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.
SCRUMPTIOUS PISTACHIO SEMOLINA CAKE
আনারস পেস্তা সুজির কেক
SERVES
8
PREPARATION
20Mins
COOKING
15Mins
1 ¼ cups sugar
3 cups water
1 teaspoon cardamom powder
2 cups semolina
½ cup melted butter
2 cups sweet pineapple, cut into small cubes
1 cup pistachio nuts, shelled and chopped
One 11-inch-long baking pan, lightly greased
DETAILS :
BOIL the sugar and water to form a syrup. Sprinkle the cardamom powder, mix, and cover. Remove from the heat.
HEAT a pan on a low heat. Fry the semolina and butter until it’s nice light brown and fragrant. Be careful while adding the liquid, when you add hot liquid to the hot pan of roasted semolina, it bubbles up like crazy. Add the syrup slowly and carefully, cover. Cook on low heat until all the liquid has evaporated and the semolina is soft. Stir from time to time in between. Add the pineapple, mix well. Remove from the heat, and and let it cool.
STIR in the pistachio, mix well. Taste and adjust the sweetness.
PRESS the semolina mixture into the baking pan and spread it out evenly. Allow it to cool for 2 hours. Unmould and cut in any shape. Serve.
