Pyaraki

Pyaraki is a traditional Bengali sweet that was made on festive occasions such as ‘Bijoya’. This sweet can be stored, so is also a nice option when you have guests for evening tea. Traditionally, Bengali households always welcome guests, and not necessarily all the visits are planned ones; especially so during Bijoya. From Dashami to Lakshmi Puja streams of people would pour in to exchange good wishes and the festive cheer. And no festivity in India is complete without sweets; and homemade versions always make your family and friends feel special.

 

 

 

Image Courtesy: Sunetra Bhattacharya (Sunetra is my childhood chum and also a wonder mom and a busy professional)

 

 

 

Ingredients:

• Flour (maida): 250 gms

• oil: 3 tbsp

• salt: a pinch

• Milk

• Sugar

• Coconut (shredded)

• Water

• cardamom powder

Method:

• Thicken the milk on a low flame and add the sugar till it becomes almost solid (kheer).

• Cook the shredded coconut with cardamom powder and sugar.

• Mix the kheer and sweetened coconut together to make the filling.

• Make a thick sugar syrup by heating water and sugar together in 1:1/3 ratio (for 1 cup of water, take 1/3 cup sugar)

• Make a dough with the flour by adding a little oil and salt to the flour, and then by gently kneading while gradually adding water.

• Roll with a rolling pin and flatten into discs.

• Now heap the filling on one side of the disc and fold over the other edge.

• Seal the edges tightly so that the filling does not come out.

• Heat oil and deep fry the pyarakis in low heat until lightly browned.

• Turn off heat and soak them in the sugar syrup for a couple of minutes

• Bring to a room temperature before serving