Shondesh

Today is the Bijoya Dashami. The last day of Pujo. I always feel quite sad on this day. It marks the last day of the festival and it also means that life is back to normal and regular from tomorrow. The last 6 days was a vacation from the kitchen. Our lunch comprised of the yummy Khichuri, Labra and Chutney from the Pujo Bari. And the dinner would be luchi with kosha mangsho , rolls or mughlai from one of the various food stalls in the Pujo Bari.

I love to go see the Bhashan. In Bangalore, the Ulsoor Lake is the place where all the Idol’s from the various pujobari gather’s for Bhashan. Suddenly the otherwise serene lake takes on a festive appearance. I remember, as a little girl, my dad would religiously take me to see Bhashan year on year. He would instill me on the compound wall of the lake from where I would have a clear vision of the immersion. I loved to watch the various trucks coming in one after the other. The crackers!!!! Crazy Dances, the Sindur smeared women and the Chorus of “Jai Ma Durga ! Ashche Bochor Abar Hobe!! (Next year it will happen again)

Our association is the closest to the lake. After watching a few of the departing trucks post the Bhashan, I and dad would walk back to our association. Then would begin the “Shanti Jol “(sprinkling of the holy water) and getting the blessings of all the elders.

I still go and see the Bhashan. Now ofcourse I tag Mr. J also along with my father.

Shandesh is a traditional Bengali Sweet and is made during most festivals. There are varieties of Shandesh made but the chief ingredient in milk and sugar. In some parts of Bangladesh, it is called Pranahara (Heart Stealer). Here is a shortcut recipe of the Shandesh which I learned from my Sister.

Ingredients

Sweet Condensed Milk – 1 can (Milkmaid)

Milk Powder – 2 cups (About 400 grms)

Cooking Butter (unsalted) – 100 grm

Melt the butter in a micro oven safe bowl.

To this add the condensed milk and the milk powder. Mix well with a spatula.

Cook in the micro oven for 4 minute at high temperature. Stir after every minute.

Let the mixture cool for a few minutes. (The mixture should be warm)

Grease your palm, make small balls out of the mixture and flatten them with your palm.

Decorate with raisins, cherry, pista or small broken pieces of cashew nut.

Refrigerate. Serve in room temperature

This recipe is my contribution to WYF :- Festive Treat