Shab-e-Barat, a night of forgiveness and blessings, is a significant occasion for Muslims worldwide. As the night approaches, families gather to pray and share joyous moments. What better way to enhance the celebration than indulging in sweet and savory delights? Here, news agency UNB presents exclusive recipes for a delectable Shab-e-Barat feast.
10 Delicious Shab-e-Barat Special Recipes for Bangladeshi Kitchen
Chickpeas Barfi (Cholar Dal-er Barfi)
Ingredients
1/2 cup chickpeas (cholar dal), 1 cup sugar, 3 tablespoons ghee, 1/2 teaspoon powdered cardamom, 2 cups thick milk, 1 tablespoon condensed milk, and 2 tablespoons mixed, dry fruits (as desired, for garnishing, preferably cashews for decoration)
Instructions
First, soak chickpeas (cholar dal) for 2 hours, and grind. Then mix the paste in thick milk with cardamom and a tablespoon of ghee. Cook on low heat, stirring to avoid sticking.
Now, gradually add the rest of the ghee. Once thickened, transfer to a greased plate, let it set for 30 minutes, then cut into square shapes. You can garnish with cashews or preferred dry fruits before serving.
Shahi Carrot Halwa (Gajar-er Shahi Malai Halwa)
Ingredients
500 grams carrots, 1/2 cup milk, 1 teaspoon fresh cream (malai), 2 tablespoons ghee, 1/2 cup sugar or as needed, 1 pinch salt, 10-12 cashew nuts (chopped), 12 raisins, 1/2 teaspoon cardamom powder, 250 ml full cream milk, 6 tablespoon powder milk, and 1 tablespoon date palm jaggery
Instructions
First, peel and grate carrots. Boil milk, add milk powder and date palm jaggery for malai. Simmer until semi-thick. Next, fry grated carrots in ghee, sweeten them with sugar, and cook in milk. Then, combine with malai, stirring constantly.
After that, roast cashews, raisins, and cardamom powder in ghee, mix with halwa, set in a mould, and garnish with cashews. Serve Shahi Malai Gajar Halwa warm for a delectable sweet dessert with a twist.
Semolina Halwa (Neshesta Halwa)
Ingredients
1 cup fine suji/semolina, 1 cup sugar, 1 teaspoon lemon juice, 4 tablespoons ghee, 1 teaspoon rose water, 2 drops red/orange/green food colour, 1/4 cup pistachio (finely chopped), and 1/4 cup almond (thin slices)
Instructions
First, wash suji twice and soak it in 2-3 cups of water overnight. Drain the water, add 2 cups of water, and rub well. Next, strain using a cotton cloth, preserving the strained starch.
Then, in a small vessel, mix the starch with sugar, ghee, lemon juice, and rose water. Cook on medium heat, stirring continuously on low flame until it becomes transparent and absorbs all the ghee. At this stage, add colour, cook until well-mixed, then add pistachio nuts. Freeze, garnish with sliced almonds, cut as desired, and enjoy!
Coconut Barfi (Narikel-er Barfi)
Ingredients
2 cups coconut paste, 1 cup thick milk, 2 tablespoons semolina (suji), 1/2 cup ghee, 1 cup sugar, 1 piece cardamom powder, 2 pieces chopped almonds, and 1 tablespoon raisins
Instructions
First, heat ghee in a pan, add semolina, and roast. Add coconut paste, stir until roasted, then add milk, sugar, chopped almonds, and raisins. Stir continuously until the mixture thickens.
Then, sprinkle cardamom powder, mix well, and transfer the mixture to a greased plate. Level it and cut it into desired shapes. Garnish with raisins and almonds. This narikel barfi can be stored for a few days.
Egg Masub (Dim-er Monsur Pak)
Ingredients
3/4 cup oil or ghee, 3 eggs, 3/4 cup sugar, and crushed cardamom.
Instructions
First, in a deep pan, combine eggs, sugar, and oil. Stir with a whisk, incorporating crushed cardamom. Heat the mixture on the stove, stirring continuously to prevent lumps. Use a wooden spatula for even stirring and cook for 10 minutes until the oil separates, and the colour and texture change.
Then, turn off the stove. Transfer the mixture to a deep bowl or tin, press it evenly, tilt it to remove excess oil, and let it cool. Finally, cut into squares or rectangles, garnish with cashews, and enjoy this delectable treat.
