From the aroma of slow-cooked haleem simmering for hours to the crisp bite of golden samosas and the sweetness of syrup-soaked desserts, Ramadan is a feast for the senses. After a day of fasting, every flavour feels richer, every sip more refreshing. Whether you crave comforting classics or lighter, wholesome plates, these delicious Ramadan recipes promise to make your Suhoor and Iftar tables both nourishing and unforgettable.
Spicy California Walnut Samosa – Chef Nehal Karkera
Ingredients: 1 cup California walnuts, 1 tablespoon oil, 1 medium onion, finely chopped, 1 tablespoon garlic clove, chopped, ½ green capsicum, finely chopped, ½ red bell pepper, finely chopped
Salt, to taste, 1 teaspoon red chilli powder, ½ teaspoon chilli flakes, 1 tablespoon chopped coriander, 1 tablespoon lemon juice, 2 tablespoons feta cheese (optional but amazing), Samosa sheets, Flour paste (for sealing), Oil spray (for air frying)
Preparation: Begin by heating oil in a pan over medium flame. Add the chopped onions and garlic, sautéing until they turn soft and lightly golden in colour. Stir in the diced green and red peppers along with a pinch of salt. Cook for 2–3 minutes until they slightly soften while still retaining a gentle crunch. Add the walnuts and sauté on medium heat for another 2 minutes, allowing them to lightly toast and release their nutty aroma. Sprinkle in the chilli powder, chilli flakes, and freshly chopped coriander. Mix well, then switch off the heat and allow the mixture to cool completely.
Once cooled, transfer the mixture to a food processor. Add the lemon juice and crumbled feta cheese, and pulse briefly to form a coarse filling — avoid over-blending to maintain texture and crunch. Place a spoonful of the prepared filling onto each samosa sheet and fold neatly into triangular pockets.
Seal the edges securely using a flour-water paste. Lightly brush or spray the samosas with oil. Air fry at 180°C for 5–6 minutes, or until crisp and beautifully golden. Serve hot and fresh, paired with vibrant green chutney or a sweet-tangy tamarind dip for the perfect bite.
California Walnut Butter-Stuffed Dates-Chef Nehal Karkera
Ingredients: 12 Medjool dates, pitted, 85g California walnut butter , 15g California walnuts, finely chopped
Preparation : Spoon about 1 teaspoon of walnut butter into each pitted date. Top with a small pinch (about ¼ teaspoon) of chopped walnuts. Enjoy right away or store in an airtight container in the fridge for up to five days.
California Walnut and Rose Falooda – Shumaila Chauhan
Ingredients : ¼ cup walnuts soaked in 1 cup water, overnight, plus extra for garnish, 1 teaspoon rose syrup + 2 tablespoons rose syrup, 2 teaspoons basil seeds, soaked in water, ¼ cup falooda sev (vermicelli), 2 scoops vanilla ice cream, Dried rose petals for garnish
Preparation: Transfer the soaked walnuts to a blender and pulse until they resemble a coarse crumb. Take care not to over-blend, as this can turn the mixture into walnut butter.
Pour in 1 cup of water and blend again for about 2 minutes, until the mixture becomes smooth, creamy, and milky in appearance. Add 1 teaspoon of rose syrup and give it another quick blend. Refrigerate the rose walnut milk until ready to assemble.
Bring 3 cups of water to a rolling boil. Add the falooda sev and cook according to the package instructions. Once done, drain through a colander, rinse under cold water to stop the cooking process, and let it drain completely. Set aside.
To assemble each glass, pour 1–2 tablespoons of rose syrup at the base. Add 2 tablespoons of soaked basil seeds, followed by a layer of the cooked falooda sev. Sprinkle a little chopped walnut for added texture.
Gently pour in the chilled rose walnut milk. Top with a generous scoop of vanilla ice cream.
Finish with a garnish of dried rose petals and more chopped walnuts. Serve immediately while perfectly chilled and layered.