I'm not so sure but I've never heard of Bangali being taught at an academic level, am I right? Although some Islamic Schools teach it at GCSE masha'Allah.
I've studied Urdu, Gujrati and Arabic at School/6th Form and Uni...And the ways in which they were taught varied drastically.
I mean yeah, they all start off with the basics, alphabet etc but from there its all diff.
Hmm...I'm confused about bangali though, there are several types right? Sylheti, Dhakai? And the other one, the *posh* one, I cant remem the name of it. Lol
So0o0o, what advice would you give to somebody who wants to learn it, where to begin? Is it even possible without a teacher, without it being your mother-tongue?
Helppp Min Fadhlek!? (I guess somebody could begin by teaching me the Bangali word for please )
400 gms fresh paneer (hang to drain whey completely)
10-12 almonds cut into slivers
8-10 of pistachios cut into slivers
A few saffron strands
1 tbsp warm milk (to soak saffron)
2 tsps milk powder
1/2 cup finely powdered sugar
1/2 tsp pistachio essence
1/2 tsp cardamom powder
Ghee to lightly grease moulds
Moulds of any shape you like
Preparation:
Soak almond and pistachio slivers and saffron in warm milk. Keep aside to use as topping. If the nuts do not soak up all the milk by the time you are ready to use them, drain it away before you use the nuts as topping.
Mix the paneer and milk powder in a pan and cook on a medium flame stirring continuously for 3-4 minutes.
Allow the mixture to cool.
Add sugar, essence and cardamom powder and mix until smooth dough is formed.
Lightly grease the moulds with ghee.
Put a little topping mixture (soaked almonds, pistachios and saffron strands) in each mould.
Press some of the prepared paneer mixture on top of the topping in each mould and shape.
Chill for a few hours, unmould carefully and serve.
if not I ought to give up now (google is getting tired of me)
LOL!! I know how to make handesh.. but it's slightly different to the recipe you've given.. well maybe it's ALOT different, but what I meant was that they didn't have any images..tell you what, i'll probably have to take some pics and upload em..
Shemai is made with vermicelli and is lovely..
In our house though the must for eid day seems to be Handesh, samosas etc
LOL!! I know how to make handesh.. but it's slightly different to the recipe you've given.. well maybe it's ALOT different, but what I meant was that they didn't have any images..tell you what, i'll probably have to take some pics and upload em..
Shemai is made with vermicelli and is lovely..
In our house though the must for eid day seems to be Handesh, samosas etc
you could post it the way you make it, I love to collect recipes (from Muslims) from everywhere
Well, mum soaks ground rice for a few hours or so and then she adds molasses and mixes em up like batter and then she uses an ice cream scoop and fries em.
She's not here at the mo, I'll have to ask her when I see her...
handesh and shemai , aahh the good old days , lol . dont realy have handesh any more, mum makes it for eid , so i have a few here and there,
Shemai is nice , reminds me of bangladesh. Breakfast in bangladesh is great, you never know what your having, the guys come round early selling their goods,
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Bangali Help (OP)
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