Ramadan is the Islamic month of fasting. It’s special because it was in this month that the Quran was revealed, thus making it the most important time of the year. Muslims all around the world observe a day long fast in which they abstain from not only food and water, but also “fasting” from the sins of the eyes, ears, tongue, etc. It’s a time for reflection and becoming closer to God.
For Ramadan this year, my husband and I have made it a point to be more aware of the food we eat. It’s easy to over-indulge when the time come to break-fast, but it isn’t necessarily the right thing to do. Our reasoning this year is that since we’re nourishing ourselves spiritually, we should try to nourish our bodies with the foods we eat. This year, our break-fast meal consists of dates, water, and a bowl of fruit. We follow this meal with Maghrib (sunset) prayer, and then proceed to a light dinner.
In keeping with the spirit of eating light, I’m sharing a recipe for the chocolate pudding I’ve been keeping a stash of in my refrigerator. It’s light yet tastes indulgent, and a spoonful fulfills our cravings when our sweet tooth speaks up
Yield: 4 Servings
- 1/3 cup sugar
- ¼ cup cocoa
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 teaspoon vanilla
In a large bowl, combine sugar, cocoa, cornstarch, and salt and mix well. Add milk and mix until smooth.
Transfer mixture to a saucepan and cook over medium heat, bringing the pudding to a simmer. Stir often, and cook for a few minutes, until thickened but still loose. Remove from heat and stir in vanilla.
Transfer to serving dish and place plastic wrap directly on top of the pudding to avoid forming a skin. Refrigerate until completely cool, at least 2 hours.
(Adapted from Food.com)