Ramadan Aash or Ganji is a traditional dish that holds special significance during the holy month of Ramadan. This nutritious and comforting soup-like dish is commonly consumed to break the fast at Iftar time. It's particularly popular in many Middle Eastern and South Asian countries, where it serves as a wholesome meal for those fasting.

The recipe for Aash or Ganji can vary widely depending on regional preferences and cultural influences. However, the basic concept involves cooking grains like rice or wheat along with meat or vegetables in a flavorful broth until they reach a thick, porridge-like consistency.

Supplies

Ghee - 1 tsp

Oil - 1 tbsp

Onion - 1

Ginger Garlic Paste - 1/2 tsp

Carrot Pieces - 1 tbsp

Tomato - 1

Mint leaves - 1 tsp

Coriander leaves - 1 tsp

Water - 800 ml

Sooji (Rava) - 80g

Step 1: Preparing Stew

Heat the pan in the medium flame.

Add 1 tsp of Ghee and 1tbsp of oil to the pan and heat it.

After oil was heated add fine cut onion slices and 1/2 tsp of ginger garlic paste.

Roast it for 2 mins.

Now add 1 tbsp of carrot pieces, tomato pieces, mint leaves, coriander leaves and mix it well.

Add 800 ml of water to mix and boil it well.

Step 2: Cooking Sooji

After water is boiled, add sooji slowly to the water and mix it well.

Cook the sooji, it takes about 10-15 minutes.

Now serve the Aash or Ganji. It tastes good with lemon and boondi.

That's it! You made the aash.

Ramadan Aash or Ganji is not only delicious but also provides essential nutrients and energy to help replenish the body after a day of fasting. It's a comforting and nourishing dish that brings families and communities together during the holy month of Ramadan.