It’s not like I’ve been going crazy cleaning and cooking. Nankhatais were made almost 10 days ago. Khajas were made last Sunday. Then there was a big break. My domestic help fell ill and I managed whatever cleaning I could do by myself…I can see all my friends in the US say- No maids here! But the kind of dust that settles on everything that has stayed in one place for more than 5 minutes, is so typically BOMBAY. I often tell DH, if I didn’t move for a couple of hours, I’d be covered with dust myself.
The baked Karanjis took shape 3 days ago and then it was only today that I decided to make the stuff for the finale. Since I’d bought some extra milk for the day, I wanted to make a milk based sweet. I thought – why not Teratti Paal? For all those who aren’t familiar with this one – this recipe has only two ingredients – Milk and Sugar. Milk is boiled and boiled some more (read as atleast 40 minutes per Litre) – to obtain a semi solid consistency after which sugar is mixed in until it melts and the milk and sugar come together as one. Weddings, auspicious occasions, poojas, nothing in my family is complete without this one sweet. Since its got this ‘auspicious’ tag attached to it, I’m always wary of making such stuff and causing some goof up. But today, I had to try this. As usual, called up mom, made a mental note of the process and emptied the milk into my huge non stick wok. Stir, stir, stir, add the sugar, and teratti paal is ready! You really want me to write the ‘recipe’ for you?
Also made a quickie dudhi halwa (bottlegourd fudge) and Gulab Jamun from the Gits pack according to pack instructions. I must tell you that this is the first time ever I tried my hands at these . The balls almost seems like seedai. Or may be like marbles. A quick phone call to my aunt rescued the situation and the jamuns turned out nice and fluffy, floating happily in a saffron-cardamom flavour infused syrup. See them there, and you’ll agree with me 🙂