Ramadan 'Ramadaan Eid Mubarak.' Celebrate Ramadaan and Eid 2006 in the spirit of harmony and joy. Give Indian and Pakistani Sweets and Mithai to the special people in your life.  These sweets are also a great for fitoor and iftar. - Bengali Sweets - Dry Fruit & Nut Sweets - Ghee Ki Mithai - Peda & Burfi Id Recipes below (best recipes ever)

Send Ramadan (Ramadhaan, Ramazan, Ramadhan) gifts and sweets in USA.  We ship directly from the place it is made to you to ensure freshness.  All our Indian and Pakistani sweets are handmade in USA.  They are shipped fresh and have never been frozen..

...Ramzan, the Muslim month of fasting, often recollected as the season of perfect meals. Ramzan, a lunar thing, never arrives at the same point each year, coming instead with an aura of slight and pleasing dislocation. Somehow it always took us by surprise: new moons are startling to see, even by accident, and Ramzan’s moon betokened a month of exquisite precision about the way we were to parcel out our time.

Ramadan (Ramadhaan, Ramazan, Ramadhan)

Ramadan is the ninth month of the Muslim calendar. It is during this month that Muslims observe the Fast of Ramadan. Lasting for the entire month, Muslims fast during the daylight hours and in the evening eat small meals and visit with friends and family. It is a time of worship and contemplation. A time to strengthen family and community ties.

Eid al-Fitr
Ramadan ends with the festival of Eid al-Fitr, which in 2005 occurs on November 4. Literally the "Festival of Breaking the Fast," Eid al-Fitr is one of the two most important Islamic celebrations (the other occurs after the Hajj, or pilgrimage to Mecca). At Eid al-Fitr people dress in their finest clothes, adorn their homes with lights and decorations, give treats to children, and enjoy visits with friends and family.

A sense of generosity and gratitude colors these festivities. Although charity and good deeds are always important in Islam, they have special significance at the end of Ramadan. As the month draws to a close, Muslims are obligated to share their blessings by feeding the poor and making contributions to mosques.

Diwali sweets, Indian Sweets, Indian Mithai, Diwali Gifts USA, Indian Grocery Online, Indian Groceries & Indian Food Mail Order Website! Shop online for Indian Grocery

2006 – First day: September 23, 2006; last day: October 22, 2006
2007 – First day: September 12, 2007; last day: October 11, 2007
2008 – First day: August 31, 2008; last day: September 29, 2008

Bengali Sweets - Bengali sweets, widely considered to be the best are rasgullas , rosewater-flavoured cream cheese balls floating in syrup. Ras malai , found throughout north India, is similar but soaked in cream instead of syrup and sandesh which is another popular Bengali treat.
Cham Cham Pink
Champa Kali
Channa Murg
Kalakand Sugar Free
Kamal Kali
Malai Sandwich
Sandesh Illaychi
Bengali Rosogolla
Cham Cham White
Chandra Kala
Kadame Kheer
Bengali Kalakand
Kesar Pista Madhuri
Sandesh Aam
Sandesh Kacha Gola
- Dry Fruit & Nut Sweets
Badam Katri
Badam Pista Roll
Kaju Katri
Badam Pista Biscuit
Kaju Anjeer Biscuit
Kaju Pista Roll
- Ghee Ki Mithai - Indian sweets made from a variety of flours are soft and may be crunchier than other forms of Indian sweets.  Popular are those circular orange tubes dripping syrup in sweet-shop windows, called jalebis and made of deep-fried treacle, are as sickly as they look. Gulab jamuns , deep-fried cream cheese sponge balls soaked in syrup.
Baloo Shahi
Besan Laddoo
Cheese Cutras
Emarti
Gulab Jamun
Kala Jamun
Mohan Thal
Mysore Pak
Besan Barfi
Boondi Badhana
Dry Mix
Gajar Halwa
Jalebi
Kheer Mohan
Motichoor Laddoo
Soan Halwa
- Peda & Burfi and Halwas - Of the more solid type, barfi , a kind of fudge made from milk which has been boiled down and condensed, varies from moist and delicious to dry and powdery. It comes in various flavours from plain creamy white to pista (pistachio) in livid green and is often sold covered with silver leaf (which you eat). Smoother-textured, round penda
Kesar Peda
Khoya Burfi-Choclate
Khoya Burfi-Mango
Khoya Burfi-Plain
Madhura Peda
Pista Peda
Khoya Burfi-Chikoo
Khoya Burfi-Cocnut
Khoya Burfi-Pista
Khoya Burfi-Tiranga
Milk Cake-Doodh Pak

Id Recipes

Mrouziya
Ingredients
2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup honey
1/4 cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins
Directions
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
Remove the meat from the pot and keep warm. Remove extra oil.
To the pot, add the raisins. Boil until the raisins are fully cooked and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds.

