Ramadan 2025: Make Traditional Desserts For Iftar

Ramadan, the holy month for Muslims, entails keeping roza, a day-long fast. As the faithful abstain from food and drink from dawn until sunset, the evening Iftar meal becomes a cherished time for breaking the fast with family and friends. Since no Iftar celebration is complete without traditional desserts, there are so many recipes that have been cherished and perfected over generations. 

If this Ramadan 2025, you want to add some authentic desserts to your Iftar spread, why don’t you follow the recipes shared by professional Indian chefs who have mastered these sweets? All you need to do is follow these easy steps and enjoy the traditional Ramadan-special desserts.

Sheer Korma By Chef Rizwan Khander Of Terrāi, Cooperate Chef TSK Food Works

Ingredients:

  • 1 litre full-fat milk
  • ½ cup fine vermicelli (seviyan), broken
  • 3 tablespoons ghee
  • ¼ cup sugar (adjust to taste)
  • 4-5 dates, chopped
  • 8-10 almonds, sliced
  • 8-10 cashews, chopped
  • 8-10 pistachios, sliced
  • 1 tablespoon chironji (optional)
  • ¼ teaspoon cardamom powder
  • ½ teaspoon rose water
  • A few saffron strands
  • 2 tablespoons condensed milk (optional, for extra richness)

Instructions:

  1. Heat ghee in a pan, roast cashews, almonds, pistachios, chironji, and dates until golden. Remove and set aside. In the same ghee, roast the vermicelli until lightly golden.
  2. In a separate pot, bring milk to a boil. Add saffron strands and let it simmer.
  3. Add roasted vermicelli to the milk and let it cook until soft. Then, stir in sugar and condensed milk.
  4. Add roasted nuts, cardamom powder, and rose water. Simmer for another 5 minutes and serve. 

Kala Jamun By Executive Chef Vineeth Jayan, The Den Bengaluru

Ingredients:

  • 250 grams khova
  • 1000 grams sugar
  • 50 grams all propose flour
  • 50 grams paneer
  • 5 grams green cardamom powder

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Instructions:

  1. Grate fresh khoya in a bowl. Add sieved maida and coated cheese and mix well. Add cardamom powder and knead a dough.
  2. Prepare the sugar syrup with 4 cups of boiled water and sugar. Boil for 15-20 minutes. Keep the sugar syrup warm.
  3. Make small softballs of even size.
  4. Heat oil in a Kadai and deep-fry the ball till golden.
  5. Drain and soak them in the sugar syrup. Serve hot.