Evolution of Eid Desserts | What I made for Eid

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!

IMG_20170625_132112

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

Eid 2014 -to post

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

Advertisements

A Bengali Favorite: Carrot Halwa

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.

5

Continue reading