Quick & Easy Iftar Recipes During Ramadan

Apr 25, 2021, 0:00 IST


Prep25 mins
Cooking20 mins
Category Dessert


Image: DoubleTree Suites by Hilton Bangalore

If you are tired of eating the same old dishes for Iftar, give it a vegetarian twist! You can never go wrong with a halwa and Shikampuri Kebabs. Chef Tanmoy Majumder, DoubleTree Suites by Hilton Bangalore, shares two of his simple yet delectable recipes you can absolutely enjoy making and eating! 

Not just that, Chef Majumder has shared secret ingredients for each of the recipe to make it stand out. Read on...

Carrot & Coconut Halwa


Image: DoubleTree Suites by Hilton Bangalore

Prep Time:  25 minutes

Cook Time: 20 minutes

Serves: 2 


600-700 g carrot, grated                                                                              

70-80 g coconut, grated                                                            

150 ml milk                                                                

70 ml ghee                                                                             

30 g cashew nuts                                                                    

25 g raisins                                                                              

200 g sugar                                                                

100 g khoya                                                                           

2.5 g green cardamom powder                                 

Secret Ingredient: 1 tbsp powdered star anise 


  1. Lightly fry the cashew nuts and raisins in 20 ml ghee in a small pan and keep it aside. 
  2. Heat the remaining ghee (50 ml) in a thick-bottomed pan, add the coconut and sauté for 90 seconds until it turns light brown. Add the carrots and sauté till they become soft. Stir intermittently. 
  3. Next, add the milk and cook on medium flame for six to seven minutes or until the milk evaporates and the carrot is cooked through. 
  4. Pour in the sugar and stir continuously until it dissolves completely.
  5. Add the khoya and green cardamom powder and cook for another two minutes.
  6. Add fried cashewnuts and raisins and continue to cook for two minutes more. Serve hot or at room temperature.

Vegetable Shikampuri Kebab


Image: DoubleTree Suites by Hilton Bangalore

Prep Time: 35 minutes

Cook Time: 25 minutes

Serves: 2


2 cups chopped mix vegetables, parboiled (beans, cauliflower, carrots, peas, corn, spinach)

1 large boiled potato, mashed                                               

60 g sliced onion                                                                     

30 g grated paneer                                                                                                                     

20 ml ghee                                                                             

10 ml oil                                                                                  

2.5 tsps cumin seeds                                                                         

1 tsp ginger and green chilli paste                                                                                                                       

1 tbsp fresh coriander, chopped                                              

1 tsp fresh mint, chopped
1 tomato slice per dumpling                                                        

Garam masala, a pinch 

Turmeric, a pinch                                                                   

Chilli powder, a pinch                                                                                 

Oil, for cooking
Salt, to taste                                                                                                                         

Secret Ingredient: 20 g khoya, grated


  1. In a frying pan, sauté the sliced onions on a medium flame until it turns light brown. Keep aside.
  2. Coarsely grind all the vegetables and potato.
  3. Heat ghee in another pan and add cumin seeds. When they start crackling, add the ginger and chilli paste, turmeric powder, chilli powder and salt and stir for 30 seconds.
  4. Add the coursely ground vegetables to the pan, and cook for 3-4 minutes. Keep mixing at intervals.
  5. Add the chopped coriander and mint leaves. 
  6. Remove the mixture from heat. Cool, and then add the grated khoya, paneer and fried onions.
  7. Add garam masala and mix well.
  8. Make patties of 60 grams each. Flatten them a little, place a sliced tomato on one side (as shown in the image).
  9. Heat a non-stick pan, lightly grease it, cook the kebab over a medium flame on both sides until it is light brown.
  10. Serve hot with a chutney or dipping sauce of your choice.

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