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Ramadan Khanji
A South Asian Ramadan suhur (dawn) and iftar (fast-breaking) soup prepared by Bawa Muhaiyaddeen in enormous quantities for his students and guests.
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Soaking: Overnight
Total second-day time: 1-½ hours
1 cup chick peas
6 cups water ½ tsp. baking soda 1-½ cups rice ¼ tsp. fenugreek ½" length stick cinnamon, broken up 2-½ cups water 1 cup coconut milk 2 tbsp. finely chopped ginger 2 tbsp. finely chopped garlic ½ tsp. cardamom ½ tsp. cinnamon Pinch ground cloves 1-½ tsp. garlic powder 1 tsp. powdered ginger 1 tsp. onion powder 2 tsp. salt ½ tsp. turmeric 3 tbsp., halved cashews 1 cup raisins 4 cups water Cover the chickpeas with cold water and soak overnight. The next day, drain them and put them in a pot with 6 cups of cold water. Bring to a boil, lower the heat and simmer until they are soft, about 1-1-½ hours. When they are done, remove any skins that have floated to the top of the water, drain well and set aside. In another pot, put the rice, fenugreek, cinnamon and 2-½ cups water. Bring to a boil, lower the heat and simmer, covered, for 20 minutes. While the rice cooks, put the coconut milk into a large pot over medium heat. Crush the ginger and garlic together and add to the pot, along with the powdered spices, cashews and raisins. Mix well, then pour in 4 cups of hot water. Bring to a boil, lower the heat and simmer for 10 minutes. Fluff up the rice, and add it and the chickpeas to the pot, stirring well. Bring 4 cups of water to a boil and add it to the pot. Taste and adjust the salt, and add more water if needed; the khanji should have the consistency of a thick soup. Simmer for another 10-15 minutes and dish out into soup bowls. from Serving the Guest: A Sufi Cookbook |