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10 Delicious Ramadan Recipes That You Can Easily Make At Home

Easy to make Iftar feast classics!

06 Apr, 2021 by Gargi Bisht

Easy to make Iftar feast classics!

The holy month of Ramadan is almost here and besides it being a sacred period of fasting and reflection for Muslims, and like every traditional festival this one too comes with its own set of delectable treats and delicacies. While a variety of traditional Ramadan recipes are usually passed down from one generation to another within a family and differ from region to region, EazyDiner has put together its own curation of some of the most popular Iftar recipes that you can make for you and your family this Ramadan. So whether you are having an intimate post-fasting celebration with family or planning to host an elaborate Iftar party for friends, Here are some of our favorite Ramadan recipes that you can easily whip up at home.

1. Dry Fruit Milk Shake


  • ¼ cup almonds
  • ¼ cup pistachios, unsalted variety
  • ¼ cup cashews, unshelled
  • ¼ cup of dried raisins
  • 8 pieces, unseeded dates
  • 3 figs, dried
  • ½ cup milk


  • First blend all the nuts chopped in ½ cup milk, together in a blender.
  • Then add sugar as required and 2-cups milk.
  • Blend till it becomes frothy.
  • Stir and pour in glasses.
  • Garnish with a few dry fruit slices and serve dry fruits milkshake immediately. 

2. Keema Samosa


For Filling

  • 250 gms Mutton Keema
  • 1 tbsp Oil
  • 2 nos. Bay leaves
  • 1 medium Onion, finely chopped
  • 1 ½ tsp Ginger Garlic Paste
  • 1 tsp Green Chilies, chopped
  • 1 tsp Garam Masala Powder
  • 2 tsp Curd
  • 1 tbsp Fresh Coriander, chopped
  • 1 tbsp Mint Leaves, chopped

Other Ingredients

  • 10-12 Samosa Patti (make at home or buy from any local bakery or BigBasket)
  • Oil, for deep frying


  • Wash the mutton keema and let all the water drain off. Keep aside.
  • Heat oil in a pan. Add bay leaves and stir for few seconds.
  • Add onion and saute for a minute. Stir in ginger garlic paste and green chilies. cook until aromatic.
  • Now add in the keema and saute for a minute.
  • Now add garam masala powder, curd, and season with salt.
  • Mix everything well, cover, and cook for 15 mins.
  • Remove the lid and mix in the chopped coriander and mint leaves. Turn off the flame. allow it to cool.
  • Now take samosa Patti, put some mixture and fold according to the instruction on the packet.
  • In hot oil deep fry the samosas till golden in color. make sure to keep the flame low throughout cooking. Remove on tissue paper to drain off excess oil.
  • Alternatively, you can brush some oil on the samosas and bake them in the oven at 160 degrees C for 10-15 mins.
  • Serve hot with any chutney of your choice.

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3. Refreshing Chickpea Chaat


  • 2 cups Kabuli chana
  • one cup onion and tomatoes – finely chopped
  • 2 small green chilies –finely chopped
  • ½ tsp. roasted cumin powder
  • ¼ tsp. red chili powder
  • ½ tsp. chaat masala
  • ½ tsp. amchur powder
  • black salt – to taste
  • 2 tsp. fresh lime juice
  • 4 papdis crushed (optional)
  • fresh coriander leaves for garnishing


  • Soak chickpeas overnight and boil them in the morning.
  • Take them out in a large bowl.
  • Now add the chopped onion, chilies, and tomatoes in a bowl.
  • Sprinkle the spices and toss.
  • Add the black pepper and mix well.
  • Pour the lime juice to give a tangy flavor, mix again.
  • Spread the crushed papdis. Garnish with finely chopped coriander leaves and serve fresh.

4.  Maakouda - Moroccan Potato Cakes


  • 2 cups (500g) mashed potato
  • 1 egg beaten
  • 2 cloves of garlic crushed
  • 2 tbsp chopped fresh coriander leaves
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • ⅛ tsp each salt and pepper
  • ⅔ cup (70g) plain flour
  • Vegetable oil for frying


  • In a bowl add mashed potatoes followed by egg, garlic, coriander leaves, turmeric, cumin, salt, and pepper, and mix well.
  • Place the flour into a separate small bowl. Shape heaped tablespoonfuls of the potato mixture into balls, then flatten slightly.
  • Dip each ball into the flour and toss to coat. Set aside and repeat with the remaining mixture.
  • Heat 2 inches of oil in a deep pan, then use a slotted spoon to add a few potato cakes at a time and fry until golden (approx 3-4 minutes). Remove from oil and transfer to a kitchen towel-lined plate to drain excess oil. Repeat until all the potato cakes are cooked.
  • Serve warm as an appetizer or side dish along with a spicy tomato sauce or any dip or chutney of your choice.