Semolina Sweets (Suji-r-Katli)
Ingredients
For roasted semolina: 1/4 cup ghee or butter, 1 cup fine semolina (suji), 1/4 cup chopped nuts and toasted coconuts
For sugar syrup: 2 teaspoons ghee or butter, 2/3 cup sugar, 1/4 teaspoon cardamom powder, 1/4 teaspoon rosewater, 1/8 teaspoon yellow food colour powder
Instructions
First, in a pan, melt ghee/butter and roast semolina (suji) on low heat for 20 minutes until it turns light brown and emits a nutty aroma. Add nuts and turn off the stove. In a separate saucepan, dissolve sugar in water and cardamom powder and boil to a one-thread consistency.
Then, add rosewater and yellow food colour. Pour the syrup into the roasted suji, flatten it quickly in the pan or transfer to a tray. Top with nuts, press gently and once set, score into diamond shapes. After 20 minutes, gently separate the Suji Katli.
Egg Delight (Dim er Halwa)
Ingredients
500 ml milk, 6-7 teaspoons sweetened condensed milk, 2 eggs, 1 teaspoon unsalted butter or ghee, and 8-10 cashew nuts
Instructions
First, in a sturdy pan, pour 500 ml milk and boil on medium flame until it reduces to 250ml. Add condensed milk, adjusting sweetness with sugar or more condensed milk as needed.
Then, beat 2 eggs, mix them into the pan, and cook until the mixture is slightly wet. Once dry, add 1 teaspoon of unsalted butter or ghee, along with lightly roasted cashews. Transfer the dessert to a bowl, garnish with cashews, and serve hot or cold.
Soft Lace Roti (Chita Ruti)
Ingredients
1 cup rice flour, ½ cup all-purpose flour, ¼ teaspoon salt, 1½ cups water, and 1 egg white
Instructions
First, combine rice flour, all-purpose flour, salt, water, and egg white until you achieve a liquid consistency. Transfer the mixture into a water bottle, creating three holes on the cap using a pin.
Now, squeeze the batter gently, forming a lace pattern. Cook on low heat for approximately 1 minute, then fold it twice and remove it from the heat. Your delightful lace-patterned creation is now ready to be enjoyed!
Sherbet (Badam-er Shorbot)
Ingredients
½ cup almond or pistachio powder, 2 cups liquid milk, 2/3 cup sugar, 1 pinch saffron, and 1 tablespoon pistachios (chopped)
Instructions
First, place a pan on the stove and heat the milk. Once warmed, add saffron and chopped pistachios, and let the milk simmer.
Next, into the mixture, add almond powder and sugar. When the mixture thickens, remove it from heat after around four to five boils. Allow the sherbet to cool in the fridge. Once chilled, garnish with almonds and serve.
Beef Handi Kebab (Beef Hari Kabab)
Ingredients
Main Ingredients:
1 kg boneless beef, 3 cups sliced onions, 4/5 tablespoons plain yoghurt, 2 tablespoons ginger paste, 1 tablespoon garlic paste, 2 teaspoons coriander powder, 1 teaspoon ground turmeric, 2 teaspoons chilli powder, ¼ teaspoon nutmeg powder, ½ teaspoon mace powder, ½ teaspoon cinnamon powder, 2 teaspoons salt (as needed), and ½ cup soybean oil
Paste Ingredients:
1 teaspoon black pepper, 4/5 green cardamom, 1 brown cardamom, 5/6 cloves, 2 teaspoon cumin, and 3/4 dried chilli
Instructions
First, slice beef into thin pieces once it thaws. Marinate with ginger, garlic, turmeric, chilli powder, coriander powder, yoghurt, and salt. Next, boil in 3-4 cups of water. Fry paste ingredients, and set aside. And brown onions in the remaining oil, and blend with fried paste.
Then, add beef to heated oil, and cook for 3-4 minutes. Stir in fried onion paste, cinnamon, nutmeg, and mace. Pour 2-3 tablespoons of water, cover, and cook over low heat. After that, uncover after 10-15 minutes, and stir for 7-8 minutes.
Finally, turn off the heat when the meat is tender and the water dries. Serve hot with pulao, paratha, or luchi.
Final Words
You may incorporate these delightful recipes into your Shab-e-Barat celebration, creating moments filled with joy and sweetness. May this blessed night be memorable, and filled with forgiveness and blessings.
