Sweets made in Bengal during Durga PujaImage Credit Source: Pexels/Khana_For_fodies
The boom of Navratri is seen all over the country, but Durga Puja is one of the most special festivals in Bengal. During this time, there is a separate energetic feel everywhere. Grand pandals of mother Adishakti are installed. Where different forms of Maa Durga can be seen as well as the food stalls of Dhunuchi dance, grand aarti and traditional dishes attract people towards these events. In the houses also, traditional dishes are offered to them in enjoyment with worship for the Goddess Maa. The most special thing of Durga Puja with customs and gaiety is taste… especially Bengali sweets and deserts made here. You can also offer this Navratri by making these traditional deserts and enjoy with the family.
Bengal, although traditional dishes like Macher Jhol, Steam Chingari, Aloo Posto, Dhok, Khichuri, Labra, Chorchori, Beguni, Luchi are made, but especially these states are known for sweets. Even Kolkata in Bengal is called the capital of India’s sweets. In this article, we will know about the traditional Bengali sweets made during Durga Puja.
Sweet Malpua immersed in sugar syrup
During Durga Puja in Bengal, the mother is also offered Malpua, which is made from ingredients like wheat flour, semolina, fennel, milk, khoya, milk cream. First of all, you add ground fennel to wheat flour and semolina. Add cardamom powder, milk cream or cream add a little sugar and prepare a thick batter and keep it for 30 minutes. After this, fry this solution in a small pan and fry it, then dip in syrup.
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Kamallebu or orange pudding
Kamallebu kheer is made in Bengal, that is, kheer made from orange, first milk is kept ripe and then boils till it is half. It adds sugar, rest of the nuts and cook a little more. During this time the milk becomes thick. Turn off the gas and let it cool down completely. Peel the orange in the last and remove its white peel and add orange in kheer. In this way your Kamallebu Kheer is ready.
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Message is famous sweets
During Durga Puja, message sweets are also made in Bengal. It is given flavors like milk chenna, cardamom with sugar, pistachios, saffron. First of all, they heat the milk and then when it comes to a boil, add vinegar or lemon and make a chena. By separating the water, the chena is washed twice with clean water and it is kept to squeeze. In this way, the cheese is prepared, which is well with hands. Add saffron and ground sugar and cashew powder and mix. Fry it lightly once again. Then after keeping it for ten minutes, mix cardamom powder and put a little mixture and put one almond on top and press it with a thumb.
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Kheer step is unique sweets
This is also a dessert that dissolves as soon as it goes into the mouth. To make it, first make a cheese by making milk chena. Add color and a little cornflor to it and mix. Mash it for ten to fifteen minutes so that it becomes absolutely soft and smooth. Now make its small ball (rasgulla) and cook it in sugar syrup. Now mash the khoya well and prepare a smooth dow and make it small with hands and keep one rasgulla in it and cover it. Coat it with milk powder and coconut.
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Creamy Mishti Doi
If the name of the most famous sweets of Bengal is taken, then there is definitely a matter of Mishti Doi. To make it, first cook the milk well, until it becomes thick at all. Let it cool on the room temperature. After this, mix jaggery powder or sugar and mix it, add cardamom powder as well. Carimalize a little sugar by adding two teaspoons of water to a pan. When the milk remains very lukewarm, add the churned curd and add the caused sugar. Churn it once again. Put one or two teaspoons of curd in an earthen pot and spread it. Add the prepared mixture to it. Leave it to a dark safe place on normal temperature. It is prepared by making it in about 10 hours. Therefore, if you want to eat in the morning, it is better to make at night.
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Patronic
In Bengal, on special occasions, Pantishpta sweets are made, especially when the weather starts to cool down. At the same time, this dessert is made during Navratri. It is a kind of sweet crepe, inside which things like khoya, jaggery, coconut are filled. First of all, mix semolina and maida and make a batter (like cheela -like batter) and also add sugar in it. After this, add fresh grated coconut in jaggery (khoya, nuts, cardamom … can add your will). It would have to cook until the water dries completely. After this, apply oil on the griddle and spread the batter like a pan cake and add coconut filling and make a flat roll.