For a long time I have been browsing the bookstores in Kolkata for a recipe book on sweets. On a self –reflexive note I remember with pleasure the sweet delicacies that were prepared post Durga Puja celebrations, i.e., the Bijoya Dashami. Bijoya Dashami marks the last day of Durga Puja when the idols are immersed in the Ganges which is followed by exchange of sweets.
Sitting in the cubicle of library I remember with fondness the smell of molasses and grated coconut which my mother cooked with care for those perfect “nadus” which were to be offered to the Goddess during the Puja which would then be offered to the guests who came to commemorate Bijoya Dashami. The celebrations of Bijoya Dashami has now moved beyond the confines of kitchen and has hit the shopfloor of sweet shops hence the homemade delicacies like Nimki, Elojhelo and Nadu are stacked in piles in various sweetshops to be sold to celebrate Bijoya Dashami.
Having spent a considerable time in an industrial township I had the pleasure of being treated to many Bijoya Dashami delicacies. There was a sheer joy in being invited to the households post play -time and being offered mutton ghugni, and sweets. Nimki, was a common item in the households and often kids preferred wearing frocks/ pants with pockets to stock them for the snack time post supper. And of course there were sweets of all shapes and sizes. To my delight, my mother thought that the best way to pass on some of these sweet treasures by gifting me a book “Mistikatha” a collection of sweet recipes by Jayasree Mukhoadhyay. Though I have not tried any recipes as of now but it will surely help me to put together a Bijoya Dashami get-together and a Poush Parbon platter without any glitches.
Mukhopadhyay, J. 2010. Mishtimukh. Kolkata: Ananda Publishers Private Limited
The recipe book is divided into three sections. In Section I, Jayasree Mukhopadhyay documents “Dokane Toire Misthi” (Sweets prepared in shops). In this section she moves beyond rosogolla and shares with her readers recipes of Kanchagolla (a round shaped sandesh made of slow cooked chchana), Misti Doi (Sweet Curd) etc. The second section is dedicated to home-made sweets. This section is particularly interesting as it will introduce the novice cooks like us to sweet delicacies which could be prepared for the Bijoya Dashami evening and for a special get together to celebrate Poush Parbon(Harvest Festival) in December. For that perfect Bijoya Dashami evening you could stack up some Misti kucho Gaja, Elojhelo, Jibe gaja and Bhaja Malpua. And for that once in a while sweet cravings post dinner you can quickly prepare some Malpua out of sweet potato or even whisk away some Rasbara. Jayasree Mukhopadhyay successfully introduces to us a variety of Pithe ( stuffed steamed sweet cakes made of rice flour) like Ranga Alur Bhaja Pithe ( Fried Sweet cake made from Sweet Potato), Bhapa Pithe( Steamed Rice Cake), Raspuli( Rice Cake dipped in sugar syrup), etc. For all those who struggle with Palm based sweets usually offered during Janmashtami she guides us through sweet delicacies like Talksheer, Taler Bara, Taler Luchi, Tal Diye Malpua, etc. In the last section of the book she presents sweet recipes from other parts of the country.
So in case you are nervous about the Bijoya Dashami and Poush Parbon celebration get hold of the book to take you through the sweet moments. Happy cooking!