SWEET ENDINGS
Dessert or Sweet endings is a course that concludes a meal. The word “dessert” originated from the French word desservir, meaning “to clear the table”. Dried fruit and honey were probably the first sweeteners used in most of the world.
Fresh fruit is also considered a dessert nowadays.
Here I am sharing some desserts that I have created and some that I tasted while travelling—and where possible, I’ve added my fusion with a Bangladeshi touch. Coconut is my favourite, and you will find it in most of my desserts. I hope you will enjoy these.
MAGNIFICENT SWEET PAPAYA HALWA
“ This dessert reminds me of my son’s wedding. It’s a tradition to send different kinds of sweets to the bride’s house. Mimi, one of my very dear ones made this dessert. I forgot to ask her for the recipe. Just thinking of it, my mouth starts watering. Here I present my version.”
SERVES
6
PREPARATION
15Mins
STEAM
30Mins
COOKING
40Mins
1 kg green papaya
½ cup ghee/clarified butter
½ cup white sugar (as desired)
½ teaspoon cinnamon powder
¼ teaspoon cardamom powder
¼ cup raisins, soaked in water and chopped finely
½ cup chhana/dried curdled milk (page 350)
½ g saffron threads
¼ cup molasses
¼ cup pistachios, crushed
¼ cup almonds, crushed
১ কেজি সবুজ পেঁপে
½ কাপ ঘি/পরিষ্কার করা মাখন
½ কাপ সাদা sugar (ইইচ্ছা অঅনুযায়ী)
½ চা চামচ দারুচিনি গুঁড়া
¼ চা চামচ এলাচ গুঁড়া
¼ কাপ কিশ শমিশ পানিতে ভিজিয়ে নরম হলে কুঁচি করে নেয়া
½ কাপ ছানা/শুকনো দইই করা দুধ (পৃষ্ঠা 350)
½ গ্রাম জাফরান থ্রেড
¼ কাপ গুড়
¼ কাপ পেস্তা, চূর্ণ
¼ কাপ কাঠ বাদাম, চূর্ণ
DETAILS :
PEEL and deseed the raw papaya and cut it into small pieces. Wash thoroughly and drain. Heat water in a steamer and steam the papaya until tender. In a food processor, add the steamed papaya, cover, and process until smooth.
HEAT the ghee, and add the papaya puree. Keep stirring constantly until the colour changes. Add sugar, cinnamon, and cardamom powder. Keep stirring. Once the papaya halwa starts separating from the ghee, add the raisins. Mix well to incorporate with the papaya halwa. Taste and adjust the sweetness. Remove from heat and let the halwa cool.
MIX the chhaana, saffron, and molasses very well until the molasses dissolves completely. Use 1 teaspoon of the mixture to make a small ball.
USE 1 tablespoon of the papaya halwa to cover the chhaana ball completely and make it into a round shape. Repeat with the rest of the halwa. Roll the papaya balls in the crushed nuts.
