As daylight fades, Iftar transforms into a celebration of taste, merging heritage with creativity.
Ramadan, observed as the ninth month of the Islamic lunar calendar, is a sacred time for Muslims globally. It’s a period of contemplation, unity, and delicious meals that bring loved ones together. With the setting sun, Iftar offers a delightful mix of traditional and modern flavors. Here are five unique, chef-endorsed recipes to enhance your Ramadan table.
Betel Leaf Infused Manju Muhallebi
Ingredients:
- Full cream milk – 4 cups
- Sugar – 1 cup
- Refined flour – 2 tsp
- Corn starch – 1 tsp
- Egg yolk – 1
- Mango pulp – ½ cup
- Heavy whipping cream – 1 cup
- Vanilla extract – ½ tsp
- Betel leaves puree – 1 tbsp
- Mango cubes – 1 cup
- Pistachios (chopped) – 4 tsp
- Betel leaves – 2
- Red currants – 4 sprigs
Method:
- In a deep pan, combine milk, sugar, flour, corn starch, egg yolk, and mango pulp, whisking well.
- Cook over medium heat, adding whipped cream, vanilla, and betel leaf puree, stirring until the mixture is velvety.
- Remove from heat, let it cool, and chill in the refrigerator.
- Serve topped with mango cubes, pistachios, betel leaves, and red currants.
Sevaiyan Muzaffar
Ingredients:
- Vermicelli – 125g
- Full-fat milk – 500g
- Sugar – 100g
- Cardamom (ground) – 1.25g
- Saffron – 0.5g
- Almonds & pistachios (chopped) – 10g
- Raisins – 10g
- Ghee – 30g
Method:
- In a pan, toast vermicelli in ghee until it turns golden brown.
- Heat milk with sugar, cardamom, and saffron, simmering until slightly thickened.
- Mix in the roasted vermicelli, nuts, and raisins.
- Enjoy warm or chilled as preferred.
Stuffed Dates with Spiced Pistachio & Saffron Drizzle
By Chef Arjyo Banerjee, Compass Group India
Ingredients:
- Medjool dates – 12-15
- Pistachios (ground) – 80g
- Almonds (chopped) – 30g
- Honey – 30g
- Cardamom powder – 2g
- Cinnamon powder – 1g
- Rose water – 5ml
- Heavy cream – 100ml
- Saffron strands – 1 pinch
- Powdered sugar – 10g
- Rose petals – as needed
Method:
- Slit dates lengthwise and remove the pits.
- Blend pistachios, almonds, honey, cardamom, cinnamon, and rose water; fill the dates with this mixture.
- Heat cream with saffron and sugar, then drizzle over the stuffed dates.
- Decorate with rose petals and serve chilled or at room temperature.
Nalli Nihari Gosht
Ingredients:
- Lamb shanks – 2 kg
- Flour (plain & wholemeal) – 1 tbsp each
- Water – 8-10 cups
- Ghee – 2 tbsp
- Oil – 4 tbsp
- Ginger (grated) – 1 inch
- Garlic (crushed) – ½ tbsp
- Kashmiri red chili powder – 1 ½ tbsp
- Red chili powder – 1 tsp
- Salt – 2 tsp
- Garam masala mix (fennel, black cardamom, cinnamon, star anise, coriander seeds, cumin, mace, nutmeg, cloves, black peppercorn)
- Garnishes: Coriander, julienned ginger, green chilies, fried onions, lemon wedges
Method:
- In a large pot, heat ghee and oil, then sauté ginger and garlic until fragrant; add lamb shanks and brown them.
- Stir in spices, cooking until aromatic, then pour in water and simmer for 45 minutes.
- Blend flour with a bit of broth, return it to the pot, and cook on low for 2 hours.
- Serve piping hot with garnishes alongside naan.
Sheer Khurma
Ingredients:
- Full-fat milk – 1L
- Vermicelli – 100g
- Ghee – 50g
- Condensed milk – 125ml
- Dates (chopped) – 100g
- Cardamom powder – 10g
- Saffron – few strands
- Pistachios, cashews, almonds – 25g each
- Fresh cream – 200ml
- Rose water, Keora water – few drops
Method:
- Sauté vermicelli in ghee until golden; set aside.
- Fry the nuts separately and reserve.
- Cook milk with dates on low heat until reduced by about a third.
- Stir in vermicelli and simmer until tender.
These recipes promise to make your Ramadan Iftar a memorable culinary journey, blending classic tastes with a modern twist.
This version keeps the same recipes, chefs, and details while rephrasing the text naturally. Let me know if you’d like further tweaks!
