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.
SPECIAL DESSERT FOR THE GROOM
জামাই রারাজা বাজনা বাজনা বাজা
SERVES
4
PREPARATION
15Mins
COOKING
25Mins
¼ cup ghee/clarified butter
100 g vermicelli
¼ cup white sugar
½ teaspoon cinnamon powder
¼ teaspoon cardamom powder
1 can (304 ml) of condensed milk
1 g saffron threads
2 tablespoons almond, crushed
2 tablespoons pistachio, crushed
Serve with khirsha/concentrated milk (page 350)
¼ কাপ ঘি/ক্লারিফাইড মাখন
১০০ গ্রাম সেমাই
¼ কাপ সাদা sugar
½ চা চামচ দারুচিনি গুঁড়া
¼ চা চামচ এলাচ গুঁড়া
১ ক্যান (৩০৪ মিলি) কনডেন্সড মিল্ক
১ গ্রাম জাফরান থ্রেড
২ টেবিল চামচ বাদাম, গুঁড়ো করা
২ টেবিল চামচ পেস্তা বাদাম
পরিবেশন করুন খিরসা milk (পৃষ্ঠা ৩৫০)দিয়ে
DETAILS :
HEAT the ghee in a non-stick pan. Stir in the vermicelli and keep stirring over low heat.
ONCE the vermicelli turns light golden brown, add sugar, cinnamon, and cardamom powder. Keep stirring constantly for 7 minutes and pour the condensed milk, saffron, and almonds. Keep stirring.
AT one point, the vermicelli will start releasing the ghee. Roll to form a big ball with the help of the spatula.
TRANSFER the vermicelli ball onto a rolling board and roll ½ inch thick with the rolling pin. Cut in diamond shapes, sprinkle with pistachios and let it cool. Serve with khirsha and enjoy!
