An iftar meal is an important event for muslims as they break their fast after sunset. It is important to ensure that the food served is nutritious enough to balance with the body’s needs. Along with other main dishes, a dessert is served at the end. This helps the body to retain water level and keeps it hydrated throughout the next day. Building on this, here are look at few popular south indian desserts served during Ramadan Iftar.
South Indian Desserts For Ramadan Iftar
Kadalpasi is the number one south indian desserts for iftar celebration. Also known as agar agar or china grass in english, it is easily available in any super market or grocery shop. Though easily available throughout the year, it is mostly prepared in the month of ramadan for iftar or suhoor (early morning meal)
Kadalpasi looks like white threads which dissolves in water or milk. It must be soaked in water before preparation. Then dissolved in milk with sugar and any syrup or essence of choice. It then hardens on cooling. It can be decorated with chopped nuts or dry fruits as toppings. A lot of varieties of kadalpasi can be made using tender coconut water, palm fruit, lemon juice, jaggery etc.
Vattilappam is originally a Sri Lankan dessert which got popular in Tamil Nadu and Kerala. Though most often prepared on Eid, it can be served in an iftar party too. It is made uring coconut milk, jaggery or sugar, and eggs. A paste of sugar or jaggery is first prepared and eggs must be beaten well. A pinch of turmeric paste is added to cover up the smell of eggs. The pudding is prepared by using coconut milk.
This is one of the famous traditional sweets prepared in the southern districts of Tamil Nadu. It tales a lot of efforts and accurate measurements to prepare a perfect vattilappam. Though using a lot of eggs is a slight risk, the taste overcomes all the tiresome work. Nowadays “ready to make” vattilappam mix (powder) is available which is mostly imported from Sri Lanka.
Rooh afxa is basically not south Indian dessert but commonly used in all muslim families for iftar. As it quenches thirst, a glass of rooh afza juice refreshes the body and mind. It comes in the form of thick syrup with herbs and medicinal plants. Contains a lot of sugar, so no need to add sugar while preparing.
A fresh rooh afza drink can be made by just dissolving the syrup in cold water with few soaked sabja seeds. The syrup can also be used as toppings for desserts or for making rose milk and ice cream.
Payasam is a traditional south Indian dessert served at the end of any meal. It is commonly served at the end of vegetarian meals. It is prepared by boiling milk and bringing it to a thick consistency. Vermicelli, raisins, cardamom and roasted cashew nuts are added. Few spoons of condensed milk can also be added for additional taste.
Firni is a delicious milky dessert prepared mostly in Ramadan. Though firni is not traditionally south Indian, it is commonly prepared by south Indian muslim families. There is many varieties of firni. Semolina is mostly preferred by south Indians to make firni. Nuts like cashew, badam and cardamom are powdered and boiled along with ghee roasted semolina and milk. This brings the sweet to a thick consistency and condensed milk can be added for enhanced taste. Generally firni is topped with saffron, raisins and nuts.
After iftar, muslims attend night prayers in the mosque which goes on for longer hours. Taking more water, juice and dessert items will help the body to regain strength after a long day of fasting.