The holiest month in the Islamic calendar is here and so begin the celebration of food that forms an integral part of Ramadan. Each year millions of followers break their day-long fast or roza, with a delicious Iftar feast. Some choose sweets or a refreshing drink, while others prefer healthy Iftar recipes.
And if you are one of the latter and already planning a healthy Iftar feast, look no further, we’ve got you covered. As Ramadan begins from April 12, so can your unbridled indulgence in mouthwatering dishes, with these 15 healthy Iftar recipes.
15 Healthy Iftar Recipes To Break Your Ramadan
1. Fried Ice cream
1 scoop Ice cream
2 slices of bread
Icing Sugar for topping
Place the bread on a plate
Scoop the ice cream and place it in the centre of the bread
Cover it with another slice of bread
Take a cup and place it on the bread and the ice cream until it forms a circle. Remove the corners of the bread.
Freeze it for three hours
Take it out from the refrigerator and then deep fry it. Remove it when it starts turning brown.
Garnish it with icing sugar
2. Banana nugget
6 ripe ambon bananas
200 gr flour
150 grams of liquid milk
100 ml sweetened condensed milk
2 tablespoons granulated sugar
¼ tbsp salt
½ tablespoon vanilla extract
250 gr flour
1 egg 100 ml of liquid milk
Put the bananas, eggs, wheat flour, liquid milk, sweetened condensed milk, sugar, vanilla extract, and salt into the food processor. Blend until all ingredients are mixed well.
Pour the mixture into the greased and parchment paper pan. Steam for about 30 minutes until the dough is cooked perfectly.
Cut the dough
Mix liquid milk and eggs in a medium bowl. Roll the banana nuggets that have formed into the flour, add beaten eggs and flour.
Fry until golden yellow, remove and drain
Decorate with various kinds of chocolate and other toppings
3. Fried quail eggs with noodles
7 pieces of peeled boiled quail eggs
7 pieces of meatballs
6 large white tofu
100 g flour
3 pieces of dry instant noodles
Ground spices: 5 spring onions, 3 cloves of garlic, Salt, Sugar, Pepper
Crumble instant noodles into small crumbs, set them aside
Whole fry shallots and garlic
In a food processor, combine the white tofu, flour, salt, sugar and pepper. Then grind until it is completely smooth.
Take the dough, then form a round shape and fill it with boiled quail eggs and meatballs
Then roll the dough into the noodle crumbs while being slightly pressed so that the noodles stick together perfectly
Fry in hot oil until golden yellow, remove and drain
Serve it hot
4. Fried meat ball
500 g of chicken
250 g of shrimp
2 spring onions
5 cloves of garlic
350 gm Sago flour
½ tsp baking powder
1 tsp soy sauce
1 tsp fish sauce
1 tsp powdered chicken stock
½ teaspoon sesame oil
Sugar, salt and pepper according to taste
Mix chicken, shrimp, green onion, garlic and ice cubes into the food processor, and grind until it forms a smooth mixture.
Add sago flour, eggs, baking powder, soy sauce, fish sauce, chicken stock powder, sesame oil, salt, sugar and pepper. Grind again until all the ingredients are well blended.
Form the meatball dough and then fry until they are golden brown
Serve with chilli sauce or add any other side of your choice
5. Mayonnaise rissole (Deep-fried pastry)
200 gr flour
300 ml of liquid milk
2 eggs ¼ tsp salt.
Stuffing material: 100 gr mayonnaise
100 gr tomato sauce
100-gram chilli sauce
2 boiled eggs
6 pieces of smoked beef
3 pieces of beef sausage
2 egg whites
Prepare a large bowl, mix all the Rissole ingredients. Whisk and blend well.
Heat the non-stick pan, pour the mixture and cook slowly over low heat until the colour changes and is cooked beautifully.
Take one sheet of rissole skin, arrange the filling of boiled egg, smoked beef, beef sausage, tomato sauce, chilli sauce, mayonnaise and grated cheese. Fold and set aside.
Dip the rissole into the egg white, then roll it in the flour
Fry until golden yellow, remove and drain
6. Asian cake with coconut milk
250 g Rice Flour
500 ml of boiling water
150 g Tapioca Flour
200 ml of coconut milk
2 drops of green food colouring
2 drops of red food colouring.
Coconut Milk Sauce:
100 ml of liquid coconut milk
300 ml of water
1 tbsp rice flour
½ tsp Salt
100 g brown sugar
Combed 50 g Sugar
2 pcs of pandan leaves
Add the rice flour in a bow. Then pour hot water while stirring. Mix this with tapioca flour mixed with coconut milk.
Add this tapioca mixture to the rice flour concoction so it forms a dough
Divide into two parts then put red and green colouring in each part. Put it in a plastic piping bag, cut a small hole.
