We'd asked you, dear readers, to share your favourite Ramzan recipes.

Indian chef Saransh Goila, author of the acclaimed food travelogue India on my Platter -- shares two tasty Ramzan recipes that you should try. You can share yours too.

Sandalwood Kebabs

Ingredients

• 3 cups hung yoghurt
• 1 small sandalwood stick
• 100 gm paneer (crumbled)
• 1 tsp ginger garlic paste
• 10 to 12 saffron strands (soaked in 1 tbsp warm milk)
• 2 green chillies (chopped)
• 1 tsp red chilli powder
• Freshly ground mix of 4 cloves, 8 peppercorn, 1 tsp jeera, 1 inch cinnamon and 4 small cardamoms
• 1 tbsp fresh mint leaves (finely chopped)
• 1 tbsp maida
• 1 tbsp cornflour
• 1/4 cup finely powdered dry fruits (cashew, almonds, pistachio)
• 1/2 cup breadcrumbs
• 3 tbsp ghee
• Salt to taste

Method

• Take hung yogurt in a bowl.
• Add crumbled paneer, ginger garlic paste, green chillies, red chilli powder, freshly ground spice powders, salt, dry fruits, chopped mint, saffron, cornflour and maida to it. Mix well.
• Keep it aside for 15 minutes.
• Make a small patty with the above mixture.
• Coat these patties with bread crumbs.
• Heat ghee in a pan and add grated sandalwood or the whole piece as it is.
• Simmer for five minutes. Let it cook for 30 minutes so that the ghee absorbs the aroma of sandalwood. Strain it.
• Once done, shallow fry kebabs in this sandalwood ghee.
• Serve them hot with sheermal or any other Indian bread that you prefer.

Khajur ki Kheer

Ingredients

• 50 gm basmati rice
• 500 ml cow's milk
• 1 and 1/2 to 2 tbsp ghee
• 3/4 to 1 cup date puree
• A handful of mixed dry fruits (raisins, almonds, pistachios)
• Slivers of almond and pistachio (for garnish)

Method

• Boil the dates adding a cup of water till it's soft and can be easily pureed.
• Remove the seeds if not using seedless dates and puree the dates using very little water.
• Pick, wash and soak rice for an hour.
• Drain the rice and keep it aside.
• In a deep pan, heat some ghee and add rice.
• Stir the rice for a minute or two. Add warm milk.
• Lower the flame and add roughly chopped nuts and raisins.
• Simmer till the rice is cooked and the starch is released.
• When it's almost cooked, add date puree according to the desired level of sweetness.
• Remove it in bowls.
• Garnish with slivers of almond and pistachio. Serve.

Note: You may add more milk depending upon the consistency you are looking for.

Do you have interesting Ramzan recipes to share?

E-mail your recipes getahead@rediff.co.in (subject: Ramzan Recipes) along with your NAME, LOCATION and a brief description of the recipe. We will publish select recipes on Rediff.com and India Abroad.

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