It has been a while since I had delved into the business of making sweets which led me to ponder what could be the ideal comeback. Finally I decided to make ‘barfi’ with mawa and milky white grated coconut. I am a fan of sweets made of coconut, the fact can be proved with my earlier post of coconut laddus (Chinir Narkol Naru , Gurer Narkol Naru , Carrot Coconut Laddu). This time I coupled it with mawa to make it even more lucrative. The barfi is indeed a quick to make recipe. The raisin (kismis) on the top enhances its beauty. By this recipe you can impress your guests within a jiffy.
Once, I have had the pleasure to share the recipe of coconut laddu with you, that too a while back (Coconut Laddu with Jaggery (Gurher Narkol Naru)). Here, I present the same but with a difference. Here the Laddu is getting prepared with Sugar instead of Jaggery. Must admit, that both are equally delicious, however none to be blamed if at all having an edgy preference. The effort gone into grating the coconut turns into a delight when you put those coconut balls into your mouth and they melt happily. A must during the Dashami or Dusshera in Bengal, coconut laddu can be prepared whenever your sweet teeth need to be sharpened.
I recall to share with you the yummiest carrot desert ever i.e. Gajorer Halua or Carrot Halwa. Now, this is time to go the extra mile from where we left and make laddoos out of carrot-coconut blend. Perfectly round, super smooth and generously sweet, Gajar Naryal balls are sheer treat and irresistible too. Indeed winter with carrots is a bliss. Happy Valentines day.
Mung Daler Bhaja Puli is a special preparation for Makar Sankranti or Poush Parbon, as celebrated in Bengal. Last year also I posted few recipes on the occasion of Makar Sankranti, such as Sedhyo Pithe, Dudh Puli, Patishapta, however this year quite late I am. But that does not bar me from sharing this tempting recipe. Bhaja (means fried) puli is also a departure from my previous recipes as it is not only sweet but savoury as well. That’s why it could be served as snacks with surprise of sweetness inside. Each bite of fried mung dal cover and sweet coconut filling brings in a heavenly feeling.
Coconut Laddu is a very common sweet found abundant over east and southern part of India. Often we prepare it to offer God as ‘prasad’. Since childhood, I saw my mother to prepare mainly Gurer Naru, or coconut laddu with jaggery, during ‘Bijoya Dasami’ and ‘Lakshmi Puja’. Apart from Gurher Naru, Chinir Naru, that is laddu made with sugar, is also quite popular. However, the former being my favourite, finds here the place to be shared with you.
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.
Broad beans or “Seem” (in Bengali) are mostly available in winter and used in various dishes. To be very honest, I am not a big fan of it, so do not use it often. But the recipe I share with you today is a slightly different broad bean preparation which really won my heart. Long back I watched this recipe in my favourite cooking show, “Rannaghar” and added it to my “to do” list but never tried after that. Few days back, while talking with one of my friends, again I got reminded of this recipe. Without further delay, I made it in my kitchen and the outcome was mouthwatering. Just give it a try.