For Muslims who fast from sunrise to sunset for thirty days during the month of Ramadan, the hours in Canada can be especially long — up to 16 hours.

After a full day of going without food and water, these recipes yield the sort of treats one looks forward to enjoying. Plus, they can be put together fairly quickly, especially as certain components of the recipe can be prepared in advance.

For many South Asians who fast, these bronzed, crispy, salty pakoras are the scent of Ramadan and one's childhood. My Aunty Shelly has her own unique twist, and makes them for us with corn. The sweetness of each pakora pairs beautifully with her garlicky and fiery green chutney.

If you are looking for something nourishing and rehydrating, my mother's sweet and tangy fruit chaat, made with seasonal fruit, fulfils one's cravings. With the myriad of mango varieties from Pakistan, India and Mexico available all over speciality stores in Toronto and other parts of the country at the moment, one is spoilt for choice.

My Persian cucumber and yogurt dip is also a dish that can be prepared a day ahead, so you can relax at sunset with your cup of milky cardamom tea and scoop up a spoonful or two with your flatbread, before the crispy pakoras emerge from the hot oil.