Skip to main content

Mahalaya Special - "Steamed Sandesh"

By

 


image: Lord Vishwakarma

Hello readers,

      Today is a very special day for all Indians. Today we all are celebrating two special ceremonies "Vishwakarma Puja" and "Mahalaya". Everyday I share with you the food story but today would love to share with you two most interesting stories along with my dessert recipe"Bhapa Sandesh".This dessert is most famous in Bengal specially in puja occasion. So first let me tell you about " Lord Vishwakarma".

"Lord Vishwakarma" 

In India Vishwakarma Puja falls on 17th of September every year. This puja celebrated in the Indian states of West Bengal, Assam, Karnataka,Bihar, Jharkhand, Odisha,Uttar Pradesh and Tripura. Vishwakarma Puja is celebrated to mark the birth of "Lord Vishwakarma",who is believed to be the creator of the world and is referred to as the Divine architect. Vishwakarma, the son of "Lord Brahma", is believed to have created the Holy city of "Dwarka, Lord Krishna's ruling kingdom.

    The day of Vishwakarma Puja is celebrated with much gusto by architects, engineers as well as skilled labour's including mechanics, factory workers,Smith's,welders, industrial workers and Craftsmen. On this day workers don't do any professional work and only worship their tools.

About Mahalaya (Maa Durga):-


image: Maa Durga

"Mahalaya" despites the first alarm of "Maa Durga's" arrival on Earth right from Goddess's in-laws house, Kailash.

         The Demon king "Mahisasur" misused his power of strength and the blessings of "Lord Siva"," Lord Brahma"(father of Lord Vishwakarma) and "Lord Vishnu", which he acquired after ten thousand years of prayer. Lord Siva was satisfied with his dedication and blessed him with prize of immortality. Since no man can be immortal and Lord Shiva knew that the demon Mahisasur had cruel intention, he creates a condition that no one can kill him except women. The Demon agreed as he strength and can't kill him ever.

      After sometime, Mahisasur started attacking heaven and Earth. When the Lord Siva , Vishnu, Brahma and other Gods created a women power named as "Maa Durga".

     She faught with the demon Mahisasur and defeated him, from that day people on Earth started worshipping Goddess Durga. Thus Durga Puja is celebrated for 5 days around the world.

Now let's start making the famous dessert  ,which I'm going to devoted for "Lord Vishwakarma"&" Maa Durga".🙏

Ingredients:- 

1. Milk- 2 liters.

2. Powder sugar- 6tbsp.

3. Lemon juice - 1/4 cup.

4. Green cardamom powder-1/2 tsp.

5. Saffron- 1 tbsp.

6. Warm milk- 1tbsp.

7. Rose water- 1tsp

8. Ghee(clarified butter)- 1tbsp.

9. Pistachios- 15 (for Garnishing). crushed.

Preparation Method:-

Step 1- First take a bowl add warm milk, rose water, saffron set aside.

Step 2- Pour milk in a deep saucepan, place on a medium flame. When milk comes to a boil turn off flame. After 3-4 minutes add lemon juice and stir till the milk curdles.

Step 3- Strain and refresh in chilled water. Now put chenna (cottage cheese) through a muslin cloth and squeeze till all the water is drained out.

Step 4- Transfer the chenna (cottage cheese) in a plate. Knead the chenna with your palms. Now add Cardamom powder,sugar and saffron milk & knead again.

Step 5- Take a square tray, grease with ghee now transfer chenna  mixture in the tray. 

Step 6- Place a trivet in a steamer pour 2-3 cups of water,bring it to boil. Place the chenna mixture tray on the trivet and cover the steamer by lid. Cook for 10 minutes or until toothpick comes clean. Turn off flame.

Step 7- When slightly cooled, divide into equal sizes into square shapes. 

Step 8- Now Garnish with crushed Pistachios and serve.

## THANK YOU FOR READING MY POST AND YOUR SUPPORT. STAY BLESSED. HAPPY MAHALAYA🙏❤️


image: Steamed Sandesh

Image credits: source1, source2, source3

Labels:

Comments

Post a Comment

Last week's top

Famous Maharashtrian Dessert- Puran Poli

By
  Dear friends,     Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka.     So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:-  Oil- As requir...
2 comments
Read more

Nadru/ Kamal Kakdi' or ki ke Kofte(Kofte made with Lotus stem)

By
Dear friends,          Today I am here to share with you a healthy yet tasty recipe, 'lotus stem kofte.' In India, the lotus stem is also known as Kamal kakdi and Nadru. Lotus stem is usually round and white to light green. It includes empty air cubicles that run the length of the stem. The vegetable has a light, slightly sweet flavor and is suitable for eating raw or cooked. You can use this vegetable in salads, pickled or cooked into curries, and stir-fried with pork or seafood. Before sharing the recipe, let me share with you the benefits of lotus stem:-  Lotus stem is a rich source of calcium, iron, and fiber- The calcium in the lotus stem forms bone strength and density as well as heart function. The iron in this vegetable is useful for boosting hemoglobin and myoglobin production in our blood. The fiber in the lotus stem is significant for helping you to control digestive and bowel health. Lotus stem increases, our consumption of antioxidants:- Edible...
1 comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...
Post a Comment
Read more