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5. Mutton Haleem


  • 500 gms good quality boneless lamb meat cleaned and cut into small pieces, do not remove the excess fat
  • 11/2 cup cracked wheat /gehun
  • 1 tbsp Bengal gram/chana dal
  • 1 tbsp moong dal
  • 1 tbsp masoor dal
  • 5 tbsp ghee/oil
  • 1 tsp cumin seeds
  • 1 tsp cubeb pepper or black peppercorns
  • 1 cinnamon stick 
  • 2-3 cloves 
  • 2-3 cardamom 
  • 3 medium onions 
  • 2 tbsp ginger garlic paste 
  • 4 green chilies 
  • 1 cup curd
  • 2 tomatoes finely chopped
  • 1 tsp turmeric powder 
  • 2 tsp red chili powder 
  • 1 bunch coriander leaves
  • salt to taste
  • lemon wedges 


  • Dry roast the wheat, Bengal gram, moong dal, and masoor dal till they lightly change the color. Allow it to cool and dry grind it to a slightly coarse powder.
  • Heat oil/ghee in a pressure cooker and add the cumin seeds, cubeb pepper/black peppercorn, cinnamon stick, cloves, cardamom, and green chili. Fry for a minute and add the onions. Fry till translucent.
  • Now stir in the ginger garlic paste and boneless mutton (or alternatively you can even use the mutton keema) and fry till all the water has dried up from the mutton.
  • Throw in the red chili powder, turmeric powder, curd, tomatoes, and salt. Mix it in and add the ground wheat powder.
  • Add 5 - 6 cups of water and give it a stir and close the lid of the pressure cooker and cook for 2 whistles. (Adjust the water quantity to prevent the bottom from getting burnt.)
  • Allow the pressure cooker to cool down and cook on low heat till done stirring frequently. (It won't take long to cook as the wheat was already ground and pressure cooked. Check the water and adjust according to your preference.)
  • Garnish with fried onions, lemon wedges, coriander leaves, and ginger julienne. Serve hot with any bread of your choice.

6. Chicken Shaami Kebab


  • 1 cup Chana dal
  • 500-gram chicken thigh (cubed, boneless)
  • 2 tbsp salt
  • 1 tbsp red chili (crushed)
  • 7 Dry red chilies (whole)
  • 2 tsp cumin seeds
  • 2 tsp coriander whole
  • 7 cloves 
  • 10 Black peppercorns
  • 2 small cinnamon sticks
  • 1 tsp carom seeds 
  • 6 Eggs
  • 1/2 bunch coriander leaves, chopped
  • 1/2 bunch mint leaves, chopped
  • 6 green chilies
  • 1 tbsp ginger
  • 10 garlic cloves, chopped
  • Oil (for pan-frying) 


  • Boil the chana dal along with chicken thigh cubes and spices. Let the chicken cook. Strain and keep aside to cool.
  • Then add 3 eggs, chopped coriander, mint, green chilies, ginger, and garlic. Mix well and mince.
  • Make round shape kebabs of the mixture.
  • Coat the kebabs in the remaining eggs slightly, and pan-fry them in oil.
  • One can serve this with mint chutney or tamarind chutney.

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7. Kabuli Pulao


  • 600 gm mutton
  • 2 teaspoon salt
  • 4 cloves garlic
  • 1/2 cup sugar
  • 10 gm raisins
  • 10 gm almonds
  • 1 tablespoon cumin
  • 8 green chili
  • 1 gm cumin powder
  • 1/2 cup curd
  • 700 gm basmati rice
  • 4 cup water
  • 1 onion
  • 2 carrot
  • 1 tablespoon powdered green cardamom
  • 10 gm cashews
  • 10 gm pistachios
  • 4 tablespoon refined oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon coriander powder
  • 10 gm garam masala powder


