Day 4: Bibi

Guest blogger: my dear friend ShazmaFor my mother-in-law, whom I called Ammi, preparing and sharing iftari was an act of faith.  EVERY single day of Ramzan in Bhopal, India, Ammi would prepare a little extra iftari and distribute it among relatives, neighbors or needy families.  It was an expression of her gratitude for God’s bounties.  Ammi was a whiz in the kitchen - chopping, grinding, sautéing, frying, throwing together ingredients that were on hand and that culminated in the most delicious meals.  She told me her secret ingredient was 'love'.Ammi embodied the essence of what it means to be a good Muslim - gratitude to God regardless of life's challenges, and sharing of ones blessings quietly and without fanfare. Ammi passed away a week ago. Ramzan seems incomplete without her, but I will attempt to honor her memory by preparing some of her specialties - poha, kala channa, dahi phulkis, and  kheer, but above all by thanking God for the many years Ammi spent with us, and the wonderful memories that we will always cherish.Day 4, Tradition 4: Cooking, with loveAmmi's Kheer (Rice Pudding)- 1/3 cup rice - soak approximately two hours, drain and dry thoroughly; then grind in a clean coffee grinder- 4 cups milk- 1 cup water- 1 can condensed milk- pinch ground cardamom seedsCombine rice, milk and water in a large pot and bring to boil.  Simmer and stir occasionally for 15 minutes.Add condensed milk and simmer another 5-8 minutes.  Sprinkle cardamom powder.Serve warm or cold.