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Mistanna / Sweet Rice

The most happening festival of my city Durga puja is right at the corner and today is Mahalaya the end of Pitri paksha and beigning of Devi paksha . According to Hindu scriptures, at the beginning of Pitru Paksha, the sun enters the zodiac sign of Virgo (Kanya). Coinciding with this moment, it is believed that the spirits leave Pitru–loka and go to reside in their descendants' homes for a month until the sun enters the next zodiac—Scorpio (Vrichchhika)—and there is a full moon. Hindus are expected to propitiate the ancestors in the first half, during the dark fortnight. Due to the grace of the Yama, it has been ordained that offerings made during this period benefit all the departed souls, whether they are connected to you or not. The manes return to their abode on the evening of Deepavali. The story why the Pitru Paksha is marked by daan and charity is narrated in the Mahabharata. Among all daan Anna dan is the greatest t of its all. In this 15 days time it’s a ritual to feed the Brhamin and poor people this sweet rice or Kheer or mistanna. Even in Durga puja bhog that is food offering Mother God is served with mistaanna at the end. As new date jaggery will take little time to come in the market so you can substitute with sugar or batasha. Batasha is a very soft type of sweet.The pics is given below with this white variety we get a red color of batasha too in Bengal which give such rich color to mistanna like jaggery. I am sharing a very simple Bengali style mistaana recipe. I hope you all will like it.

Preparation time 10 minutes
Cooking time 30 to 40 minutes
Serves 4 to 5

1 cup  gobindo bhog rice/ basmati rice
1 liter milk
1 cup water
1 cup  sugar
250 grm  batasha  or nolen gur / fresh date jaggery
½  tsp cardamom powder
a pinch of salt
few  chopped cherries  for garnish 

Methods of Cooking
Mix 1 liter milk with water . Take the milk in a heavy bottom pan then add the rice and cook till well cooked. Constantly stir. Now add sugar . Mix well. Now add batasha or nolen gur / fresh date jaggery. Mix well. When all are mixed and the milk get thickens, add the cardamom powder. Mix well. Put off the flame.Serve in room temperature or chilled.

Happy Cooking!


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