Bajadera is a type of confection made with ground almond & biscuits. It's typically enjoyed around Christmas, along with gingerbread and other sweet treats based on nuts. Some call it a 'nougat', others a 'torte' but for people from ex-Yugoslavia, where the recipe originates, bajadera simply falls under the category of sitne kolače (=tiny desserts). The original recipe was created in the 1950s by Kraš, a confectionery in Zagreb. And though bajadera is relatively new, there is a fascinating history behind its name, which -according to modern dictionaries- has no less than four meanings.
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| Dance of the Bayadères by Pierre Sonnerat, 1782 |
1) a Hindu dancer
Bayadère is the French equivalent of bailadeira (in Portuguese, bailar=to dance). The term was used to describe Hindu girls who participated in sacred dances. The Indian name for these girls, who danced in traditional clothes with horizontal stripes, was devadasi (it means 'dedicated' to a temple from an early age). The bayadères were privileged members of Hindu society but their importance diminished after the Colonial Era. Depictions of them can be found in the sketchbooks of 18th century European artists who lived in India, such as the French colonialist and naturalist Pierre Sonnerat. However, the most popular work of art inspired from the devadasi is a ballet.
Bayadère is the French equivalent of bailadeira (in Portuguese, bailar=to dance). The term was used to describe Hindu girls who participated in sacred dances. The Indian name for these girls, who danced in traditional clothes with horizontal stripes, was devadasi (it means 'dedicated' to a temple from an early age). The bayadères were privileged members of Hindu society but their importance diminished after the Colonial Era. Depictions of them can be found in the sketchbooks of 18th century European artists who lived in India, such as the French colonialist and naturalist Pierre Sonnerat. However, the most popular work of art inspired from the devadasi is a ballet.
2) a Russian ballet
Staged by the Imperial Theatre of St. Petersburg (now The Mariinsky Theatre), La Bayadère was created in 1877 by the Russian dramatist Sergei Khudekov, the French choreographer Marius Petipa, and the Russian composer Ludwig Minkus. It's the tragic story of a Hindu dancer who falls in love with a man promised to another girl. The part was especially written for Yekaterina Vazem, prima ballerina at the Imperial Theatre of St. Petersburg and instructor of the famous Anna Pavlova. La Bayadère was an immediate success with ballet lovers and has been performed hundreds of times since the late 19th century, in Russia & abroad. It must be said that outfits in modern performances don't always match those of the Hindu dancers although the 1877 ballet featured elaborate costumes with oriental themes.
Staged by the Imperial Theatre of St. Petersburg (now The Mariinsky Theatre), La Bayadère was created in 1877 by the Russian dramatist Sergei Khudekov, the French choreographer Marius Petipa, and the Russian composer Ludwig Minkus. It's the tragic story of a Hindu dancer who falls in love with a man promised to another girl. The part was especially written for Yekaterina Vazem, prima ballerina at the Imperial Theatre of St. Petersburg and instructor of the famous Anna Pavlova. La Bayadère was an immediate success with ballet lovers and has been performed hundreds of times since the late 19th century, in Russia & abroad. It must be said that outfits in modern performances don't always match those of the Hindu dancers although the 1877 ballet featured elaborate costumes with oriental themes.
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| The Theatre Square of St. Petersburg in 1806 by Benjamin Patersen |
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| Indian fabric with the bayadère pattern |
3) a fabric pattern
A multi-colored design with assymertical stripes running across the width has been named after the original pattern of the bayadère costumes. The fabric may be cotton, linen or anything, really, but the colors often include vivid hues of orange, yellow, brown & green, which you typically see on Indian people.
4) the confection
Bajadera is arranged in layers, some of which are darker in color. There can be as many as five or six layers, provided you alternate the color and, if possible, the width of successive layers. To achieve the darker shade, plain chocolate is added to one half of the mixture; the layers are then carefully placed on top of each other; finally, the bayadère is topped with chocolate icing. Although you can find several recipes for bajadera across the Web, the most accurate versions are featured in websites from ex-Yugoslavia. One difficulty in getting this simple confection right is that ingredients vary from place to place. So even the best recipe must be adapted to your particular type of biscuit.
A multi-colored design with assymertical stripes running across the width has been named after the original pattern of the bayadère costumes. The fabric may be cotton, linen or anything, really, but the colors often include vivid hues of orange, yellow, brown & green, which you typically see on Indian people.
4) the confection
Bajadera is arranged in layers, some of which are darker in color. There can be as many as five or six layers, provided you alternate the color and, if possible, the width of successive layers. To achieve the darker shade, plain chocolate is added to one half of the mixture; the layers are then carefully placed on top of each other; finally, the bayadère is topped with chocolate icing. Although you can find several recipes for bajadera across the Web, the most accurate versions are featured in websites from ex-Yugoslavia. One difficulty in getting this simple confection right is that ingredients vary from place to place. So even the best recipe must be adapted to your particular type of biscuit.
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| Two layers of almond nougat topped with chocolate icing |
BAJADERA
The original bajadera is made with dark chocolate. I'm not a chocolate person anyway, so I prefer the milk variation. If I make the icing with dark chocolate, I use milk instead of water and triple the amount of sugar.
I n g r e d i e n t s
200g almonds, groundThe original bajadera is made with dark chocolate. I'm not a chocolate person anyway, so I prefer the milk variation. If I make the icing with dark chocolate, I use milk instead of water and triple the amount of sugar.
I n g r e d i e n t s
200g Digestive biscuits, ground
100g sugar
50g butter
100ml water
50g milk chocolate, grated
for the icing:
100 + 25g milk chocolate, grated
45g butter
15g sugar
45ml water
M e t h o d
1. Heat the sugar, butter and water in a pan until combined and set aside for a while. 2. Mix with the almond & biscuits. Divide the mixture into three equal parts. 3. Melt the chocolate in a double-boiler. Combine with one part of the mixture and set aside. 4. When cool, spead the dark mixture on a plate. Level the surface using a rolling pin (and cling film, if necessary). Repeat with the light mixture, ie. the other two parts. 5. To make the icing: Heat 100g chocolate, butter, sugar and water in a double boiler until combined. Stir in the remaining 25g chocolate. 6. Spread over bajadera and leave to cool. Refrigerate for a couple of hours.
V a r i a t i o n
Replace the almonds with hazelnuts, walnuts, pistachios, or mixed nuts.
100 + 25g milk chocolate, grated
45g butter
15g sugar
45ml water
M e t h o d
1. Heat the sugar, butter and water in a pan until combined and set aside for a while. 2. Mix with the almond & biscuits. Divide the mixture into three equal parts. 3. Melt the chocolate in a double-boiler. Combine with one part of the mixture and set aside. 4. When cool, spead the dark mixture on a plate. Level the surface using a rolling pin (and cling film, if necessary). Repeat with the light mixture, ie. the other two parts. 5. To make the icing: Heat 100g chocolate, butter, sugar and water in a double boiler until combined. Stir in the remaining 25g chocolate. 6. Spread over bajadera and leave to cool. Refrigerate for a couple of hours.
V a r i a t i o n
Replace the almonds with hazelnuts, walnuts, pistachios, or mixed nuts.
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