Ramadan is a month of fasting observed by Muslims around the world. It is a time of reflection, prayer, and spiritual growth. During this holy month, Muslims break their fast with an evening meal called Iftar. Millets are a nutritious and healthy alternative to rice and wheat, and they can be used to make a variety of delicious dishes for Iftar. Millets are a group of small-seeded grasses that are widely grown around the world. They are gluten-free and rich in fiber, protein, and other essential nutrients. Millets are also a good source of energy, making them a perfect food for Iftar. (Also read: Ramadan 2023: 5 Healthy and Lip-Smacking Recipes You Must Try )
Chef Manisha Bhasin, Corporate Executive Chef, ITC Limited (Hotel Division), shared with HT Lifestyle, some delicious and healthy millet-based recipes that you can use for Iftar during Ramadan.
Millet based recipes for Iftar:
1. Jowar Aur Kathal Haleem (Sorghum Haleem made from Jackfruit)
Sorghum millet (whole): 1 cup
Raw jackfruit: 2 cups
Urad dal (without skin): ¼ cup
Chana dal: ¼ cup
Water: 5 cups
Milk: 3 cups
Turmeric Powder: Half tsp
Cumin: ¼ tsp
Ginger garlic paste: 2 tbsp
Green Chilli Paste: 1 tbsp
Red Chilli Powder: 1 tsp
Coriander Powder: Half tsp
Whole garam masala: 1 small piece each
Cashews: Half a cup
Onion (chopped and fried golden): 2 tbsp
Refined oil: 1 tbsp
Clarified butter (ghee): 4 tbsp
Salt to taste
For the garnish
Fried onion slices: ½ tsp
Chopped Mint: Half tsp
Chopped Green Chillies: Half tsp
A slice of lemon: 2
Chopped coriander leaves: ½ tsp
1. Marinate the khasila with ginger garlic paste, green chilli paste, salt and half of the turmeric powder.
2. Fry the jackfruit in medium hot oil until cooked. Pull apart coarsely.
3. In a heavy bottomed lagan / pan add water, milk whole masala, soaked dal and jowar till it boils.
4. Add cashew nuts. Cook until the water is almost absorbed.
5. Grind it to a coarse paste.
6. Heat oil in a pan and add cumin seeds ginger and garlic paste, chilli paste and cooked dal kozhar paste.
7. Add the masala powders and adjust the masala, cook on low flame to cook the masalas and add more milk if necessary if the mixture does not form a uniform consistency. Add golden fried onions and ghee to finish.
8. Serve garnished with fried onion slivers, chopped mint, green chillies, lemon wedges and chopped coriander leaves.
2. Lapsi Foxtail Bajra (Kangana) Sweet Daliya Halwa
Fox Millet (Kangni) whole: 1 cup
Yellow moong dal: 1/4 cup
Cardamom powder: 1 tsp
Jaggery: 1/4 cup
Clarified butter (ghee): 3 tbsp
Cashew nuts: 2 tbsp
1. Heat a heavy bottom pan; Dry roast the yellow moong dal until it turns light brown.
2. In the same heavy bottom pan add foxtail millet, yellow moong dal, jaggery and cardamom with two cups of water. Cover and cook, stirring the mixture occasionally.
3. Once the mixture is cooked (about 30 minutes). Keep aside.
4. Heat ghee in a heavy bottomed pan, fry the cashews until golden brown, now add to the millet and dal mixture.
5. Stir well for 2 to 3 minutes to allow the mixture to blend well. Best served warm with cashew nuts.
3. Ragi Barfi
Ashirwad ragi flour: 15 grams – 1 tsp
Jaggery: 20 grams – 4 tablespoons
Almonds: 2 grams – 2 nos
Cashews: 2 grams – 2 nos
Milk: 10 ml – 2 tbsp
Ghee: 5 ml – 1 tsp
1. Heat ghee in a shallow pan and once melted add Ashirwad ragi flour till no lumps are visible.
2. Add jaggery to the mix and let it melt while stirring constantly and add powdered almonds and cashews to the mix and mix until evenly combined.
3. When the mixture starts to thicken, add the milk and stir constantly.
4. After the mixture thickens slightly and separates from the pan, pour it into a flat mold about 1 inch thick.
5. Once cooled cut into diamond shapes and optionally garnish with more almonds and cashews.