One of the common complaints in Ramadan is that of acidity. In most parts of the world the fasts are ranging from 15 hours (or even more). To combat this I recommend drinking Nabeez. I have been making it since last Ramadan. I’m posting so that others who suffer from acidity too may benefit. The write up below gives details and the history about Nabeez.
Nabeez‘ [Nabidh] was one of the drinks consumed by the Holy Prophet (Sall Allahu Alaihi wa Sallam). In his time, it was typically made with dates or raisins and water.
It is an alkalizing tonic, having the tendency to remove acidity from the stomach and digestive system and it also helps to remove other metabolic wastes from the body. It improves digestion as it’s high in soluble fibre and it strengthens the memory. It assists the spleen function, liver, throat, chest and prostate, and so is particularly good for men. Nabeez will also benefit patients of Arthritis and elevated levels of Uric Acid (gout).
Making Nabeez is just as simple as soaking the dates (or raisins/sultanas) overnight and drinking the water in which they were soaked in the morning.
The idea behind soaking dates or raisins in water is so that they sweeten the water and become softened. Softened dates/raisins release their vitamins and minerals more easily and are easier to digest.
‘Ajwa‘ (a variety of date) are the best variety to use if making Nabeez with stoneless dates and ‘Manaqqa‘ is the best variety of raisins for making it with raisins, but black raisins can also be used, those colours were not Created without reason, so it is always preferable to keep changing our diets with new colours and and trying new varieties.
At night soak around 100 grams of dates or raisins in 1 litre of drinkable / healthy water and keep the utensil covered with a plate. Ensure the water is kept cool.
Next morning, you can drink the water and eat the soaked fruit as was the traditional method, or just use your blender (water + soaked fruit) to obtain a beautiful cloudy Nabeez.
And if you soak the fruit in morning, drink it in the evening. Nabeez should be consumed within 12 hours of soaking time, but if it is kept air tight inside the refrigerator, it will not spoil for 2-3 days.
Nabeez must never be left for more than 2-3 days, otherwise it may start to ferment, which is the start of the alcohol brewing process. This is forbidden to consume.
Never mix raisins and dates together; their Nabeez should be made separately.
Nabeez Recipe in Urdu
ﻧﺒﯿﺬ ﺑﻨﺎﻧﮯ ﮐﺎ ﻃﺮﯾﻘﮧ :
ﺣﺴﺐ ﻣﻘﺪﺍﺭ ﮐﮭﺠﻮﺭ ﻟﯿﮑﺮ ﺷﺎﻡ ﮐﻮ ( ﺍﮔﺮ ﮐﮭﺠﻮﺭﯾﮟ ﺧﺸﮏ ﮨﻮﮞ ﺗﻮ ﺍﻥ ﮐﻮ ﭼﮭﻮﭨﮯ ﭼﮭﻮﭨﮯ ﭨﮑﮍﮮ ﮐﺮﻟﯿﮟ ﺍﻭﺭ ﮔﭩﮭﻠﯿﺎﮞ ﻧﮑﺎﻝ ﺩﯾﮟ ) ﭘﺎﻧﯽ ﻣﯿﮟ ﺑﮭﮕﻮ ﺩﯾﮟ ﯾﻌﻨﯽ ﺍﮔﺮ ﮐﮭﺠﻮﺭ ﺍﯾﮏ ﭘﺎﺅ ﮨﻮ ﺗﻮ ﺍﺱ ﻣﯿﮟ ﭘﺎﻧﯽ ﺗﻘﺮﯾﺒﺎً ﺩﻭ ﮐﻠﻮ ﮨﻮ۔ ﺻﺒﺢ ﺍﭨﮫ ﮐﺮ ﮐﮭﺠﻮﺭ ﮐﻮ ﮨﺎﺗﮭﻮﮞ ﺳﮯ ﻣﻠﯿﮟ ‘ ﻣﻠﺘﮯ ﻣﻠﺘﮯ ﺗﻤﺎﻡ ﮐﮭﺠﻮﺭ ﺍﻭﺭ ﺍﺱ ﮐﮯ ﺭﯾﺸﮯ ﭘﺎﻧﯽ ﻣﯿﮟ ﺣﻞ ﮨﻮﺟﺎﺋﯿﮟ ﮔﮯ ﺟﯽ ﭼﺎﮨﮯ ﭼﮭﺎﻥ ﻟﯿﮟ ﺍﻭﺭ ﻧﻮﺵ ﺟﺎﻥ ﮐﺮﯾﮟ ‘ ﻭﺭﻧﮧ ﺑﻐﯿﺮ ﭼﮭﺎﻧﮯ ﺑﮭﯽ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﺳﮑﺘﮯ ﮨﯿﮟ۔ ﺍﮔﺮ ﮐﮭﺠﻮﺭﯾﮟ ﺗﺎﺯﮦ ﮨﻮﮞ ﺗﻮ ﺍﻧﮩﯿﮟ ﻣﺖ ﺗﻮﮌﯾﮟ ﺍﻭﺭ ﺛﺎﺑﺖ ﮨﯽ ﺑﮭﮕﻮﺩﯾﮟ ﺻﺒﺢ ﺍﭨﮫ ﮐﺮ ﻣﻞ ﭼﮭﺎﻥ ﮐﺮ ﯾﺎ ﻣﻞ ﮐﺮ ﮔﭩﮭﻠﯿﺎﮞ ﻧﮑﺎﻝ ﺩﯾﮟ ﺍﻭﺭ ﻧﻮﺵ ﮐﺮﯾﮟ۔ ﭼﺎﮨﯿﮟ ﺗﻮ ﮐﮭﺠﻮﺭ ﮐﮯ ﺷﺮﺑﺖ ﻣﯿﮟ ﺩﻭﺩﮪ ﺑﮭﯽ ﻣﻼ ﺳﮑﺘﮯ ﮨﯿﮟ ﺍﺱ ﻃﺮﺡ ﺍﺱ ﮐﯽ ﺍﻓﺎﺩﯾﺖ ﺑﮭﯽ ﺑﮍ ﮪ ﺟﺎﺗﯽ ﮨﮯ ﺍﻭﺭ ﺟﻨﺖ ﮐﮯ ﺩﻭ ﻣﯿﻮﮮ ﯾﻌﻨﯽ ﺩﻭﺩﮪ ﺍﻭﺭ ﮐﮭﺠﻮﺭ ﺍﮐﭩﮭﮯ ﮨﻮﺟﺎﺗﮯ ﮨﯿﮟ۔ ﺻﺤﺎﺑﮧ ﮐﺮﺍﻡ ﺭﺿﻮﺍﻥ ﺍﻟﻠﮧ ﻋﻠﯿﮩﻢ ﺍﺟﻤﻌﯿﻦ ﮐﯽ ﺯﻧﺪﮔﯽ ﻣﯿﮟ ﺍﮐﯿﻼ ﮐﮭﺠﻮﺭ ﮐﺎ ﺷﺮﺑﺖ ﭘﯿﻨﺎ ﺑﮩﺖ ﺯﯾﺎﺩﮦ ﺛﺎﺑﺖ ﮨﮯ۔ ﺷﮩﻨﺸﺎﮦ ﺍﻭﺭﻧﮕﺰﯾﺐ ﻋﺎﻟﻤﮕﯿﺮ ﺭﺣﻤۃ ﺍﻟﻠﮧ ﺗﻌﺎﻟﯽٰ ﻋﻠﯿﮧ ﺻﺒﺢ ﻧﺎﺷﺘﮯ ﻣﯿﮟ ﻧﺒﯿﺬ ﮐﺎ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﺗﮯ۔ ﺑﮍﮮ ﺑﮍﮮ ﻣﺤﺪﺛﯿﻦ ﺍﻭﻟﯿﺎﺀ ﺻﺎﻟﺤﯿﻦ ﺣﻀﺮﺕ ﭘﯿﺮﺍﻥ ﭘﯿﺮ ﺷﯿﺦ ﻋﺒﺪﺍﻟﻘﺎﺩﺭﺟﯿﻼﻧﯽ ﺭﺣﻤۃ ﺍﻟﻠﮧ ﻋﻠﯿﮧ ﺑﮭﯽ ﻧﺒﯿﺬ ﮐﺎ ﺍﺳﺘﻌﻤﺎﻝ ﺯﯾﺎﺩﮦ ﮐﺮﺗﮯ۔ ﺟﻌﻔﺮ ﺻﺎﺩﻕ ﺭﺣﻤۃ ﺍﻟﻠﮧ ﻋﻠﯿﮧ ﺳﮯ ﺑﮭﯽ ﻧﺒﯿﺬ ﮐﺎ ﺍﺳﺘﻌﻤﺎﻝ ﺛﺎﺑﺖ ﮨﮯ۔
ﻧﺒﯿﺬ ﮐﺎ ﺷﺮﺑﺖ ﺑﻨﺎ ﮐﺮ ﺍﮔﺮ ﮔﺮﻣﯽ ﮐﺎ ﻣﻮﺳﻢ ﮨﮯ ﭨﮭﻨﮉﯼ ﺟﮕﮧ ﯾﺎ ﻓﺮﯾﺞ ﻣﯿﮟ ﺭﮐﮭﯿﮟ ۔ ﺻﺒﺢ ﮐﺎ ﺑﮭﮕﻮﯾﺎ ﮨﻮﺍﺷﺎﻡ ﮐﻮ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﯾﮟ ﺍﻭﺭ ﺷﺎﻡ ﮐﺎﺑﮭﮕﻮﯾﺎ ﮨﻮﺍﺻﺒﺢ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﯾﮟ ﺍﮔﺮ ﻓﺮﯾﺞ ﻣﯿﮟ ﺭﮐﮭﯿﮟ ﺗﻮ ﺧﺮﺍﺏ ﻧﮩﯿﮟ ﮨﻮﺗﺎ ﻟﯿﮑﻦ ﺍﺣﺘﯿﺎﻃﺎً 12 ﮔﮭﻨﭩﮯ ﺳﮯ ﺯﯾﺎﺩﮦ ﻧﮧ ﺭﮐﮭﯿﮟ۔ ﺑﮭﮕﻮﻧﮯﮐﮯ ﺍﯾﮏ ﮔﮭﻨﭩﮯ ﺑﻌﺪ ﮔﺮﺍﺋﯿﻨﮉ ﮐﺮﮐﮯ ﺑﮭﯽ ﻓﻮﺭﯼ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﺳﮑﺘﮯ ﮨﯿﮟ۔ ﺍﯾﮏ ﺩﻥ ﮔﺰﺭﻧﮯ ﺳﮯ ﺍﻭﺭ ﺷﺪﯾﺪ ﮔﺮﻣﯽ ﺳﮯ ﺍﺱ ﮐﮯ ﺍﻧﺪﺭ ﺧﻤﯿﺮ ﭘﯿﺪﺍ ﮨﻮﺗﺎ ﮨﮯ ﺍﻭﺭ ﺧﻤﯿﺮ ﮐﺎ ﭘﯿﺪﺍ ﮨﻮﺟﺎﻧﺎ ﺍﺱ ﮐﮯ ﺍﺳﺘﻌﻤﺎﻝ ﮐﻮ ﻣﺸﮑﻮﮎ ﺑﻨﺎﺩﯾﺘﺎ ﮨﮯ۔ ﻟﮩٰﺬﺍ ﮐﻮﺷﺶ ﮐﺮﯾﮟ ﺍﺱ ﮐﻮ ﺗﺎﺯﮦ ﮨﯽ ﺍﺳﺘﻌﻤﺎﻝ ﮐﺮﯾﮟ
. ﺩﻋﺎ ﻣﯿﮟ ﯾﺎﺩ ﺭﮐﮭﯿﮟ