Lobongo Lotika Preparation
I never thought that I will be able to cook let alone make things that I’ve never been introduced to before. Growing up, my mother being a full-time worker always made the time and put in the effort to make traditional food that we couldn’t buy around us because we never lived in Bangladesh.I would help my mom out in the kitchen all the time and always felt that I will never be able to do what she was doing. But somewhere in my head, all the things that I have seen her do have stuck with me, I guess. After all these years when I work in the kitchen, I feel like I”ve achieved such a great feat making things from scratch. And it becomes decently impressive to people around me. It is quite surreal, I feel a bit grown up. Here is a grown-up recipe. Follow the link below to view the steps clearly.
To make the filling
- Desiccated Coconuts-2 cups
- Sugar- 2 cups
- Cardamom Powder- 1/4 tsp
- Semolina- 1/4 cup
- Cloves- As needed
To make the Dough
- Flour- 2 cups
- Sugar- 2 Tbs
- Salt- 1 pinch
- Oil- 1/4 cup
- Water- As needed
- To make the filling, in a saucepan put coconut, sugar and about 1 Tbs of water to melt the sugar quickly. Turn the saucepan on after combining all the ingredients. The mixture will become thick and will turn liquidy. Add semolina and cardamom powder, cook a bit more so it develops the flavor. Keep aside on a plate to cool.
- To make the dough combine flour, sugar, salt, and oil in a mixing bowl. Add about a little bit more than half a cup of water to form the dough.
- Make 10-12 balls of dough. Roll them out one at a time and put about two tablespoons full of filling in the middle of the dough.
- Brush some water all around the edge of the dough. Fold the top half of the dough towards the middle. Brush the water only on one side of the dough. Folding from the top right corner to the middle. Brush water to the remainder of the dough folding again from right to the center. keep repeating the folds until all the dough gathers in the center. Pierce the middle with a piece of clove.
- Heat about 2 cups of oil in a frying pan. Deep fry the parcels three at a time making sure to cook all the sides evenly.
- Serve while it’s hot.
First of all, Happy new year to everyone! Rolling into 2017 with a quick fix to your sweet cravings. This is a dish I like to make when I am in a hurry when having unexpected guests show up. It is not as rich as normal halua. But just as good. Try and indulge.
- Eggs – 4
- Sugar – 1 cup
- Ghee – 1/3 cup
- Oil – 1/3 cup
- Dry Milk – 1 cup
- Tobbok (Silver Leaf) – 3 Pieces
- Pistachios – 2 Tbs
- White raisins – 2 tbs
- Rose Water – 1 tsp
- Beat the Eggs and the sugar together.
- Combine the ghee and oil in a wok with the dry milk until it turns a slightly brown color. Remove the contents and cool off the mixture on a spreadable plate.
- Mix everything together with a whisk, adding the rose water. Pour it into a square container.
- Pop it in the oven for 6 minutes on high. Let it cool for half an hour.
- In the meantime, I like to roast the white raisins and pistachios in some ghee.
- Place a plate on top of the container and flip the halua on to the plate. Garnish it with the silver leaf, pistachios and white raisins.
- Cut it into the shape you desire and serve.
What can be more sweeter to make for your mother on mother’s day than balushai ? This is my way of adding more sweetness to mother’s day. A sweet little thing for a sweet little person. And of course some chocolate coated strawberries. But that’s a recipe for another day. For today this is an accomplished surprise from me .
- Flour/Maida – 1 cup
- Baking Soda – ½ tsp
- Salt – ½ tsp
- Ghee – ¼ cup
- Chilled Yoghurt – ¼ cup
- Oil – For deep frying
For the sugar syrup :
- Sugar – 1 cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
- Pistachios – For garnishing
- To make the dough , in a large bowl add the flour, salt and baking soda.
- Stir to combine the dry ingredients.
- Add the ghee to the dry mixture, use your fingers to form coarse crumbs.
- Add the yoghurt and mix everything until it forms a dough.
- Cover the dough with a wet cloth. Allow it to rest for 30 minutes.
- After which form the shape of a ball and press down on the dough with your thumb very slightly. Do not press too much to shape them as this can cause cracks in the balushai.
- Cover the made dough shapes with a wet cloth for 15 minutes.
- Deep fry the dough on medium heat to cook evenly.
- In a saucepan add the sugar and the water and stir the mixture until the sugar dissolve in the water. Once it is dissolved allow the mixture to come to a boil.
- Add the cardamom powder, turn the heat to low and let the mixture simmer until you reach the single thread consistency. You will know that it has reached a single thread consistency when you touch the sugar syrup between your two fingers you will find that it is sticky.
- Drop each of the fried dough in the syrup until it gets well coated all around.
- Drip the excess and lay it on your serving dish. Garnish with some crushed pistachios.
Be deliriously happy when you are in love. Now love here is a reference to anything and everything in life from places, people, stories, things and most importantly food. The love of food which exists in every country, community, race and religion . The art of food runs deep within all of us all the way down to our stomach and in to our souls. Hence, the term soul food ? Here is a concoction I came up with on my own. I am sure there is a thorough recipe for this somewhere. But this is my version of “ Tok Begun”
- Eggplants – 2 cups Diced
- Tomato – 1 cup finely chopped
- Tamarind – 1 tbs
- Paanch Phoron – 1/8 tsp
- Onion – 1 finely chopped
- Garlic – 1 tbs
- Dry Chillies – 2 tbs crushed
- Turmeric – 1 tsp
- Red Chilli Powder – 1 tsp
- Cumin Powder – 1 tsp
- Coriander Powder – 1 tsp
- Sugar to taste
- Salt to taste
- Grab a saucepan and warm up some oil. Sauté the onions and garlic till it softens and becomes slightly browned. Put in paanch phoron and fry it for 30 seconds.
- Add the spices- turmeric, red chilli powder, cumin and coriander powder. Stirring it for 30 seconds. Add the tomato and cover the lid till the tomatoes breaks down.
- Include the eggplants and the crushed chillies in to the saucepan covering the lid to let it soften up to better soak in all the spices.
- Put in the tamarind and cook the mix for a few minutes. Add salt and sugar to your taste.
So here we are back to making desserts again .. its always so comforting to make something sweet. I feel that it somehow sweetens my soul as I make it. I made “kaalo jaam” after such a long time. My inspiration for making this dessert is the sweetest person in the world – Kakon api. I first had this at her house.. and she was nice enough to send me the recipe as well. It also reminds me of the time when I went to Nipa apus house and made these on a whim. We had a real girls day in. All very good memories attached to this dessert. I miss you all and this is to reminisce our time together.
- Milk Powder – 4 cups
- Self Raising Flour – 1 cup
- Quart of whipping cream ( Thickened cream)
- Oil for deep frying
INGREDIENTS FOR SUGAR SYRUP:
- Sugar – 4 cups
- Water – 5.5 cups
- In a mixing bowl combine milk powder and flour .. make a well in the middle and add the thickened cream slowly while mixing everything together .. forming a dough.
- Shape the dough in to round balls first and then roll it sideways in your hands to form an oval sphere.
- To get your sugar syrup ready .. use a Rondeau pan. The more bigger the pan the better so that when you soak the fried dough in it .. there will be plenty of space for them to increase in size. Combine the water and the sugar and boil it till the sugar is completely dissolved.
- Fry the dough on a medium flame. Take your time to do this step as you want the dough to cook thoroughly.
- Once all of it is fried, lay all the fried dough in to the sugar syrup and boil for 5-10 minutes with the lid covered. Turnoff the stove and let it soak in to the sugar syrup until you are ready to serve it in to your serving dish.