From across Australia, SBS Urdu listeners enthusiastically participated in our Eid and Ramadan Recipe Drive series and shared their favourite Eid and iftar recipes throughout Ramadan.
Custard Fruit Trifle
Serves: 6
Preparation time: 30 mins
Ingredients:
- 1 litre milk (whole or reduced fat, not zero fat)
- 300 ml thickened cream
- 3 tbsp vanilla custard
- 12 cardamoms (only seeds)
- ¼ cup sugar, preferably caster
- ½ cup mixed dried fruit (almonds, walnuts, shredded coconut)
- 1 ½ cup fresh fruit (apple cubes, banana cubes, grapes)
- A few canned cherries for garnishing
Method:
- Add milk to a pan, throw in cardamom seeds and sugar. Mix well and bring to boil.
- Whisk milk and vanilla custard powder together well to dissolve lumps.
- Add thickened cream and dried fruit (reserve some for garnishing). Cook until mixture thickens.
- Turn off the flame, remove the pan from the stove, pour the custard into a heatproof dish and let it cool to room temperature.
- Refrigerate the custard and allow it to chill for at least four hours.
To serve:
- In a serving dish, add prepared custard and spread fresh fruit evenly on top.
- Garnish with dried fruit and canned cherries before serving.
Tips:
- Always add custard powder to cold milk.
- First dissolve it in a small portion of the milk and then add it to the rest.
- Stir the custard continuously to prevent the bottom of the pan from burning.
- Add the fresh fruit just before serving the custard otherwise they’ll release their juices in the hot custard.
Recipe by: Zahra Tariq, Sydney
Custard Fruit Trifle Source: Zahra Tariq
Gulab Jamun
Serves: 12 -14
Preparation Time: 25 – 30 minutes
Ingredients:
- 1 cup full cream milk powder
- ½ cup ghee
- 1 tsp baking powder
- ½ cup plain flour
- ½ cup milk
- 3 cups sugar
- 4-6 pods cardamom (optional)
- 2 tsp lemon juice
- Oil/ghee (for deep frying)
- 2 cups water
- Almond and pistachio (sliced) for garnishing
Method:
- To prepare sugar syrup, boil water, sugar, cracked cardamom pods and lemon juice in a pot until the syrup turns slightly sticky.
- Take milk powder, plain flour, baking powder, milk and ghee in a bowl. Mix well and knead into a dough.
- Heat oil/ghee in a frying pan at low to medium flame.
- Roll small or medium-sized balls from the dough.
- Once the oil is hot, put the balls in and fry until they turn golden-brown.
- Strain and immediately add to the prepared sugar syrup. Ensure the syrup is hot.
- Leave the balls in the syrup for two-three hours so that they are completely soaked.
- Remove from syrup and garnish.
Recipe by: Namrah Shayan (Adelaide)
LISTEN TO
Tasty fried Chicken Stick-Ramadan Recipe Drive (Part One)
SBS Urdu
21/04/202101:59
Gulab Jamun Source: Namra Shayan
Serves: 4
Preparation Time: 30 minutes
Ingredients:
- 350gm Boneless chicken
- 3 tbsp Plain flour
- 2 tsp chilli sauce
- 2 tsp Vinegar
- 2 tsp Crushed red chilli
- 1 tsp Red chilli powder
- 1 tsp Lemon juice
- 1 tsp Ginger-garlic paste
- 1 tsp Salt
- 1 Egg
- Breadcrumbs – as required
Wooden Sticks/skewers to thread chicken
Method:
- Cut the chicken into cubes.
- Mix plain flour, chili sauce, vinegar, crushed red chili, red chili powder, lemon juice, ginger-garlic paste and salt. Rub this on the chicken.
- Thread the marinated chicken cubes onto wooden sticks/skewers.
- Whisk the egg and coat chicken.
- Coat the chicken with breadcrumbs.
- Heat oil in a pan.
- Deep fry the chicken sticks.
- Serve hot.
Recipe by: Sheema Shakaib, Sydney
LISTEN TO
Mouthwatering Chana Chaat-Ramadan Recipe Drive (Part 2)
SBS Urdu
04/05/202103:55
Chickenon skewers Source: Getty Images
Serves: 2-3 people
Preparation Time: 30 minutes
Ingredients:
- 400-gram chickpea tin
- 1 Medium or 150 grams boiled and cubed potato
- 1 Tomato (chopped)
- 2 tbsp Coriander leaves
- 2-3 Green chillies (chopped)
- ½ cup onions finely chopped
- 2 tbsp lemon juice
- 1 tbsp Sugar
- 1 tbsp Cumin seeds
- ½ tsp Red chili powder
- ½ tsp Crushed Red chili
- 1 tsp Chaat masala
- 1 tsp Salt
- 3-4 tbsp Tamarind chutney (optional)
- Papri for garnishing
Method:
- In a bowl, mix sugar, chili powder, crushed red chilies, chaat masala and salt.
- Heat oil in a pan on medium flame and add the cumin seeds. Once they start to crackle, add chopped onions and sauté for a minute.
- Add the chickpeas and potatoes. Mix.
- Now add the mixed spices from the bowl into the pan.
- Add lemon juice, tamarind chutney and combine everything.
- Turn off the flame and mix in tomatoes and coriander.
- Spread out mixture into a dish and let it cool.
- Garnish with crushed papri and serve immediately.
Tips:
- Add beaten yoghurt to this dish along with some mint chutney for a fresh hit.
- Layer it on top of Punjabi samosas, mint and tamarind chutney.
Recipe by: Filza Suhaib (Sydney)
Chana Chaat Source: Getty images
Serves: 2-3
Preparation Time: 30 minutes
Ingredients:
- 3 medium potatoes (boiled and mashed)
- 2 tbsp oil
- ½ tsp cumin seeds
- ½ medium onion (thinly sliced)
- ½ tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric
- 1 green chili (sliced)
- Coriander (chopped)
- Frozen puff pastry
- 1 egg (beaten)
Method:
- Defrost puff pastry. Line a baking tray with baking paper and keep it aside.
- In a small frying pan, heat oil and add cumin seeds.
- Add chopped onions and saute for two minutes till onions turn soft and translucent.
- Add coriander, red chili powder, turmeric powder and salt followed by the mashed potatoes.
- Cook for two minutes. Remove from heat and let the mixture cool.
- Add chopped coriander.
- Cut puff pastry into desired shape and put a tablespoon of the filling at the bottom end.
- Seal the edges and crimp with a fork.
- Lightly beat the egg n apply lightly on each.
- Bake in a preheated oven at 180C for 15-20 mins or until pastry rises well and gets a golden-brown colour.
Recipe by: Rabi Faisal Mughal (Melbourne)
Dohe ready for puff pastry Source: Getty images
SBS Urdu is broadcast every Wednesday and Sunday at 6 PM (AEST).
