We’re about one-third of the way through Ramadan, and while it hasn’t taken too much of a toll on me, I have been indulging in my daily afternoon naps. I have to say, this is pretty much the only time of year I’m able to take a nap mid-day – and two-hour naps at that! You’d think that would mess up my sleep schedule, and in a way it has, but not too extremely.
One of my favorite things about Ramadan is the social gatherings. From iftars, to sohoors, there’s always an occasion to gather with friends and family. You’d think that by the end of the month, we’d be so happy to eat during the day, but in truth, with all the dinners and early morning meals, we’re happy not to over eat anymore.
The dinners are usually where I run into people I haven’t seen since the last Ramadan. At the same annual iftar, it’s where my childhood friends and my adult life come together. Where I realize just how much each of us has changed from year to year, from new jobs to new spouses to the addition of adorable babies and children. It’s essentially a yearly reunion where we eat delicious foods until we can barely move and stay as long as possible to catch up with the people who will always be a permanent fixture in our lives, even if it is only once a year at the annual iftar.
There’s always so much food, but I wanted to share one of my favorite Ramadan sweets, Date Truffles. So I whipped up a batch and took them with me.
Until next year …
- 3 cups pitted Dates
- 1 package Tea Biscuits
- 1 cup Shredded Coconut
- 3 tablespoons Vegetable Oil
- After pitting the dates, mash them as much as possible
- In a medium-sized pot, heat 1 tablespoon oil over medium-high heat
- Add the mashed dates and continue mashing until smooth (it might turn into a large sticky mass of dates
- Meanwhile, in a large bowl, crush the tea biscuits
- Once the dates turn into a large sticky mass, mix together with the crushed biscuits (using your hands works best)
- Begin rolling the date mixture into a ball in the palm of your hands, then dip the ball in a small bowl with the remaining 2 tablespoons of oil and roll in the shredded coconut
- Place on a baking tray
- Repeat with the remaining date mixture
- Refrigerate for at least 30 minutes
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