10 delicious Iftar Dessert Ideas – Ramadan Special

I hope our Muslim friends are now having their Fasting month called Ramadan. It is very wonderful to invite friends and family during this special month for Iftar. Iftar is a mealtime of breaking the fasting. Here we are going to provide incredible ideas to make your Iftar more special and sweeter. Also, you can buy all the groceries and ingredients whatever you want are available at our Indian supermarket Zurich/ Indian supermarket/ Indian shop Geneva.

What is Ramadan?

Ramadan is a holy month of fasting, introspection and prayer for Muslims, the followers of Islam. Ramadan is always on the same day of the Islamic calendar, the date on the Gregorian calendar varies from year to year, since the Gregorian calendar is a solar calendar, and the Islamic calendar is a lunar calendar. This difference means Ramadan moves in the Gregorian calendar approximately 11 days every year. 

Fasting from dawn to sunset is fard (obligatory) for all adult Muslims who are not acutely or chronically ill, travelling, elderly, breastfeeding, diabetic, or menstruating. The predawn meal is referred to as suhur, and the nightly feast that breaks the fast is called iftar. Although fatwas have been issued declaring that Muslims who live in regions with a midnight sun or polar night should follow the timetable of Mecca, it is common practice to follow the timetable of the closest country in which night can be distinguished from day.

10 Delicious Iftar Desserts

• Yummiest Kulfi
• Kheer (Rice Pudding)
• Layali Libnan (Lebanese Nights)
• Rasamalai
• Eggless Date Cake
• Balah el Sham (Egyptian Choux Pastry)
• Semolina Turmeric Cake
• Shahi Tukra
• Carrot Halwa or Gajar Halwa
• Besan Ladoo

Rasamalai Recipe

Bengali specialty is made with rasgulla (sweetened balls of paneer) soaked in sweetened, thickened milk that has been scented with cardamom and saffron. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

Ras means “juice” or “juicy”. Malai means “cream” and refers to thickened milk filled with clotted cream. This creamy thickened and sweetened milk is also known as Rabdi. This says a lot about this yummy recipe – it is milky, creamy and downright delectable.

Ingredients

• 12 to 15 Rasgulla – homemade or store brought ones
• 1 litre whole milk
• 4 to 5 tablespoons sugar or add as required
• 10 to 12 almonds unsalted – blanched
• 10 to 12 pistachios unsalted – blanched
• ½ cup water for blanching the almonds and pistachios
• ½ teaspoon cardamom powder
• 1 to 2 teaspoons rose water or kewra water (pandanus water)
• 8 to 10 saffron strands
• few saffron strands – for garnish

Preparation

• To make rasmalai you will need 12 to 15 rasgulla. Either you can buy them from stores or make them at home. 
• Boil ½ cup water. Then add almonds and pistachios. Cover and keep aside for 30 to 40 minutes.
• Later peel the almonds, pistachios and slice them finely. Set aside.

• When the almonds are blanching, take milk in a thick bottomed pan or kadai.
• Bring the milk to a boil on medium heat stirring at intervals.
• Whilst the milk is coming to a boil, take 2 tablespoons of milk additionally from the pan in a small bowl.
• Let this milk become warm. Add crushed saffron strands. Stir and keep aside.
• Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.
• Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

• Add sugar and stir well so that the sugar dissolves.
• Then add cardamom powder.
• Add the blanched as well as sliced almonds and pistachios. Reserve a few almonds and also pistachios for garnishing.
• Also add the saffron infused milk.
• Stir again. Also keep simmering the reduced milk at a low heat .

• Take each rasgulla and with a spatula and apply pressure, so the excess sugar syrup is removed from it. You can also press and squeeze each rasgulla in your palms. Be gentle and don’t apply too much of pressure. As then the rasgullas will break. Repeat with all the rasgulla balls.
• Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.
• Switch off the heat and then add rose water or kewra water (pandanus water).

• Stir gently. Cover and let the rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.
• You can also serve rasmalai warm or at room temperature.

Now order all the ingredients at tapioca hidratada/ Indian grocery Switzerland/ buy Indian grocery online/ gari du togo and try the delicious Rasamalai at your home and enjoy your Iftar.