[sadhuji]

One of my favorite snacks of winter is the kadai-shutir kachuri. Kadai-shuti is better known as green peas and kachuri is a type of eatable that contains delectable goodies within its folds. The kachuri is not unique to Bengal because North Indians have also their brands of the eatable – only, theirs usually have hard shells while this is not mandatory for the Bengali version. (Kachuri should not be confused with khichudi).

The process of preparing this snack is not too problematic. There are several methods – first is the one where the kadai-shuti is boiled, mixed with spices and cooked. The pieces are bound to break while stirring, that should be left as is. The second is where the kadai-shuti is put in a mixer and made into a paste. Spices are added and cooked. These are the fillings. When these are ready, the ingredients are allowed to cool while the dough of maida is prepared. Then, depending on the choice, the kachuri are given shape – when the filling is of the whole variety, the shells are usually globe shaped and deep fried in ghee or refined white oil. Once upon a time, Dwarik Ghose was famous for these mouth watering snacks, there used to be a rush at their shop in Shyambazar – if you were late, you would have to return empty handed.

However, when the filling is to be of the kadai-shuti paste, the general practice is to roll them to resemble luchis or puris and deep fry them. Some prefer to go the shortcut way – they knead the paste directly into the dough and make the luchis or puris. These kadai-shutir kachuri have a fairly good amount of shelf life and are good snacks for long distance train journeys.

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Now for a lovable sweet dish of winter – I have not seen it in any shop and I wonder why some enterprising individual has not thought it fit to market this product till now. It is similar to raso-malai but instead of rasogollas, oranges are used. Oranges are in abundance during winter, hence the preference. Some consume these fruits immediately after peeling – others love the juicy interiors to be done up in a mixer and served with toppings of a scoop of ice cream or garnished with finely chopped cashew, almonds, pista etcetera. There are others who relish their oranges in a slightly different manner – in a pool of semi thick milk. It is popular by the name of kheer-kamla.

To prepare this wonderful dish, one has to have plenty of patience because the trick is to boil down a certain quantity of milk to nearly half its volume over a slow fire. This allows the milk to gradually thicken and acquire a heavenly taste. The average time is around three hours for one liter of milk. Once the base is ready, it should be allowed to cool down at room temperature. During this waiting period, the oranges are peeled and the internal skin is gently removed along with the seeds. Four medium size oranges are sufficient for one liter of milk reduced to approximately half a liter. The mixture should not be stirred but the container should be gently shaken for the oranges to settle down comfortably in the bed of gravy. No, sugar is not necessary since any external sweetener would rob the dish of its out-of-the-world flavor.

[jyotirmoy]

Dada you have not mentioned the mandatory Aloor Dom that goes with this Katchuri.
This dessert Kheer Kamala that you have mentioned is one of my favourites too. I miss the Darjeeling oranges in Delhi.