During Ramadan, one of the most beloved parts of the day is the moment when the fast is broken with an iftar meal. And for many, this meal is not complete without a delicious dessert to finish it off. To help satisfy your sweet tooth, we’ve chosen three Ramadan dessert recipes that are sure to please.
Regular Atayef (Middle Eastern Pancakes)
These pancakes are filled with a sweet walnut mixture and drizzled with syrup. Here are the ingredients you’ll need:
- 2 cups of flour
- 2 cups of water
- 1 tablespoon of sugar
- 1 teaspoon of yeast
- 1/4 teaspoon of salt
- For the Filling:
- 1 cup of walnuts
- 1 tablespoon of sugar
- 1 teaspoon of cinnamon
- 1/4 cup of syrup
Instructions:
- Mix together the flour, water, sugar, yeast, and salt to make the batter.
- Cover and let it rest for an hour, or until the batter is bubbly.
- In another bowl, mix together the walnuts, sugar, and cinnamon.
- Make small pancakes, about 3 inches in diameter, and fill each one with the walnut mixture.
- Use a fork to seal the pancake edges.
- Fry the pancakes until they are golden brown, and then drizzle with syrup before serving.
Firni Dessert
This is a simple yet delicious rice pudding that can be served cold. Here are the ingredients you’ll need:
- 1/2 cup of rice flour
- 4 cups of milk
- 1/2 cup of sugar
- 1/2 teaspoon of cardamom powder
- 1/4 cup of pistachios or almonds, chopped
Instructions:
- Dissolve the rice flour in milk and transfer to a large pot on medium heat.
- Add sugar and cardamom powder and cook until it thickens, stirring constantly.
- Pour into ramekins or one large bowl, and let it cool in the fridge for 1-2 hours.
- Serve cold and sprinkle with chopped pistachios or almonds.
Baklava
A classic Middle Eastern dessert, baklava is a pastry made with layers of phyllo dough, nuts, and syrup. Here are the ingredients you’ll need:
- 1 package of phyllo dough
- 1 pound of chopped nuts (walnuts or pistachios)
- 1 cup of butter, melted
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Butter the bottoms and sides of a 9×13-inch baking dish.
- Chop the nuts, and mix in a bowl with sugar and cinnamon.
- Unfold the phyllo dough, and cut the whole stack in half to fit the baking dish.
- Cover the phyllo with a dampened cloth to keep it from drying out while you work.
- Place two sheets of phyllo in the bottom of the prepared dish, and brush generously with butter.
- Add two more sheets of phyllo, and brush with butter again.
- Repeat this process, layering two sheets at a time, until you have used up half of the phyllo dough.
- Spoon the nut mixture over the phyllo dough in the pan and spread it out evenly.
- Layer the remaining sheets of phyllo on top, and brush each layer with butter.
- Cut a diamond pattern into the top layer of phyllo, all the way through to the filling.
- Bake for about 50 minutes or until golden and crisp.
- Mix the honey and vanilla extract with the water, and heat until boiling.
- Let it cool slightly, and then pour the syrup over the hot baklava.
- Let the baklava absorb the syrup, and cool for at least 2 hours before serving.
These traditional desserts are sure to be a hit at your iftar meal this Ramadan. Enjoy!
During Ramadan, one of the most beloved parts of the day is the moment when the fast is broken with an iftar meal. And for many, this meal is not complete without a delicious dessert to finish it off. To help satisfy your sweet tooth, we’ve chosen three Ramadan dessert recipes that are sure to please.
Regular Atayef (Middle Eastern Pancakes)
These pancakes are filled with a sweet walnut mixture and drizzled with syrup. Here are the ingredients you’ll need:
- 2 cups of flour
- 2 cups of water
- 1 tablespoon of sugar
- 1 teaspoon of yeast
- 1/4 teaspoon of salt
- For the Filling:
- 1 cup of walnuts
- 1 tablespoon of sugar
- 1 teaspoon of cinnamon
- 1/4 cup of syrup
Instructions:
- Mix together the flour, water, sugar, yeast, and salt to make the batter.
- Cover and let it rest for an hour, or until the batter is bubbly.
- In another bowl, mix together the walnuts, sugar, and cinnamon.
- Make small pancakes, about 3 inches in diameter, and fill each one with the walnut mixture.
- Use a fork to seal the pancake edges.
- Fry the pancakes until they are golden brown, and then drizzle with syrup before serving.
Firni Dessert
This is a simple yet delicious rice pudding that can be served cold. Here are the ingredients you’ll need:
- 1/2 cup of rice flour
- 4 cups of milk
- 1/2 cup of sugar
- 1/2 teaspoon of cardamom powder
- 1/4 cup of pistachios or almonds, chopped
Instructions:
- Dissolve the rice flour in milk and transfer to a large pot on medium heat.
- Add sugar and cardamom powder and cook until it thickens, stirring constantly.
- Pour into ramekins or one large bowl, and let it cool in the fridge for 1-2 hours.
- Serve cold and sprinkle with chopped pistachios or almonds.
Baklava
A classic Middle Eastern dessert, baklava is a pastry made with layers of phyllo dough, nuts, and syrup. Here are the ingredients you’ll need:
- 1 package of phyllo dough
- 1 pound of chopped nuts (walnuts or pistachios)
- 1 cup of butter, melted
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of honey
- 1 teaspoon of vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C).
- Butter the bottoms and sides of a 9×13-inch baking dish.
- Chop the nuts, and mix in a bowl with sugar and cinnamon.
- Unfold the phyllo dough, and cut the whole stack in half to fit the baking dish.
- Cover the phyllo with a dampened cloth to keep it from drying out while you work.
- Place two sheets of phyllo in the bottom of the prepared dish, and brush generously with butter.
- Add two more sheets of phyllo, and brush with butter again.
- Repeat this process, layering two sheets at a time, until you have used up half of the phyllo dough.
- Spoon the nut mixture over the phyllo dough in the pan and spread it out evenly.
- Layer the remaining sheets of phyllo on top, and brush each layer with butter.
- Cut a diamond pattern into the top layer of phyllo, all the way through to the filling.
- Bake for about 50 minutes or until golden and crisp.
- Mix the honey and vanilla extract with the water, and heat until boiling.
- Let it cool slightly, and then pour the syrup over the hot baklava.
- Let the baklava absorb the syrup, and cool for at least 2 hours before serving.
These traditional desserts are sure to be a hit at your iftar meal this Ramadan. Enjoy!
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