If the cookie world had a popularity contest, I’m pretty sure the Chocolate Chip Cookie would come out on top! Back in the day when I didn’t know anything about baking, I used to stare at the people who could make Chocolate Chip Cookies with awe and I’d think to myself “Man! their relatives are so lucky that they get to have this delicious treat at home and they don’t have to buy the overpriced packets from the store to satisfy their cravings!”
Last ramadan my cousin asked me “Eid er jonno ki banachho? (What are you making this Eid?” and I replied “Oh I haven’t decided yet but I guess I’ll bake something from the new Nigella Lawson book that I got.” Hearing that she paused for a while and said, “I meant, what clothes are you making Zymin apu.” I think that gives you an idea of how excited I get about baking something (something new) for Eid!
As this year’s Eid draws to a close and I’m left with no desserts but a lot of leftover whipped cream (not complaining though, I love whipped cream!), here is a little roundup of all the desserts I’ve baked over the years for Eid and the inspiration/stories behind them.
Eid ul Azha 2014: Strawberry Tuille Cannolis and Petit Fours
Right before that Eid, I had gathered the courage and cash to splurge (I was a student back then) on my first baking book called Baking with Julia from a bookstore in New Market, Dhaka. Therefore, needless to say I was really eager to try out something from that book. So I made one of the easiest recipes from it named Strawberry Tuille Cannolis. Continue reading
A staple at my house, and many others every Ramadan and Eid, kheer has become the picture of warm comfort food for locals. Continue reading
It’s Friday- This morning I woke up in the mood for a desi (traditional east-Asian) dessert. One of the most traditional items that mom never made was “shahi tukra”.
Rich. Full of Ghee. And cooked to perfection in milk.
A sweet confection made with various kinds of flour, sweetener, milk, water, nuts, oil/fats, the “halwa” meaning “sweet”, has Arabic origins. Through trade and exchange of ideas and ingredients, the halwa has travelled eastward into the Indian subcontinent.
The Mughal/Persian influence in the subcontinent lead to the growing popularity of halwas, which today, are made with a variety of ingredients like various daals (lentils), to types of vegetables (such as carrots and bottle gourd) to those made simply with nuts (like badam ka halva or pista halwa).
This post is about one of Bangladesh’s favorites.
Trifle- as the name suggests, is actually a dessert that is as simple as it gets. There are very few ingredients and very little hassle in preparing them. BUT…but what takes time is the assembly. I know a number of people who have taken the Trifle recipe from me but have not attempted it till date because the steps involved in making this dessert, when written down on paper sound quite intimidating. That’s one reason why I finally thought of making a video tutorial of how to make Trifle. Continue reading
As you might know I took an attempt (a successful one if i say so myself) to make Croissants a few months back.Even though I do not have a personal recipe to share, here are some things I’ve learned on the way which might come handy if you ever gather up the patience to make Croissants.
I’ve followed this recipe and I’ve found it to be pretty great! The GIF images to go with the instructions makes it really helpful!