#AtoZ2017, AtoZChallenge

P is for…Pootharekulu #AtoZChallenge

Pootharekulu Putarekulu, or Poothareku as is it also known as, is the most unusual sweet I have ever seen or eaten. The origins of this sweet can be found in Atreyapuram, a village in the East Godavari district of Andhra Pradesh, in the Southern region of India. A particular Rice Batter, Powdered Sugar and Ghee… Read More P is for…Pootharekulu #AtoZChallenge






#AtoZ2017, AtoZChallenge

O is for… Obbattu #AtoZChallenge

Obbattu Obbattu. Holige, Parpu Poli. Bobbatlu. Bobattu or Puran Poli as I know it as, from growing up in Bombay. Many names, slight variations in the recipe and just the same deliciousness! Obbattu is a delicious Roti/Flatbread stuffed plump with a mix of cooked Chana Dal and Jaggery with hints of powdered cardamom making a… Read More O is for… Obbattu #AtoZChallenge






#AtoZ2017, AtoZChallenge

N is for … Nolen Gurer Jolbhara Sandesh #AtoZChallenge

Nolen Gurer Jolbhara Sandesh Nolen Gurer is Date Palm Jaggery. The winter months from November to February are what I used to eagerly await, as those are the months that West Bengal produces Date Palm Jaggery. Technology is a boon though, as these days Nolen Gurer Mishti’s (sweets) are available all year round. The taste… Read More N is for … Nolen Gurer Jolbhara Sandesh #AtoZChallenge






#AtoZ2017, AtoZChallenge

G is for… AtoZChallenge

This sunny yellow, spongy disc soaked in sugar syrup is a sweet traditionally associated with Rajasthan, a state in the Western region of India. Ghewar is made on important Rajasthani festivals like Teej and Gangaur and gifted to married women, and sent to newly married daughters houses for their first festival celebrations, along with other… Read More G is for… AtoZChallenge