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.

FLOWER SHAPE JILAPI

ফুল জিলাপি

 5/5

“ To those who are in the cooking industry in Bangladesh or thinking of becoming part of it, I would like to say that we are all very fortunate that a culinary icon like Siddika Kabir was born in this country. She is the one who taught us that cooking is not only for filling your stomach; it is both a science and an art. I dedicate this dessert to our legend, Siddika Kabir. When the whole world was gripped by the covid pandemic, I decided not to get any food from outside. It was the month of Ramadan, and jilapi is common on the iftar table in all homes in Bangladesh. The date was May 10, 2020. I opened the book Ranna Khaddo Pushti by Siddika Kabir to find the jilapi recipe. I followed it and was surprised with the outcome, especially because this was my first time. From then on, I began to think of giving this gorgeous recipe a different look. Here it is.”

SERVES

4

PREPARATION

7 Mins

(Plus rest 24 to 48 hours)

COOKING

1 Hr

1 cup all-purpose flour
½ cup water
1 cup oil, for frying
½ cup sweet coconut filling (page 359)
¼ cup mawa/concentrated milk solids (page 350)

১ কাপপ ময়দা
½ কাপ জল
১ কাপ তেল, ভাজার জন্য
½ কাপ নারকেলের পুর (প্রিশ্তহা-৩৫৯)
¼ কাপ মাওয়া/ঘন দুধের কঠিন পদার্র্থ (পৃষ্ঠা ৩৫০)

DETAILS :

MIX the flour and water well. Cover and let it rest in the summer for 24 hours, in the winter for 36 to 48 hours until you see some bubbles on the top. Then, beat the flour mixture well.

HEAT oil. Use a flower-shaped mould to dip the outer side of the mould in the flour mixture and submerge it in the hot oil. It will come out from the mould. Cook until golden brown. Remove with a spatula from the oil. Complete making the flower shape jilapis with all the flour mixture.

STUFF them with sweet coconut filling and top them with mawa. Serve immediately.