Ramadan

Guide for
Diabetes
Guidelines
Recipes

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Fasting during diabetes can be dangerous for some, so
talking to your healthcare providers and having their
guidance is extremely important.

Potential Risks of Fasting

Hypoglycemia
Hyperglycemia
Diabetic Ketoacidosis
Dehydration

Tips to keep in mind while fasting

1. Check your glucose levels daily- This will keep you

aware of your sugar levels and take action if your go into
hypoglycemia or hyperglycemia.
2. Titrate medications- Speak with your doctor as changes
in the dosage of medications or insulin may be needed
while fasting to prevent blood sugar fluctuations.
3. Stay Hydrated: Drink plenty of fluids to keep yourself
hydrated after you break your fast. Opt for plain water
and unsweetened and non-caffeinated drinks as much as
possible
4. Choose fiber rich - low glycemic foods to help keep your
sugars stable

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 Tips for Suhoor

Choose high fiber starchy foods like oats, buckwheat,

millets, which have a low to medium glycemic index.
Include protein rich foods like chickpeas, soy, chicken
or eggs.
Drink plenty of non caffeinated and non-sugary fluids
during suhoor to prevent dehydration.
Avoid taking high fat or fried foods and opt for baked
or air fried foods instead

Tips for Iftar

If dates are taken during iftar, so eat them in moderation

with some nuts and seeds.
Drink plenty of non caffeinated and non sugary fluids
during iftaar to prevent high blood sugar
Limit your intake of fried foods and opt for grilled,
steamed or baked foods.
Make sure to include protein in your meal to keep your
sugars stable

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Healthy Swaps to opt for this Season

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When to Break your fast

If you notice any alarming symptoms or experience

hypoglycemic or hyperglycemic event, you should break
your fast to prevent further complications

Blood glucose levels<70 mg/dL>300 mg/dL

Symptoms of hypoglycaemia, hyperglycaemia, dehydration
or acute illness develop
Patients taking insulin, or on any other OHA, if the blood
glucose levels fall <70 mg/dL in the first few hours after the
start of fast
Patients suddenly feeling unwell
Dramatic changes in their blood glucose profile during
fasting period

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Grilled Chicken Salad
Dressing

½ avocado or vegetables like

roasted bell peppers,
½ cup yoghurt (greek yoghurt)
2 cloves garlic
Lemon juice
Mint leaves
Salt
Extra virgin olive oil

Salad

Lettuce/Celery/Spinach
Cucumber
Yellow bell pepper
½ onion
Cherry tomatoes
Purple cabbage
Pomegranate seeds
Grilled Chicken

In a bowl add all the ingredients for the dressing and combine
them well to form a creamy dressing.
In a bowl add all the veggies and pour the dressing and toss well.
Top with the grilled chicken and serve.

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Badam Harira

2.5 cup low fat Milk

4 tbsp Badam /almond powdered
2.5 tbsp poppy seeds
1 tbsp Clarified Butter / Desi Ghee
Saffron / Kesar
A pinch of Cardamom Powder
Pistachio / Pista sliced

Take a heavy bottom pan and add ghee.

Now add almond powder and roast on low heat to a nice
golden colour.
Now add milk and saffron and let it come to a boil and
then simmer for 2-3 minutes.
Now add cardamom powder and remove from the flame.
(add cardamom powder during summer and pinch of
nutmeg during winter season)
Garnish with Pistachio slices and serve piping hot..

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Date and Oat Kheer

1 tbsp Dates
1 cup Oats (rolled oats)
2 cups Low Fat Coconut milk/Thick
coconut milk/Almond milk
1 tsp Cardamom Pods powder
½ cup Water
20 gms Almonds for garnish
Saffron

In a pan, roast the oats on medium high heat, stirring

continuously till you get a nutty aroma; about 2 to 3 minutes.
Make a paste with seeds and milk
Add the milk and the ground almonds-date paste (rinse the jar
with additional milk) into the pan and bring to a boil on medium
high heat.
Keep stirring to avoid milk getting burned at the bottom of the
pan.
Add the cardamom powder, stir and remove from heat.
In a small saucepan, heat ghee and roast the chopped almonds
till light golden brown. Stir into the cooked kheer.
Serve delectable dates and oats kheer piping hot, warm or cold
with additional nuts and chopped dates sprinkled on top.

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Paneer Tikka
100 grams greek yogurt or thick yogurt
1 tablespoon ginger-garlic paste
2 teaspoons coriander powder
1 teaspoon chaat masala
1 teaspoon kashmiri red chili powder
3/4 teaspoon garam masala
1/4 teaspoon red chili powder
1 teaspoon kasuri methi crushed
1/2 teaspoon salt
2 tablespoons chopped mint
200 grams paneer cut into big cubes
1 large onion
1 large capsicum

Combine all the spices and yogurt to make the marinade.

Coat the paneer cubes with the marinade and set aside for 2
hours.
Take a skewer and place paneer, onion and capsicum on it and
heat over a grill or tava till cooked.
Serve hot with mint chutney

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