And then I started messing up my kitchen again, to cook sweets for today, cause its Diwali and every year I aim to make five Indian sweets for the puja. I am three down and two more to go that would be done by evening when we perform the puja and offer sweets to the God. My girls cannot wait for the God to bless the sweets, so that they can try it.
Yes, according to the culture, we don't taste what we are making to offer to the God until the ritual is done, and I used to freak out in the beginning about not making perfect sweets but over the years, faith has taught me that nothing that I am making with clean heart and for offering to the God ever turns out bad. And at this point, cooking doesn't remain a food science but becomes art...
|Roshogolla - Cheese balls cooked in sugar syrup|
|Gulab-jamun - Milk balls, deep fried and soaked in sugar syrup|
|Balushahi - Pastry dough balls filled with nuts and soaked in honey (traditionally in sugar syrup)|