Prepare a greased baking sheet, then press the piping plastic to form a round shape (like a village cracker).
Prepare the steamer then put the pan into the steamer for 10 minutes, remove and drain.
Prepare a pan, then add water, brown sugar, granulated sugar, pandan leaves, salt and rice flour, heat coconut milk over low heat.
Stir until boiling, remove from heat and set aside.
Prepare the plate then arrange the delicious Asian cake, popularly known as putu Mayang in Indonesia on a plate and pour the coconut milk sauce over.
7. Oreo ice cream
Oreos (3 packets)
Milk (2 cups)
Take 3 packets of Oreo
Crush it before opening the packet
Next, add milk to the packet with the biscuits inside
It can’t get simpler than this!
8. Mango sorbet
4 Ripe mangoes, diced
330 ml of liquid milk
3 tbsp sugar
2 tablespoons plain cream yoghurt
Mango slices for topping.
200 ml Whipped cream
Blend all the sorbet ingredients. Pour in a container then freeze.
Puree the first mango with milk, sugar and yoghurt. Blend until smooth.
Enter into a serving glass, set aside.
Beat whipped cream with a mixer at medium speed, beat until fluffy and slightly stiff. Put a few spoons into the serving glass over the mango juice.
Scrape the mango sorbet using an ice cream scoop, then place it on top of the cream layer.
Garnish it with pieces of mango as a topping.
9. Melon Bingsu- frozen dessert
800ml fresh milk
3 blades of concentrated milk
3 tbsp condensed milk
Vanilla ice cream
Pour milk in a jar
Add condensed milk
Mix well and pour it in a plastic bag
Then cut a musk melon into half and scoop it out
Take the frozen mixture in the plastic bag and then crush it
Place it on the empty melon cover
Add the frozen mixture and then placed the scoop melon on to of it
Add some cornflakes to increase the crunchiness, and enjoy
10. Refreshing matcha drink with Sago
150 g of Hunkwe Flour
600 ml of liquid milk
2 tbsp sugar
20 ml of pandan leaf juice
½ teaspoon salt
To make the matcha milk-150 ml almond milk, 3 tablespoons green tea powder
2 tbsp sugar syrup (simple syrup)
1 tablespoon red pearl sago (soaked and boiled until cooked)
In a pan, mix hunkwe flour and liquid milk. Then place it over low heat, add salt and sugar, stir until dissolved. Next, add the juice of pandan leaves, stir gently until blended.
Prepare a bowl filled with ice water
Matcha milk: prepare a saucepan, mix almond milk and green tea powder, mix well and cook over low heat until boiling, turn off the heat and let cool, set aside.
Prepare the glass, put the sago
Place the crushed ice on top
Pour sugar syrup and top it with pearl sago.
11. Green banana ice mixture
2 steamed ripe plantains
200 gm rice flour
2 tsp Starch
700 ml coconut milk
50 grams of sugar
Green food colour
200 ml coconut milk
100 gm rice flour
2 teaspoons salt
Put coconut milk, rice flour, starch, sugar and food colouring into the non-stick pan. Bring to a boil, stirring constantly, until thickened.
Take a banana leaf and spread it out. Add two spoons of dough, put a whole plantain in the middle. Next, roll and wrap in banana leaves.
Steam until cooked
Remove and set aside
Marrow porridge: Heat coconut milk, add rice flour and salt. Stir until it boils and thickens. Set aside.
Here’s how to serve: prepare a serving bowl or glass. Enter the ice cubes, green banana slices, marrow porridge, syrup, and sweetened condensed milk.
You can also add cheese and chocolate chips as toppings
12. Watermelon and lychee juice
1 big Watermelon
1/2 a can of lychee
Place all the ingredients in a blender.
Add mint leaves and also the syrup
Add some crushed ice if you want it extra cool and then enjoy!
13. Sago porridge recipe
250 grams pearls
8 tbsp, granulated sugar
1 liter, water
1/2 tsp salt
500 ml water
Bring the water to a boil, add the pearls and cook for 10 minutes
Turn the stove off after 10 minutes. Let it simmer for half an hour and cover.
Next, add the coconut milk and stir it continuously until it thickens.
Mix the sago pearls in the coconut sauce for 10 minutes and then you are ready to serve.
14. Coconut smoothie
1 1/2 tablespoons granulated sugar
125 ml of milk
Scrape the coconut meat in a smooth blender with coconut water
Add sugar, ice cubes, and milk
Serve in your favourite glass
15. Refreshing strawberry drink
Squeeze some lemon juice
In a blender add the diced strawberry pieces and the lemon juice
Ice and mint leaves
Your cool refreshing strawberry drink is ready.
Save and try these healthy Iftar recipes for Ramadan. If you do, share your pictures with us here and get a chance to be featured on theAsianparent.
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