“As a child, and being one of the eldest grandchildren, I was lucky enough to enjoy leisurely breakfasts with my late nani (maternal grandmother) whenever I visited my grandparents’ home. For me, this was my time with my grandmother, sitting at the kitchen table and being served a portion of doi chira in an enamel bowl. I would watch as she sliced up the bananas, then poured warm milk on top of the chira (which I would later learn she handmade, on visits to Bangladesh). Next, she’d add an occasional dollop of yoghurt or doi, and sometimes gur (date molasses). A sprinkle of salt offset the sweet and tangy, and created a simple dish that was a joy to eat.”

SERVES 4

200g medium rice flakes

300ml (1¼ cups) full-fat milk

12 heaped tbsp Greek yoghurt

2 large or 4 small bananas, sliced

4 tbsp date molasses (morcha gur)

sea salt, for sprinkling

Place the rice flakes in a large sieve (fine-mesh strainer)  and rinse with cold water, then drain well. Tip into a bowl and pour 300 ml (1¼ cups) cold water on top –  do not mix. Leave at room temperature for 15 minutes.

When you’re ready to serve, drain the chira using a sieve and divide between four bowls. Stir a quarter of the milk into each portion, and top each one with 3 heaped tablespoons of yoghurt. Arrange the banana slices on top, drizzle over some molasses, sprinkle with a little sea salt and enjoy immediately.

This is an edited extract from Made in Bangladesh by Dina Begum, published by Hardie Grant Books. Available in stores nationally, RRP $60.00 NZD. Photography by Haarala Hamilton and Habibul Haque.

To read our Made In Bangladesh review click here

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