“Mushikavaahana modaka hastha,
Chaamara karna vilambitha sutra,
Vaamana rupa maheshwara putra,
Vighna vinaayaka paada namasthe”
“O Lord Vinayaka! The remover of all obstacles, the son of Lord Shiva, with a form which is very short, with mouse as Thy vehicle, with sweet pudding in hand, with wide ears and long hanging trunk, I prostrate at Thy lotus-like Feet!”
Ganesh Chaturthi is over (here’s my earlier post on Ganesh Chaturthi) and at home I and my sister are still sneaking into mom’s kitchen to get hold of the left over sweets (prasad). It really feels great to come back home after 2 long years and again indulge into those silly things that I left back here in Kolkata. Ganesh Chaturthi is just a reason for celebration. Even a few years back there were no such celebrations at home and no special puja for Ganeshji. The only way to remember this day was to see the calendar or the telecast of Ganesh idol immersion in Mumbai.
Quite a few years back, during Durga Bishorjon (durga idol immersion), my sister started howling when the Ganesha deity was about to be thrown into water. She was a little kid then. And that’s when mom’s fascination with the elephant headed deity (no offense intended) started. While coming back home shebrought a small Ganesh idol made of brass. Eventually, collecting Ganesh idols became her hobby and she now has 60 odd Ganeshas of myriad variety. May be I’ll click some photos sometime later and post it here in our blog.
During Ganesh Chaturthi this year it was my work to prepare the Nariyal Laddu (coconut laddu), better know as narkel naadu (nadu or naru) in Bengali. I just thought of sharing this recipe with you all. I prepared it with sugar, but even the combination of jaggery (here’s how Navita prepared it) tastes good.
Preparation time: 15min
Cooking time: 7-8min
Makes 15 naadu
Coconut (Narkel): 1
Sugar (Chini): 250gms
Khoya kheer: 100gms
Cardamom powder (Elaichi guro): ½ teaspoon
- Grate the coconut mix with sugar and khoya kheer, mix thoroughly with your hand.
- Take a thick bottom wok and simmer the coconut mixture with constant stirring, add the cardamom powder
- Take the wok out of the flame as soon as the coconut starts to get sticky
- Let it cool till you are able to touch it with your hand
- Make small one inch size balls with this
Hot Tips- Do not let the coconut to get cooled totally, then you will not be able to make the balls as the mixture gets sticky and becomes a single mass.
Further Reading – Indrani’s style