Hajjah's Heavenly Secrets

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Hajjah Naziha Adil Kabbani is a respected spiritual guide, humanitarian, and educator within the Naqshbandi-Haqqani Sufi Order--a flower from the garden of the Awliya. Daughter of Mawlana Shaykh Nazim Ù‚ and Hajjah Amina Adil Ù‚, she has long served as a spiritual guide for women in the Naqshbandi path. Quiet in speech but vast in presence, she has inspired countless women through counsel, dhikr circles, healing supplications, and humanitarian service.


Her life reminds us that true leadership is not always loud—it is hidden in service, love, and faithfulness to the Sunnah way. Raised in a household devoted to spiritual service, Hajjah Naziha was immersed in the teachings of Sufism from an early age. She lived near Grandshaykh Abdullah Daghestani ق, the master of the Naqshbandi Tariqah, and later assisted her parents in hosting and caring for students and travelers seeking spiritual guidance. Grandshaykh Daghestani recognized her role as a teacher for women, a path she has embraced through her teachings and community engagement.


In addition to her spiritual work, Hajjah Naziha co-founded the Hajjah Naziha Charitable Society (HNCS), which continues the humanitarian efforts initiated by her and Shaykh Hisham Kabbani. HNCS focuses on providing aid to vulnerable populations worldwide, including disaster relief, feeding programs, and educational initiatives.


April 25 marks the blessed birthday of Hajjah Naziha, and on this day we remember her with deep gratitude. In honor of our beloved's birthday, please consider donating to HNCS today.

Feed the Orphans
 

Recipes for a Sweet Life
 
 

Heavenly Secrets is a treasured compilation of recipes passed down to Hajjah Naziha by her beloved mother, Hajjah Amina ق. Originally intended as a personal gift for her daughter and grandchildren, she extended its reach to all the daughters and sisters of the Tariqah—inviting them to transform their daily cooking into a sacred act of love and remembrance.
 
 

Labors of Love: Rose Pastries (Gül)


The rose is a special flower that is used for decoration in celebratory events, such as Mawlid an-Nabi. Hajjah Amina ق used to prepare a traditional Russian-Kazan rose-shaped dessert called Gül. She would serve this dish to her family and friends on Eid al-Adha, Eid al-Fitr, and at weddings. Not only are the pastries beautiful, they are a lovely way to remember our beloved Prophet ﷺ.


Ingredients (Makes 10-15 pastries)


Syrup

  • 4 cups sugar
  • 2 cups water
  • 3 teaspoons lemon juice

Dough

  • ¼ cup milk
  • ½ tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 3 ¼ cups flour
  • 5 egg whites



Instructions


  1. Prepare syrup: Heat sugar and water in a saucepan over high heat. Bring to a boil. Stir in lemon juice. Pour into a large bowl and set aside to cool.
  2. Make dough base: In a bowl, combine milk, sugar, salt, and baking powder. Mix well.
  3. Whisk egg whites: In a separate large bowl, whisk until bubbly.
  4. Combine mixtures: Whisk milk mixture into egg whites.
  5. Add flour: Slowly stir in flour by hand or with a mixer. Knead into dough. Cover with a towel and let sit for 15 minutes.
  6. Divide dough: Cut into 4 equal parts. Lightly knead each piece and cover. Let rest in a warm place for 1 hour.
  7. Roll dough: Use a rolling pin to roll each ball into a thin sheet. Cut into 1/16-inch strips.
 

How to wrap the dough around fingers to form roses:

8.Form roses: Wrap dough strip around the pointer and middle finger so the long side hangs down. Continue wrapping around additional fingers (ring finger, then pinky), creating a rose shape. When done, pinch the end piece tightly underneath to secure it.

9.Continue forming roses with remaining dough. Keep covered with a towel.

10.Heat oil on high in a deep frying pan.

11.Fry: Place a fork in the center of the rose and dip into hot oil. Press down gently. Fry until golden, flip to cook other side.

12.Remove and dip: Use a slotted spoon to remove from oil and immediately dip into syrup. Remove with another slotted spoon and place on serving plate.

13.Repeat steps 7-12 for the remaining dough balls until finished.
 

Note: Syrup must be cool when adding hot pastries so they absorb it properly.


Storage Tip: Do not refrigerate. Keep covered with plastic wrap at room temperature for up to one week.


 


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