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
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.
Blasted little fiends these are!! But I love them.
A shout out to my beautiful friend, whose birthday we celebrated with red velvet cupcakes with fallen cream cheese frosting.
Usually cream cheese frosting is an angel, it’s quick easy, and there’s not too much room for error. You mix equal amount of cream cheese and butter in a large bowl, beating until it’s a soft pale color, then add sugar as per your preference. There’s not much that can go wrong with the recipe. Not with the recipe.
Whew! A hundred and twenty times, whew!! This event was my first ever mass-bake, and boy, I’ll tell you, cupcakes are not the sweet little tidbits that they pretend to be. My cousin and I came together to make these cupcakes for my 1-year-old niece’s birthday party. We decided on an assortment of regular and mini vanilla cupcakes decorated in pastel shades of Swiss Meringue buttercream. I think it’s safe to say that we made the right call.