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Iftar refers to the fast-breaking ritual in the evening during the holy month of Ramadan. Followers of Islam abstain from eating and even drinking throughout the day. Hence, this meal has to be hearty, fresh, and flavourful. From kebabs to refreshing mocktails and milk-based beverages, Iftari is a fulfilling spread - inviting and wholesome.
Slurrp spoke with Executive Chef Vineeth Jayan, The Den Bengaluru, to bring you recipes that are easy to cook and add a burst of flavour to the tablescape. From mutton seekh kebab to Haleem, check out the recipes for your next Iftar gathering.
Mutton Seekh Kebab
Ingredients
- 1000 grams of boneless mutton
- 250 grams of onion chopped
- 1 grams of nutmeg
- 100 grams of amul cheese
- 25 grams of garam masala powder
- 30 grams of Kashmiri red chilli powder
- 10 grams of butter
- 20 grams of salt
- 25 grams of black salt
- 30 grams of garlic
- 10 grams of cumin powder
- 5 grams of cardamom green
- 10 grams of mint
- 10 grams of coriander
- 30 grams of saffron
- 15 grams of ginger
- 250 grams of mutton fat
Method
- In a large bowl, mix ground mutton and fat, onions, mint, cheese, ginger, garlic, and chilli.
- Season with cumin, coriander, garam masala, cardamom powder and salt.
- Cover, and refrigerate for 2 hours.
- Mould handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat the tandoor or grill to high heat.
- Brush the surface liberally with oil, and arrange kababs on the grill.
- Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Also Read: Ramadan 2025: Chef Sheikh Kadir Shares Kebab Recipes For Iftar
Kala Jamun
Ingredients
- 250 grams of khoya
- 1000 grams of sugar
- 50 grams of all-purpose flour
- 50 grams of paneer
- 5 grams of green cardamom powder
Method
- Grate fresh khoya in a bowl. Add sieved Maida, and coated cheese, and mix well. Add cardamom powder and make a dough.
- Prepare the sugar syrup, 4 cups of boiled water, add sugar and boil for 15-20 minutes.
- The syrup is ready and keeps it warm.
- Make small softballs of even size.
- Heat oil in a Kadai and deep-fry the ball until golden.
- Drain and soak them in the sugar syrup.
- Serve hot.
Haleem
Ingredients
- 1000 grams of mutton
- 100 grams of wheat soaked overnight
- 50 grams of channa dal
- 20 grams of masoor dal
- 20 grams of moong dal
- 10 grams of tipli
- 5 grams of black pepper powder
- 5 grams of javithri
- 5 grams of black cardamom
- 5 grams of bay leaf
- 5 grams of cumin seeds
- 5 grams of coriander seeds
- 5 grams of cinnamon stick
- 10 grams of ginger garlic paste
- 500 grams of desi ghee
- 20 grams of salt
- 300 grams of onion sliced
Method
- In a heavy bottom lagan, add mutton mince, rice, dals and add water to cover and bring to a boil.
- Cook the above mix to full mash stirring continuously.
- In a separate container add ghee, onion and the spices and cook until golden brown and add to the meat and lentil mix.
- Cook on a low flame for 3 to 4 hours minimum until a thick, smooth rich and fragrant mix is achieved. Finish with fried onion, mint sprigs, coriander, ginger julienne, scallion and cashew fried in ghee optional. Usually with sheermal bread.
Gosht Shorba
Ingredients
- 3000 grams of lamb paya trotters
- 100 grams of coriander roots
- 100 grams of saffron
- 100 grams of ginger
- 50 grams of garlic
- 20 grams of cumin seeds
- 500 grams of yoghurt
- 10 grams of cardamom green
- 5 grams of cloves
- 10 grams of cinnamon
Method
- Wash the lamb paya under cold running water.
- Add the lamb paya in hot water and bring to a boil (blanch them).
- Once the impurities come on top, wash the Paya under cold water again.
- Heat the Paya and add the whole spices and the salt.
- Add the yoghurt and cook it on a slow fire.
- Boil the Paya for almost 6 hours or until it is properly cooked.
- Once the Paya is almost cooked, check the seasoning and add saffron.
- Garnish with almond flakes and coriander.
- Served hot.
