Ramadan 2026 is approaching, and if you have a Brass Lagan in your home, it can double the elegance of both your Iftar and Eid celebrations.
A brass lagan is not just a cooking vessel. It is part of Indo-Pakistani heritage and tradition. Whether it’s the kheer made by your grandmother’s hands or the shahi tukda on Eid morning – the richness and flavour that food develops in a brass lagan can never be replicated in stainless steel or non-stick cookware.
And let’s be honest? During Ramadan, the demand for the brass lagan increases even more. Why? Because food cooked on a slow flame in a brass lagan stays warm and fresh on the Iftar table even 4–5 hours later.
Today, we’ll share 5 traditional Ramadan dishes that absolutely must be cooked in a brass lagan. These are the recipes that can become your family’s legacy.
Why Brass Lagan for Ramadan?
The shape and material of a brass lagan are both special:
- Wide and deep base: Doesn’t burn the gravy, cooks evenly
- Heat retention: Keeps food warm for 2–3 hours after cooking
- No chemical reaction: If it’s tin-coated (kalai wali), it’s completely safe
- Presentation: When guests arrive, lifting the brass lagan onto the table makes a statement – it’s a class apart
Note: Always use a tin-coated brass lagan for gravy dishes. If the coating has worn off, get it re-tinned by a professional.
1. Mutton Korma
Lucknowi Korma demands a slow flame and time. Brass lagan transfers heat gradually, making the meat tender on the inside and soft on the outside.
Quick Recipe:
- Bhunai (Frying): Sauté onion paste, ginger-garlic, and mutton in the brass lagan on a slow flame for 20–25 minutes.
- Dum (Steaming): Add 2 spoons of ghee, kewra water, and 4–5 almonds. Close the lid.
- Simmer: Cook on low flame for 45 minutes.
Result: An aroma of korma that spreads through the entire house. Still warm and creamy 2 hours after Iftar.
2. Shahi Tukda
Making shahi tukda is easy, but getting the caramel perfect is difficult. In a brass lagan, ghee melts slowly and the bread doesn’t burn – instead, it turns crisp and golden.
Quick Recipe:
- Fry bread pieces in desi ghee with cardamom powder on low flame in the brass lagan.
- Prepare sugar syrup with saffron and cardamom.
- Soak the fried bread in the syrup and set aside.
- Top with malai or rabri.
Result: Place the brass lagan on the table on Eid morning, your guests won’t be able to stop praising it.
3. Daal Bukhara
Authentic Daal Bukhara is cooked for 12 hours. Brass lagan retains heat exceptionally well, so the dal left on the stove overnight doesn’t burn – instead, it becomes creamier with time.
Quick Recipe:
- Soak whole urad dal (sabut urad) overnight.
- Prepare a tempering of ghee, ginger, and green chillies in the brass lagan.
- Add the dal and let it simmer for 6–8 hours.
- By morning, the dal turns black, creamy, and buttery.
Result: Hot Daal Bukhara in a brass lagan at Sehri during Ramadan – a taste of paradise.
4. Zarda Pulao
There’s always a fear of zarda sticking to the bottom. The non-stick property of a brass lagan (if properly seasoned) prevents the rice from clumping and gives it that beautiful pinkish-white colour.
Quick Recipe:
- Boil rice until 50% done.
- In the brass lagan, add ghee, sugar syrup, food colour (yellow/pink), and dry fruits.
- Place on dum (steam) for 20 minutes.
Result: The perfect sweet ending to an Eid feast. Loved by children and adults alike.
5. Murgh Musallam
A whole chicken – yes, the entire bird. The brass lagan is wide enough to comfortably fit a full chicken. This ensures even cooking and plenty of gravy.
Quick Recipe:
- Marinate the whole chicken in yoghurt and spices.
- Sauté in the brass lagan for 30 minutes.
- Cook on dum for 1 hour.
Result: A dish that disappears in 1 minute. Guests will be licking their fingers.
How to Maintain Your Brass Lagan After Ramadan?
After Ramadan ends, many people pack their brass lagan away in cupboards, only to find it blackened and tarnished when they take it out the next year. Don’t make this mistake.
DO:
- Clean with lemon and salt
- Use brass polish spray
- Wipe dry with cotton cloth
- Wrap in newspaper before storing
DON’T:
- Use steel wool or harsh scrubbers
- Ever put in dishwasher
- Leave it wet
- Store in sealed plastic
Conclusion
A brass lagan is not just cookware – it is the soul of Ramadan.
Whether it’s Mutton Korma or Shahi Tukda, the grace and tradition with which food cooks in a brass lagan can never be replicated by modern kitchen tools.
This Ramadan, take out your brass lagan, clean it with care, and make at least one of these 5 dishes.
Your family will say: “What’s the special occasion today? The food is absolutely incredible!”
And you’ll smile and reply: “It’s not my hands – it’s the magic of the vessel.”
Not all that glitters is gold—or pure brass. If you’re looking for genuine, traditionally crafted brass lagans, look no further than Copper Brazier.
Trusted and committed to purity, every lagan is authentically made, properly tin-lined, and built to last generations—not seasons.