Ramadan and Eid Treats

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Masoor Dal Pakoras

  • Masoor lentil (Dal) 1 cup
  • Onions 2 (finely chopped)
  • Green chillies 3-4 (finely cut)
  • Coriander leaves A few (cut)
  • Red chilli powder and salt To taste


  • Wash and soak lentils for an hour.
  • Drain the water and grind the lentils in the blender.
  • Add salt and red chillies (as required).
  • Then, add onions, green chillies and a few coriander leaves. Mix well.
  • Heat oil in a pan.
  • Put spoonfuls into the pan, and fry until they are brown and crispy.
  • Drain on paper towel and serve warm.

Yummy Kulfi

  • Condensed milk 1 tin
  • Evaporated milk 1 tin
  • Cream 16 oz
  • Elaichi powder ½ tsp
  • Pistachios 1 oz


  • Blend the milk.
  • Add the cream.
  • Then add pistachios and Elaichi powder.
  • Put in moulds and freeze.

Eid Treats


Spicy Meat Balls


  • Minced Lamb 450g
  • Salt ½ tsp
  • Ground Cumin 1 tsp
  • Ground Coriander 1tsp
  • Garam Masala ¼ tsp
  • Cayenne pepper ¼ tsp
  • Green coriander 2 tbsp fresh (finely chopped)
  • Natural Yogurt 3 tbsp


  1. To make the meatballs: combine all the ingredients for. Dip your hands in water whenever you need to and form about 30 meatballs.
  2. Put all the meatballs in a single layer on a greased oven tray and place into a preheated oven for about 15 minutes. Serve hot

Coconut Pistachio Barfi


  • Coconut grated fresh (or desiccated) extra for coating 60g
  • Caster sugar 55g
  • Milk 125ml
  • Butter 1tsp
  • Green cardamom seeds ¼ tsp (ground)
  • Pistachio nuts(chopped) ¼ cup

For the topping

  • Milk chocolate 100g
  • Double cream 30ml


  1. Place the coconut, sugar and milk in a small non-stick pan. Bring gently to boil and cook over low heat for 10 minutes, stirring occasionally.
  2. Add butter, ground cardamom and chopped pistachios; continue to cook for a further 3-4 minutes or until the mixture is sticky to touch but still moist and it starts to come off the base of the pan in a ball.
  3. Remove from the heat and scrape the mixture onto a plate. Set aside until it is just cool enough to handle.
  4. Form the mixture into little balls or ovals and coat in extra grated fresh coconut or desiccated coconut and place into cake cases.
  5. For the topping, melt together 100g milk chocolate and 30ml double cream. Cool slightly and spoon over Barfi balls. Sprinkle with chopped pistachios and serve.