I have made these a while ago. The lady that I have learned from is my favorite of all the deshi people on youtube. Here is a shout out to Fouzia aunty. I have tried a lot of her recipes. Her techniques are very easy to follow and understand. I hope that whoever reads this also tries out a few recipes from her vlog on youtube. The taste and the presentation is very authentic and I am sure they will satisfy your deshi cravings. I have linked this recipe down below. For those of you who do not speak Bangla, it may help to watch the video as I have tried my best to explain the process of making the shape of the flower, but it might have sounded a bit complicated when explained. Happy Cooking!
- Flour – 1 cup
- Milk- 1/2 cup
- Egg beat -1
- Olive oil- 1 Tbsp
- Sugar- 2 Tbsp
- Food color (optional) – Used to color the flowers
To make the Sugar Syrup:
- In a saute pan, pour the milk and wait for it to come to a boil. After which you can turn off the stove and pour in the oil and the sugar making sure to whisk it in. Beat the egg and add it to the mixture. Lastly, add the flour and mix vigorously and wait for it to cool down.
- After the mixture is cooled, form a dough and roll them out into big thin rounds. Take a cup or a round cookie cutter and cut out three circles (3 circles will make one flower).
- Stack the three circles on top of each other. Press down with your pinky finger in the middle of the stacked circles to attach them together. Make three cuts leaving the middle portion intact. Lift one piece by holding the ends of the piece and press down towards the middle indent bringing together the two ends of the piece to form a cone in the middle which will be the middle of the flower. Lift another piece holding it by the two ends pressing it down alongside the other piece. Keep lifting all the pieces by the two ends of them and pressing down the corners to make it look like flower petals.
- After you are done making the shape make sure to press all the corners together well enough so that it doesn’t come undone when frying. Trim out the excess from the corner to give it a much more realistic look.
- In a frying pan on low heat cook these flowers until they are golden brown. Do not rush this process, as you want the flowers to cook thoroughly.
- To make the sugar syrup – on a separate saucepan bring the sugar and the water to boil. After frying the flowers let it sit on a paper towel to soak up the oil. Place the flowers in the sugar syrup under medium heat for about five minutes. Take them out and serve them warm. The flowers should be slightly soft and crispy.
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.
Not Yo’ Mamas Pudding
I have never tasted banana pudding before until two weeks ago at a Barbecue restaurant. I instantly fell in love with it and could not forget how satisfyingly beautiful it tasted. That was three weeks ago. I was craving to have this pudding since then. I asked around at my workplace to see if anybody has a guaranteed recipe that is easy to put together. And here is the recipe that I tried. It makes enough for at least 15 people. I had banana pudding to eat for a week and had shared one whole pie dish with a family. I substituted vanilla wafers for Chessmen cookies.
- Can sweetened condensed Milk- 1 (14-ounce)
- Frozen whipped topping- 1 (12 ounces)
- Pepperidge Farm Chessmen Cookies- (2 bags)
- Bananas- 6 to 8 sliced
- Milk- 2 Cups
- Instant French vanilla pudding mix- 1 box (5 ounces)
- Softened cream cheese- 1 box (8 ounces)
- Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
This is sort of a throwback recipe. I have done this one a while back and they came out pretty nicely. I was very proud to have thrown this together for my parents.
Preheat oven to 400 degrees.
In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
Beat in all of the eggs at once. Continue beating until smooth.
Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
Bake for 35-40 minute, until puffed and golden. Cool completely.
While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
Dust with powdered sugar
It’s been a while since I’ve last updated this blog. But fear not ! I am back and cooking again. Just trying to get my life together. Picking up the pieces of the old life to serve my new life. So here is to something new. A piece of banana bread with some indulging vanilla ice-cream.
- Ripe bananas – 5-7
- Eggs – 3
- Oil – ½ cup
- Sugar – ½ cup
- Cinnamon – 1 Tbs
- Flour – 2 cups
- Butter – ½ cup
- Brown sugar – 1 cup
- Smash 4 bananas in a bowl. Add the eggs, oil, sugar and cinnamon and mix it together.
- Pour the flour and combine everything together.
- To make the caramel, in a pan heat up the butter until melted. Add the sugar and bring to boil.
- On a baking dish, pour the caramel in first. Slice two bananas in pieces and assemble them up on top of the caramel filling in the baking dish.
- Add the flour mixture and bake it for 350 degree Fahrenheit / 175 degree Celsius for about 40-50 minutes.
- It is optional to serve with some Vanilla Ice – cream.