The feeling, the emotions that swell in your heart on this journey from your home to the Ganges cannot be encompassed in words and are best experienced. The moment the idol is immersed in the water, the young members of the family touch the feet of the elders and take their blessings, while the older men in the family embrace each other with the greeting "Shubho Bijoya". The women too wish each other "Shubho Bijoya". Once back home, it is a ritual that the eldest member of the family distributes sweets as all the family and friends queue up waiting for their turn to get a sweet and take the blessing of the elder by touching the feet. This is followed by the Satyanarayan Puja in the same place where the idol of the Goddess was kept. There is a religious book known as Satyanarayan Pachali which all present will read together. Since I was raised outside Bengal, I could not read and write Bengali. Just to be a part of the mass reading of the religious book I learnt to read and write Bengali. More than anything else, the feeling of being left out when all your cousins read the book in unison is what, that propelled me to learn the language.
Even weeks after Vijay Dashami, visiting people's home with sweet and greeting them "Shubho Bijoya" in person or over the phone continues . These gathering in friends home is known as "Bijoy Sammiloni" which is nothing but a get together over food, Bengali music and rabindra sangeet ( songs written by Nobel Laureate Rabindranath Tagore) and lots of fun and adda(chatter). Many a times on Vijay Dashami, my Didun ( maternal grandmother ) would make Khirer Chapa Mishti. This was basically a sweet milk fudge which was pressed in an earthen mould and given shapes of flowers, conche shells and many other interesting shapes. It's basically a very simple sweet to make, but very delicious. So I am sharing with you all my grandma's recipe of Khirer Chapa Mishti. Let's take a look at the ingredients.
Link ~ Mega Diwali Collection
Khirer Chapa Mishti / Traditional Bengali Style Milk Fudge Recipe ~AUTHOR ~ PIYALI MUTHA
YIELDS ~ 25 PIECES OR MORE DEPENDING ON THE SIZE OF THE FUDGE
CUISINE ~ BENGALI , INDIAN
TYPE ~ SWEETS, DESSERTS
TIME ~ 10 MINUTES PREPARATION + 1 HOUR COOKING