Tabuli
Ingredients
1/2 cup very fine bulgur
2 bunches parsley
2 medium tomatoes, finely chopped
1 small onion, thoroughly minced
1 teaspoon salt
1 teaspoon dry mint
1/4 cup olive oil
1/4 cup lemon juice
Directions
Soak bulgur in enough fresh water for about 15 minutes.
Drain well.
Toss all ingredients in a large cooking bowl and add oil last.
Chill the mixture in the refrigerator.
Serve the mouthwatering dish decorated with lettuce leaves.

Biryani
Ingredients
500 gms Basmati Rice.
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.
6 Red chilies.
7 Cashewnuts.
Onions.(A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Method
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

Mutton Korma
Ingredients
½ kg Boneless mutton.
½ tbsp Jeera.
Onions.(Finely chopped 1 cup)
Poppy seed paste. (½ cup)
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Coriander powder 1 tbsp.
Turmeric powder ½ tsp.
Red chili powder ½ tsp.
Bay leaves 2 nos.
Cloves 6-8 nos.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Nutmeg powder A little.
Oil 4 tbsp.
Salt to taste.
Method
Roast (dry) the cloves, elaichi, nutmeg powder, jeera and cinnamon sticks and then grind to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and saute. When the onion browns add the ginger and garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, sprinkle salt to taste and boil till the mutton is tender. Finally add in the poppy seeds paste along with the coconut paste and roasted coriander powder. Boil for another 10 minutes. Serve hot, garnished with coconut paste.

Haleem
Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal, soaked for 1/2 hour.
A handful of moong dal, soaked for 1/2 hour.
A handful of masoor dal, soaked for 1/2 hour.
1 tsp Chili powder.
1/2 tsp Haldi.
2 Onions, sliced and fried crisp.
1 tsp Dhania powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee.
Salt to taste.
Method
Take a wide mouthed heavy-bottomed vessel and heat 6-8 cups of water in it. When the water starts to boil put in the drained dal, wheat and mutton along with the ginger garlic paste, dhania powder, haldi, red chili powder and salt. Cook over slow fire till the mutton is tender then mash the mutton. To this mixture add the crushed fried onion. Heat the ghee and pour it over the Haleem. Sprinkle lemon-juice before serving – serve hot.

Kofta
Ingredients
For the gravy :-
3 onions finely chopped.
3 tomatoes.
2 tsp chili powder.
2 ½ tsp coriander powder.
¼ tsp turmeric powder.
1 tsp ginger garlic paste.
1 tsp cummin paste.
1 tbsp finely chopped coriander leaves.
5- tbsp oil.
3 cloves.
2 cardamoms.
2 Bay leaves.
4-5 green chilies finely chopped.
For the Koftas: -
½ kg mutton minced.
1 egg.
3 tbsp finely chopped coriander leaves.
½ tsp cummin seeds.
½ tsp red chili powder.
½ tsp coriander powder.
Salt to taste.
Method:
To make koftas
After washing the mince, squeeze out the water and mix it with all the other ingredients for koftas, make medium sized balls of this mixture and deep-fry them. Keep aside
For the gravy
Fry the chopped green chilies and onion along with the cummin seeds, bay leaves and the ginger garlic paste until golden brown. To this add the ground tomatoes, cardamom, cloves, salt and other ground spices, fry on a low flame. Put the koftas in the gravy and cook till the koftas leave water and add water only if required. Serve hot garnished with coriander leaves.

Shami Kabab
Ingredients
½ kg minced meat without fat.
2 tbsp chana dal washed and soaked in water for ½ hr.
1 tsp dhania jeera powder.
1 tsp garam masala.
10 garlic flakes.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
2 elaichi. (cardamom)
A pinch of pepper.
1 tsp chili powder.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.
Method : Wash and drain the mince and mix the chana dal, whole spices, a cup of water and salt to taste. Cook till dry. Remove from the fire and add ginger, garlic, pepper, chili powder, dhania and jeera powder then grind the mixture into a fine paste and knead into a dough. Add the chopped pudina, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff these with a little onion mixture, dip the stuffed kebabs in the beaten eggs and shallow fry till cooked.

Dahi Vada
Ingredients
1 cup urad dal.
1 kg yoghurt.
2 tsp cummin powder. (roasted)
1 tsp red chili powder.
1 tsp rock salt/ black salt.
3 tbsp chopped coriander.
1 piece ginger julienne.
15-20 raisins.
1 green chili finely chopped.
Oil for frying.
Tamarind chutney to taste.
Mint chutney to taste.
Salt to taste.
Method
Soak the dal in water overnight, drain and grind into a smooth paste. Add ½ tsp salt and ½ tsp red-chili powder and raisins to this paste. Heat some oil in a pan and drop a tbsp of the batter into it and fry till it becomes golden in colour. Take out from the oil and drain on absorbent paper, these are now called ‘bhallas’. Put these into hot water and soak for 2 minutes, remove it and squeeze the bhallas to drain water. Stir rock salt and ordinary salt into the yoghurt. Just before serving place the bhallas in a plate, pour yoghurt over it, add mint chutney and tamarind chutney and sprinkle red-chili powder and cumin powder