Ramadan Kareem! It’s that time of the year when the spirit of giving and happiness is at an all time high in the Muslim community. The sense of normalcy of the people despite fasting for about 16 hours in 40C – 50C Qatar heat is a humbling experience.
So what’s a better way to end the fast and start a great meal? A refreshing khushaf. From what I was told, it has different varieties in the ingredients, ranging from dried fruits and nuts, cooked or soaked in milk or juice or water.
My version comes from my husband’s mother who always prepared this for them every Ramadan to break the fast.
1 cup of dried prunes
1 cup dried apricots
1 cup dried figs
2 liters water
1 1/2 cup of demerera (raw sugar)*
*you can use any type of sugar and increase/decrease the amount of it, depending on your taste. Just don’t put too much so as not to overwhelm the taste of the fruits
1. Bring the water to a rolling boil in a pot in medium heat and add the sugar.
2. Once the water slightly thickens, add all the dried fruits and lower the heat to medium-low.
3. Once the fruits start to float and are plumped up, turn off the heat and let it cool to room temperature.
4. Refrigerate until well chilled.
Serve in glasses and enjoy!