In West Bengal, Orissa and Assam, the most important day to worship Goddess Lakshmi falls on the full moon day in lunar month Ashwin. Lakshmi Puja on Purnima Tithi in month of Ashwin is known as Kojagari Puja and more commonly known as Bengal Lakshmi Puja. Kojagari Puja Purnima is more famously known as Sharad Purnima in most parts of India. In Kojagari Lakshmi puja we prepare some special traditional sweets. Today I am sharing those age old delicacies with you hope you will like it. Subho Bijoya and Happy Lakshmi Puja to all. May Goddess of Wealth bring abundance and happiness health and peace in all our homes.
Khoi er Upra Ingredients: 500 grms khoi/ Puffed Cereal Rice 500 grms akhei gur / sugarcane jaggeryTake a thick bottom pan and boil half cup water and then add the jaggery to it. Let it comes to boil. Continuously stir and when two strip syrup is formed then put off the flame. Now take Khoi in a wide mouth vessel. Slowly mix the sauce with the khoi. Let it cool down. Now store in a container.
Narkoler Chapa Sondesh
Ingredients : 4 coconut grated 1 tsp elaichi/ cardamom powder 100 grms khoya / milk solid 1 kg akhaer gur / jaggery 1 cup water
Methods of CookingTake a thick bottom pan boil 1 cup of water and then add jaggery to it. Let it boil. Stir continuously and let it thickens when it becomes two to three string syrup, add grated coconut and khoya. Stir continuously till it is well mixed and leave the side of the pan. Add elaichi powder. Mix well. Now put off the flame. Now this part takes a little expertise and caution you have to make the sondesh while the coconut is still hot. Rub your hand with little water so that you can resist the heat and make it. Grease the mould with ghee .If you have the mould then makes small balls and press in the mould. If you don’t have moulds then just make small or medium size balls. Keep in the open air for some time and as the sondesh become little hard then put them in an air tight container.
Ingredients: 250 grm til / sesame seed 250 grm akhaer gur / sugarcane jaggery ¼ cup water ¼ cup dry roasted peanut
Method Of CookingDry roast the til and keep aside. Now boil ¼ cup of water and then add the jaggery . Stir continuously to make two to three string syrup. Put off the flame. Mix roasted sesame seed and roasted peanut. Mix well. Now grease a plate with ghee and then with help of a spoon place them on a plate . This are very hot so if you haven’t done it before don’t try your hand and burn it. Let it cool down and set there and once it is set put in a air tight container.
Ingredients: 250 grms dry roasted chire / chirwa/ poha/ parched rice 300 grms akher gur / jaggery ½ cup water ¼ cup dry roasted peanut Method of Cooking