Shab-e-Barat, a night of forgiveness and blessings, is a significant occasion for Muslims worldwide. As the night approaches, families gather to pray and share joyous moments. What better way to enhance the celebration than indulging in sweet and savoury delights? Here, we present exclusive recipes for a delectable Shab-e-Barat feast. 10 Delicious Shab-e-Barat Special Recipes for Bangladeshi Kitchen Chickpeas Barfi (Cholar Dal-er Barfi) Ingredients 1/2 cup chickpeas (cholar dal), 1 cup sugar, 3 tablespoons ghee, 1/2 teaspoon powdered cardamom, 2 cups thick milk, 1 tablespoon condensed milk, and 2 tablespoons mixed, dry fruits (as desired, for garnishing, preferably cashews for decoration) Instructions First, soak chickpeas (cholar dal) for 2 hours, and grind. Then mix the paste in thick milk with cardamom and a tablespoon of ghee. Cook on low heat, stirring to avoid sticking.  Now, gradually add the rest of the ghee. Once thickened, transfer to a greased plate, let it set for 30 minutes, then cut into square shapes. You can garnish with cashews or preferred dry fruits before serving. Read more: Ramadan Fasting with Diabetes: Best foods for Sehri and Iftar Shahi Carrot Halwa (Gajar-er Shahi Malai Halwa) Ingredients 500 grams carrots, 1/2 cup milk, 1 teaspoon fresh cream (malai), 2 tablespoons ghee, 1/2 cup sugar or as needed, 1 pinch salt, 10-12 cashew nuts (chopped), 12 raisins, 1/2 teaspoon cardamom powder, 250 ml full cream milk, 6 tablespoon powder milk, and 1 tablespoon date palm jaggery Instructions  First, peel and grate carrots. Boil milk, add milk powder and date palm jaggery for malai. Simmer until semi-thick. Next, fry grated carrots in ghee, sweeten them with sugar, and cook in milk. Then, combine with malai, stirring constantly.  After that, roast cashews, raisins, and cardamom powder in ghee, mix with halwa, set in a mould, and garnish with cashews. Serve Shahi Malai Gajar Halwa warm for a delectable sweet dessert with a twist.  Read more: Healthy Sehri Meal Recipes for Ramadan Fasting Semolina Halwa (Neshesta Halwa) Ingredients1 cup fine suji/semolina, 1 cup sugar, 1 teaspoon lemon juice, 4 tablespoons ghee, 1 teaspoon rose water, 2 drops red/orange/green food colour, 1/4 cup pistachio (finely chopped), and 1/4 cup almond (thin slices) Instructions First, wash suji twice and soak it in 2-3 cups of water overnight. Drain the water, add 2 cups of water, and rub well. Next, strain using a cotton cloth, preserving the strained starch.  Then, in a small vessel, mix the starch with sugar, ghee, lemon juice, and rose water. Cook on medium heat, stirring continuously on low flame until it becomes transparent and absorbs all the ghee. At this stage, add colour, cook until well-mixed, then add pistachio nuts. Freeze, garnish with sliced almonds, cut as desired, and enjoy! Read more: 7 Exclusive Halwa Ideas, Recipes for holy Shab-e-Barat Coconut Barfi (Narikel-er Barfi) Ingredients 2 cups coconut paste, 1 cup thick milk, 2 tablespoons semolina (suji), 1/2 cup ghee, 1 cup sugar, 1 piece cardamom powder, 2 pieces chopped almonds, and 1 tablespoon raisins Instructions First, heat ghee in a pan, add semolina, and roast. Add coconut paste, stir until roasted, then add milk, sugar, chopped almonds, and raisins. Stir continuously until the mixture thickens.  Then, sprinkle cardamom powder, mix well, and transfer the mixture to a greased plate. Level it and cut it into desired shapes. Garnish with raisins and almonds. This narikel barfi can be stored for a few days.  Read more: Microwave Cooking: 7 Healthy Chicken Breast Recipes Egg Masub (Dim-er Monsur Pak) Ingredients 3/4 cup oil or ghee, 3 eggs, 3/4 cup sugar, and crushed cardamom. Instructions First, in a deep pan, combine eggs, sugar, and oil. Stir with a whisk, incorporating crushed cardamom. Heat the mixture on the stove, stirring continuously to prevent lumps. Use a wooden spatula for even stirring and cook for 10 minutes until the oil separates, and the colour and texture change.  Then, turn off the stove. Transfer the mixture to a deep bowl or tin, press it evenly, tilt it to remove excess oil, and let it cool. Finally, cut into squares or rectangles, garnish with cashews, and enjoy this delectable treat. Read more: 15 Tips to Make the Most of Buffet Dining