Ramadan 2025: 3 Delicious Recipes To Make This Holy Month Extra Special

Muslims around the world observe fast from sunrise to sunset during the Holy Month of Ramadan (March 1-31). This practice is done to cultivate piety and empathy for those less fortunate, and to strengthen the connection with God. After breaking the fast, it's important to eat healthy food and drink to stay hydrated. If you are looking for delicious Ramadan dishes to satiate your hunger after an entire day’s fast then, keep reading to get your hands on quick and easy recipes.

Ramadan 2025 Delicious Recipes

Explore 3 delicious recipes to relish after an entire day’s fast:

Paneer Zafrani Tikka

Prepare this delectable snack dish with the recipe by chef Dukkhu Tharu.

Ingredients:

• 2 strands saffron
• 2 tsp milk
• 1 medium piece ginger
• 5 garlic cloves
• 5 tsp vegetable oil
• 2 tsp ground turmeric
• 3 tbsp gram flour
• 2 green chillies, finely chopped
• 3-4tbsp Greek yoghurt
• 50ml double cream
• 4 tsp ground green cardamom
• 400gm paneer, cubed
• 3 tsp ground white pepper
• 4 tsp ground turmeric
• 2 tsp salt
• 4 tsp dry mango powder
• 2 tsp black salt
• 2 tbsp lemon juice, to serve

Recipe:

1. Soak the saffron in the milk and set aside.
2. Peel the ginger and garlic and blend into a fine paste.
3. Heat the oil in a pan, add the turmeric and gram flour and cook for 5 minutes, stirring continuously.
4. Combine the ginger, garlic and gram flour pastes with yoghurt, double cream, cardamom, milk and saffron.
5. Season well and use the mixture to coat the paneer.
6. Place the paneer on a greased baking tray and refrigerate for 30 minutes.
7. Preheat the oven to 200°C then bake the paneer for 10 minutes.
8. Serve hot sprinkled with dry mango powder, black salt, lemon juice and salad.

Sharbat-e-rooh afza

Ramadan feast is incomplete without a refreshing drink. Make Sharbat-e-rooh afza with this recipe by Bar man Sundaram Tiwari.

Ingredients:

• rooh afza syrup – 20 ml
• lemon juice – 15 ml
• sugar syrup – 15 ml
• soda – 120 Ml
• pomegranate – for garnish

Recipe:

1. In a Collin glass, pour 20 ml of rooh afza syrup and fill with ice cubes.
2. Add 15 ml lemon juice and 15 ml sugar syrup into it.
3. Top up with soda and garnish with pomegranate in an ice ball.

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Falooda Recipe

What’s a feast without a lip-smacking dessert? Here’s a quick and easy recipe of Flooda by Chef Chaman Singh, Deltin Royale:

Ingredients:

• Sabja seeds – 1 tbsp (soaked in ½ cup water for 15 minutes)
• Rose syrup – 2 tbsp
• Falooda sev – ¼ cup (boiled and drained)
• Jelly or Jello – ½ cup (cut into small cubes)
• Chilled milk – 1 cup
• Nuts & dry fruits – 2 tbsp (chopped almonds, pistachios, and cashews)
• Ice cream – 1 scoop (vanilla or any flavor of your choice)

Instructions:

• Prepare Sabja Seeds – Soak them in water for 15 minutes until they swell up. Drain and set aside.
• Prepare Falooda Sev – Boil in water for 3-5 minutes, drain, and rinse with cold water.

Assemble the Falooda:

1. In a tall glass, add 1 tbsp of rose syrup.
2. Layer with jelly cubes, soaked sabja seeds, and falooda sev.
3. Pour chilled milk over the layers.
4. Add a scoop of ice cream on top.
5. Garnish with chopped nuts and dry fruits.
6. Serve immediately and enjoy your refreshing Falooda!

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