Ramadan Recipes – Easy Desserts for Eid during Lockdown
Hello beautiful people of the internet. Hope everyone is doing well and safe during this Lockdown. We are at a very crucial juncture in our lives. By staying indoors, we are ensuring to keep ourselves safe and others. But the lockdown also means that I will be missing out on strolling down Mohammed Ali Road. Ramadan has always been the best time to visit and this year Ramadan feels different.
I have been experimenting with cooking at home. The past few weeks have been challenging, with limited food supplies and even fewer opportunities to learn good cooking but with time I have begun upgrading my cooking skills and am enjoying these little kitchen creations.
I have compiled a shortlist of Ramadan Recipes – 5 easy-to-make, delicious desserts for Ramadan Eid.
Instant Bread Gulab Jamun:
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Ingredients for Instant Bread Gulab Jamun:
6 Bread Slices
¼ cup Milk (adjust to consistency)
1 cup sugar
1 cup water
Chopped nuts (optional)
Oil/ Ghee for frying
How to make Instant Bread Gulab Jamun:
Step 1: Trim the edges of the bread slices and grind into a fine powder.
In a mixing bowl add the bread powder and warm milk little by little and knead into a soft dough.
Keep the dough aside for 15 minutes.
Step 2: Make Sugar syrup: Add Water and Sugar in a sauce pan, bring it to a boil. Lower down the heat and let it simmer for 5 minutes until syrup becomes sticky.
Add 1 tsp Rose water(optional) and keep it aside.
Step 3: Take small portion of dough and roll into a ball. Flatten the ball and stuff with chopped nuts and roll into a ball again.
Step 4: Heat the oil/ ghee in a pan and fry the jamuns on low heat. Keep stirring gently and fry evenly until golden brown.
Step 5: Transfer the jamuns into hot sugar syrup and let it soak for 30 minutes
Step 6: Garnish with chopped nuts and saffron (optional). Serve hot or cold as per preference.
Kesar Phirni
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Ingredients for Kesar Phirni:
¼ cup Rice
1 cup water
4 cups milk (1 litre)
1/3 cup sugar
7-10 saffron strands
Dry fruits for garnish (optional)
How to make Kesar Phirni
Step 1: Soak rice in water for 30 mins. Drain the water and grind to a coarse paste.
Step 2: Add 1 cup milk to ground rice paste and keep aside.
Step 3: In a thick bottom/ nonstick saucepan add 3 cups of milk and bring it to a boil on low heat. Slowly add rice & milk mixture while stirring. Stir continuously until rice is cooked (5-10mins)
Step 4: Add saffron, sugar and mix well. Scrape sides occasionally and keep stirring until milk starts to thicken.
Step 5: Pour in serving bowls. Garnish with saffron and chopped nuts. Refrigerate it for a few hours and serve chilled.
Shahi Tukda
Ingredients for Shahi Tukda:
For Sugar Syrup:
½ cup Water
½ cup sugar
1tsp Rose Water
For Rabdi:
2 cups Milk (500 ml)
½ cup Powdered Almonds
¼ cup Sugar
7-8 strands Saffron (optional)
4 Bread slices
2 tbsp butter / ghee to toast
Chopped almonds/ pistachios for garnish
Ramadan Recipe: How to make Shahi Tukda
Step 1: Make Sugar Syrup
Into a saucepan add water and sugar. Stir util the sugar dissolves. Allow the sugar syrup to boil for a few minutes. Add rose water, stir and turn off the heat.
Step 2: Make Rabdi:
Into a saucepan add milk, sugar, ground almond powder and saffron strands. Stir to combine and bring the mixture to a brisk boil. After boiling for a few minutes turn the heat to low and simmer the milk mixture stirring continuously until it is reduced to half.
Turn off the heat and keep aside to let it cool.
Step 3: Trim the edges of 6 bread slices and cut them diagonally. Toast with butter or ghee on a tawa until golden and crisp on both sides.
Step 4: Dip the toasted bread slices in the sugar syrup, drain and arrange on the serving dish. Pour the rabri over the bread slices and garnish with chopped almonds and pistachios.
Coffee Caramel Custard
Ingredients for Coffee Caramel Custard:
For Caramelised syrup:
1 cup Sugar
2 tbsp Water
For Custard:
2 cups Milk
1 tbsp Instant Coffee powder
¼ tsp Cinnamon Powder
2 Eggs
2 tbsp powdered Sugar
How to make Coffee Caramel Custard:
Step1: Add 1 cup of sugar and 2 tbsp water in a saucepan and place it over medium heat until the sugar melts. Wait until the syrup turns into an amber color. This should take 7 – 10 minutes. Take off from heat and immediately pour into the serving dishes, coating the base and inner sides evenly.
Step 2: Pour the milk into another pan, add coffee, cinnamon powder and stir well. Bring it to a gentle boil (do not boil completely). Take off heat and let it cool.
Step 3: In a mixing bowl, whisk together the eggs, sugar and vanilla extract. Once sugar melts, pour the coffee milk through a sieve and stir well.
Step 4: Pour the custard mixture in a serving bowl. Strain for smoother results; this would ensure no lumps are formed in the custard. Cover the bowls with a lid or foil paper
Step 5: Add water in a deep vessel or pressure cooker (without whistle) and place a plate or stand inside the cooker. Place the custard bowls on the stand (within the cooker) and cover the vessel with a lid. Let it cook for 20 minutes.
Alternatively, if you are using an oven Pour little water in a baking tray. Place the custard pan in it, place in the oven and bake for 20-25 minutes.
You can check the consistency by putting through a tooth pick; it’s done if the toothpick comes out clean.
Step 6: Let the custard return to room temperature, uncover the bowls and refrigerate for at least an hour.
Step 7: Loosen the sides with a butter knife to unmould.
Step 8: Top with Coffee and Cinnamon powder and serve chilled
Jugaad options:
For an eggless version:
Option 1: you can mix 4 tbsp custard powder (Vanilla flavor) with 2 tbsp water and add in the coffee mixture.
Option 2: Mix 4tbsp Cornflour and 1 tsp Vanilla extract or essence with 1tbsp water.
Option 3: Gelatin powder with 2 tbsp water and to the coffee mixture with sugar
Dalgona Falooda:
Ingredients for Dalgona Falooda:
1 cup heavy / whipping cream
2 tbsp + 2 tbsp Rose syrup
2tbsp soaked Sabja (basil seeds)
2 tbsp boiled vermicelli
½ cup chilled milk
Chopped nuts for topping
How to make Dalgona Falooda:
Step 1: Whisk heavy /whipping cream & 2 tbsp rose syrup using a hand or electric whisk on high speed until stiff peaks form
Step 2 in a serving glass, add 2 tbsp rose syrup, soaked basil seeds, vermicelli and chilled milk
Step 3: top with whipped rose cream (prepared in step 1)
Step 4: sprinkle chopped nuts and drizzle rose syrup.
Serve chilled
Hope you enjoy making these easy and delicious Ramadan recipes.
Until then,
TheWickedSoul
