Ramzan 2025: Follow these 5 easy millet-based recipes to make popular dishes

The holy month of Ramzan is underway During this time members of the Muslim community are fasting and start their day with sehri morning meal eaten before the Sun comes up and end it with iftar evening meal when the fast is brokenOver time the popularity of Mohammad Ali Road has made many Mumbaikar from different communities relish the food that is made during this time of the yearWhile some may have the time to travel all the way others can opt to make the dishes at home Keeping this in mind Chef Varun Inamdar has curated a special milletbased menu from the Godrej Vikhroli Cucina Millets Cookbook featuring dishes with recipes that people can follow and make at homeGond Katira FaloodaIngredientsFor the handpressed noodlesCorn starch 5 heaped tbspLittle millets flour 2 heaped tbspWater 1 12 cupSugar 1 12 tbspFor the assemblyMilk chilled 3 cupsAny plant gum of your choice badam pisin works best 2 tbspNannari syrup rose syrup 4 tbspBasil seeds soaked 1 tbspMethod1 In 13rd cup water soak badam pisin or plant gumof your choice and keep aside till the handpressed noodles are ready2 Similarly and separately keep basil seeds to bloom in 13 cup waterFor the hand pressed noodles1 Grease a noodle press and set aside2 Fill a container with water and ice cubes and set aside till we are ready with the mixture3 In a cooking pan make a lumpfree slurry of water cornflour little millets flour and sugar4 Heat the pan on medium flame and keep stirring continuously till the mixture turns transparent and glossy5 Immediately transfer into the greased mould and press noodles into the iced water6 Our falooda sev is ready within minutesFor the assembly1 In individual glasses add our handpressed falooda noodles to the bottom of the glass2 Top with bloomed basil seeds bloomed badam pisin and the syrup of choice3 Top with chilled milk4 Serve chilledKodo Chocolate PhirniIngredientsKodo Millet 100 gmMilk 1 litreSugar 200 gmCardamom powder 14 tbspChopped nuts 1 tbspDark chocolate couverture chopped 14 cupAdditionally milk to adjust consistency 14 cupMethod1 Dry roast the kodo millet and grind into a fine powder2 Heat milk with sugar and the kodo millet powder Stir well3 Cook on medium flame until the millet gets well cooked4 Add the remaining milk and chocolate Stir in chopped nuts and cardamom powder5 Serve chilled topped with more nutsPaan CustardIngredientsBajra flour 34 cupSugar 12 cupCoconut cream 12 cupMilk 2 cupsPaan syrup 3 tbsp OR readymade maghai paan ground into a paste 3 nosAgar agar soaked in 12 cup water 1 tbspMethod1 In a heavy bottomed pan mix all the ingredients thoroughly till lumpfree2 Cook it on low flame till it the mixture thickens and the flour cooks3 Strain and transfer mixture in moulds or bowls to set4 Keep refrigerated Serve coldemspKodo Millets Fruit ChaatIngredientsMixed sprouts 1 cupKodo millets 12 cupMilk 2 cupsPineapple cleaned and diced 12 cupOrange segmented 1 noFresh pomegranate seeds 12 cupGreen grapes 12 cupCucumber peeled and diced 12 cupDressingLemon juice 4 tbspChaat masala 12 tspPepper powder 12 tspBlack salt 12 tspSalt 12 tspSugar 1 tbspSesame oil 1 tbspMethod1 Wash kodo millets twice in running water2 Transfer in a pressure cook with milk and 12 tsp additional salt3 Cook for 6 whistles or till they are tender4 The milk would have all been absorbed by now If not cook it with an open lid on high flame till it does5 In a bowl transfer the cooked millets and all the other ingredients including the ones for the dressing and toss it Your warm salad is ready to eat6 You can also serve this salad chilledBajra Chicken CurryIngredientsChicken curry cut 1 kgBajra flour 14 cupGinger crushed 1 inchWater 2 cupsRed chilli powder 1 tbspTurmeric powder 12 tbspGaram masala powder 1 tbspMethod1 Wash amp drain the chicken and add in all the ingredients excluding water2 Transfer all to a pot3 Heat water and add to the marinated chicken4 Cook on medium to high flame5 While the chicken gets cooked keep it covered for the natural fat of the chicken to release6 Serve with steamed rice