A month in a year that is always looked forward to with great spirits by Muslims across the globe is Ramadan, most important and reflective in many ways. Ramadan is that spiritual month which has great impact and encourages one to evaluate all aspects of their life, cleanse from all wrong doings, to start afresh and is a time for new beginnings. The calendars are marked and some even start preparing for the holy month ahead in time so as to devote most of their time in prayers, which is the main essence of Ramadan followed by high indulgence in food. When you talk about food, it takes a different course with an elaborate iftaar table offering different varieties of food to appease any appetite.
Muslims (or non muslims) gather around to enjoy rich spread with immense delight. After all, there is no better way of breaking a fast than pampering yourself in your favorite foods, is it? But eating right is very important. Although it is fine to allow oneself to satiate one’s appetite once in a while, it is also crucial to have a balanced diet, if you are observing the fast. When deciding what to eat, stick to healthy options like fresh fruits, dates, soups, salads and light meals on maximum days of the holy month. Ramadan is not about food but more about exercising self-discipline, praying and contemplating. But let’s face it, as a food blogger my mind many a times fancy about the dishes I’d like to extend on my evening table for family and friends, more than usual. Guilty myself, I know!
Traditionally, a fast is broken with three dates (as Prophet Muhammed broke his fast in this manner) and a glass of water right after magrib time or evening prayers, just after sunset. You will find the same scene in my house – hubby spreads out a rug on which we pray namaz (prayers) on the carpet at the first call of adhaan and I’ll follow the same, just a step behind him because the man has been honored to lead the prayers in Islam since he is the guardian of his family. And Little A will tug along on either of our sides and replicate the actions his dad and mom are performing. After we finish the prayers, we break the fast by eating dates and drinking water followed by snacks and a glass of rose milk.
Ever since I found the recipe for Date Truffles, it has found a place in my home, Ramadan or not. There are so many variations available on the net and also readily accessible in the supermarkets now-a-days but making them at home with all the love award you with huge pleasure and you are aware what goes inside. Roll up a batch of these because firstly, they are super easy to make, secondly they are loaded with goodness to even satisfy your mid night cravings and thirdly they are ready in no time! These also make for a spectacular home-made gifts or look pretty and rich on your iftaar table which is perfect for Ramadan – whether you are having guests or not. Dates are perfectly packed with natural vitamins and fibres which is excellent for your palette and health, so including them in your daily diet is highly recommended. You can basically use any coating you like, it’s all about your preference while making these truffles – nuts, chocolate, cocoa powder, coconut, sprinkles, confettis etc. If you use any coatings other than these, ping me below and I will try them too. Make these ahead in time and they’ll stay good in the refrigerator in an air tight container.
Recipe for Dates Truffles
Makes – 20
Ingredients :
- Dates – 500 gms, pitted
- Cinnamon Powder – 1 tsp
- Butter – 1 tbsp
- Toasted Nuts – 1/2 cup, any chopped. I used walnuts and pistachios
- Coconut Powder -4 tbsp
- Coconut – 4tbsp, shredded.
- Sprinkles – 4tbsp
Method.
Make the date paste – In a pan, boil about 2 cups of water and place a sieve on top which will work like a steam. Pour in the dates on the sieve and let them cook for 10 minutes till they are soft. Place the dates in a food processor or blender and add butter and cinnamon. Grind to a smooth paste. Transfer it in an air tight container and preserve in the refrigerator till they get thicker and are easy to deal with for making truffles.
Truffles – Remove the dates paste from the refrigerator, making sure it is cold and start scooping about a tablespoon at a time and begin rolling into equal balls. Roll the balls in nuts, sprinkles, shredded coconut and coconut powder. Press gently on coatings while you are rolling the balls so that they stick on the dates and stay firm. Place your date truffles in little paper cups and serve in a decorated plate/tray.
Tip - If you are living in Dubai, you can buy small chocolate cups from Daiso and serve dates truffles in them instead of paper cups. They look fancy, trendy, cute and very pretty on a Ramadan table.