Bengal is a historical and geographical region in the east region of the Indian subcontinent at the apex of the Bay of Bengal. Today, it is mainly divided between the country of Bangladesh and the state of West Bengal in India, although some regions of the previous kingdoms of Bengal are now part of the neighboring Indian states of Assam, Tripura, Bihar, Jharkand and Odisha.
We are grateful to Bengal for their Bengal Tigers and Veena @tiaveena on Instagram! In the last year, Veena has treated us with a variety of Bengali recipes introducing us to their cuisine culture. Bengali food is Veena’s all-time favorite because of its spicy, aromatic and mouthwatering flavors. Veena states, “Good food shares an irrevocable relationship!” Amen!
Recently, Veena has been blessed with a cute, delicious daughter. Although she may not be posting recipes as often as she likes to, she is quite actively visiting her fellow blogger’s sites.
I am delighted to introduce Veena as my first ’Bengali’ Guest Post presenter.
As Fae mentioned, I am currently taking in every moment of motherhood and enjoying our precious new-born daughter. Nonetheless, I wanted to participate in presenting a guest post. I looked through my repertoire of Bengali recipes, and picked this dessert recipe. It is a fabulous dessert to be noted again! With assistance from Fae’s magic, presented in a different format!
Recipe by: Veena (@tiaveena on Instagram)
• ¼ cup khoya mawa (dried whole thickened milk) – optional
• 2 Tbsp almonds chopped
• 2 Tbsp cashewnuts chopped
• 2 Tbsp raisins
• 2 Tbsp coconut desiccated
◊ In a bowl, mix all the stuffing ingredients and set aside.
• 1 ½ cups sugar
• 1 cup water
◊ In a small saucepan, on medium-heat, combine sugar, water and bring to boil until the sugar is completely dissolved and the syrup reaches medium consistency. Remove from heat and keep it warm.
• 1 cup all-purpose flour
• pinch of salt
• 2 Tbsp ghee
• water for kneading
• 12 cloves with intact pins to fasten wrapped pastires
• oil or ghee for deep frying
◊ In a bowl, combine flour with a pinch of salt and mix well.
◊ Add ghee and rub with silicone spatula or better yet, your fingers until it resembles bread crumbs.
◊ Add little water at a time and knead into a stiff dough.
◊ Cover with a damp cloth and let it rest for a while.
◊ Divide dough into 12 equal portions.
◊ Roll each piece of dough, put 1/12 of stuffing, wrap and fasten with a clove like illustration below.
◊ In a large saucepan, pour enough oi/ghee to cover the pastries at least 2/3 of the way. Heat on medium-hot until oil/ghee starts rippling. Deep fry pastries until golden-brown and crisp (like featured photo). Drain labanga latikas and soak them in sugar syrup for a couple of minutes.
◊ Place labanga latika into a serving dish, serve hot or cold.
~ সু তৃপ্তি • Su Tripti • Bon Appétit! ~