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Ramzan recipes: Sandalwood Kebabs and Khajur ki Kheer

June 23, 2016 14:05 IST

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

Sandalwood Kebab by Chef Saransh Goila

IMAGE: Sandalwood Kebabs Photograph: Kind Courtesy Tute Consult


  • 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


  • 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

Khajur ki Kheer by Chef Saransh Goila

Photograph: Kind Courtesy Tute Consult


  • 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)


  • 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 (subject: Ramzan Recipes) along with your NAME, LOCATION and a brief description of the recipe. We will publish select recipes on and India Abroad.


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Chef Saransh Goila Mumbai