I really had no intention to make a dessert again today. Sankranti, Columbus Day, Republic Day -- no, I wasn't going to celebrate them by making anything sweet. Enough !! My Ma though had other ideas. She had already made the coconut-kheer stuffing and was all ready to launch into Poush-Parbon frenzy.
"Nah, no more sweets. Do you realize how much of sugar we have consumed all through December?"
My Ma, a very sparse eater herself of course did not consume all that.But I was quiet adamant. Then she said she would make some moog-samali. I of course had no idea, what that was. She wanted to do a savory version of it which needed green peas.We had no green peas.
Then this happened. Late yesterday night, Poli sent a mail asking for a Pati Shapta recipe for her boys. I was filled with guilt. My girls deserved something sweet on Sankranti, I thought. And so do my parents. And well the husband. And maybe me too, a tiny bite. What is a tiny bite in fact in the bigger scheme of Poush Parbon.
The recipe is same as my old one. No rice flour this time. If you scroll down there I have updated the batter recipe.
Also I have smeared with nutella the inside of the pati-shapta because the kids love nutella more than the coconut-kheer thingy. Drizzled with some maple syrup these were soft, sweet delights for the new beginnings of a new season. Never mind that is just cold, winter here.
Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine