Iftar recipe of the day: Laban and ricotta kebab

Portions 3 | Preparation time: overnight | Cooking time: 5 mins | Difficulty: easy

Ingredients

170g yoghurt

30g ricotta 

1 tsp mint leaves, hand torn

1 tsp chopped green chillies 

1/2 tsp chopped coriander root

1/2 tsp honey

25g milk powder

1/2 tsp ground green cardamom 

Oil, for frying

50g cornflour

2 tsp dry rose petals, crumbled

Method

1. To make the laban or hung curd, place a muslin cloth over a colander. Add the yoghurt, then pull the edges of the cloth together and hang up overnight. Place a bowl underneath to collect the whey.

2. In a bowl, mix all the ingredients except oil, cornflour and rose petals. Refrigerate for 2 hours.

3. Make about 10 balls from the mixture and put them in the freezer for 15 minutes.

4. In a pan, heat the oil for frying. Coat the chilled balls in dry cornflour and fry.

5. Remove and dust the fried kebabs with rose petals.  

Tip: Dry rose petals by laying them in a single layer on a mesh or sheet of paper. Leave in the sun for two days, turning often