Ramzan Recipes For Iftar
Ramzan or Ramadan is an auspicious occasion for Muslims, which would start from the evening of April 23rd and end on the evening of May 23rd. The festival is all about prayers and fasting (Roza - which is observed during this period from dawn to dusk). And Muslims end their daily Ramadan fast at sunset with Iftar (the evening meal).
Hence, it is the right time to take a look at some of the quick and easy Ramzan recipes that are delicious and certainly worth trying out!
Dry Fruit Milkshake
Nothing is more nutritious than milk and dry fruits. Moreover making this healthy milkshake will not take much of your precious time!
To prepare, soak all dry fruits in hot water, each in a separate bowl for half an hour. After 30 minutes, take all dry fruits out from the water and peel off the skin of the almonds. Now transfer the dry fruits and add 1 tablespoon honey into a blender, add half cup of chilled milk to it and blend, till you get a thick paste. Now add the rest of the milk and blend again. Pour it in the glasses and garnish the milkshake with the dry fruits before serving.
Corn Cheese Balls
Corn Cheese Balls are easy to make and will be a perfect choice for your Iftar Snacks.
To prepare the corn cheese balls take boiled potatoes, boiled corns, coriander leaves, Mozzarella cheese, chili flakes, black pepper, salt, corn flour, and mix well. Take a small quantity of the mixture in your hands after applying oil, and give it the shape of a ball.
Now make a thin paste of refined flour and water. Dip the balls into this thin paste of refined flour and roll it over the bread crumbs and refrigerate it for 30 minutes. Finally, fry it in hot oil until it becomes brown. Serve it with ketchup.
Afghan Salad (Salata)
To get back all of your lost energy, eat this Salata in Iftar as this Afghan Salad is not just healthier but easy to make as well.
To prepare this recipe take tomatoes, baby cucumber, sweet onion, peel and chop it all. Combine and toss together. Pour lemon juice and sprinkle salt according to your taste.
Now, toss again and put in the refrigerator for an hour.
Garnish with coriander leaves and serve.
Chicken Shami Kabab
Add water, chicken mince, split Bengal gram ( Chana Dal), red chilies, cinnamon stick, black cardamom, salt, turmeric powder, black peppercorns, ginger garlic paste, coriander seeds and cumin seeds in a pressure cooker. Pressure cook till 3-4 whistles and open the lid and strain the water, after the steam blows out.
Add red chilli powder, a little salt, green chillies and onion to the boiled chicken and chana dal. Squash the boiled mixture to make a uniform paste and make flat patties.
Heat oil in a pan, add the patties and fry them on low flame. Fry till the kebabs get browned on both sides. Serve the Shami chicken kebabs with green pudina chutney and onion rings.
Shahi Kulfa
To prepare Shahi Kulfa add sugar and boil milk in a pan. Slow down the flame and cook until the milk is reduced to half. Gradually add cornflour and cook until the mixture thickens.
Add khoya, kewra water, cardamom powder, saffron and cook until khoya dissolve. Then add condensed milk, cream, almonds, and pistachio. Mix it well. Pour in an airtight container and keep it in the freezer for 8-10 hours. Cut it into pieces and serve.
Sheer Khurma
To prepare sheer khurma soak dried dates in rose water overnight. Chop it into small pieces and set aside. Soak the almonds in hot water for 15 minutes and peel the skin of the almonds and chop it. Chop the remaining nuts like cashews, pista too.
Now roast the fine vermicelli for 2-3 minutes in ghee. Remove it on a plate. In the same pan, heat ghee and roast the sliced nuts and dry fruits till it turns golden. Remove it on a plate as well.
Add the roasted vermicelli to the boiling milk. As khurma thickens with time, prepare the sheer khurma slightly thin and watery. Add sugar, saffron and let it cook. Add cardamom powder or rose essence, roasted nuts and dry fruits along with melted ghee at the end after switching off the flame. Mix well and serve it cold or warm.
