All About Ramadan Takjil: History, Meaning, and Special Offerings

The term “takjil” is highly popular among the Indonesian community, especially when the holy month of Ramadan arrives. Many interpret takjil as a menu of food items, although this interpretation is not entirely accurate. During the month of Ramadan, many Muslims seek out takjil to break their fast during the time of ‘ngabuburit’. The types of takjil commonly sought after include various snacks, fried foods, assorted cakes, desserts, dates, and other menu items.

Now, what exactly is the meaning of takjil? What is the history of Ramadan takjil in Indonesia? And what are some typical takjil offerings for breaking the fast?

Quoting from the Muhammadiyah website, the term “takjil” refers to a hadith of the Prophet Muhammad (peace be upon him) narrated by Bukhari and Muslim, which states, “A person is still counted in goodness as long as he hastens (Ajjalu) to break his fast.”

In Arabic, ‘ajjalu’, which means ‘to hasten’, is equivalent to the word ‘ajjala-yu’ajjilu-ta’jilan’, signifying ‘momentum’, ‘hastiness’, ‘to hasten’, or ‘to accelerate’. Whereas in the Kamus Besar Bahasa Indonesia (KBBI), ‘takjil’ means ‘to accelerate’ the breaking of the fast, including food and drinks for breaking the fast.

History of Takjil in Indonesia

Still citing from the Muhammadiyah website, the term “takjil” is mentioned in the notes of Snouck Hurgronje in ‘De Atjehers’, which is his report during his visit to Aceh in 1981-1982. In these notes, it is explained that the people of Aceh had prepared iftar menus (takjil) in the mosque for the community, with items such as ‘ie bu peudah’ or spicy porridge.

Other records mention that by the mid-15th century, this takjil culture had already been used by the Wali Songo as a means of spreading Islamic teachings in the archipelago. However, these records are still considered weak due to the lack of relevant evidence or sources.

As time has passed, communities have always held the tradition of takjil during the month of Ramadan. Still referring to the Surakarta City Government website, with the changing times, the variety of food preparations has increased, expanding the meaning of takjil to include a wider range of dishes served as appetizers during iftar.

A diverse range of menu offerings, including fried, boiled, savory, sweet, and various types of snacks, have now become part of the takjil menu ready to be enjoyed at iftar.

To this day, the term takjil is known among the community as the menu for breaking the fast, often found in Ramadan markets or sold by vendors offering takjil during ‘ngabuburit’ or the time leading up to iftar.

Typical Ramadan Takjil Offerings

The array of takjil menus for fasting during Ramadan is highly diverse and easily accessible. As Ramadan approaches, numerous Ramadan markets or Ramadan villages offer various culinary delights specifically for breaking the fast.

Typically, these takjil vendors are ready by the late afternoon, just before the iftar time. Detikers (readers or users) can also prepare takjil dishes for iftar to pass the time until the breaking of the fast.

kolak pisang

There are many types of takjil, prepared through frying, boiling, grilling, or steaming. While often associated with sweetness, takjil offerings come in a wide range of flavors, including savory, salty, and spicy. Referring to the website of the Indonesian Ministry of Tourism and Creative Economy (Kemenparekraf RI) and Wonderful Indonesia, here are some typical Ramadan takjil menu options compiled as iftar menu references for readers kangdadang.com

Kolak Biji Salak

This snack originating from Jakarta is often found during the month of Ramadan. Despite its name, it is not made from the seeds of salak fruit, but rather from sweet potatoes boiled and mashed with tapioca, then formed into small round balls resembling the shape of salak seeds.

Es Pleret

Es Pleret is a signature beverage from Blitar City, East Java. It is made from coconut milk, sugar, and red-and-white colored moist cakes called “pleret”.

Pleret is made from a mixture of arrowroot flour and rice flour filled with liquid brown sugar inside. Therefore, when bitten, it creates a sweet and savory sensation that melts in the mouth. Besides the moist cakes, there are also cendol and slices of serabi added to the es pleret.

Es Pisang Ijo

This menu is commonly found in many places, but it originates from Makassar City, South Sulawesi. As the name suggests, this menu is made from bananas wrapped in green-colored skin made from cake flour, also known as nagasari.

Then it is sliced and served with rice flour porridge with additional red-colored syrup. Don’t forget to add ice cubes to make it even more refreshing.

Jalakotek

This snack, made from tapioca flour, originates from Majalengka, West Java. Resembling pastries, it is typically filled with pieces of vegetables and chicken, then fried. Its texture is similar to filled cireng, but its filling is akin to vegetable-filled risoles.

Bubur Pacar Cina

A Betawi specialty, this dish is commonly found in many places. As the name suggests, it is made from Chinese grass jelly boiled and mixed with rice porridge, coconut milk, granulated sugar, salt, and pandan leaves.

Es Timun Serut

This refreshing beverage is suitable as an iftar menu to quench thirst after fasting all day. Es Timun Serut originates from Aceh and is made from grated cucumber mixed with basil seeds.

Usually served with syrup, ice cubes, and squeezed lime juice. In some places, this beverage is known as Es Kuwut.

Mi Glosor

Mi Glosor is a dish originating from Bogor, West Java. Besides its unique name, Mi Glosor has a different texture compared to other noodles.

Made from cassava flour or tapioca, Mi Glosor has a smooth texture and is easy to swallow. Additionally, Mi Glosor is made from natural ingredients. The yellow color of the noodles comes from natural coloring, namely turmeric.

The presentation of this Ramadan culinary delight is also unique. It is not only stir-fried with vegetables but also served with peanut sauce and fried items as complements.

So, that’s the information about the various aspects of takjil, one of the Ramadan traditions in Indonesia, complete with its history and menu options for breaking the fast.

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