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How to Make Pakistani Ramadan Recipes

In Pakistan, the Muslim holiday of Ramadan is celebrated by breaking the fast with some traditional dishes. Here are a few to get you started.


  • Step 1: Have _rasmalai_, a dessert. Stir together the ricotta, 1 cup sugar, and 1/4 teaspoon crushed cardamom seeds. Spread this mixture into a 9-inch square baking pan and bake for 45 to 50 minutes. Cool in the pan on a wire rack and cut into 2-inch squares. Place cooled squares into a 9- by 13-inch backing dish.
  • Step 2: Mix the half-and-half, almonds, and 1/4 teaspoon cardamom seeds and pour over the squares. Sprinkle the chopped pistachios over all the squares and refrigerate for 2 or 3 hours, until chilled. Serve, and enjoy your Ramadan!
  • FACT: As of late 2010, $1 was equal to just over 85 Pakistani rupees.
  • Step 3: Preheat the oven to 375 degrees Fahrenheit. Spray a 9-inch square baking pan with cooking oil.
  • TIP: You can add 1 tablespoon of dried pomegranate seeds to the balls.
  • TIP: Add water to the pot if needed to help the potatoes cook.
  • Step 4: Make _aalo baday_, which are deep-fried snacks. Start by making a batter with the gram flour, salt to taste, baking soda, 1 and 1/2 teaspoons red chili powder, one tablespoon vegetable oil and enough water to give the batter a thin consistency.
  • Step 5: Peel and mash 2 potatoes. Mix them with 1/2 teaspoon turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon cumin seeds, green chiles, salt to taste, and 1/4 cup fresh chopped coriander. Shape into ball about one inch in diameter, dip them in the batter, and fry in hot oil until they are golden brown.
  • Step 6: Cook potato chicken. Stir together the chicken, 3 tablespoons vegetable oil, yogurt, 1/2 half teaspoon ground cumin, a chopped red and green bell pepper, 1 teaspoon minced ginger root, 2 teaspoons garlic paste, and salt to taste in a large pot over medium heat. Cover and let everything simmer on low heat until the chicken is cooked through. Add four potatoes that you've cut into large chunks and cook until tender. Garnish with 1 tablespoon chopped cilantro.

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