• Friday, Apr 26, 2019
  • Last Update : 03:27 pm

Eid specials

  • Published at 03:25 pm June 22nd, 2017
  • Last updated at 02:35 pm June 29th, 2017
Eid specials
Eid is almost here. Time to indulge in great food and spend good time with family and friends. In my home, my mom makes all the main dishes and I make the desserts. Today I am sharing my mom's chicken roast recipe. It's the best “wedding roast” recipe, which you can make at home easily. Since I make the desserts, it's been a tradition of many years, that I make my Boston cream pie, which everyone loves. This year, I am also going to make the traditional Bangladeshi sweet, laal mohon. I hope you enjoy these recipes, and the upcoming Eid festivities. Eid Mubarak!

Boston Cream pie


For the cake

2 tbsp unsalted butter, plus more for pan 1 + 1/4 cups sugar, plus more for pan 1 + 1/4 cups flour 1 + 1/4 tsp baking powder 3/4 tsp salt 2 large eggs 2 large egg yolks 3/4 cup whole milk 2 tsp pure vanilla extract

For the custard

2 cups of milk 1/2 cup sugar 4 egg yolks 3 tbsp cornstarch

Chocolate topping

1 cup good quality chocolate chips 1/2 cup cream 1/2 cup toasted almond flakes (optional)


Make the custard first. In a medium saucepan, combine milk and 1/4 cup sugar over medium heat and bring it to a simmer. In a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in the cornstarch, one tablespoon at a time, until fully incorporated. While whisking the egg mixture constantly, slowly add one cup of the heated milk to the egg mixture. Strain this mixture into the remaining milk in the saucepan. Continue cooking over medium heat, whisking constantly for four to six minutes, until the mixture comes to a full boil. Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate for at least three hours or overnight. To make the cake, preheat oven to 350°F/175°C. Butter and flour a nine-inch round cake pan. In a small bowl, whisk together flour, baking powder and salt; set aside. Combine milk and butter in a small saucepan; set over very low heat. With an electric mixer, beat eggs and sugar on high speed for four to five minutes until it turns thicker and paler. Then switch to a lower speed, and gradually add the hot milk mixture to the egg mixture. Then stir in the vanilla. Gradually whisk in dry ingredients, 1/4 cup at a time, just until incorporated. Mix until just smooth. Transfer batter to prepared pan and smooth the top. Bake for 35 to 40 minutes until golden and pulling away from sides of the pan. Allow the cake to cool for 10 minutes in the pan, then remove, and transfer to a rack to cool further. To assemble the cake, first take the custard out of the oven and beat it with a whisk to make it smooth. With a serrated knife, split cooled cake horizontally. Spread bottom half with the custard and gently place top half of cake on custard layer. Over a double boiler, melt the chocolate with the cream and cool it down slightly. Now pour the glaze on top of the cake and spread it with a spatula. Sprinkle the toasted almonds on top. Let it set in the fridge for 30 minutes before you serve.

Laal mohon

[caption id="attachment_70658" align="alignright" width="682"]Courtesy Courtesy[/caption]


1/2 cup flour 3/4 cup milk powder 1 egg 2 tsp baking powder 2 tbsp ghee or oil 2 tbsp water Extra oil for deep frying

For sugar syrup

2+1/2 cup sugar 2+1/2 cup water 1 cardamom Pinch of saffron (optional)


First, heat plenty of oil over low heat for deep frying. In another deep and wide pot, make the sugar syrup. Pour the water and sugar in the pot. Add the cardamom. Let it come to a boil. When all the sugar has dissolved, add the saffron if using, and take the syrup off the heat. You don't need to thicken this syrup. Beat the egg, oil or ghee, and water together. In another bowl, mix the milk powder, flour and baking powder together. Now add the liquid mixture to the flour. Mix it well to make a very soft, sticky dough. Oil the palms of your hand, take a small portions of the dough and make a small and smooth ball. Make sure all the balls are the same size. Once the balls are made, start frying them in the oil. The oil should be just warm, not hot. Fry until the balls turn a dark brown colour, which will take around 10 to 15 minutes. Bring the sugar syrup back to boil. Now put the fried balls in the sugar syrup. Boil the balls in the syrup for two more minutes, then turn the heat off and cover the pan with a lid and keep it like this for 10 minutes. After 10 minutes you will see that most of the sugar syrup has been absorbed by the sweets. Let it cool down. You can serve them warm or cold. Note: Frying the dough at a very low temperature is crucial to making this sweet. If you fry it in hot oil, then it will not cook through inside and will become hard.

Chicken roast

[caption id="attachment_70664" align="alignleft" width="854"]Courtesy Courtesy[/caption]


1 kg whole chicken 1/2 cup oil 1 tsp sugar 4 dried plums or apricot

For the spice mix

1 cup butter milk or plain yoghurt 1 tbsp ginger paste 1 tsp garlic paste 1/2 tsp nutmeg powder 1/2 tsp mace powder 1 tbsp white poppy seed or cashew paste 1/2 tsp cinnamon powder 6 cardamom 1 tsp red chilli powder (you can adjust it according to your taste) Salt to taste

Finishing ingredients

2 tsp milk powder 8 green chillies 1 cup crispy caramelised onions


First, cut the chicken into four pieces. Make one or two slashes on each piece. This helps in the marination process. Mix the yoghurt and spices together. Make sure to grind the cardamom. Heat oil in a heavy bottom pan. Fry the chicken pieces until lightly browned. Take them out and in the same pan, cook the spice mix for two to three minutes. Now add the chicken pieces back in the pan. For Bangladeshi local chicken you need to add a little water, but not in the case of broiler chicken. Add the apricots or plum and leave covered, until the chicken is cooked through. Once chicken is cooked, mix the milk powder and the caramelised onion, as well as the sugar and green chillies. Mix well, cover and cook for a further two to three minutes. The gravy will thicken up and will nicely coat the chicken. Serve with plain polau or any other favourite rice dish.