Home   |  Issues  |  The Daily Star Home | Volume 3, Issue 55, Tuesday September 5, 2006

 

 

 

 

 

 

 

 

 

 

 

 

 



sheraton sweets

This season, Dhaka
Sheraton's
Executive Chef Greg Morgan puts his own
spin on some of our
traditional recipes. Jazz
up your Shab-e-barat
with these delightful
desserts.

Firni
Ingredients
100gm rice
800gm milk
200gm sugar
50gm cream
¼ tsp cardamom Powder
Rose water to taste
5gm resin

Method
In a pot bring the milk and sugar to boil. Wash the rice and leave to drain. Combine the rice and cream and add to the milk, continue to cook till rice is soft and the mixture has thickened.
Add the green cardamom powder and rose water. Serve in a bowl topped with the resin and few strands of saffron. Can be served both hot or cold

Khajur Halwa (Date )
Ingredients
300gm date (khajur)
2 ½ cups water
1 cup milk
2 tbs cream
25gm sugar
3 tbs deshi ghee
2 tbs mawa
20gm pistachio nuts
20gm almonds chopped

Method
Place the dates in a pot and bring to the boil, remove the seed. Add the milk and crush with a fork until it becomes a paste.
In a pot boil the sugar and water to make a sugar syrup. Add the date paste and desi ghee, cook on low heat for approximately 15 min. Mix the mawa into this mixture, garnish with the pistachio and almonds.

Gajar Halwa ( Carrot)
Ingredients
300gm carrots peeled and finely chopped or grated
60gm sugar
2 cups milk
2 tbs ghee
¼ tbs cardamom powder
½ tbs mawa
10gm almonds, chopped
10gm pistachio, chopped

Method
In a pot bring the milk, sugar and carrot to boil. Add the ghee, cardamom powder and continue to cook on a low heat for approximately 10 15 min. Add the mawa and cook for a further 5 minutes ensuring that the mixture is well combined. Pour into a serving dish and let cool. Garnish with pistachios and almonds. May be served hot or cold

Suji Halwa ( Semolina )
Ingredients
200gm suji
200gm desi ghee
1tbs basion ( lentil flour)
70gm sugar
1 cup water
2 tbs cream
¼ tbs cardamom powder

Method
Heat the ghee in a pot, add the suji and cook on low heat for 5 minutes. Add the basion and stir constantly until the mixture turns a light brown colour.
Add the sugar and water to this and mix well, then add the cardamom powder and continue to combine. Remove from heat and place in serving dish. Decorate with roasted almonds.

Photo: Amirul Rajiv

 

 
 

home | Issues | The Daily Star Home

2006 The Daily Star