I hesitated to do this again...
...given what we're seeing across the world. As many of you know, I am, in fact, political. I do believe that our freedoms across societies are intrinsically linked to one another. And so, with a heavy heart, I wondered how I could possibly post a blog about food, meant to spark joy and bring cheer to people in these times. But when despair sets in, I have realized that my tendency is to move to action. And the actions available to me include doing right by my children, raising them with a sense of awareness and love for others, helping others by using my privilege (be it donating, community service, raising awareness, etc.)... and building community. I firmly believe that building community from the ground up, raising children with a deep sense of thinking beyond self, and forging strong links across groups of people will be one of the many ways we battle for a life much better than what we have.
And so in that spirit, I bring you these Ramadan recipes again. Sharing meals, hosting people at my table, exchanging recipes - all of it - gives me immense joy. In my culture, food is often the centerpiece through which we build relationships and deepen ties. We never host without food, we never celebrate without food. During momentous occasions, we distribute mishti, when we face moments of loss and grief, people bring us meals. Food has always been a symbol of giving and loving for me. And so, with tremendous love in my heart, I bring you these 10 recipes for the last 10 days of Ramadan. To friends who don't celebrate, who may have stumbled here to learn, welcome. I hope you try these recipes - let me know how they work out for you!
To those in the Muslim community, may your Ramadan go smoothly, may all your duas be fulfilled... I wish you and yours a blessed Ramadan.
For Suhoor/Sehri: Suji r Firni
Ingredients
- 1/2 gallon whole milk
- 1 egg (beaten)
- 1-2 cardamom pods
- 1 cinnamon stick
- 1 - 1 1/2 cups sugar (depending on how sweet you like it)
- 3/4 cups suji (semolina)
Instructions
- In a medium saucepan, pour milk.
- Add beaten egg, cardamom, and cinnamon. Begin whisking over medium heat to incorporate the egg into the milk mixture.
- Bring the mixture to a rolling boil and then gradually add the suji. Be sure to add gradually and whisk as you go, otherwise the suji will form clumps.
- Boil the suji for 10-15 minutes and let the milk thicken over medium heat.
- Stir in the sugar and cook for another 5 minutes over medium heat.
- Once milk thickens and sugar is fully incorporated, let it cool.
- Top with almonds, raisins, or nothing at all! Enjoy warm... and then once you're done with that bowl, store in the refrigerator and enjoy a cold bowl of firni. It's desi soul food both ways.
Suhoor OR Iftar
Ingredients
- 2 hard-boiled eggs
- Chopped chives
- 3 - 4 tablespoons Kewpie mayo
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 4 Hawaiian rolls
Instructions
- Cut each egg in half and separate the yolks from the egg whites.
- Grate the egg yokes. This gives the stuffing its fluffy quality. Chop the egg whites into smaller chunks. Add both the yokes and the egg whites to a mixing bowl.
- Add the chives, mayo, sugar, black pepper, and salt to the mixture and stir together.
- Slice each roll in half and spread the egg mixture onto the bottom halves. Stack each sandwich.
- Roll the sides over some chopped chives and serve. Enjoy!
Refreshments
The Classic: Rooh-afza
This one is easy! Add 3 tablespoons of Rooh-afza syrup and 2 teaspoons sugar to a cold glass of water and stir. For an additional digestive boost, add takmaria or chia seeds, let bloom for 15 minutes and enjoy!
Lavender Pear Garden
Ingredients
- 1.5 oz lavender syrup
- 1 oz fresh lemon
- 1/4 pear, diced
- 4 oz lime soda
- Dried lavender
Instructions
1. Muddle the pear slices.
2. Add lavender syrup, fresh lemon juice, lime soda, and ice to the pears. Shake for 10 seconds.
3. Strain over ice and garnish with lavender.
Iftar bhaja-puras
Beguni
Like last year's feature, the pyaju, beguni is also a standard Bangladeshi fare during the month of Ramadan. Ask any Bangladeshi what their favorite Iftar item is, and chances are, they'll mention the humble beguni. It's crispy, spicy, comforting, and perfect after a long fast. Mix things up by using the same batter for zucchinis, mushrooms, and even kimchi!
Dim r Pitha
Over the years, I've picked up several pitha recipes because Ammu loves pitha of all kinds. The dim r pitha is savory and pairs perfectly with a cup of cha on a rainy afternoon.
Something Different: Mango Salad
A big challenge for many during Ramadan is ensuring we get enough fruits and veggies. And often, after days of eating various fritters, sherbets, and richer foods, a refreshing salad that combines both fruits and veggies is exactly what our stomachs (and perhaps rest of our bodies) need!
The Biggies: To Fill Your Tummies
Spicy Buffalo Chicken Sliders
I'm appropriating this from game nights and making this now a staple of our family's Iftar menu henceforth.
Murog Pulao
Nehan had been begging me for days to make one of his favorite dishes. So I did one night for Iftar. It hit the spot and immediately found its way onto this list. Now, as many of you know, like most Bengali Aunties, I cook by eye and feeling alone, so given that I have no measurements and formal recipes for this, I direct you to the ever-reliable Banglar Rannaghor's recipe because every singe recipe of theirs is just simply delectable.
The Finale: Dessert
Mango Falooda
There are a bunch of falooda mixes you can buy at the store for an easy prep. If you desire to make your own from scratch, I've included a recipe below. My favorite flavor is mango (mango anything pretty much trumps everything for me), but there are so many varieties, so play around with the recipe and try making your own version!