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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.




Soaking Overnight
Total second-day time 1-1/2 hours



1 cup chick peas
6 cups water
1/2 tsp. baking soda
1-1/2 cups rice
1/4 tsp. fenugreek
1/2" length stick cinnamon, broken up
2-1/2 cups water
1 cup coconut milk
2 tbsp. finely chopped ginger
2 tbsp. finely chopped garlic
1/2 tsp. cardamom
1/2 tsp. Cinnamon
Pinch ground cloves
1-1/2 tsp. garlic powder
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. Salt
1/2 tsp. Turmeric
3 tbsp., halved cashews
1 cup raisins
4 cups water

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METHOD
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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 1-1-1/2 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 2-1/2 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.


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