Ramadan Reflections: Insights and Spiritual Moments

Contibuted by Nourish volunteers Memoona and Areen

Ramadan is a holy month for Muslims all around the world. It is considered one of the five pillars of Islam and is observed with great reverence and devotion. During this month, Muslims fast from dawn until dusk, avoiding food and water, among other things.

The purpose of fasting during Ramadan is not just to abstain from food and water but to cultivate spiritual discipline and become closer to Allah. It is a time for self-reflection, prayer, and acts of kindness towards others. Fasting is also seen to purify the soul and gain greater empathy for those who are less fortunate.

Fasting during Ramadan is obligatory for all adult Muslims except for those who are sick, pregnant, or breastfeeding. The fast begins every day at dawn and ends at sunset. The evening meal after breaking the fast is called iftar, and it is a time of great joy and celebration.

Traditionally, iftar meals are started with dates and water or milk, which helps to bring the body back to normal after a long day of fasting. Then, Muslims may enjoy a variety of foods, ranging from savoury dishes to sweet treats. Some popular dishes for iftar include lentil soup, samosas, pakoras, spring rolls, kebabs, fruits salad, chickpeas salad (chana chat) rice, and different types of bread, such as pita, naan, or paratha. Sweets like baklava, dates stuffed with almonds or walnuts and cream, are commonly served for dessert. To break the fast, some cultures also serve special beverages like lemonade, doodh soda (milk + Sprite), and almond and cardamom drinks.

Ramadan is an important time for Muslims, and the fast brings people together in unity and solidarity. It is a time of sacrifice and self-reflection, where people focus on connecting with their inner selves and becoming closer to Allah. Through iftar meals, families and friends come together, share food, and enjoy each other's company as they break the fast, strengthening ties within the Muslim community.

Recipes

Potato Pakoras

Servings: 2-3 (4-6 pakoras)

Ingredients:

  • 2 cups (500 mL) potatoes, thinly sliced

  • 1 cup (250 mL) gram flour (besan)

  • 1/2 cup (125 mL) cornstarch

  • 1/2 tsp (2.5 mL) red chili powder

  • 1/4 tsp (1.25 mL) ground black pepper

  • 1 tsp (5 mL) dry coriander seeds, crushed

  • 1 tsp (5 mL) cumin powder

  • 1 tsp (5 mL) salt

  • 1/4 tsp (1.25 mL) baking soda

  • 1/4 tsp (1.25 mL) turmeric powder

  • 1/4 cup (60 mL) cilantro, finely chopped

  • 1/4 cup (60 mL) water

  • Oil for frying

Instructions:

  1. In a bowl, mix the corn starch, gram flour, red chili powder, coriander seeds, cumin powder, salt, baking soda, turmeric powder, and cilantro together until everything is well combined.

  2. Add the water slowly to the mixture until you form a thick batter. Make sure there are no lumps in the batter.

  3. Heat oil in a deep-frying pan over medium-high heat. (Pakoras can be baked or air fried, but they taste best when fried.)

  4. Once the oil is heated, take sliced potatoes and dip in the batter.  Carefully drop them one at a time into the hot oil.

  5. Fry the pakoras until they are golden brown on both sides. This should take about 2-3 minutes per side. (A thicker slice may need more time)

  6. Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.

  7. Serve the pakoras hot with chutney or ketchup. Enjoy!

Note: The serving size for potato pakoras can vary depending on the size of the pakoras and the size of the overall meal. As a general guideline, 4-6 pakoras can be served as a snack or appetizer for 2-3 people. For a larger meal, 8-10 pakoras can be served for 4-5 people. It is recommended to serve the pakoras hot and crispy with a chutney or dipping sauce of your choice.

Almond Drink

Ingredients:

  • 1 cup (250 mL) almonds, soaked in water overnight

  • 2 cups (500 mL) sugar

  • 1 L water

  • 1-2 tsp (5-10 mL) cardamom powder

  • 1 tsp (5 mL) rose water (optional)

Instructions:

  1. Drain the soaked almonds and remove the skin.

  2. Grind the almonds in a blender with 1/2 cup water to a fine paste.

  3. Strain the mixture using a muslin cloth or a strainer.

  4. In a pan, add sugar and water and cook until the sugar is dissolved, and the syrup is thickened. Add the remaining water to the almond paste and mix well.

  5. Add strained almond mixture in the sugar syrup and mix until dissolved.

  6. Add cardamom powder and rose water to the almond syrup mixture and further cook for 3-4 minutes.

  7. Let it cool and fill the sharbat in airtight glass bottles.

Note: Chill the badam ka sharbat in the refrigerator. Can be stored in the refrigerator for up to a month.

How to make a refreshing almond drink:

  1. Add ice cubes, almond syrup (as desired, I prefer 1-2 tbsp), and water to a serving glass and stir.

  2. Garnish with sliced almonds and serve cold.

  3. Enjoy your refreshing and delicious homemade badam ka sharbat, Pakistani style!

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