Undoubtedly, one of the most enjoyable aspects of Ramadan is the iftar tables and the sweets that decorate your iftar . In these dessert menus, there are many different options from milk desserts to semolina halvah. We have prepared 5 delicious dessert recipes for you to decorate your iftar for the pleasant moments of Ramadan .


your iftar


  • 3 eggs
  • 1 glass of water Milk
  • 1 water glass measure of oil
  • 1 tablespoon of grape vinegar
  • 1 packet of baking powder
  • 5.5-6 cups flour
  • 6 glasses of water
  • 5 cups of sugar
  • 1-2 drops of lemon juice
  • 300 grams of walnut kernels

To open the meringues:

  • 1 cup of wheat starch
  • 300 grams of butter

You should make the syrup before the baklava so that it cools completely. Mix sugar and water in a saucepan until boiling. Stop stirring when it reaches boiling point. Boil for 20 minutes on medium heat and add the lemon juice 5 minutes before turning it off. Then let your syrup cool.

While your syrup is cooling, knead your dough ingredients well. Divide it into 30 meringues and cover them with a damp cloth so that the dough does not dry out. Process the walnuts and make sure they are not too small. Open the meringues to the size of a plate with the help of a rolling pin and make 10 layers by adding starch between them. You will get 3 layers of 10. Roll out your dough with a rolling pin. You can open 10 sheets of dough at the same time. You can also use the Signature Wooden Roller while rolling out your dough .

Lay your first phyllo on the tray and sprinkle walnuts on it. Do the other dough in the same way. Add the remaining walnuts and when you add the last phyllo, you can slice your baklava as you wish.

Then melt the butter and pour it all over the pan. Bake in the oven preheated to 180° until golden brown. When you take it out of the oven, you can wait 2 minutes for the first temperature to come out and add the cold syrup on it. Here, your homemade baklava that will decorate your iftar is ready to serve after resting for a few hours!



For the cake:

  • 5 medium eggs
  • 275 grams of sugar
  • 185 gram one
  • 2 teaspoons vanilla extract
  • 3 grams of baking powder
  • 1 pinch of salt
  • 10 grams of butter to grease the baking dish

For the milk mixture:

  • 720 ml of milk
  • 400 ml full-fat cream
  • 150 ml milk powder

For the caramel sauce:

  • 125 grams brown sugar
  • 15 grams of butter
  • 200 ml of cream
  • 120 ml milk


Preheat the oven to 160 degrees. Lightly oil your baking dish. Separate the egg whites and yolks and put the whites in a large mixing bowl and the yolks in another bowl. Add a pinch of salt to the egg whites. You can mix it by using the mixer of Bernardo Ageta Multi Blender Set until you get a dense mixture like snow .

Add sugar and beat again with mixer for 5 more minutes. Beat the egg yolks with a mixer in a separate bowl. Then add the egg yolks to the egg whites slowly and mix with a mixer. Add vanilla extract as well.

Sift the flour and baking powder in a separate bowl. Then slowly add the eggs, this time mixing with a wooden spoon. Blend it from the bottom up and try not to lose its fluffiness.

When you get a smooth mixture, pour it into the baking tray. Try to spread the mixture evenly. If necessary, gently shake the tray to make it even. Check for doneness with a toothpick and if it is, take it out of the oven.

It takes time for the sugar to caramelize, so start preparing the caramel as soon as you put the cake in the oven. Put the butter and sugar in a pan. Wait patiently over low heat, without stirring, until this mixture turns brown. You can mix it after the sugar melts. Slowly add the milk and cream while mixing rapidly. Sugar may solidify at this stage, don’t worry, it will melt again. Blend until you get a caramel texture.

For the milky mixture, mix the milk and milk powder in a deep bowl until foamy. Add the cream and mix for another 2 minutes. You will not cook this mixture. When the cake has cooled, cut into squares. Also make about 4 holes in each square with a toothpick. Then pour the milk mixture evenly over the entire cake. The cake will absorb the milky mixture very quickly. There will most likely be bubbles on the cake. When all the milk mixture is absorbed, press down on them with a spoon or something similar. Finally, pour the caramel to cover the cake. Keep it in the refrigerator and when you are going to eat this delicious dessert that will decorate your iftar, take it out of the refrigerator and serve it cold.



  • Bakes 1 liter
  • 1 and a half tablespoons of rice flour
  • 1 and a half tablespoons of cornstarch
  • 3 egg yolks
  • 100 g of cream
  • Half tablespoon of vanilla
  • 1 glass of sugar
  • ½ cup almonds (peeled and crumbled)
  • Peanuts, almonds for garnish


Put sugar and egg yolk in a saucepan and whisk. Take about a quarter of a glass of milk in a bowl and mix it with rice flour and cornstarch. Set this mixture aside. Add the rest of the milk to the pot and continue whisking. Put the pot on the fire and bring it to a boil, stirring occasionally. When it starts to boil, add the rice flour and starch mixture and whisk.

After 3 minutes, add the peeled and crumbled almonds. After a few minutes, add the vanilla and cream. Don’t stop mixing until it’s done. When it’s thick enough, it’s time to take it off the stove. If it is not runny when you insert the spoon into it and take it out, it is cooked.

Remove from heat and pour into a pitcher so it’s easier to pour into small bowls or glasses. Then divide into individual small containers. Do not move these containers until the pudding has cooled. When it has cooled enough, decorate the cake with pistachios, whole almonds and raisins.



  • Half a glass of broken/small rice
  • 6 glasses of water
  • 1 heaping tablespoon of starch (corn or wheat doesn’t matter)
  • 4 tablespoons of sugar
  • 1 tablespoon of rose water
  • 1 tablespoon of currants
  • 1 tablespoon of peanuts
  • Saffron with the tip of a teaspoon
  • Currants, pine nuts and pomegranate seeds to garnish.


Cook 5 glasses of water and rice in a saucepan until the rice is fully cooked. Dissolve the starch in 1 glass of water, add the rice and mix quickly. Add in the sugar, rose water, pine nuts, currants and saffron. Cook over medium heat, stirring constantly, until thickened. Then take it from the fire, divide it into serving bowls and decorate after it comes to room temperature.



  • 1 cup of semolina
  • 2 spoonful butter
  • 1 glass of sugar
  • 1 glass of water
  • half a glass of milk
  • 2 tablespoons peanuts (optional)
  • 1 kilo of ice cream
  • Cinnamon (optional)

Put the butter and pine nuts (optional) in a saucepan and fry over medium heat until the pine nuts turn pink. Add the semolina and continue frying until it turns yellow. Then add sugar, water and milk and mix for a while. Cook with the lid on until it boils, and then on low-medium heat until the water is absorbed. Let it cool for a while.

While the semolina halva is hot, fill the bottom and sides of a small bowl with the semolina halva. And then put ice cream in the middle. Cover the bowl with semolina halva. Immediately invert the bowl onto a serving plate. Serve with a sprinkle of cinnamon on top. Enjoy your meal!

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