10+ Ramadan Recipes to Make Your Iftar Extra Special

Ramadan brings people together all over the world. It’s a month for fasting, reflection, and sharing meals with family.

The food you make during this time matters. Ramadan recipes help you create tasty and nourishing dishes to enjoy during iftar and suhoor.

You’ll find both traditional and new recipes that keep meals interesting. Most are easy to make and full of flavor, which feels right for Ramadan.

Take a look—maybe you’ll find a new favorite for your table.

1) Kebab Pilaf with Spiced Carrots

Kebab Pilaf with Spiced Carrots is simple and satisfying. You cook fluffy rice with kebabs and sweet, spiced carrots.

The spices give it a warm, comforting feel. You can use any kebab you like, even vegan ones.

Carrots add color and a hint of sweetness. It’s filling but not too heavy.

This dish takes about 40 minutes, so it’s practical for busy evenings. Check out more ideas for this recipe at kebab pilaf with spiced carrots.

Ingredients

• 1 cup basmati rice
• 1/2 lb kebabs (or vegan kebab alternative)
• 2 large carrots, sliced
• 1 onion, chopped
• 2 cups vegetable or chicken broth
• 1 tsp cumin
• 1 tsp coriander
• Salt and pepper to taste
• 2 tbsp oil

Cooking Instructions

1. Rinse rice and soak for 15 minutes. Drain well.

2. Heat oil in a pan and sauté onions until soft.

3. Add carrots and spices. Cook for 5 minutes.

4. Stir in kebabs and cook through.

5. Add rice and broth. Bring to a boil.

6. Cover and simmer on low for 20 minutes until rice is tender.

7. Fluff gently before serving.

2) Rasgulla Dessert

Rasgulla is a soft, spongy sweet made from cheese balls cooked in sugar syrup. It’s light and not too rich, which can be a relief after a long day.

You make rasgullas with chenna, a fresh cheese you get by curdling milk. The cheese balls soak up the syrup, turning sweet and delicate.

Add cardamom or rose water if you’re feeling fancy. Just keep an eye on them so they stay soft.

Ingredients

• 1 liter full cream milk
• 2 tablespoons lemon juice or vinegar
• 1 cup sugar
• 4 cups water
• 1/4 teaspoon cardamom powder (optional)

Cooking Instructions

1. Boil milk and add lemon juice to curdle it.

2. Strain curds through cheesecloth and squeeze out water.

3. Knead chenna until smooth. Form small balls.

4. Boil sugar and water to make syrup.

5. Drop balls into syrup and cook for 15-20 minutes.

6. Add cardamom powder. Cool before serving.

Learn more about this recipe here.

3) Aromatic Lamb with Dates

Aromatic Lamb with Dates brings together savory and sweet in a way that just works. The lamb cooks with spices and dates, turning tender and flavorful.

Start by browning lamb and onions. Toss in cumin and coriander for a boost of aroma.

Sweet potatoes go in next, adding some extra heartiness. Stir in dates near the end so they melt into the sauce.

Serve it with couscous or rice. It’s a dish that feels like a treat after fasting.

Ingredients

• 1 lb lamb, cut into chunks
• 1 large onion, chopped
• 2 medium sweet potatoes, peeled and diced
• 10 dates, pitted and chopped
• 2 tsp cumin
• 1 tsp coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a large pan over medium heat.

2. Add onion and lamb. Fry until lamb browns.

3. Stir in cumin, coriander, salt, and pepper.

4. Add sweet potatoes. Mix well.

5. Cover and simmer for 15 minutes until lamb and potatoes are tender.

6. Add dates in the last 10 minutes.

7. Garnish with fresh coriander and serve.

You can find more details on the aromatic lamb with dates recipe.

4) Egyptian Egg Salad

Egyptian egg salad is hearty and fresh. It mixes chopped hard-boiled eggs with fava beans and a creamy tahini dressing.

Garlic, lemon, and cumin give it a tangy kick. Add tomatoes and parsley if you want more color.

Serve it on lettuce or scoop it up with bread. It’s easy, filling, and a little different from your usual egg salad.

Ingredients

• 6 hard-boiled eggs
• 1 cup cooked fava beans
• 3 tablespoons tahini
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tomato, chopped (optional)
• Fresh parsley, chopped (optional)
• Lettuce leaves (optional)

Cooking Instructions

1. Peel and chop the eggs.

2. In a bowl, mix tahini, garlic, lemon juice, cumin, salt, and pepper.

3. Add fava beans and stir gently.

4. Fold in eggs, tomato, and parsley.

5. Serve over lettuce or with bread.

5) Halwa Sweet Treat

Halwa is a classic Ramadan sweet. You make it from semolina, ghee or butter, sugar, and water or milk.

It’s soft, fragrant, and comes together quickly. Toss in nuts or cardamom if you want extra flavor.

Halwa gives you a quick energy boost. It’s a cozy way to wrap up your meal.

Ingredients

• 1 cup semolina (sooji)
• 1/2 cup ghee or butter
• 1 cup sugar
• 2 cups water or milk
• Optional: nuts or cardamom

Cooking Instructions

1. Heat ghee in a pan over medium heat.

2. Add semolina and roast until golden.

3. Slowly pour in water or milk, stirring the whole time.

4. Add sugar and cook until thick.

5. Mix in nuts or cardamom if you like. Remove from heat.

More details on this recipe are available in the Sooji ka Halwa recipe.

6) Paneer Chutney Pakora

Paneer chutney pakora makes a great Ramadan snack. You stuff soft paneer cubes with coriander chutney, then coat and fry them.

The outside turns crispy, while the inside stays soft and flavorful. Serve them hot with more chutney or your favorite sauce.

These pakoras are quick to make and always disappear fast. They’re a fun little bite for iftar.

