These days I see a bright blue sky with a nice gentle breeze. As rain just over, and the left over clouds are hovering above the open fields and meeting each other. Those Kash Phool in an isolated open area spreads the news that Uma is returning home with her family and the familiar sound of Dhak (war drums), the fragrance of Shiuli [Nyctanthes arbor-tristis (Night-flowering Jasmine), native to South and Southeast Asia] gives a familiar, nostalgic smell to every Bengali heart. It is the season of Bengalis’ most favourite festival – Durga Puja.  Yes, it is called autumn or Sharat in Bangla. My favourite seasons among all. I know by the end of this month I will definitely put on few pounds.

During Durga Puja, you are not allowed to check your calories, we just hog on food. This season has its own magic, wherever you are around the globe, a Bengali heart will definitely become nostalgic. So far as food is concerned, especially sweets, I am a bit shy. But, as it is autumn, I like to usher in the season with some sweets.

I decided to prepare Sandesh, which is always a Bengalis favourite and it adds to Puja flavour too. Here I am welcoming Maa Durga with Kesar Khoya Sandesh.

Kesar Khoya Sandesh

Preparation time:  30 Mins
Cooking time:  10 Mins
Recipe type:  dessert
Cuisine:  Indian
Serves:  3 to 4

Ingredients

Khoya (I used readymade/store bought one)

Chenna: 

• Milk – 4 cups
• Lemon juice – 1/4 cup

Other Ingredients

• Saffron – 1/2 teaspoon
• Sugar – 1/2 cup, powdered
• Cardamom powder  – 1/2 teaspoon 

Method

For Chenna

Add milk to a saucepan and bring it to a boil, while boiling, mix the lemon juice in a little hot water (1/4th cup).

When the milk starts bubbling, add the lemon juice into the milk, stir and turn off the flame.

This will cut through the milk.

Immediately, strain this mixture through a muslin cloth piece and add ice cubes.

 And tie it in a muslin cloth and hang it for an hour.

Cream the khoya and chenna together, and mash it using the palms, into a smooth mixture.

At this point dissolve the Kesar in very little hot milk.

Now add all, khoya, chenna mixture, powdered sugar, cardamom powder, and the Kesar milk together in a heavy bottomed pan (preferably non-stick).

Cook until the sugar is melted and it turns into non-sticky.

Now, cool the mix for sometimes and mould them as desired.

Kesar Khoya Sandesh is ready.

Enjoy with family and friends.

©Sarika Sarkar Das

Photos by the author

#FridayFoodie #Shondesh #BengaliCuisine #Sweets #Dessert #BengaliDessert #IndianDessert #DifferentTruths

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother. ​

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