বিজয়া দশমীর মিষ্টি- শতাব্দী প্রাচীন হারিয়ে যাওয়া টিকর শাহী | Lost & Rare Recipes #lostandrarerecipes

Tikor shahi: A Lost & Rare Bengali Sweet | Bijoya Dashami Special Recipe | Lost & Rare Recipes This Bijoya Dashami, Lost & Rare Recipes brings you a forgotten gem of Bengal’s culinary heritage: Tikorshahi, a centuries-old traditional Bengali sweet that deserves to be preserved and celebrated. As we bid farewell to Maa Durga after the joyous days of Durga Puja, Bijoya Dashami reminds us that it is not only a day of emotion and farewell but also a celebration of reunion, sweetness, and the victory of good over evil. Through this special recipe, we hope to revive a rare Bengali delicacy and pass it on to future generations. Tikorshahi features a soft, rich filling of poppy seed paste, khoya, nuts, raisins, aromatic spices, and rose water, wrapped in a delicate flour dough, fried golden in ghee, and soaked in fragrant cardamom-infused sugar syrup. This unique combination of ingredients creates a traditional sweet that is both distinctive and deeply rooted in Bengal’s culinary history. Join us in bringing this lost recipe back to our kitchens and keeping our food heritage alive! Ingredients for Tikorshahi For the sugar syrup: Sugar, as required Water, as required A few green cardamom pods For the outer dough: 500 g all-purpose flour (maida) 2 tbsp ghee A little sugar Milk, as required for kneading For the filling: 3 tbsp poppy seed paste (posto bata) 200 g khoya kheer (mawa) 2 tbsp chopped pistachios 3–4 tbsp chopped cashews 2–3 tbsp chopped raisins 3 tbsp sugar 2 tsp cinnamon powder 2 tsp black pepper powder 1½ tsp green cardamom seeds 1–1½ tbsp rose water For frying: Ghee, as required How to Make Tikorshahi 1. Prepare a medium-thick sugar syrup with sugar, water, and a few cardamom pods. 2. Knead the flour with ghee and a little sugar, gradually adding milk to make a soft dough. 3. Mix the poppy seed paste, khoya, chopped nuts, raisins, sugar, cinnamon, black pepper, cardamom seeds, and rose water to prepare the filling. 4. Divide the dough into small portions, flatten each portion, and fill it with the prepared mixture. 5. Seal the edges carefully and gently flatten each filled portion. 6. Heat ghee over medium heat. Fry the Tikorshahi slowly until golden brown. 7. Transfer the hot Tikorshahi directly into the prepared sugar syrup. 8. Let the sweets soak in the syrup for 3–4 hours before serving. A little piece of Bengal’s forgotten heritage, served with love this Bijoya Dashami! If you enjoyed this episode, please LIKE, SHARE, and SUBSCRIBE to Lost & Rare Recipes. Press the bell icon so you never miss our journey into rare, forgotten, and traditional recipes. Wishing everyone a very happy Bijoya Dashami and a wonderful festive season. Shubho Bijoya! #Tikorshahi #LostAndRareRecipes #BengaliSweets #TraditionalBengaliRecipe #BengaliCuisine #ForgottenRecipes #RareBengaliRecipes #BengaliFood #BijoyaDashami #DurgaPujaSpecial #BijoyaSpecial #BengaliMishti #BengalFoodHeritage #AuthenticBengaliFood #TraditionalSweets #IndianSweets #FestiveRecipes #KhoyaSweet #PoppySeedRecipe #BengaliFoodCulture