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Lakshmi Puja’s Bengali Sweet Platter

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

500 grms  khoi/ Puffed Cereal Rice
500 grms  akhei gur / sugarcane jaggery

Methods of Cooking
Take 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 Cooking 
Take 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.

                                        Tiler Naru
250 grm  til / sesame seed
250 grm  akhaer gur / sugarcane jaggery 
¼   cup  water
¼ cup dry roasted  peanut
Method  Of  Cooking 
Dry 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.

                                   Chirer Mowa
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 
Take a heavy pan boil water and then add the jaggery . Make thick two string syrup. Put off the flame now add the parched rice and the roasted peanut. Mix well. Now grease your hand with little ghee/ clarified butter and with soft hand make small balls out of this hot mixture .

Happy Cooking!


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