The month of Ramadan is just around the corner and as Muslims around the globe abstain from food and drink from dawn to dusk, day-dreaming about sticky, sweet desserts could be a hazard. Set aside the plain ice cream, gulab jamun, jalebi, and basic sponge cake and read on for a list of rich and traditional Middle Eastern treats that you can savor this Ramadan.
Here are three recipes you can try at home during Ramadan:
1. Bread Pudding
- Bread slices, white or whole-wheat- 4
- Ghee, for shallow frying bread- 4 tbsp/batch or use more
- Milk, skim or whole- 1 1/2 cups
- Condensed milk, sweetened (fat-free)- 150 ml or depending on your sweet level
- Saffron strands- 1/2 tsp ( soaked in 1 tbsp warm milk)
- Ghee, while cooking- 2 tbsp
- Pistachios, chopped- 3 tbsp
- Almonds, blanched and chopped- 3 tbsp
- You could use 4 to 6 slices of bread, discard the sides of the bread and slice the bread into 4 pieces.
- Heat a large non-stick pan, add 2 tbsp ghee, place the sliced bread on the ghee, and pan-fry till the bottom side turns golden brown.
- Add 2 tbsp more of ghee and flip it over, shallow fry till golden brown.
- You can add more ghee if you want.
- Remove from the pan and keep aside on a plate.
2. Vermicelli Truffles
- Vermicelli, broken- 1 cup
- Sweetened Condensed milk- ½ can (200 mL) or according to your needs
- Almonds chopped- ¼ cup
- Saffron- 2 pinches soaked in 1 tbsp water
- Milk- ¼ cup
- Ghee- 1 tbsp
- Semi-sweet Chocolate chips- ½ cup
- Water- 1½ tbsp
- Sweetened coconut flakes- 3 tbsp
- Place a non-stick cooking pan over medium heat, add ghee and let it melt.
- Add vermicelli and roast it in ghee till it turns light golden brown in color.
- Add sweetened condensed milk and keep stirring.
- Add chopped almonds and saffron to it, combine to it.
- Add milk and keep stirring till all the liquid evaporates and the mixture starts to thicken.
- Vermicelli should have a slightly crunchy texture, so make sure not to cook till it turns tender or gets mashed up.
- Remove from the heat and let cool down.
- After it has cooled down, roll the vermicelli into medium-sized balls, keep aside.
- You can have the vermicelli balls just like that or if you prefer you could coat it with chocolate and coconut.
- Melt the semi-sweet chocolate along with water in a double boiler (boil water in a large saucepan, place a small saucepan with chocolate chips in it over the boiling water, stir constantly and melt the chocolate)
- Dip the vermicelli balls in chocolate.
- If you prefer, you could even coat the chocolate-coated vermicelli balls in sweetened coconut flakes as well.
- Chill the chocolate covered truffles in the refrigerator for half an hour.
- Enjoy the creamy, chocolatey, and crunchy vermicelli truffles.
- Skim milk or Whole Milk – 2 cups
- Organic Soy vanilla ice cream or regular vanilla ice cream- 2 scoops + 2 scoops while serving
- Cardamom powder- 2 pinches
- Rose Syrup or Rooh Afza- 4 tbsp
- Vermicelli, broken into 2-inch strands- ½ cup ( or use falooda sev)
- Basil Seeds or Takmaria- 2 tbsp
- Coarsely ground Pistachios – 1 tbsp
- Soak basil seeds in ½ cup water for 20 minutes or until it has plumed up. Strain the water and keep the plumped up seeds aside.
- Cook vermicelli in water until just cooked, strain the water and keep aside. Or use falooda sev and cook in water till soft.
- In a saucepan, heat the milk, add cardamom powder and rose syrup to it and let it come to a boil.
- Remove from the flame, add cooked vermicelli, and stir it without any lumps.
- Add the soaked, plumped up basil seeds and 2 scoops of ice cream to the milk and combine well.
- Chill the flavored milk in the refrigerator for 1-2 hours.
- While serving, add 2 more scoops of ice cream to a glass, pour the chilled milk over the ice cream making sure to add the vermicelli and basil seeds to the glass.
- Top the milkshake with 1 tbsp of coarsely ground pistachios and serve immediately.
For a more colorful look, you could even add jelly to the milkshake.
This flavorful milk can be made ahead of time and chilled, actually tastes better the next day.