Favorites in a South African home during Ramadan | With Recipes

By Halal Trip | 28, Apr, 2022
Recipes for some of South Africa's Favorite Ramadan Food

You have all been there…and we can all definitely relate…those last two hours just before iftar when we are all so hungry that we mentally convince ourselves that we can and will eat everything that’s placed in front of us. But alas, when the time for iftar does set in, we are only able to nibble at the amazing spread set before us. However, no matter how full we may be there are certain staples that exist in all countries and South Africa is no different. Below I will share with you some of our popular delicacies with recipes that you are sure to relish should you ever find yourself enjoying a South African Iftaar.

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Falooda Milkshake

Image Credit: VD Photography on Unsplash

This milky concoction is usually drunk at the time of iftar and sometimes enjoyed even after Taraweeh. After a day of fasting, many find that they may suffer from great deals of acid reflux and the milk mixture helps to soothe this build-up. Falooda can also be made into a dessert with the use of gelatin or can be enjoyed as a refreshing drink.


1 liter of Milk

50ml of Rose or Cardamon Syrup

Sugar to taste

Vanilla Ice Cream

Tukmari or Basil Seeds – just a tsp

Grated Jelly- Optional



Pour a tsp of Basil Seeds into a jug with half a cup of water. The basil seeds will expand after about 5 minutes and can now be mixed with the milk. Basil seeds are optional but they have many health benefits including weight loss and are a natural coolant that will assist with and counter the heat released from dates.

Pour the Rose or Cardamon syrup which can be found in most Indian stores into the basil seed mix. The syrup is a ready-made liquid that can be mixed in milk or desserts.

Add in both the milk and sugar and stir thoroughly to ensure that all the ingredients have been well mixed. Obviously while fasting you cannot taste for sweetness but I use about 2 dessert spoons full of sugar for 1 liter.

Leave in the fridge to cool. When ready to serve, dollop scoops of ice cream and grated jelly on top for a more opulent taste.


Haleem oats and lentil porridge

Image Credit: Izzah on Unsplash

Haleem is a popular Indian oat soup that is usually consumed daily in South Africa during Ramadaan. It’s nutritional and slow-digesting and is said to replenish all the nutrients lost through the day. Haleem is quite a taxing affair and my personal preference is to use the premix that can also be purchased at most Indian stores however if you are making it from scratch, I suggest you make it in bulk and freeze the rest so that these great days of prayer are not wasted.


½ a kilo chicken fillet cubed

1 thinly sliced onion

1 ½ cup coriander leaves

3-4 chilies

Alternatively, you can use a coriander and chilies mix- known as green chutney in South Africa

Lentils/dhals of your choice – soak beforehand - preferably overnight or save time by purchasing tin lentils that have already been softened. A mixture of dhals can be used.

½ a cup of oil

2 cinnamon, cloves, and 6-8 peppercorns

1 ½ tsp of ginger garlic paste

1 tsp red chili powder

¼ tsp turmeric powder

1 tsp salt

1 tsp coriander and cumin powder

2 tbsp lemon juice

½ cup quick oats

2 grated tomatoes



Make a paste with the fresh coriander and green chilies – if you do not have the shop-bought paste

Heat the oil and fry the onion with the whole spices until golden brown.

Add the chicken with ginger-garlic, chili powder, turmeric, coriander and cumin powder, lemon juice, and salt.

Once the chicken is cooked add the tomatoes with the chili paste mix.

Shred the chicken into fine pieces using a hand blender and then stir in the soaked dhal and cook for about 15 min. Liquidize the dhals and lentils to create a soup-like consistency

Add in the oats.

Boil until thick and garnish with chopped coriander.

Serve with rolls



Image Credit: ShivangisjCC BY-SA 4.0, via Wikimedia Commons

A hearty rice dish that although has Indian roots is very popular in South Africa. The majority of South African Muslims are of Indian origin so many of our foods are Indian inspired. Kheer when made in deghs is a must-have indulgence for dessert after iftar or Taraweeh.


½ a cup of uncooked rice- soak for a few hours

2 cinnamon and cardamons

A pinch of salt

1 tbsp. of butter

1 liter of milk

1 tin of dessert cream

1 tin of condensed milk

½ tsp cardamon powder

¼ cup of chopped almonds



After the rice has been soaked, cook the rice with the salt, cardamom, cinnamon, and butter until mushy

Once cooked remove the cinnamon and cardamon

Mash it with a potato masher until grainy

Bring to a boil with the liter of milk- stir continuously to avoid lumps

Boil for about 10 minutes then adds the cream, condensed milk, and cardamom powder.

Add the almonds and boil until thick.

Garnish with almonds or pistachios

This dessert can be enjoyed hot or cold

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