Ingredients

• 200g paneer, cut into cubes
• 1/4 cup coriander chutney
• 1 cup gram flour (besan)
• 1/2 tsp chili powder
• 1/4 tsp turmeric powder
• Salt to taste
• Water as needed
• Oil for frying

Cooking Instructions

1. Make coriander chutney and set aside.

2. Stuff each paneer cube with a bit of chutney.

3. Mix gram flour, chili powder, turmeric, salt, and water for a smooth batter.

4. Heat oil in a pan to 350°F (175°C).

5. Dip stuffed paneer cubes in batter. Fry until golden brown.

6. Drain on paper towels and serve warm.

Learn more about this recipe from Paneer chutney pakora recipe – Good Food.

7) Mango Labaniyad Creamy Custard

Mango Labaniyad is a cool, creamy custard that’s really popular in Somali homes during Ramadan. It’s sweet, smooth, and the mango flavor is so refreshing.

You just need milk, cream, egg yolks, and mango. The trick is to cook it low and slow so it turns out silky.

Serve it chilled, maybe with extra mango or a pinch of cinnamon. It’s honestly hard to stop at one bowl.

Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 6 egg yolks
• ¼ cup cornstarch
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 ripe mangoes, peeled and chopped

Cooking Instructions

1. Heat milk and cream in a pan until just warm.

2. Whisk egg yolks, sugar, cornstarch, and vanilla in a bowl.

3. Slowly pour warm milk into the eggs, stirring.

4. Return mixture to the pan and cook on low, stirring constantly until thick.

5. Take off heat and cool slightly. Fold in mango pieces.

6. Chill in the fridge for at least 2 hours.

Find a detailed recipe for Mango Labaniyad here.

8) Tahini Chocolate Cake

Tahini brings a nutty twist to classic chocolate cake. The result is moist, rich, and not overly sweet—just right after a day of fasting.

You’ll notice how well tahini and cocoa work together. This cake comes together in one bowl, which makes cleanup a breeze.

Try it with tahini buttercream or just a simple glaze. Either way, it feels special but isn’t fussy.

Ingredients

• 1 cup (230 g) butter, softened
• 1/2 cup tahini
• 2 cups icing sugar, sifted
• 2 cups flour
• 1 cup (100 g) unsweetened cocoa powder
• 1 3/4 cups (350 g) sugar
• 3 eggs
• 1 teaspoon baking powder
• Pinch of salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Cream together the butter, tahini, and sugar until the mixture looks smooth.

3. Add the eggs one by one, mixing well after each.

4. Sift flour, cocoa powder, baking powder, and salt into another bowl.

5. Combine the dry ingredients with the wet mixture until everything comes together.

6. Pour the batter into a greased pan.

7. Bake for about 30-35 minutes. Check with a toothpick—if it comes out clean, it’s done.

8. Let it cool down before you frost it or slice it up.

You can check out more about tahini chocolate cakes here.

9) Gulab Jamun

Gulab Jamun is a classic sweet treat for Ramadan. These soft, golden balls get fried and then soak up a warm, fragrant sugar syrup.

You’ll start by mixing milk powder, flour, and a pinch of baking soda. Add in ghee and milk to make a smooth dough.

Roll the dough into small balls—try to keep them crack-free for the best texture. Fry the balls until they turn a deep golden brown.

Right after frying, drop them into hot sugar syrup. Let them sit and soak for a while so they turn soft and juicy.

Serve them warm or at room temperature. Honestly, they’re good either way.

Ingredients

• 1 cup milk powder
• 1/4 cup all-purpose flour
• 1/8 tsp baking soda
• 2 tbsp ghee
• 1/4 cup milk
• 2 cups sugar
• 2 cups water
• 1/2 tsp cardamom powder
• 1 tsp rose water (optional)

Cooking Instructions

1. Mix milk powder, flour, and baking soda in a bowl.

2. Add the ghee and rub it in with your fingers.

3. Gradually pour in the milk, kneading gently until you get a soft dough.

4. Shape the dough into small balls—aim for smooth ones with no cracks.

5. Heat oil or ghee over medium heat (about 325°F/165°C).

6. Fry the balls until they’re golden brown and cooked through.

7. In another pot, boil sugar and water with the cardamom to make the syrup.

8. Stir in rose water once it’s boiled.

9. Soak the fried balls in the warm syrup for at least an hour before serving.

You can find more on this in the Gulab Jamun Recipe.

10) Ferney Iranian Rice Flour Pudding

Ferney is a creamy, comforting dessert made with rice flour, milk, sugar, and rosewater. The texture’s silky, and there’s a light floral flavor from the rosewater—perfect for ending a meal during Ramadan.

You cook it slowly on the stove, stirring until it thickens up. Once it cools, you can serve it plain, or toss on some nuts or cinnamon if you’re feeling fancy.

Ingredients

• ½ cup rice flour
• 7 cups whole milk
• 1 cup granulated sugar
• 3 tablespoons rosewater
• Optional: ground cinnamon or chopped nuts for topping

Cooking Instructions

1. Grab some rice flour and mix it with a splash of cold milk. Stir until the mixture turns smooth.

2. In a pot, heat up the rest of the milk with sugar. Warm it gently, but don’t let it boil.

3. Slowly pour your rice flour mix into the warm milk. Keep stirring—don’t stop, or it might get lumpy.

4. Let the mixture cook on low heat. Stir often, and after about 15 minutes, it should thicken up nicely.

5. Take the pot off the heat. Now, stir in some rosewater for that lovely aroma.

6. Pour everything into bowls. Let them cool down at room temperature first, then pop them in the fridge to chill.

7. Serve as is, or toss on your favorite toppings—nuts, fruit, whatever you’re into.