NANABHAI AND NANU
In this book, I aim to offer my readers a taste of the flavours that hold a special place in my heart. Sharing some of my favourite delicacies from my grandmother’s kitchen, who happens to be from the Sylhet district of Bangladesh.
FUSION STICKY RICE DESSERT
বিন্নি চালেরলের মষ্টি
SERVES
6
PREPARATION
1 Hrs
COOKING
40 Mins
“ In Sylhet, this dessert is normally served with liquid molasses. Here is my strawberry sauce with liquid molasses to enhance its taste. ”
STICKY RICE
2 cups uncooked sticky rice, soaked for 2 hours
Bamboo steamer and cheesecloth to cook the rice
1 pandan leaf knotted
¼ teaspoon cinnamon powder
2 cups of khirsha/concentrated milk (page 350)
1 cup strawberry sauce
2 cups freshly grated coconut
Coloured sugar (optional)
২কাপ বিন্নি চাল (২ ঘণ্টা ভিজিয়ে রাখতে হবে), বাঁশের স্টিমারে পাতলা কাপড় বসিয়ে, চাল দিয়ে টিম করতে হবে
1 পান্দান পাতার গিঁট
¼ চা চামচ দারুচিনি গুঁড়া
২কাপ খিরসা (পৃষ্ঠা-৩৫০)
1 কাপ স্ট্রবেরি সস
২কাপ নারকেল, কোরান
রঙ্গিন চিনির গুড়ো (ঐচ্ছিক)
STRAWBERRY SAUCE
250 g strawberry
½ cup liquid molasses
½ teaspoon salt
2 tablespoons white vinegar
¼ cup strawberry juice
DETAILS :
SAUCE: Combine all the ingredients in a pot and simmer over medium-low heat just for 5 minutes and remove from the heat. Let it cool. Blend to make a smooth sauce. Taste and adjust the sweetness. The sweetness will depend on the strawberries.
STICKY RICE: Drain the rice. Heat a bamboo steamer, lined with cheesecloth. Spread the rice grains. Place the pandan leaf in the middle and sprinkle the cinnamon powder. Loosely cover the rice with the cheesecloth. Tightly fit the bamboo steamer cover and steam for 30 minutes or until the rice is tender.
IN individual bowls, serve the khirsha, strawberry sauce, grated coconut, and sticky rice, topped with some coloured sugar. Help yourself by adding all the ingredients together according to your choice, and enjoy!
