 2, I am making chicken qabuli pullao, dahi bhallay, and kheer. All is homemade but the kheer will be courtesy of Shan Kheer doctored up by double cream milk, some sweetened condensed milk, and fresh almonds, sultanas, and saffron. Yes, I know, kheer is so easy to do at home...but I like the convenience and the Shan kheer is pretty good.
On day 3, well it will be leftovers from day, 2.
So that is my culinary plan for Eid.