01/4Know why these two dishes are made during Muharram
Muharram is the second holiest month after Ramadan, but is not celebrated like other holy festivals. Muharam is a festival of mourning and a period of self-reflection. Muharram marks the anniversary of the battle of Karbala, where the Islamic prophet Muhammad's grandson Imam Hussain Ibn Ali was killed. They remember the massacre on the 10th day called Ashura and many people observe a fast on this day. (Image credits- istock)
Muharram is the first month of the Islamic New Year and is observed by Muslims all around the world. The tenth day of Muharram is also known for being a period of mourning where the Muslim community commemorates the martyrdom of the grandson of Prophet Muhammad, Imam Hussain and his little son, who were mercilessly killed by a cruel and oppressive ruler in the Battle of Karbala. Although Imam Hussain was martyred in the battle, his message of kindness, justice and equality lives on among people and hence, that is his real victory.
This day is important for Shia Muslims across the world as on this day Prophet Muhammad migrated from Mecca to Medina, which is also known as Hijrah. (image credits- istock)
03/4Ashura- A porridge of plenty
Ashura, or ‘Porridge of Plenty’ is said to be the last meal of Imam Hussain and his followers before they died on the battlefield of Karbala. The Porridge is made during Muharram to pay a tribute to their sacrifice.
Ingredients required- ½ litre milk, 1/2 cup whole wheat grains, ½ cup sugar, 2 tsp starch, ½ tsp rose water, 10 almonds, 10 cashews and 10 raisins.
- Firstly, boil wheat grains in water until cooked. Drain the excess water and keep the cooked grains in a bowl.
- Now add milk to a pot along with cooked wheat grains and sugar.
- Bring to a boil and now add starch. Let it simmer for two minutes.
- Cook the mixture until it attains the consistency of a porridge and the grains are combined well with the milk. Now add rose water.
- Once cooked, garnish the porridge with nuts of your choice and refrigerate it.
- Ashura tastes best when served chilled. (image credits- istock)
04/4Doodh ka Sharbat- A sharbat to quench thirst
‘Muharram ka Sharbat’, also called ‘Doodh ka Sharbat’, this Muharram-special recipe is quite popular in India in the state of Hyderabad.
This sharbat quenches the thirst and is a tribute to the sufferings of Hussain, his family and followers who were deprived of water after losing the Battle of Karbala.
Ingredients required- ½ litre milk, 30 almonds, 15 pistachios, ½ cup sugar, 1 pinch cardamom powder, 1 pinch agarwood powder and 1 piece of charcoal.
- Firstly, soak almonds and pistachios in water for about 30 minutes.
- Now drain the water and grind them to form a coarse paste.
- Add milk to a pan, add the almond-pista paste and mix. Keep the flame medium and let it simmer for 5 minutes.
- Now add sugar, cardamom powder and let it cook for 5 more minutes.
- Now switch off the flame and let the sharbat cool down. Keep it in the fridge for some time.
- Now heat a piece of coal on direct flame. Once hot, place it in a small katori. Add a pinch of agarwood powder to it.
- Now take a large vessel and invert it on top of the charcoal katori. Keep it like this for a few minutes.
- This way the large vessel will collect all the aromatic smoke of the charcoal.
- Now just pour the sharbat into this large vessel and cover it with a lid.
- Keep the sharbat in the fridge for another 30 minutes and it is now ready to be served. (image credits- istock)
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