Bengali-style Prekmurska Gibanica

Ingredients

In this Bengali adaptation of Prekmurska Gibanica, we incorporate Bengali flavors and ingredients to create a unique fusion dish. The original recipe is transformed by replacing the traditional cottage cheese filling with a mixture of poppy seeds, coconut, raisins, and jaggery, which are commonly used in Bengali sweets. This adaptation adds a delightful nuttiness and tropical sweetness to the dish, giving it a distinct Bengali flair. We alse have the original recipe for Prekmurska gibanica, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 200g (1 cup) sugar 200g (1 cup) sugar
• 100g (1/2 cup) poppy seeds 100g (1/2 cup) poppy seeds
• 100g (1/2 cup) grated coconut 100g (1/2 cup) grated coconut
• 100g (1/2 cup) raisins 100g (1/2 cup) raisins
• 100g (1/2 cup) jaggery, grated 100g (1/2 cup) jaggery, grated
• 4 eggs 4 eggs
• 250ml (1 cup) milk 250ml (1 cup) milk
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 8g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the flour, melted butter, and a pinch of salt. Mix until the dough comes together.
3. 3.
   Divide the dough into 4 equal portions and roll each portion into a thin sheet.
4. 4.
   In a separate bowl, mix together the poppy seeds, grated coconut, raisins, jaggery, cardamom powder, and vanilla extract.
5. 5.
   Grease a baking dish and place one sheet of dough at the bottom.
6. 6.
   Spread a layer of the poppy seed mixture over the dough.
7. 7.
   Repeat the process with the remaining dough and poppy seed mixture, creating layers.
8. 8.
   In a small bowl, beat the eggs and milk together. Pour the mixture over the layers.
9. 9.
   Bake in the preheated oven for 45-50 minutes, or until the pastry turns golden brown.
10. 10.
    Allow the Bengali-style Prekmurska Gibanica to cool before serving.

Treat your ingredients with care...

• Poppy seeds — Toast the poppy seeds lightly in a dry pan before using to enhance their flavor.
• Jaggery — If jaggery is not available, you can substitute it with an equal amount of brown sugar.
• Grated coconut — Freshly grated coconut works best for this recipe, but you can also use desiccated coconut if fresh is not available.
• Cardamom powder — For the best flavor, grind whole cardamom pods to a fine powder using a mortar and pestle.

Tips & Tricks

• To achieve a flaky pastry, make sure the melted butter is evenly distributed throughout the dough.
• Allow the Bengali-style Prekmurska Gibanica to cool completely before slicing to ensure clean and neat slices.
• Serve the dish warm or at room temperature for the best taste and texture.
• You can add a sprinkle of powdered sugar on top of the pastry before serving for an extra touch of sweetness.
• This dish can be enjoyed as a dessert or as a sweet treat with a cup of tea or coffee.

Serving advice

Serve Bengali-style Prekmurska Gibanica as a dessert or a sweet snack. Cut it into square or rectangular slices and present it on a platter. Garnish with a dusting of powdered sugar and a sprinkle of grated coconut for an attractive presentation.

Presentation advice

To enhance the visual appeal of Bengali-style Prekmurska Gibanica, you can serve it on individual dessert plates with a drizzle of chocolate sauce or a dollop of whipped cream. Add a sprig of fresh mint or a few edible flowers as a finishing touch.