Ramadan Special: 5 Must-Have Chef-Approved Recipes – News18
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As the sun sets, Iftar becomes a feast of flavors, blending tradition with innovation
Muslims around the world mark Ramadan as the ninth month of the Islamic lunar calendar.
Ramadan is a time of reflection, togetherness, and nourishing meals that bring families together. As the sun sets, Iftar becomes a feast of flavors, blending tradition with innovation. Here are five exclusive, chef-approved recipes to elevate your Ramadan dining experience.
Betel Leaf Infused Manju Muhallebi
By Chef Ashu Chugh, Jaypee Greens Golf Course, Greater NoidaServes: 4
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, whisk together milk, sugar, flour, corn starch, egg yolk, and mango pulp.
Heat on medium, add whipped cream, vanilla, and betel leaf puree, stirring until smooth.
Remove from heat, cool, and refrigerate.
Serve with mango cubes, garnished with pistachios, betel leaves, and red currants.
Sevaiyan Muzaffar
By Chef Ankit Vig, Sous Chef – Varq, Taj Mahal, New Delhi
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:
Roast vermicelli in ghee until golden.
Boil milk with sugar, cardamom, and saffron; reduce slightly.
Combine vermicelli with milk, add nuts and raisins.
Serve warm or chilled.
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 required
Method:
Slice open dates and remove pits.
Mix pistachios, almonds, honey, cardamom, cinnamon, and rose water; stuff into dates.
Warm heavy cream with saffron and sugar; drizzle over dates.
Garnish with rose petals and serve chilled or at room temperature.
Nalli Nihari Gosht
By Chef Abhijeet Thakre, Executive Chef, Vivanta New Delhi, Dwarka
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:
Heat ghee and oil, sauté ginger and garlic, then brown the lamb shanks.
Add spices, fry until aromatic, then add water and cook for 45 minutes.
Mix flour with some broth, add back to pot, and simmer for 2 hours.
Serve hot with garnishes and naan.
Sheer Khurma
By Chef Vishal Kumar Yadav, Executive Chef, Taj Damdama Lake Resort & Spa
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:
Fry vermicelli in ghee until golden; set aside.
Fry nuts separately; set aside.
Simmer milk with dates until reduced by 30%.
Add vermicelli and cook until soft.
Stir in condensed milk, fried nuts, and cardamom.
Finish with rose and keora water; serve warm or chilled.
