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  • Category: Festivals
    Points:5

      

    Do you have a favourite festive mithai?

    Wishing everyone a Happy Navaratri festival! The mid-year season of festivals starts with Janmashtami, then Ganesh Chaturthi, Eid-e-Milad, Onam and now Navaratri with Dussehra on the next weekend, then Diwali and Christmas. All these bring in much joy with get-togethers, pujas and rituals, and, of course, food. Mithai (sweets) are a major part of all the festivities. Do you have that one and only one mithai that is your absolute favourite?

    For me, Kaju Katli reigns supreme across all occasions, including birthdays and celebrating anything at all! There are varied types, such as during the mango season when we get mango Kaju Katli. Then there are the anjeer (fig) ones available all through the year. The sugar-free ones are those that have bits of dry fruits in them. No matter the type, I just love biting into a kaju katli and savouring it s-l-o-w-l-y to make it last as long as possible!
  • #782230

    Points:4
    I wish all the members of ISC a happy Navaratri. In our house, we perform Pooja in the morning and the evening to Goddess Durga. A special dish will be made and offered as Naivadeyam to Durga Mata. The first three days of this Navaratri will be dedicated to Maa Parvathi the middle three days to Maa Lakshmi and the last three days to Maa Saraswati. All children and students must perform pooja all these nine days for their well-being,
    During my last visit to Rajasthan, I brought some Kaju burpy and we enjoyed that sweet. My granddaughters from Bangalore will be coming in the next two days and participating in this poojs programme. My wife will be making different types of sweets on this occasion.
    drrao
    always confident

  • #782231

    Points:4
    Sweets (in Bengali, mishti) is a part of Bengali culture. We take sweets and distribute sweet on each and every occasion. We, the Bengalis, take varieties of sweets available in Kolkata and West Bengal.

    Further, 'probashi Bangalis' like Partha K. also accept sweets of the region where they are presently living. So, we also relish 'petha' or 'Mysore pak' along with rosogolla, sandesh, jilipi, rosomalai, mishti doi.

    However, after spending almost 57 springs, I nowadays fondly remember those sweets which we used to take during the last days of months in our childhood. These neglected sweets now take us back to our days of struggle.
    Billo Rani kahon to abhi jaan de doon: Oh dear Billo, if you ask, I will give my life

  • #782232

    Points:3
    I am not fond of sweets and usually stay away from it. Still if I get a chance to have Rasmalai, I won't be able to stop myself because it tastes like heaven. One of the best sweets for me is Rasmalai, if it is well made with optimum amount of sugar. I hate it when some sweets are overly sweet. My second choice will be Rasgulla, which is also good in taste when there is an optimum amount of sugar with other flavors like rose-water and cardamom.
    Thanks and regards.

  • #782233

    Points:2
    For festive season like Navaratri, diwali our house is filled with sweets of various types. In my father time, he used to prepare one and only one sweet for diwali.

    In south it is called Ma Laadoo which he prepares a big size in his hand with roasted Bengal gram flour, ghee and sugar.
    shasthranaam Ganitham moordhanisthitham

  • #782236

    Points:5
    I am not one who hates sweets ,but instead love and relish them. It pans from the kheer or 'Paayasam', the common Jilebi, Mysorepa, any regional sweets in Kerala, TN etc. and at all places where I had visited or stayed.
    From my childhood I always have a special liking to the Sesame-Jaggery sweet which got reinforced after I started residing in Mumbai as it was their 'Thil-Gul".
    When I visited Chandigarh and Delhi for the first time, I tasted the 'Mewa bites' and really relished it. Knowing this, my sister who was in Lucknow then used to bring me Mewa bite sweets whenever she visited us. Now that all of us are back in Kerala, occasionally I buy them online.

    I came to know and taste 'AgraPeta' only after moving to Mumbai and since then I am introduced to various sweets f India. Even a normal times (not necessarily) we make different sweets in our home. It has become a passion and pastime in our retired life. We it a pleasure to distribute them to our neighbours, friends and relatives and whoever visit us.

  • #782246

    Points:3
    Since @Venkiteswaran mentioned about Delhi, I used to prepare Gajar na halwa. In 5 to 6 teaspoons of ghee cook for 20 minutes the grated carrot of 6-7 cups we have to add khoya of 2 to 3 cups (in south people will add fat milk But in Delhi the khoya is available in some specific shops). That has to be mix well and sugar of 3/4 to 1 cup along with cardamon powder. Then we can add soaked and chopped dry fruits, cashew, almond, raisins and pistachios.
    shasthranaam Ganitham moordhanisthitham

  • #782247

    Points:0
    shasthranaam Ganitham moordhanisthitham

    Delete Attachment

  • #782251

      

    Points:2
    Sandesh is my all-time favorite. Then comes Mysorepak. Hot jilebis, which I had as a kid from Rudra uncle's canteen near my father's office is also a nostalgic memory.
    'Educating the mind without educating the heart is no education at all'.
    -Aristotle

  • #782260

    Points:5
    The author dragged my thoughts back to my days in 1983. In 1981 I joined in a big limited company where there was 500 workers in factory itself and besides the factory two service centers were in Chennai. During the celebration of Ayudha Pooja, we did in a grand manner. As a Personnel Officer I joined with my senior Manager for purchase of 1/4 kg Sweets, fruits etc., for offering to all our employees from the Management side. Every year we did like this in a grand manner till my end of service in 2004. In 1983, we bought mixed sweets for offering to all employees. The vendor gave me one kilo of SonePapdi each to me and my senior. My senior as a diabetic person gave his box also to me. I brought the two kilo sweets and hide them for giving to my mother as surprise. But smelt this my father and brothers emptied one kilo sweet silently without my knowledge. When I gave the boxes to my mother, she surprised on seeing one empty box which was a real surprise to me. We everybody laughed and even today I remember this during this festival.

  • #782338

    Points:-10
    [Response removed by Admin. Read forum policies.]

  • #782729

    Points:4
    We celebrated 'Holi' in March. On that day, I was thinking about the sweets which we used to partake in Calcutta on this occasion. We used to take 'moth', 'kodma' or 'murki' during 'Doljatra' (Holi in North India). It is very difficult to get these sweets in Delhi (except Chittaranjan Park).

    In Delhi, people take 'guzhiya' during 'Holi', which is nothing but 'mishti singhara' in Bengal, although the shape is different.

    In my early days with ISC, I wrote a post on 'guzhiya'/'mishti singhara'. Sharing the link for the interested readers:

    Guzhiyas and Mishti Singharas are same
    Billo Rani kahon to abhi jaan de doon: Oh dear Billo, if you ask, I will give my life

  • #782730

    Points:2
    Now, Telugu New Year is fast approaching. It is on Sunday in both Telugu states. We all will make a special dish combining all six tastes and eat it on the morning of that Ugadi day. This dish is a specific dish to this festival only.
    drrao
    always confident

  • #782732

      

    Points:3
    Good to know about the vast variety of sweets in our vibrant country!

    Partha - thanks for the knowledge about Kolkata sweets and for sharing the link to the earlier thread. Next time, please give details as members like me who are not aware of such sweets have to take the help of Google to know which ones you are referring to!

    Dr Rao - you have not mentioned which specific sweet and what it is made of. Do share.
    When you make a commitment, you create hope. When you keep a commitment you create trust! ~ John C. Maxwell


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