  • In a pan take mutton and add 3 cups of water, half of the onion, salt, garlic cloves, half of garam masala. Cook the mixture until the mutton becomes tender. Once done, separate the mutton from the stock and keep it aside.
  • Take a bowl and add basmati rice to it. Wash well in cold water and then soak in enough water for about 25-30 minutes.
  • In a separate pan add 1 cup of water followed by sugar, carrots, cardamom powder, almonds, cashews, pistachios in it. Cook while stirring continuously for about 3 mins.
  • Simultaneously, in a different pan add cooking oil, whole cumin, the other half of onion, 5 grams of garam masala, and green chili. Fry everything nicely until golden in color. In the same pan add cooked mutton, salt, garlic, cumin powder, curd, and coriander powder. Cook for about 5 mins.
  • Now add prepared mutton stock and soaked rice. Cook everything until the rice is nicely cooked. Garnish with the dry fruits fried earlier. Let it simmer for another 15 mins. Your Kabuli Pulao is ready to be served.

8. Shahi Tukda


  • 6 slices White bread slices
  • Ghee for frying
  • ¾ + ¼ cup Sugar
  • 1 cup water
  • 2-3 pods cardamom (crushed)
  • 1-liter full cream milk
  • 15-20 strands Saffron
  • ½ tsp Rose Water-optional
  • Slivers of almonds and pistachios for garnishing


  • Cut the corners of bread slices and cut the slices diagonally.
  • Heat the ghee and when it is hot, deep fry the bread slices till golden brown. Remove on a tissue-lined plate.
  • Heat water in a pan and add ½ cup of sugar to it. Add cardamom to the water.
  • Let it boil for 6-8 minutes. Remove the pan from heat and keep it aside.
  • Heat milk in a heavy bottom pan. When it comes to a boil, add saffron and rose water (if using) and reduce the heat and let it simmer till it is reduced to half. Keep stirring in between. Add sugar and thicken it a little more.
  • Dip bread slices in sugar syrup for 5-10 seconds. (or more if you like your bread to be softer)
  • Keep them on the serving plate and top with the reduced milk.
  • Garnish with almond and pistachio slivers. Serve immediately.

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9. Date & Fig Barfi


  • 3/4 cup dried figs/ anjeer- chopped
  • 3/4 cup dates-chopped (adjust quantity to suit your taste)
  • 2 tbsp. raisins- optional
  • 3 tbsp. water
  • 3/4 cup nuts- chopped (walnuts, almonds, cashews, pista)
  • 1/8 tsp cardamom powder
  • 1 pinch cinnamon or nutmeg powder
  • 1 tsp oil or ghee (optional, use if not using a non-stick pan)


  • Chop the nuts, figs, and dates.
  • In a pan, dry roast nuts till crunchy and set aside.
  • Add chopped figs and sprinkle 3 tbsp. water to the same pan and cook till they turn soft
  • Add dates, raisins, cinnamon powder, and cardamom powder. Mix well and cook till everything turns mushy, sticky, and thick.
  • Add oil or ghee, if it sticks to the pan. (optional).
  • Add nuts, stir well and mix. Now the mixture should look firm. If it looks soggy cook further for 2 to 3 minutes. Remove this mix on a well-greased plate/tray, butter paper, or foil.
  • Roll with a rolling pin and let it cool completely. Cut to squares or any desired shape and serve.

10. Malai Kulfi


  • 2 cups full-fat milk
  • 1 cup milk (mix with corn-starch)
  • 2 tsp. corn flour (or starch)
  • ¼ cup organic sugar
  • ¼ tsp cardamom powder
  • 1 pinch saffron
  • 10 Kesar strands -optional
  • 10 to 15 pistachios
  • ¼ cup fresh cream or mawa/khoya
  • 4 pistachio slivers for garnish


  • Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring constantly to prevent milk solids from getting burnt at the bottom.
  • Meanwhile, add pistachios along with saffron to a blender and make a slightly coarse powder. Set this aside.
  • After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk from getting scorched at the bottom.
  • Add cornflour to 1 cup milk and stir well. Make sure there are no lumps.
  • Lower the flame completely and pour this into the pot. Keep stirring and boil.
  • Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
  • Pour cream, if using, and Cook for another 10 minutes. Keep stirring.
  • Once it reaches the desired thickness, switch off the stove & cool this completely. The mixture thickens further upon cooling.
  • Pour this to kulfi molds, steel cups, or popsicle molds. Cover with a foil and gently insert an ice cream stick. Freeze overnight.
  • When you are ready to serve, immerse the molds in a bowl filled with water for 1 min or rub the molds in between your palms for 30 seconds. Garnish with chopped pista slivers and serve.

Written By

Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.

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