“Eat the Suhoor, for there is a blessing in Suhoor.”
Suhoor is an essential part of fasting during the Holy Month of Ramadan. Eating a nutritious meal for Suhoor helps to remain in good health during the fasting hours. Many people tend to skip Suhoor which is not good for the health. It could lead to poor digestion, acidity, heart burn and dehydration.
Try to include complex carbohydrates such as whole grains, vegetables and nuts so that your body gets enough nutrients to keep you feel fuller for longer. Drink plain water or herbal teas instead of caffeinated drinks.
Apart from vegetables and whole grains some of the other essential foods to have for Suhoor are eggs, avocados, yoghurt, quinoa, bran and more. While eggs are very high in protein, avocados are high in fibre and keep you full for longer. Bran is also packed with fibres and yoghurt is laden with probiotics.
‘Never will you attain the good [reward] until you spend [in the way of Allah ] from that which you love. And whatever you spend – indeed, Allah is Knowing of it’
Iftar Recipe: By Firdaus Noorain
1 quart heavy cream
1tsp vanilla extract
1 cup sugar
6 large egg yolks
2 quarts hot water
•Preheat the oven to 180’C.
•Pour the cream, vanilla extract and its pulp into a medium size pot or pan set over medium-high heat and bring to a boil.
•Remove from the heat, cover, and allow to cool for 15 minutes.
•In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in colour.
•Add the cream a little at a time (Gradually), stirring continually.
•Pour the liquid into 6 (7 to 8-ounce) baking moulds. Place the moulds into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the moulds. Bake just until the creme brulee is set, but still a little wobbly in the centre, approximately 40 to 45 minutes.
•Remove the pan from the oven and place the brulee moulds in refrigerator for at least 2 hours and up to 3 days.
•Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
•Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
•Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.