Easy Iftar recipes for Ramadan at home

Team L&M

Ramadan is a month marked by fasting from sunrise to sunset, along with prayer, discipline, and reflection. Through the day, people go about their routines while holding onto the anticipation of iftar, when the fast is broken.

As evening sets in, homes begin to feel different, with tables being set and families gathering. The first few bites after a long fast matter the most, often driven by cravings for something warm, filling, and comforting. Iftar is not just about food, but about sharing time, conversation, and a sense of calm after a long day.

Here are a few easy recipes you can try at home to make iftar feel comforting and effortless. The Recipes are shared by Chef Varun Inamdar, Godrej Millets Cookbook, Godrej Vikhroli Cucina.

Mutton Sukka

Ingredients For Mutton Sukka

500 gms mutton with bone
Pressure cooked
2 sprigs curry leaves
2 tbsp sesame oil
2 tbsp Godrej Jersey curd
1 cup water

For the Paste

20 nos shallots, chopped
2 tbsp ginger garlic paste
2 green chillies, chopped
¾ tbsp salt
1 tbsp red chilli powder
1 tbsp black pepper powder
½ tbsp turmeric
1 tbsp coriander powder
½ cup fresh coconut, grated

For Ragi Dosa

1 cup ragi flour
¼ cup besan
Salt as required
2 cups water
2 tbsp sesame oil

Method of Preparation

For Mutton Sukka

Grind all the ingredients for the paste using ½ cup cold water
Mix in Godrej Jersey curd and keep aside
In a pan, heat sesame oil and add in curry leaves
Add the ground spice paste and the pressure-cooked pieces of mutton
Add salt, water and boil for 8 minutes on medium flame
Keep warm

For Ragi dosa

Mix all the ingredients in a bowl and check for salt
Heat a pan on medium flame
Add a few drops of sesame oil and smear over the pan
Drop in ladle full batter and spread like a pancake of desired thickness
Cover and cook on medium flame for 30 seconds
Flip it carefully and flip it back on the serving plate
Serve both, piping hot

Bajra Chicken Curry

Ingredients

1 kg Godrej Real Good chicken, curry cut
¼ cup bajra flour
¼ cup bajra flour
2 cups water
1 tbsp red chilli powder
½ tbsp turmeric powder
1 tbsp garam masala powder

Instructions

Wash & drain the chicken and add in all the ingredients excluding water
Transfer all to a pot
Heat water and add to the marinated chicken
Cook on medium to high flame
While the chicken gets cooked, keep it covered for the natural fat of the chicken to release
Serve with steamed rice

Homestyle Prawns Curry

Ingredients

1 cup prawns, shelled and deveined
¼ cup ragi flour
½ tbsp turmeric
Salt as required
2 tbsp red chilli powder
2 cups coconut milk
2 tbsp groundnut oil
½ cup onion
½ cup tomato
water as required
few petals of kokum
salt as required

Instructions

Grind onions, tomatoes, ragi flour, turmeric powder and red chilli powder in a fine paste
Heat groundnut oil in a pot
Add in the ground masala and stir
Once oil releases from the sides of the pan, add in the prawns
Cook till ¾th cooked
Add salt and coconut milk and cook till the prawns are well done
Serve hot with steamed rice

Frozen Watermelon Sorbet

Ingredients

3 cups Watermelon, seedless and diced
1 no. lemon, juiced
½ cup grain sugar
1/8 cup Godrej Jersey milk
1/8 cup Malted 9 millets milk

Instructions

Roast a selection of millets till fragrant and nutty, grind into a fine powder, mix into water and strain to make Malted Millet Milk to use later
Freeze watermelon overnight
Transfer frozen watermelon to a blender
Add all other ingredients and blend for 30 seconds on high speed
Serve immediately in martini glasses garnished with mint leaves

Gond Katira Falooda

Ingredients For the hand-pressed noodles

5 heaped tbsp corn starch
2 heaped tbsp little millets flour
1 ½ cup water
1 ½ tbsp sugar

Ingredients For the assembly

3 cups Godrej Jersey milk, chilled
2 tbsp any plant gum of your choice; badam pisin works best
4 tbsp nannari syrup/ rose syrup
1 tbsp basil seeds, soaked

Instructions

In 1/3rd cup water, soak badam pisin (or plant gum of your choice) and keep aside till the hand-pressed noodles are ready.
Similarly, and separately, keep basil seeds to bloom in 1/3 cup water.

For the hand pressed noodles

Grease a noodle press and set aside
Fill a container with water and ice cubes and set aside till we are ready with the mixture
In a cooking pan, make a lump-free slurry of water, cornflour, little millets flour and sugar
Heat the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy
Immediately transfer into the greased mould and press noodles into the iced water
Our falooda sev is ready within minutes

For the assembly

In individual glasses, add our hand-pressed falooda noodles to the bottom of the glass
Top with bloomed basil seeds, bloomed badam pisin and the syrup of choice
Top with chilled Godrej Jersey milk
Serve chilled