As we are about to say goodbye to Ramadan, we look back at some of the most popular trends we’ve seen. One thing that keeps popping up is the presence of desserts during Ramadan. We have grown accustomed to seeing a variety of oriental desserts associated with Ramadan. However, these traditional desserts come back with a different twist every year. We see new and exciting desserts being introduced to the market each year.
Some of these desserts are mouthwatering and have quickly become staples in our homes and restaurants. But are we doing too much? Many people seem to have something to say about how far bakery and pastery shops take it to create a new and original dessert. Why are people so up and arms about ‘El Haysa’, El Medala3a, El Laysa, and more? Well, here are a couple of things that we thought of that might give us a clue about the roar people make when talking about Ramadan desserts.
1. Preference for Traditional Dessert Structure
Traditional desserts always have a place in our hearts. We love Konafa, Basbousa, Goulash, you name it. These desserts are always a favorite. But they are a favorite in their traditional form, simple and tasty without multiple ingredients that might not be everyone’s taste (pun intended). However, some creations turned out to be nice when not overdone.
2. Excessive Sweetness
Dessert enthusiasts would say “Anything is good if it’s covered with sugar.” Yet, too much sweetness makes teeth decay, and aside from the fact that desserts are supposed to be sweet, people do mind if the dessert is too sweet and rich. It feels like they cannot appreciate or enjoy each ingredient in the dessert. The new Ramadan desserts feel like lots of sugar and ingredients are being put into them without having a perfect balance of a tasty dessert.
3. Made With Rush to Compete with Other Brands
The battle of the brands is always going on. Who will dominate the Ramadan season? The competition is always fierce. Dessert shops and patisseries rush to make unique desserts to attract more customers to their shops, and this is where the problems begin. If the sole goal is to capitalize on the Ramadan season, companies are doing themselves a disservice. Customers feel robbed and disappointed when people make desserts to get more money and compromise the quality. Desserts must be made with love and care; people communicate better with brands that offer personalized experiences, not just a good deal.
So… where do we go from here? Do we love them? Do we hate them?
Is this only a temporary type of phenomenon? Or is this a permanent shift in the industry?
Our Take
Well, we cannot say for sure. But we can make a prediction. Modern desserts are here to stay. Only if their recipes are improved, and each ingredient is carefully chosen. People don’t mind change; they slowly accept it if implemented deliciously and tastefully.
Comments
Leave a Comment