As a kid, the preparations used to start a month in advance. Buying new clothes, new pair of shoes and of-course matching accessories to go with the dress. Growing up in a Bengali family, Durga Puja has always been The Festival we look forward to the whole year. There would be no school, no homework; those few days was only about meeting up with friends, dressing up in fashion and spending the whole day visiting different locations for Durga Puja.
It’s a 4-day celebration and if I start talking more about Durga Puja, it would turn out to be a very long post and I don’t want to bore you with that 🙂 Lets talk about food now.. one topic we all love!
When my dear friend Radhika asked me to do a guest post for Navratri, I decided to make something sweet for her. She had once mentioned to me that she likes Bengali sweets and she loves Raskadam. So, I thought this would be the best time to make Raskadam.
Few months back Radhika had shared a delicious Mango Strawberry Honey Yogurt Granola Parfait and today I am heading over to her space. She is from Texas and shares delicious recipes with gorgeous photos in her blog Just Home Made. The blog name says it all… it’s all homemade vegetarian dishes that she loves to cook and loves to write about. She is one such friend whom I treasure the most.. we both love to talk and can spend hours talking over our passion for food and photography 🙂 Raskadam is a very popular Indian sweet treat which has a soft creamy texture and juicy in the center. It’s made with ‘khoya’ (dried whole milk) and curdle milk. The curdle milk is used to make Rasgulla (juicy sweet balls dipped in syrup) which is then wrapped with the khoya dough.
It may sound a little complicated but once you read the recipe in detail, you will know that it is very easy. There is no baking involved in it and hardly any cooking too!
I want to thank Radhika for mentioning this sweet to me or else, I would have never learned how to make this sweet. Wish you all a very happy and joyful festive season!
