Delicious desserts in Bangladesh
Each and every one of this entire world has his or her own craving. It can be of varied things. And among them, the foodies with a sweet tooth are never backed away from trying something new. So, here a little something that will not only introduce you to a new types of dessert but also make you go awe!
Kheer Puli: Kheer is a kind of concentrated flaky milk that is often used as a filling to make a variety of pitha. Kheer puli pitha is very delicious and easy to make.
2 cup rice flour
2 liter milk
½ cup mawa
2 cup jaggery
2 tbsp sugar
1 pinch salt
Oil to deep fry
In a pan, boil milk and sugar until reduced to 1 cup. Now add mawa to it. Mix properly till it looks like halwa. Remove the pan and keep it aside. In a separate pan, boil water. Put jaggery, salt and rice flour, mix thoroughly and make a soft dough. Knead well for few minutes. Take part of the dough and roll it, cut out circles with a cookie cutter. Place a small amount of milk kheer on each circle. Seal tightly to form a crescent shape. Now heat oil in a pan. Fry the pitha until brown and serve.
Shondesh is a popular Bengali sweet which is made with chhana (cottage cheese), sugar or jaggery. There are many different varieties of shondesh like plain shondesh, gurer shondesh, norom paker shondesh, kora paker shondesh, etc.
4 cup full fat milk
1 cup jaggery
¼ tsp citric acid
¼ cup water
Chopped pistachios for garnishing
Boil the milk. Mix citric acid in water and add to the milk till the milk forms curds. Strain the cheese through a clean cloth and cool. Squeeze out the excess water. Now take a plate and mash the chhana with your palm until smooth. Add the soft jaggery and knead for 10 minutes. Now take a nonstick pan and heat it on low medium heat. When it is hot add the channa mixture and stir with a spatula for 4 to 5 minutes. Now take out the warm chhana and immediately shape with moulds or just toss into balls. If you wait, it will harden and you cannot shape it. Garnish with pistachios, drizzle some melted date jaggery and serve.
Badam halwa is a dessert fit for kings. This recipe does not call for too many ingredients, nor is the process a complex one, it takes love and time to make a good badam halwa.
3 cups whole almonds
1½ cup milk
¼ cup ghee
2 cups sugar
¼ tsp cardamom powder
Soak the almonds in hot water for an hour. Then remove the skin. Blend the peeled almonds and milk in a blender. Make a coarse paste. Set up a deep, heavy-bottomed pan on medium heat. When it is hot, add ghee to it. When the ghee melts, add the almond mixture to it. Stir well.
Cook the mixture on medium heat, stirring constantly. At one stage, as the liquid in the mixture begins to dry up, add sugar and stir. Keep cooking the mixture until most of the moisture in it dries up. It will start to come away from the sides of the pan.
Halwa is ready when it no longer sticks to the pan at all. Take the halwa off the heat and spoon it onto a flat platter to cool. Garnish with a pinch of thin almond slivers and serve.
Author: Ishan Hasnat – Bangladesh
source foto: pinterest