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Ramadan
| Ramadan 2015
Ramzan comes as a great blessing from Allah. As the occasion of Eid-ul-Fitr arrives, it marks the end of a month long season of fast for Muslims, they treat each other and make varieties of delicacies and also distribute them into their neighbours and poor people. Let us know what recipes are commonly prepared to mark the completion of Ramzan festival. Some of the delicious recipes are:

Badam Phirni

Badam Phirni on Eid

    Ingredients

    • Milk 2 Cups
    • Rice 2 Tbsp
    • Sugar3 Tbsp
    • Almonds (sliced) 1/4th Cup
    • Green cardamom (crushed)1 Tsp
    • Kewra essence 1/2 Tsp
    • Silver foil paper

    Method of Preparation

    • After soaking rice in water for some time, drain the water out and crush them finely.
    • Put milk in a pan, and, over a moderately low heat add rice, sugar and cardamom and stir constantly till milk thickens.
    • Remove the prepared mixture from heat and add almonds to it.
    • Chill it for sometime.
    • Serve in a bowl, garnishing with silver foil paper.


    Sheer Korma

    Sheer Korma after Ramadan

    Ingredients

    • Vermicelli 1 packet
    • Fresh whole milk 1 gallon
    • Sugar1 Cup
    • Whole cardamom pods 20 cloves
    • Cardamom powder 1/2 tsp
    • Slivered almond, cashews and pistachios 1 cup
    • Fresh cream 1/2 cup
    • Saffron strands 1/2 tsp
    • Charoli nuts 3 tbsp
    • Light brown raisins 1/2 cup
    • Rose water 1/2 Tsp

    Method of Preparation

    • Use butter to fry vermicelli until brown in color and butter dries.
    • Add sugar and fry again.
    • Add whole milk slowly pouring it in, stirring constantly, and bring it to boil.
    • Add raisins, whole cardamom, slivered almonds, cashews and pistachios and the remaining sugar.
    • Thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
    • Vermicelli should be very soft.
    • Quickly add rose water, charoli and fresh cream and let it simmer for 10 minutes.
    • Serve the Korma garnishing with saffron strands and powdered cardamom.

    Nawabi Biryani

    Ramzan Nawabi Biryani

    Ingredients

    • 500 grams Basmati Rice
    • 1kg Mutton (cut into small pieces)
    • 2 tsp. Garam Masala.
    • 6 Red chilies
    • 7 Cashew nuts
    • Onions. (Chopped)
    • 5 Lavang (Cloves)
    • 2 Dalchini (Cinnamon Sticks)
    • 2 pieces of Elaichi (Cardamom)
    • 3 Green chilies (add more according to your taste)
    • 6 Kothmir (chopped Fresh coriander)
    • 1 small bunch Pudina chopped
    • Ginger Garlic paste
    • 3 tsp. Saffron. (Dissolved in ¾ cup milk)
    • Beaten curd one cup
    • Juice of 2 Limes, 4 boiled eggs, Ghee /Oil 5 tbsp.
    • Salt.

    Method of Preparation

    • Grind the chilies and Cashew nuts.
    • Mix mutton pieces with the ginger-garlic paste and beaten curd and Keep aside.
    • Heat four tablespoons ghee or oil and fry the chili paste.
    • To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste.
    • As the ghee separates from the mixture, add one and a half cups warm water and pressure-cook till softens.
    • Take a wide vessel, fry the whole spices in 1 tbsp. ghee/oil.
    • Now, add rice, green chilies and salt to taste and enough water for the rice to cook and fry a little.
    • When the rice is cooked, spread it on a plate, put the spices (sabut masala), make a Pudina mixture of the chopped Kothmir, Pudina, garam masala and fried onion, and keep aside.
    • Take another wide vessel (thick bottom) and line it with ghee, spread a layer of rice in it and cover it with half the mutton.
    • Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Spread the rice with saffron milk and some ghee.
    • Cover tightly and cook for twenty minutes over slow flame.
    • Serve it hot.

    We hope you enjoyed these recipes. Do prepare them this Eid and Ramzan and let us know how did it go in the comments box.

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