The winter is bygone for this year from this part of the world where I belong and it left moments, memories and some recipes as well. In one of my earlier posts, I depicted the glory of winter dessert through Gurher Payes or Rice Pudding with Date Palm Jaggery. Now as the spring sets in, why should not we stir the memory and linger on it through another winter special recipe, called Gurher Roshogolla. The least said of Roshogollas, the better, which incidentally happens to be my first post. But the magic balls with Gurh or date palm syrup is nothing short of an enigma.
Makar Sankranti is a harvest festival, celebrated all over India. In West Bengal it is known as Poush Sankranti, got the name after the Bengali month Poush, and celebrated as Poush Parbon. The last day of the month Poush, in English 14th or 15th January, is considered as the beginning of an auspicious phase. The day brings smile to the faces of farmers as they earn some money selling off the crops and at last find leisure time after the hard days harvesting on field.
In Bengali households different traditional sweet and savoury dishes, known as Pithe and Puli, are prepared out of rice powder or flour, coconut and date palm jaggery to celebrate this festival. Date (Khejur in Bengali) palm syrup in the form of Khejurer Gurh and Patali is an added attraction during winter in Bengal. No one could afford to miss the Rasgulla and Sandesh made with Kjejurer Gurh in winter.
Among various kinds of Pithe & Puli, I prepared just three named as Sedhyo Pithe (Steamed Pithe), Dudh Puli and Patishapta. They all are sweet dishes and immensely enjoyable. I am sharing with you three recipes together, which are quite simple and requires few handful ingredients.