CHINI NARKOLER PAK / SWEETENED COCONUT BALLS

"Pitri Pokkho Sesh.... Debi Pokkho Shuru".... Mahalaya marks the end of Pitripokkho...the day Bengalis pay homage to their ancestors through the offering of some food & chanting of Mantra / hymns[?] standing half immersed in the river water. Then starts the Devi Pokkho, it is said on this day Maa Durga starts her journey from the heaven to the earth, her parental home with her four children.... Saraswati, Lakshmi, Ganesh and Kartik. She travels for seven days to reach us and then we welcome her and call it 'Shoshtir Bodhon'. They say Debi Pokkho ushers in happiness. We keep aside all our sorrows and indulge in merry making. I will not go much into details because that requires a lot of research. I relay what I have heard from my parents, grand parents.

Remembering my childhood, Mahalaya meant a beautiful autumn morning, an early rise, watching the daddy all set for the Holy Ganges to pay homage to his ancestors. Today, he is 73, the tradition continues. By 5am he is off to The Ganges to perform the rituals. The worried daughter asks someone to escort him. Earlier once he came back performing all rituals, it was celebration time. Good food started with the breakfast. I remotely remember, it may have been a school holiday. Preparing home made sweets and snacks was on full swing. It was getting ourselves ready to welcome Maa Durga. But they say, Mahalaya is not a happy day, it is paying homage to our dead ancestors! I do not know why there always had been happiness on our minds because Durga Puja was at the doorsteps, shopping, new clothes, good food; everything gave / gives you a good feel!

We prepare a variety of coconut ladoo for various occasions, sometimes adding khoya, at times reducing the milk to kheer, with jaggery or sugar. The ones made with jaggery is the most traditional ones! On the eve of this Mahalaya, I wish to share a coconut ladoo recipe done with only three to four ingredients. The only thing required is a bit of patience. Let us do it this puja .

INGREDIENTS :

Sugar : 1 medium cup
Shredded Coconut : 250gm

Ghee : 1 tbsp
Camphor Tablet : 1 or 2 [alternatively 1/4tsp cardamom powder]

METHOD :

In a clean wok, add the ghee, sugar and the shredded coconut together. Switch on the gas stove and continuously stir cook at the minimal heat.

When it gets sticky after about 15-16 minutes, add the powdered camphor tablet and keep on stirring at medium to low heat without stopping for a while. This is done to avoid burning of the coconut.

After 7-8 minutes, the coconut dough gets sticky and tends to come out from the wok base.

Transfer to a plate, leave for 4-5 minutes. Shape into small balls as in the picture when it is still warm.

Smoothen rolling in between your palms.

Cool and store in airtight jars. Can be stored up to a week if refrigerated.